Pumpkin Cheese Steak

Name: Pumpkin Cheese Steak
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 50g Low-gluten flour; 30g Caster sugar; 4g salt; 14g milk powder; 130g Pumpkin puree; 110g water; 4g yeast; 30g butter; 70g Mascarpone cheese; 20g Powdered sugar; 40g Dried cranberries; Some rum

by january0106

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This is the first time I have used pumpkin to make bread. I actually wanted to make it for a long time.
It’s just that no action has been given, and the color of the cooked bread is super beautiful.
Make a filling with mascarpone cheese and dried cranberries in wine,
The taste is very rich, of course, the filling can be changed as you like,
Such as: bean paste, pork floss, honey bean, coconut paste. . . . . .
Mould: Xuechu golden 8.5-inch square plate with movable bottom"

Pumpkin Cheese Steak

1. Filling preparation: Dried cranberries are chopped finely, soaked in appropriate amount of rum, drained when using, and mascarpone cheese is mixed with powdered sugar and put in a piping bag and refrigerated;

2. Pumpkin diced and steamed;

3. Pour all materials except butter into the bread bucket, set up the dough mixing program;

4. After 20 minutes, pause and add butter;

5. The bread machine resets the kneading program, after the end, the dough can be pulled out of the glove film;

6. Place the dough in a warm place for basic fermentation. The dough will ferment to more than 2 times the original size. You can dip your fingers in high-gluten flour and poke a hole in the middle of the dough. The hole will not shrink, which proves that the dough has been fermented well;

7. Take out the dough and vent it, divide it into 8 equal parts, round it, cover it with cloth or plastic wrap, and let it rest for 20 minutes;

8. Roll out the dough;

9. Turn it over and place it horizontally, squeeze an appropriate amount of cheese, and add a little dried cranberry;

10. Roll up from top to bottom, pinch tightly at the closing;

11. Place the shaped dough in a baking tray, and place it in a warm and humid place for final fermentation;

12. After the fermentation is over, cut out three strips of equal width from the oil paper, place them on the mold as shown in the figure, and sprinkle with high flour;

13. Preheat the oven to 170 degrees, put it in the baking tray, and bake for 22 minutes;

14. Bring out of the oven and let cool.

Tips:
1. The steamed pumpkin puree can be pressed into puree for use, but I have already steamed it very well, so it doesn't matter if I put it directly in.
2. Drain the dried cranberries before use.
3. Pumpkin puree contains water, so the liquid should be increased or decreased as appropriate. Please keep the adjusted water when mixing materials.
4. Mascarpone cheese can be replaced with cream cheese, and the filling can also be added to other fillings you like, such as pork floss, coconut paste, etc.
5. The bread has been colored during baking, please cover with tin foil.