The golden pumpkin season is coming again!

Be sure to make some snacks related to pumpkins in autumn. The color of dessert with pumpkin is very pleasing, while pumpkin bread is soft and delicious.

This is a pumpkin soft European bag with cheese stuffing.

From the bread itself, the sugar content and oil content of European soft bread are much lower than ordinary sweet bread, which is one of the reasons why European soft bread is so popular now. But the soft stuffed European buns are really delicious! ! ! (What about the heat of the filling? I won't think about it. It is so capricious! )

Pumpkin cheese soft European bag (2 pieces)

Bread ingredients:

250g of high-gluten flour, 200g of pumpkin puree, 20g of water, 0/0g of fine sugar/kloc-0, 2g of butter/kloc-0, 3g of salt and 3g of dry yeast.

Cheese stuffing:

Cream cheese) 150, fine sugar (or powdered sugar) 25g.

manufacturing process

First prepare pumpkin puree. Peel the pumpkin, remove the pulp and cut it into small pieces. Considering the loss in the production process, it is recommended to prepare more than 250 grams of pumpkin meat to get 200 grams of pumpkin puree.

Steam the pumpkin in a steamer until it is soft. It will take about 15 minutes. Please adjust the steaming time according to the actual situation until the pumpkin becomes soft and can be easily poked through with chopsticks.

After the steamed pumpkin is cooled, pour out the excess water in the bowl.

Crush the pumpkin with the homogenizer of Jun's baking eggbeater, and beat it with the homogenizer for a while to get delicate pumpkin paste.

If there is no baking eggbeater, you can crush the pumpkin puree with a scraper and press it for as long as possible to make it fine and particle-free.

It's time to knead the dough. Mix the high-gluten flour, sugar and salt, add the dry yeast and continue to stir evenly. Then add pumpkin puree, softened butter and water.

When making sweet bread, we will put butter at the back in order to make the dough out of the film faster and smoother. However, the amount of butter in European soft buns is less (less than 5% of flour), so it can be put in at the beginning.

Because the water content of pumpkin puree is quite different, it is necessary to adjust the water content according to the actual situation to make the kneaded dough reach the appropriate hardness.

Knead the dough to the spreading stage. As long as the film can be extruded.

The kneaded dough is subjected to basic fermentation. Cover with plastic wrap and ferment at room temperature (25℃) for about 1.5 hours until the dough becomes larger 1.5 times.

Gently poke your finger into the dough with flour, and the hole will not retract or collapse after pulling out your finger, indicating that the fermentation is good. If the hole retracts, it means that the fermentation degree is not enough; If it collapses, it is over-fermentation (try to avoid over-fermentation).

Make cheese stuffing.

Soften cream cheese at room temperature (this step should be prepared in advance). Add fine sugar and stir evenly with a spatula to form soft cheese stuffing.

Cream cheese is a kind of cheese, also called cream cheese. You can find the English name on the guarantee.

Sprinkle a thin layer of dry flour on the chopping board to prevent sticking, take a loose dough, flatten it with your palm, and roll it into a long oval as shown in the figure. Squeeze the cheese filling on the edge of the noodle head to make it smooth. Then roll it up from the side with the cheese filling.

After rolling, pinch and close, and it becomes such a long piece of dough. If the dough is not long enough, you can gently rub it longer by hand.

Make the dough into a half-moon shape. This recipe can make two breads, and each bread is bigger after fermentation. It is recommended that the domestic oven be divided into two baking trays.

The dough is finally fermented. Temperature 35℃, humidity 85%, fermentation for about 40 minutes (how to control fermentation temperature and humidity? Click here). Make the dough twice as big. Sift a thin layer of dry flour on the surface of the fermented dough, and then cut it with a bag cutter.

If it is baked in two baking pans, we need to control the fermentation speed of the second baking pan to avoid fermentation for too long. You can put the dough on a second plate with a lower temperature, or refrigerate it for a while to make it ferment more slowly.

Preheat the oven to 200℃ and add the fermented dough. Bake the next layer in the middle for about 18 minutes until the surface turns golden yellow.