Pumpkin Bread | 南瓜麵包


Super soft bread which most people love!



Ingredients | 材料 :
  • Yield: 8 numbers | 8 個
(A)
250g Bread flour | 高根麵粉
    6g  Yeast | 酵母 (依士)
100g Pumpkin puree | 蒸熟南瓜壓成茸

(B)
  60g Milk, room temperature | 鮮奶(室溫)
1 tsp (7g) Honey | 1茶匙蜂蜜
  20g Warm water | 溫水
  40g Hot water | 熱水
  20g Light muscovado | 黑糖(太古原蔗黑糖)
   3g Salt | 鹽

(C)
  20g  Unsalted butter | 無鹽牛油 (室溫, 後下)


Steps | 做法 :

Pumpkin Bread DIY recipe 南瓜麵包 自家烘焙食譜 Pumpkin Bread DIY recipe 南瓜麵包 自家烘焙食譜
Pumpkin Bread DIY recipe 南瓜麵包 自家烘焙食譜 Pumpkin Bread DIY recipe 南瓜麵包 自家烘焙食譜
Pumpkin Bread DIY recipe 南瓜麵包 自家烘焙食譜 Pumpkin Bread DIY recipe 南瓜麵包 自家烘焙食譜
Pumpkin Bread DIY recipe 南瓜麵包 自家烘焙食譜 Pumpkin Bread DIY recipe 南瓜麵包 自家烘焙食譜
Pumpkin Bread DIY recipe 南瓜麵包 自家烘焙食譜 Pumpkin Bread DIY recipe 南瓜麵包 自家烘焙食譜

  1. 焗爐先以210°C預熱。
  2. 依士加上表小許溫水在小碗中拌勻,待5分鐘。
  3. 大攪拌盆內放入黑糖加上表熱水先溶掉,再加入蜜糖和鹽,拌勻至溶掉,加入鮮奶(加入鮮奶後的溫度要有微溫好作發酵),加入依士水、高根麵粉和南瓜茸,用手攪勻,放工作台上搓揉。先「推壓搓揉」3分鐘再「摔打揉和」140~160次。加入室溫牛油,繼續「推壓搓揉」3分鐘再「摔打揉和」200次,以平均每分鐘40~50次的節奏,約4~5分鐘,搓成表面光滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵約60分鐘。參照基本麵糰製作
  4. 取出麵糰放在撒了根粉的枱上,輕輕拍出空氣,分割成8等份,切口往內包,輕輕滾圓,收口向下,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛15分鐘。
  5. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,做形。放在已塗油的焗盤,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約45分鐘至1.5倍大。
  6. 放入已預熱的焗爐並調至190°C,烘焗約12分鐘取出。
  7. 若要包面脆脆的,入爐前灑小許高根麵粉在包面上及焗多2分鐘。

  1. Preheat oven to 210°C.
  2. In a small bowl, dissolve the yeast with above warm water, set aside for 5 minutes.
  3. In a large mixing bowl, put in hot water and sugar until sugar is dissolved.  Add honey and salt until completely dissolved. Add in milk (the mixture should be slightly warm, not cold). Add in yeast water, pumpkin puree and bread flour, mix well. Transfer it to a counter sprinkled with little bread flour and knead for about 3 minutes then "beat and knead" for about 140~160 times. Add in room temperature butter, knead for about 3 minutes then repeat "beat and knead" for about 200 times at 40~50 times per minute until the dough is smooth and elastic, takes about 4~5 minutes.  Put dough in a lightly oiled bowl, cover with plastic wrap, ferment for around 60 minutes below/around 30°C. Refer Basic Dough.
  4. Take out the fermented dough on a counter sprinkled with little flour, press the dough lightly with your hands to squeeze the air out and divide it equally into 8 portions.  Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a plastic wrap, let rest for 15 minutes.
  5. Sprinkle some flour on counter, slightly press the little doughs letting air out and shape to balls. Put on baking tray with baking parchment, put also a cup of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 45 minutes in room temperature below/around 30°C until it is 1.5 times its original size.
  6. Bake in preheated oven and adjust it to 190°C, bake for about 12 minutes. Cool on cool rack.
  7. To get a crispy bread top, sprinkle a little bread flour on top of doughs before putting into oven, and to bake 2 minutes more! Have to watch closely!!

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