WHAT YOU NEED

Ingredients

600 grams of Danish dough
100 grams of cooked pumpkin
80 grams of cream

How TO MADE Pumpkin cream Danish bread making

Steps 1 to 4

1. The Danish dough is pressed to a thickness of 0.5 cm and divided into 11 x 11 cm squares.

2. Squeeze the pumpkin filling.

3. Squeeze the four corners of the dough.

4. It is placed in a circular paper tube and fermented for 60 minutes at 28°C and 75% humidity.

Steps 5 to 8

5. Brush the fermented eggs on the surface.

6. It is baked in an oven at 210°C and 200°C for 18 minutes.

7. The oven is cooled and the bread is cut in half.

8. Squeeze the pumpkin filling.

Steps 9 to 12

9. Cover and wrap.

10. Put sugar powder on it.

11.