Name: Pumpkin Cheese Steak
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 25g Sugar; 4g salt; 3g High sugar tolerant yeast; 8g milk powder; 20g condensed milk; 35g Whole egg liquid; 138g Pumpkin puree; 73g milk; 20g Unsalted butter; 70g Cream cheese; 20g Powdered sugar; Some Wine-dried raisins; Some High fan

Pumpkin Cheese Steak

by Cai Cai Baking House

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The first time I used pumpkin to make bread, I always felt that the bread made from pumpkin must not taste very good, but after I tasted it, I found that my previous idea was really wrong, and the color is super beautiful!
The healthy and nutritious pumpkin cheese steak is really a must-have for breakfast! "

Pumpkin Cheese Steak

1. Weigh the mascarpone cheese, add in powdered sugar, mix well

2. Put it in a piping bag and put it in the refrigerator for later use

3. Cut the pumpkin into cubes, steam it, press into a puree and cool for later use

4. Mix all ingredients except butter in the dough material (including cold pumpkin puree) and knead it into a smooth dough

5. Add butter and knead again

6. Put it in an environment of 25-28 degrees for basic fermentation

7. Fermented to 2 times larger

8. Take out the fermented dough and press to exhaust

9. Divide into 6 equal parts after weighing

10. Roll out separately

11. Turn over

12. Squeeze the right amount of cheese as shown in the picture, add a few raisins

13. Thin edge at the end

14. Slightly lengthen after rolling up

15. Make them one by one and place them evenly on the baking tray

16. Put it in a warm and humid environment (the reference temperature is about 38 and the humidity is about 75%) and finally ferment to twice the size