Pumpkin Cheese Bread Roll (Milk Croissant)

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Pumpkin Cheese Bread Roll (Milk Croissant)

Prepare the ingredients. I missed taking photos of the eggs and butter. Steam the pumpkin until cooked (I used a rice cooker to steam, which retains less moisture. Add 2g of butter to the rice cooker, add the pumpkin, press the reheat button).

Use a food processor to mix the eggs (reserve one egg yolk for later), pumpkin puree, and milk (for a smoother texture), pour into a bowl with flour, yeast, and powdered sugar, and knead the dough.

After kneading the dough, add melted butter and knead until the butter is fully absorbed.

Once the dough is smooth, cover with plastic wrap for 10 minutes (the dough should be elastic and stretchy), then divide into portions, about 40-50g each.

Roll each small portion of dough into a rectangle, place the pre-cut cheese on the wider end, and roll towards the narrower end.

Let it ferment in a warm place.

Let it rise until doubled in size, brush with some egg yolk, preheat the oven to 180 degrees Celsius, bake on the middle rack for 20 minutes after preheating for 10 minutes, then cool on a wire rack.

Look at the center, it’s bursting with cheese!