Pumpkin cheese health pack

Overview

I am actually a person who particularly resists sweets, and my stomach is particularly prone to acidosis after eating something that is too sweet. No matter how delicious a dessert is, once the sweetness exceeds my personal tolerance, I will immediately stop liking it. Maybe this is one of the reasons why I play baking. I can control the proportion and intake of sugar and fat in the recipe according to my own taste preferences. Today's pumpkin cheese buns just meet my requirements. The subtle honey sweetness under the pumpkin fragrance, combined with the richness of the pumpkin cheese filling, is really safe to eat. Because I am an office worker, and making bread is very time-consuming, so I usually adopt the low-temperature fermentation method, and put the kneaded dough in the refrigerator for more than 12 hours before starting to shape and bake it the next day.

Tags

• baking
• butter
• cream cheese
• high gluten flour
• honey
• instant dry yeast
• pumpkin puree
• white sugar
• whole egg liquid
• salt
• water

Ingredients

Steps

1. 1 For French noodles, mix all the ingredients for French noodles, cover with plastic wrap, let room temperature double in size, then refrigerate overnight.

   

2. 2 Cut the pumpkin into small pieces, steam it, control the water, and press it into pumpkin puree for later use.

   

3. 3 Take 75G of steamed pumpkin puree and 50G of fermented French noodles and add them to the main dough except butter

   

4. 4 While the bread machine is kneading the dough, prepare the pumpkin cheese filling. Pour the remaining pumpkin puree and sugar into a non-stick pan and stir-fry until the pumpkin puree forms a ball.

   

5. 5 After the pumpkin puree is fried, add the weighed cream cheese while it is hot and mix evenly with a spatula. Seal it and store it in the refrigerator.

   

6. 6 After the pumpkin puree is fried, knead the dough until a thick film can be drawn out, then add butter and knead until it expands.

   

7. 7 Use a plastic bag to tie the dough tightly. Be sure to remove the air and tie the opening tightly. If the dough is particularly sticky, you can also add a few drops of tasteless salad oil into the plastic bag to prevent the dough from drying out and becoming sticky.

   

8. 8 The second fermented dough

   

9. 9 Exhaust, round, and relax for half an hour

   

10. 10 Divide the dough into 75G small balls, roll into balls, and rest for 15 minutes

    

11. 11 Take a piece of dough and roll it out into a thick middle and thin edge

    

12. 12 Wrap the fillings, similar to wrapping egg yolk cakes, and close with a tiger's mouth. Pay attention to pinch the bottom tightly.

    

13. 13 Gently flatten the wrapped dough

    

14. 14 Place the dough at a certain distance and use scissors to cut five or six slits around the dough. Then make the second serve.

    

15. 15 After the secondary fermentation is completed, lightly brush the surface with egg wash

    

16. 16 Preheat the oven to 180 degrees, middle rack, upper and lower heat, for 15 minutes.