Hot seed: High-gluten flour 75 grams
Fine sugar 5 grams Salt 0.5g
Boiling water 70 grams Dough:
French Flour 350g Whole wheat flour 150g
Low-sugar dry yeast (if not available, you can replace it with 15 grams of dry yeast) 5 grams Salt 7 grams
Milk powder 25 grams Milk 380g
Pumpkin filling: Beibei Pumpkin 1
Sea salt 2 grams Garlic paste (optional) 10 grams
Cracked black pepper Appropriate amount Olive oil Appropriate amount
Cheese filling: cream cheese 250g
Fine sugar 15 grams
How to make Beibei Pumpkin Cheese European Buns #cheesecoverquilt bursting into cheese flavor#Beibei pumpkin cheese European bun recipe illustration 1

Step 1

Mix high-gluten flour + sugar + salt evenly, add boiling water of about 95 degrees, and stir evenly until there is no dry powder. Let it cool before use. You can put it in the refrigerator for two hours before use. #cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 2

Step 2

Put the dough ingredients into the bucket of the chef's machine, and put the prepared blanched seeds into it as well. Turn on the mixer and knead the dough. Reserve a little milk and add it slowly. The dough for this bread only needs to be kneaded until it is eighty or ninety percent gluten-free. It does not need to be kneaded into a thin glove film. You can reserve a little and don't over-knead it. #cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 3

Step 3

Wrap the kneaded dough into a round and place it in a fermentation box, cover it and put it in a refrigerated fermentation box or put it in the refrigerator to ferment overnight. #cheesecover was exploded to change the taste of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 4

Step 4

Cut the washed Beibei pumpkin into small pieces, add black pepper and sea salt, and mix everything evenly. If you like garlic, add 10 grams of garlic. Mix everything well and then spray a little olive oil. Mix everything well and put it on the baking sheet. Put it in the oven and bake it at 200 degrees for about 15 to 20 minutes. #cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 5

Step 5

The roasted Beibei pumpkin is so delicious when you eat it.#cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 6

Step 6

Pour out the dough that has risen overnight and gently press to deflate the dough to remove any large air bubbles. #cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 7

Step 7

Divide the deflated dough into 6 portions, roll into balls, cover and rest for 20 minutes. #cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 8

Step 8

Soften the cream cheese in advance, add fine sugar, mix well, put it into a piping bag and set aside. #cheesecover was exploded to change the flavor of cheese#贝贝 pumpkin cheese 欧Illustration of how to make a bag 9

Step 9

Take a piece of loose dough and flatten it roughly with the palm of your hand. Use a rolling pin to roll into a sheet. Gently turn it over again so that the smooth side is facing down. #cheesecoverwasexplodedchangezhiwei#贝贝 pumpkin cheese 欧Illustration of how to make a bag 10

Step 10

Top with baby pumpkin and cheese filling.#cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 11

Step 11

Roll it up from top to bottom, being gentle when doing so. #cheesecoverwasexplodedchangezhiwei#贝贝 pumpkin cheese 欧Illustration of how to make a bag 12

Step 12

Pinch the mouth tightly and gently gather the two ends into an olive shape with your hands. #cheesecover was exploded to change the flavor of cheese#贝贝 pumpkin cheese 欧Illustration of how to make a bag 13

Step 13

Start the final fermentation with a temperature of 30-32 degrees and a humidity of 80%. You can put it in a fermentation box or oven for fermentation. The oven has no humidity adjustment. You can put a bowl of warm water to maintain the humidity. Ferment until about 1.5 times in size. The dough will be smooth and elastic. The dough will slowly spring back when pressed with your fingers. #cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 14

Step 14

Sprinkle a thin layer of high-gluten flour on the surface of the fermented dough, cut a slit in the middle of the dough, squeeze in butter that has softened at room temperature, and add some grated mozzarella cheese. #cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 15

Step 15

Place in the fully preheated wind stove oven and bake two layers at the same time in the wind stove mode. The total time is set at 20 minutes. The temperature is first adjusted to 200 degrees. After baking for 8 minutes, the temperature is adjusted to 170 degrees for the remaining 12 minutes. The time and temperature are for reference only and are based on the actual adjustments of each oven.#cheesecoverwasexplodedchangezhiwei#贝贝 pumpkin cheese 欧Illustration of how to make a bag 16

Step 16

You can already smell the aroma of the bread being baked. #cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 17

Step 17

Baking is complete, both layers are evenly colored. #cheesecover was exploded to change the flavor of cheese#贝贝 pumpkin cheese 欧How to make a bagSolution 18

Step 18

After baking is completed, shake the mold lightly, remove from the mold and let it cool on a cooling rack. When it cools to a little residual temperature, seal it and store it. #cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 19

Step 19

The outside is crispy and the inside is soft. #cheesecover was exploded to change the flavor of cheese#Beibei Pumpkin Cheese Europe Illustration of how to make a bag 20

Step 20

It’s so appetizing when cut into pieces, low in fat and filling, perfect for this season! Beibei Pumpkin Cheese European Buns Cooking Tips

You can reserve 50 grams of milk during operation, and slowly add the milk during kneading. The dough will be soft at first. After mixing evenly, beat at high speed and the dough will be smooth. You can reserve a little bit when kneading this bread, but don't over-beat it. Adjust the time and temperature according to your actual oven. There are differences between large ovens and small ovens, and the temperatures for baking in wind ovens and non-wind ovens are also different. The temperatures for cooking more and less must also be adjusted appropriately.