Autumn health food - this sweet and cute pumpkin cheese bun is suitable for all ages to strengthen the spleen and lungs

Today I would like to share with you how to make a seasonal cheese pumpkin bun

The method is simple and convenient, the finished product is light and fluffy, soft and sweet, pumpkin cheese is sweet but not greasy, soft and fragrant, can be made into breakfast bags, afternoon tea, children's snacks, etc., all very good, I hope you like it!

Ingredient Preparation:

Pumpkin cheese filling: 200g pumpkin puree, 15g sugar, 8g butter, 100g cream cheese

Pumpkin dough: 250g gluten flour, 150g pumpkin puree, 10g milk powder, 20g sugar, 55g milk, 4g yeast

Steps:

1. Add 200g of pumpkin puree, 8g of butter and 15g of sugar to the pot, the amount of granulated sugar can be adjusted according to the sweetness of the pumpkin and personal preference, and the tutorial has no requirements for the variety of pumpkin

Turn on medium-low heat and stir-fry until thicker, then turn off the heat

Add 100g of softened cream cheese and stir well while hot

The pumpkin cheese filling is ready, and it can be served to cool and set aside

2. Next make the pumpkin dough

Pour 250g of gluten flour, 150g of pumpkin puree, 10g of milk powder, 20g of sugar, 55g of milk, 4g of yeast, and 3g of salt into the blender

In the case of no kitchen machine, hand kneading is also possible, although it is tiring, it can move the muscles and bones well and lose weight

Whip at medium and high speed until a small piece of dough can pull out a thick film

Then add 20g of softened butter and continue stirring

Until the dough is stirred out and a translucent film can be pulled, the dough is reconciled

Seal the dough and rise until it doubles in size (about 1 hour at 28°C)

3. Take out the dough and simply press it to vent, then divide it into 6 equal portions, each serving is about 80g

Briefly knead each small dough and round it on a panel

Cover and let sit for 15 minutes

4. Close the dough downwards, roll it out, then turn it over and roll it out a few times

Wrap plenty of pumpkin cheese stuffing and wrap it in the same way as a bun

Then cover with plastic wrap and let rise until 1.5 times larger. Approximately 40 minutes at 33°C

Place a cap in the middle of the bread and sift a thin layer of high-gluten flour

Dip your finger in a little water and rub it in the middle, then use tweezers to place the pumpkin seeds

Then it's time to cut the bread, making a slightly deeper cut on the surface of the bread

5. Put it in the preheated oven and bake it at 170°C for about 20 minutes. The oven is grumpy, remember to cover it with a layer of tin foil to prevent it from baking into a bun

The pumpkin bun with the aroma of pumpkin and the sweetness of cheese is baked~

Transfer to the grill and eat it when it's not hot!

The baked pumpkin bag is held in the hand, fluffy and soft, light and lovely, take a bite, the bread outside is full of air and is not hard or choking, the aroma of pumpkin is strong, the pumpkin cheese filling inside is smooth and delicate, and the taste is very surprising~