300g of high-gluten flour, 20g of cream, fresh milk 140g, 55g of eggs, 6g of yeast powder, 6g of salt, 20g of sugar, black and white sesame 10g, 320g of steamed pumpkin and a proper amount of shredded cheese.

step

1 Eggs and ingredients except yeast and fresh milk are put into a steel basin.

2 Mix the milk and egg juice (the temperature is about 27 degrees) with the yeast powder, and then pour it into the steel basin of exercise 1.

3. After mixing the dough, put the dough on the workbench and beat it.

4 After taking out the film, knead the dough into a round shape, put it in an oiled steel basin, and cover it with a wet cloth for the first fermentation.

5. Let it stand for 30~40 minutes and expand to about 2 times the size. If the holes do not shrink inward, fermentation is completed by dipping fingers into flour.

6 Divide it into 8 equal parts after exhausting, roll it and put it on a baking tray, cover it with a wet cloth and let it stand for about 15 minutes for the second fermentation.

7 The dough is folded upwards. Pat the air with your fingers and wrap it in steamed pumpkin, about 40g. Put it in a baking tray, cover it with a wet cloth, and carry out the final fermentation.

When the swelling is about two times, sprinkle with shredded cheese, bake at 190 degrees for about 15 minutes, and then take it out of the oven to cool, and the healthy and natural pumpkin sesame bread is finished.