Pumpkin and corn bread


240 grams bread flour

65 grams pumpkin

25 grams white sugar

1 tablespoon milk powder

1/2 teaspoon yeast

1/2 teaspoon salt

20 grams butter

80 grams boiled corn kernel

40 grams cream cheese

1 tablespoon pumpkin seed


1. Put the pumpkin in the steamer to steam for 10 minutes, until well done


2. Take out the pumpkin, cool off


3. Put pumpkin pulp in a freezer bag, mash into pumpkin puree


4. Pour pumpkin puree, bread flour, white sugar, milk powder, yeast, and salt in the mixing bowl, pour some water in the mixing bowl, mix until even


5. Knead the dough


6. Roll the dough, until smooth and elastic


7. Pour butter in the dough


8. Roll the dough until even and smooth


9. Roll the dough into a ball,, set aside to rise in a warm room


10. Pour corn kernels and cream cheese in a small bowl, mix until even


11. Take out the dough when doubled in size


12. Gently roll the dough to remove air bubbles


13. Divide the dough into 6 equal pieces, roll each piece into a ball, cover with plastic wrap, set aside to rest for 20 minutes


14. Roll each dough until round and thin


15. Fill each dough with corn and cream cheese mixture


16. Fold each dough, pinch until firmed


17. Gently press each dough until slightly flattened


18. Put each dough in the baking pan


19. Put the baking pan in the oven, put a pan of hot water in the oven, set aside to rise


20. Until doubled in size


21. Brush each dough with water, garnish each dough with some pumpkin seeds


22. Put another same sized baking pan on the baking pan


23. Preheat the oven to 170 °C, put the baking pans in the oven, bake for 25 minutes, until golden


24. Take out the baking pans, remove the breads from the baking pans


25. Done, enjoy