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
17.
Press the surface of the dough with your fingers to rebound slowly
18.
Placed as shown, the surface of the dough is sifted and decorated with high flour
19.
Carefully remove the greased paper
20.
Put it into the middle layer of a fully preheated 170 degrees oven, and bake at 170 degrees for about 25 minutes.
