Pumpkin Cranberry Steak Buns
Overview
This pancake is made with pumpkin puree and made into dough, with cranberries wrapped inside. Then a layer of blueberry jam is spread on the pancake, and some white sesame seeds are sprinkled for decoration. It has a super rich texture~
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Ingredients
Steps
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Peel the pumpkin, cut into small strips and place in a bowl.
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Cover the bowl with a layer of plastic wrap, prick a few small holes, and simmer over high heat for 5 minutes.
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Crush the cubed pumpkin into puree with a spoon and let cool completely.
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Weigh the bread flour. (Due to the high water content of pumpkin puree, I added about 50g of high flour later)
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Place salt and sugar diagonally.
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Add pumpkin puree and corn oil.
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Start the first dough kneading process. Pumpkin has a high water content, so I didn’t add water. And the pumpkin must be completely cooled, otherwise it will become watery later.
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After the procedure, the film can be pulled out.
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Add dried cranberries and continue kneading for 5 minutes.
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Make the dough and let it rise.
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Room temperature fermentation is complete.
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Take out the dough and deflate it.
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Divide into six small balls and rest for 15 minutes.
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Take a piece of dough and roll it out.
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Roll up from top to bottom and knead evenly.
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After all the dough is made, place it on the baking sheet.
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Place a bowl of hot water in the oven for the second rise.
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Take out the second risen dough.
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Brush the surface with a layer of egg wash.
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Spread a layer of blueberry jam in the middle and sprinkle some white sesame seeds around for decoration.
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Preheat the oven to 170 degrees for 25 minutes.
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After baking, simmer for a few minutes.
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Remove and let cool completely.
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Let’s have it for breakfast the next day~
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Let’s eat~
