Pumpkin Cheese Soft European Buns with Fragrant Peanuts
1.
Prepare ingredients:
This time I have prepared a lot of volume, and the volume of the three soft European packages can be appropriately increased or decreased according to your needs.
The ground peanuts are bought off-the-shelf; the cream cheese is cut into small pieces.
2.
Pour the pure milk, salt, powdered sugar, bread powder, pumpkin powder, and dry yeast into the bucket of the bread machine in sequence, and knead the dough for 15 minutes.
3.
Add 30g butter and crushed peanuts, start the kneading program again, and set the time to 25 minutes.
4.
At about 15 minutes, add the remaining butter and continue mixing.
5.
At this time, take a small piece of dough to easily pull out the hand mask.
6.
Knead the dough again and put it in a clean mixing bowl.
7.
Fermentation at room temperature is about 2.5 times the size, and it takes about an hour.
When fermenting, cover with cling film, and cover the cling film with a clean damp cloth.
8.
Dip a little bread flour on your index finger, stick it into the middle of the dough, without denting or shrinking around it, and freeze it into a belly button shape to indicate that the fermentation is complete.
9.
Take out the dough and vent, divide it into three equal parts and knead it into a ball, cover it with plastic wrap and relax for a quarter of an hour.
10.
The loosened dough is softer and more elastic than before. When it is loosened, a wet towel can still be covered on the plastic wrap.
11.
Roll out the dough in turn into a tongue shape, sprinkle scattered cream cheese in the middle, and roll it up from top to bottom.
12.
The closing part must be handled well, otherwise it will crack.
This one is relatively simple and can be replaced with complex pattern shaping.
13.
Cover the baking tray with greased paper and put it in the oven to ferment for 30 minutes at 38 degrees.
When fermenting, put a tray with hot water underneath to assist.
14.
I wanted to cut my mouth, but I think it's better to look better without cutting it.
Preheat the oven at 180 degrees and bake for about 30 minutes. If you have a steam oven at home, this kind of bread will be more suitable. If not, you can only use a tray with hot water to create steam. Next time I decide to buy a steam stone and try it out.
15.
It's out, the yellow pumpkin color is really nice.
16.
After cooling, the hand and mouthfeel of this bread is still very soft, especially the cheese is too delicious.
Tips:
Steam is important! Steam is important! Steam is important! ! !
