Wednesday, April 22, 2015

Pumpkin Bread 南瓜麵包

Pumpkin and sweet potatoes have always the constant staple food for my eldest furkid ever since she was diagnosed with hereditary severe allergies to rice, yeast and wheat products, we had been using pumpkins, potatoes and sweet potatoes as her main source of carbohydrates. All those years of preparing food for her, never had I actually use for my baking or cooking. Usually I would only pumpkin meals for ourselves when we eat outside. I guess we just want to save every bit of our home supplies for our beloved furkid. 

Yesterday I came across a big packet of pre cut pumpkin cubes in the freezer which were in excess of what we have prepared for my forked consumption. Immediately I set about putting it to baking. And, finally... I get to try out the pumpkin bread recipe adapted from Alex Goh's 'Magic Bread 汤出面包香'. 

Pumpkin Bread 南瓜麵包
(Makes 2 x 24x13x7cm Loaves)


A  100g Bread flour
     85g   Boiling water

B  400g Bread flour
     40g   Sugar
     1 tsp Salt
     15g   Milk powder
     1/4 tsp Cinnamon powder
      8 g   Instant yeast

C   200g Pumpkin (cooked and mashed)

D  150g Cold water

E  60g Butter

F  80g Pumpkin seeds


Combine boiling water from (A) with bread flour until well blended to form a dough. Cover and set aside to cool. Store into refrigerator for at least 12 hours before using.

Combine all ingredients from (B) into the bowl of a stand mixer with dough hook and mix until all ingredients are well combined. Add (C), (D) and continue kneading to form a rough dough. Add in (A) and continue kneading on slow speed until blended. Add more water wherever necessary.

Add in (E) and continue kneading on medium speed until the dough is smooth and elastic. You may also tear a small part of the dough to test its readiness by performing the window pane test.

Add in (F) and mix until well combined.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth and allow the dough to proof for an hour or until the dough doubled in size.

Punch down the dough. Divide the dough into 12 equal pieces and mould it round.  Allow the doughs to rest for another 10-15 mins.

Arrange 6 pieces of dough into a 24x13x7cm bread pan. Repeat the same for the balance.  Sprinkle a mist of water onto the surface of the 2 bread pans and allow the dough to proof for another 45mins or until double in size.

Apply egg wash onto the surface of the bread and sprinkle some pumpkin seeds over the top.

Bake in a preheated oven at 180C degrees for 30 minutes.

Remove bread pan from oven. Drop the pan from a height of 1 feet onto the counter to release the hot air inside the pan. Unmold and transfer bread onto cooling rack.


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