南瓜乳酪包

Get canned pumpkin puree 425g

Or you can also make it yourself by cutting the pumpkin into large chunks and steaming on mid heat for 20-30 minutes until soft

Scoop out the pumpkin puree and set it aside

Get a non-stick pan to cook the filling to prevent sticking

Add the pumpkin puree

Sift milk powder into it

Add granulated sugar 30g

Unsalted butter 20g

Heat on medium-low heat

Keep stirring to prevent sticking

Evaporate water in it

Cook until it thickens

Add 85g cream cheese

You can also omit cream cheese if you don’t have it and make the creamy pumpkin filling instead

Melt the cream cheese and thicken it. It is Pumpkin Cheese Sauce now

It can be used to spread on bread and it is super delicious

But if it is for the filling, continue cooking it

Cook it until it moves around freely

Next, let's make the pumpkin bread dough

Add bread flour 250g to the mixing bowl of the stand mixer

Pumpkin puree 180g

Milk 35g

The amount of milk should be adjusted based on the pumpkin puree state and the water absorption capacity of flour

Instant yeast 4g

Granulated sugar 25g

Salt 2g

You need to set the speed and time based on your mixer

If you don't have one, please refer to my previous hand-kneading dough tutorial

If the dough is too sticky, add more flour

But don't add too much at a time and the dough should be sticky

When it forms a thick pane, add softened unsalted butter 30g

Keep kneading it

Mix until you can stretch it into a thin membrane that you can see through

Poke it and the edge is not smooth , it is ready now

Fold the dough back and work it into a smooth ball

Put it in a bowl and let it ferment

The temperature of the dough matters and if it is too high, it will over-ferment

Let it rise at room temperature until it doubles in size

The specific time depends on the room temperature. I refrigerated the dough overnight.

Take the dough out of the refrigerator and bring it back to room temperature the next morning

Flour your finger and poke the dough in the middle, the dough shouldn't recover its shape

If the dough collapses, it means the dough has been overfermented

Dust the counter with flour to prevent sticking

Gently press the dough to degas

Divide it into 8 equal portions

Weigh the big dough with a kitchen scale first then divide the weight by 8 to get the weight of each small dough

Take a small dough with the crumbled side up

Fold it inward several times

Turn it over with the smooth side up and rub it in your palm to make it round

Pinch the bottom side

We get a smooth ball in this way

Rest them for 20 minutes covered in plastic film

we can relaxe the gluten in the process and shape the doughs easily in the later step

Put the smooth side down

Flatten it gently

Roll it out slightly with a rolling pin

Pat the edges to remove air pockets

Add 25g filling

Spread it out

Wrap the filling in

Turn it over and round it slightly

Spread some water on top

Decorate with sliced ​​almonds or pepitas

Dust with some flour for decoration

Score 6 lines with a sharp blade

Put them on a baking pan lined with parchment paper or a silicon baking mat

Leave some room between them to prevent sticking

Put them in the oven to ferment and turn on the oven light (if available)

Put a bowl of boiling water to increase humidity

Rise for about 40 minutes

Take them out in advance and give the oven time to pre-heat

Preheat the oven to 170℃ / 340℉

The size of them should be doubled now

Pork it and it can recover the shape slowly

If it collapses quickly or doesn't recover the shape, it is over-fermented

Put them on the middle rack of the oven

Bake at 170°C for about 15 minutes

Transfer them to a cooling rack

The pumpkin-shaped bread is so cute

It is incredibly soft and with much pumpkin cheese inside

It is so good with the fragrance from pumpkin puree and cheese

It is the taste of autumn

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This is Erica . See you next time