Crazy delicious Pumpkin Cheese Oatmeal

The golden pumpkin season is here again!

In autumn, you must make some pumpkin-related snacks. Desserts with pumpkin are very cute just from the color, and pumpkin bread is even softer and delicious.

This is a pumpkin soft European bun with cheese filling.

As far as the bread itself is concerned, the sugar and oil content of soft European bread is much lower than that of ordinary sweet bread. This is one of the reasons why soft European bread is so popular now. However, the stuffed soft European buns are truly delicious! ! ! (As for the calories in the stuffing, we won’t consider it, we’re just so willful!)

Pumpkin cheese soft European buns (2 pieces)

Bread ingredients:

250g high-gluten flour, 200g pumpkin puree, 20g water, 10g fine sugar, 12g butter, 3g salt, 3g dry yeast.

Cheese filling:

150 grams of cream cheese, 25 grams of fine sugar (or powdered sugar).

Production process

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

Put the pumpkin into the steamer and steam over high heat until soft. It takes about 15 minutes. Please adjust the steaming time according to the actual situation. Steam until the pumpkin becomes very soft and can be easily pierced with chopsticks.

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

Crush the pumpkin with the homogenizing stick of Junbai Egg Beater, and beat with the homogenizing stick for a while to obtain a fine pumpkin puree.

If you don’t have a Junbai egg beater, you can use a spatula to mash the pumpkin puree and press it for as long as possible to make it fine and grain-free.

Start kneading the dough. Mix high-gluten flour, sugar and salt, add dry yeast and continue mixing evenly. Then add pumpkin puree, softened butter, and water.

When making sweet bread, in order to make the dough come out faster and more smoothly, we put the butter later. However, the amount of butter used in soft European buns is less (less than 5% of the flour), so you can put it in from the beginning.

Because the water content of pumpkin puree varies greatly, the amount of water needs to be adjusted according to the actual situation to make the kneaded dough a suitable softness and hardness.

Knead the dough to the expansion stage. You only need to be able to stretch out the film

The kneaded dough will undergo basic fermentation. Cover with plastic wrap and ferment at room temperature (25°C) for about 1 and a half hours, until the dough doubles in size.

Use your fingers to dip into flour and gently push into the dough. If the holes do not shrink or collapse after you pull out your fingers, it means the dough is fermented. If the holes shrink, it means the degree of fermentation is not enough. If they collapse, the fermentation is excessive (try to avoid over-fermentation).

Make cheese filling.

Soften the cream cheese at room temperature (this step must be prepared in advance). Add fine sugar and mix thoroughly with a spatula to form a soft cheese filling.

Cream cheese is a type of cheese, also called cream cheese. You can look for the English name on the warranty to purchase.

Sprinkle a thin layer of dry flour on the cutting board to prevent sticking. Take a loose dough, flatten it with the palm of your hand, and roll it out into an oblong shape as shown in the picture. Pipe the cheese filling onto the long side of the dough and smooth it out. Then roll it up from the side with the cheese filling.

After rolling it up, pinch it tightly and it will become a long strip of dough. If the dough is not long enough, you can gently roll it with your hands to make it longer.

Complete the dough into a half-moon shape. This recipe can make two loaves. Each loaf will be larger after fermentation. It is recommended to divide it into 2 baking sheets for a home oven.

The dough is fermented for the final time. The temperature is 35℃, the humidity is 85%, and the fermentation takes about 40 minutes (how to control the fermentation temperature and humidity? Click here). The dough will double in size. Sift a thin layer of dry flour on the surface of the fermented dough, and then use a bag cutter to make several small cuts.

If it is divided into two baking pans for baking, we need to control the fermentation speed of the second pan to avoid excessive fermentation for too long. You can place the second pan of dough in a cooler place or refrigerate it for a while to allow it to ferment more slowly.

Preheat the oven to 200℃, and put the fermented dough in it. Place the lower layer in the middle and bake for about 18 minutes, until the surface turns golden brown.