Hello everyone! This is Sherry. Today we are going to make a pumpkin cream cheese bun
Simple shape, golden colour
The fluffy bread is filled with sweet pumpkin cheese filling
Cream-like texture, exuding a attractive pumpkin and milk scent
Sweet and delicious, very tempting
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Let's make pumpkin puree first
Use Japanese pumpkin (Kabocha Squash) with less water content
It's easier to cut the pumpkin with a sharp knife
Remove the seeds, peel, and cut into small pieces
Add water to the pot and steam 350g pumpkin until it is cooked and soft. It takes about 20 minutes
Drain the excess water
Pressed into pumpkin puree, if pumpkin puree is too thin, use a wok to fry to remove excess water.
Weigh out 210g of pumpkin puree for filling, and 100g of pumpkin puree in the refrigerator for later use
210g pumpkin puree while hot, add 60g cream cheese, 25g unsalted butter, 30g caster sugar
Soften cream cheese and butter ahead of time for easy mixing with pumpkin puree
Mix well until no cheese particles are visible
The freshly mixed filling is thin and slightly fluid.
After covering, refrigerate for later use
Add 100g of refrigerated pumpkin puree
1 egg (about 50g whole egg)
120g milk, leave 20g to adjust the softness of the dough (milk temperature is 3-5C in summer and 10-15C in winter)
315g bread flour
10g milk powder, 25g caster sugar, 4g salt
Stir at low speed 2 gear
The water content of pumpkin puree varies greatly, and the water absorption of flour is also different
We need to adjust the amount of milk according to the actual softness of the dough
Clean the bowl side after mixing into a dough
Add 4g instant yeast
Stir until almost even
The dough is softer after mixing, but not very sticky
After covering it, put it in the refrigerator for 20 minutes
The dough will produce gluten when rest, and it can also become cooler at the same time
Turn on medium speed 4th gear and knead for about 6 minutes
Knead until the dough is smooth and elastic
You can add butter when the dough can be pulled into thick membrane with jagged hole edge
Add 32g softened unsalted butter
Tear the dough into pieces for easy mixing with butter
Turn on low speed 2 and mix for about 2-3 minutes, until the butter and dough are evenly mixed
Then knead at medium speed 4 for about 6 minutes until the dough is smooth and elastic
The surface of the kneaded dough is smooth, soft and elastic, not sticky to hands and not sticky to the bowl
It is easy to pull into a thin and smooth membrane, with only a few small serrations at the hole edge
The kneading time in the video is for reference only. The protein content of the flour, the wetness and temperature of the dough will affect the kneading time, so it needs to be adjusted at any time according to the state of the dough
Brush oil in the bowl to prevent sticking
Fold the dough until the surface is smooth
Covered for primary fermentation
Fermentation at 26°C is about 60 minutes to double size, it may take more time at lower temperature
Poke a hole in the dough with your fingers, the fermented dough will not shrink or collapse
Divide into 8 equal parts
Expel the large bubbles in the dough
Rounding
Cover with damp cloth or plastic wrap and rest for about 20 minutes
Press the dough into about 12cm circle with a thick center and thin edges
This is the pumpkin cheese filling after refrigeration, which is more viscous after refrigerate
Put in 40g filling
Lift the edge of the dough to wrap the filling
Squeeze the seam tightly
Arrange it into a round shape with the seam-side down and put it in the baking tray
You can also pack filling in Baozi way
Proof to 1.5 times the size after covering
At a temperature of 26°C, it takes about 40 minutes, and it may take more time when the dough temperature is lower.
Sift a thin layer of bread flour on the surface of the proofed dough for decoration
A bottle cap of about 3cm is used here to form a circular pattern on the top of the dough
After brushing a little water, put a few pumpkin seeds
Preheat the oven to 350°F/180°C 20 minutes in advance
Put it in the middle rack of the oven and bake for about 15-18 minutes until the surface is golden
The bread can be serviced after cooling to warm