Pumpkin cheese cheese rolls (milk croissant)

Overview

The bread is very soft, and the egg and cheese flavor is very rich!

To prepare the ingredients, I missed the eggs and butter when I took the photo. The pumpkin can be steamed (I use a rice cooker to simmer it, so there is less water. Put 2 grams of butter into the rice cooker, pour in the pumpkin, and press to reheat) and let cool.
Beat the eggs (reserve one egg yolk for later), pumpkin puree, and milk with a food processor (it will be more delicate). Pour into a bowl with flour, yeast, and powdered sugar, and knead the dough
After the dough is mixed, add melted butter and soften the dough until the butter is completely absorbed
When the dough is soft, cover it with plastic wrap for 10 minutes (the dough is tough and can be stretched), take it out and divide it into multiple portions, about 40 to 50 grams each
Roll each small piece of dough into a wide side and a narrow side as shown, put the pre-cut cheese into the wide side and roll it towards the narrow side
Leave to ferment in a warm place
Let it rise until doubled in size. Spread some egg yolk liquid on the surface. Preheat the oven at 180 degrees for 10 minutes and bake the middle rack for 20 minutes. Take it out of the oven and let it cool on the wire.
Look at the middle, it’s so hot!