200 grams of high gluten flour

50 grams of low-gluten flour

Yeast 3g

20g sugar (pumpkin is not sweet, you can add 10g sugar).

Salt 3g

Milk? 30ml (I added it to 35ml according to the degree of dryness and wetness of pumpkin puree)

25 grams of butter

Pumpkin paste 150g

Indentation material

Cream cheese? 8 small pieces (I weighed 1 10g+40g powdered sugar for stuffing)

The surface is decorated with egg liquid and pumpkin seed meat.

How to make pumpkin cheese bread?

Peel pumpkin, remove seeds, cut into pieces, steam and mash, weigh 150g pumpkin puree and let it cool for later use.

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Put the high-gluten flour, low-gluten flour, sugar and salt into a mixing basin, stir well, and then add milk and pumpkin sauce (I use a bread machine to knead the flour, and use a two-and-a-half-step kneading procedure. After the first step, add butter and yeast, and add yeast early for fear that the machine will get hot and ferment ahead of time.

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It's almost done. Check the dough and this state will be fine.

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Knead the dough into a ball, put it in a pot, cover it with a wet cloth or plastic wrap, and put it in a warm place for fermentation.

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Ferment the dough to twice the size, take it out and exhaust it.

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Divide into 8 portions on average, slightly round, cover with plastic wrap and relax 15 minutes.

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Divide the stuffing into 8 equal parts, roll the dough into a circle with a rolling pin, wrap the stuffing, and tighten it down into a ball.

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I use an eight-inch non-adhesive film, so everyone can use the mold to play freely, and the second fermentation takes about 45 minutes, which is twice as big as the fermentation.

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Peel off melon seeds during fermentation. This step is optional. I just want to make my face look higher. Haha, brush the egg liquid and put melon seeds for decoration.

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Bake in the oven preheated to 180 degrees for about 22 minutes. Cover it with tin foil when it's almost ready. )