High gluten flour
Whole wheat flour.
How to make whole wheat pumpkin and cheese bread rolls
Peel the pumpkin and slice it into slices, then steam it in a pan.
Pour the flour, whole wheat flour, milk powder, sugar, salt, milk, pumpkin puree and yeast into a chef’s machine and knead on low speed until a coarse film state, add butter. Knead on low then high until it expands. Place in a bowl and cover with plastic wrap to ferment.
Ferment until doubled in size, poke holes in the flour with fingers to prevent them from collapsing or shrinking.
During fermentation, soften the cream cheese at room temperature and mix with powdered sugar to form a cheese filling.
Divide the dough into 12 portions of 50g/pc and roll in molasses for 15 minutes.
Roll out the dough into an oval shape, roll up the long side and shape into a carrot shape with a wide top and narrow bottom.
Roll out the dough into a tapered shape, shaping it as you go, spreading the cream cheese filling in the middle and rolling it up from the wide side, stretching as you go.
Make sure it is rolled into this shape.
Place the dough in a baking dish for the second fermentation. Because of the low temperature, I still put it in the oven with a bowl of hot water to increase the temperature and humidity.
Ferment until 1.5 times the size of the rolls, then preheat the oven to 180°C. When the oven is fully preheated, place the rolls in the oven.
When the oven is fully preheated, put the baking tray in the lower oven, bake at 180℃ for 15 minutes. Bake at 180℃ for 15 minutes. Cover with foil in a timely manner.