Whole wheat pumpkin walnut buns

Overview

How to cook Whole wheat pumpkin walnut buns at home

Put 200g of Queen's flour, 100g of Queen's whole wheat flour, 80g of pumpkin puree, 135g of milk, 20g of honey, 3g of salt and 3g of yeast into the mixing bowl of a chef's machine and stir into a dough.
When the dough is slightly smooth, add 15 grams of olive oil.
Knead until large pieces of film can be pulled out and the holes are smooth
Gather the dough into a round ball and cover with plastic wrap to rest.
Ferment until 1.5 times in size.
I can’t eat the cheese sticks at home, so I cut them into small cubes and make stuffing
Prepare an appropriate amount of diced cheese and chopped walnuts.
Press the dough to deflate.
Divide into six equal parts and round.
Roll out into a disc about 11 cm in diameter.
Spoon in a spoonful of diced cheese
Then add another spoonful of chopped walnuts.
Gather and tighten your hands inward from under the dough sheet, forming a triangle shape. Pinch up the middle first and pinch the edges firmly.
After everything is done, put it on the baking tray, preheat the oven for fermentation, and put a plate of water at the bottom to increase the humidity.
Place a fork on the dough and sift the flour for decoration.
Preheat the oven to 175 degrees with upper and lower heat, middle and lower layers, and bake for 28-30 minutes. Cover with aluminum foil after coloring.
Beautiful little meal kit.