Exclusive Pumpkin Blueberry Cheesecake Bun

Knead all the ingredients except for the butter into a dough until you can stretch a membrane, then add the butter and knead evenly until smooth, until you can stretch a thin membrane that does not easily break. In hot weather, using chilled milk or other liquid ingredients can better control the dough temperature. Proof until it doubles in size.

Gently knead the fermented dough to release the air, divide it into 12 portions, roll into balls, and cover with plastic wrap to rest for 15 minutes.

Soften the cream cheese and mix until smooth.

Add an appropriate amount of blueberry jam and mix well.

Put it into a piping bag and refrigerate for later use.

Once the dough has rested well, take a piece of dough, no need to roll it out, gently pat it into a round shape with your hands, thicker in the middle and thinner at the edges.

Squeeze in an appropriate amount of blueberry cheese filling and seal it like making a bun.

Place them in the baking tray with space in between, and remember to line the tray with parchment paper. Let them proof again for about 30 minutes.

When the dough has fermented to the point where it slowly bounces back when lightly pressed, sprinkle a little flour on the surface. In the picture, the fork is pressed onto the bread, and flour is sprinkled.

Place it in a preheated oven with both top and bottom heat at 180°C on the middle rack, and bake for about 18 minutes.

Golden and round, the cheesy buns are freshly baked.