Friday, November 14, 2014

Pumpkin Milk Bread - Straight-Dough Method 直接发酵法



After post this up, I am rushing to dear daughter's school to attend her prize presentation ceremony, she is the 1st in class this year again. Her academic result got worst after the born of her little brother due to my total neglected on her. And now, she has got 1st in class for 2 years consecutively, being awarded by MOE last year (I secretly hope that she will get it this year too :p) and she will be posted to one of the best class next year! I am so happy and so proud of her!

Another recipe from Jessie's Cooking Moment, which I doubled up the recipe.

100g pumpkin puree, sifted (I lazy to sift  :p)
560g bread flour
80g caster sugar
5g salt
240g fresh milk
74g egg, lightly beaten  + some extra for brushing
8g instant dried yeast
60g chopped butter, soften at room temperature

Egg wash
Some untoasted pumpkin seeds

1. Place all ingredients, except for butter and pumpkin seeds in an electric mixer. Use dough hook for mixing at low-medium speed.

The dough is very sticky and better use a higher speed (not too high speed though) to mix the dough. The dough will stick to the base of the bowl in the beginning but after about 10-12 minutes, it will leave the base and form into a ball.  When this happen, change to low speed and continue to knead for another 10 minutes.

2. When the dough looks smooth and slightly elastic, add butter. Continue kneading at low speed for about 8 minutes or until smooth, glossy and elastic.  The dough is ready when you pull out a small piece of dough, it will form a thin, transparent layer like bubble gum.

3. Place dough in an oiled bowl, spray with some water on top, wrapped with cling wrap. Let’s the 1st proofing begins until the dough is double in size, about 50-60 minutes. 

4. Place the dough on a floured surface. Gently press the dough to remove air bubble. Divide the dough evenly, about 90g each.

5. Roll each small dough into balls. Spray with some water, cover with cling wrap and let to rest for 10 minutes.

6. Flour your hand and rolling pin. Take 1 small dough and roll out into your desire shape with seam facing down, place it on greased baking pan.

7. Spray the top with some water. Let the final proof begins until they fill up the pan for like 90%, about 20 minutes when proofing was done in the warm oven with a bowl of hot water inside, or about 40 mins at room temperature.

8. In the last 10 minutes of proofing, remove the dough out of the oven and turn on the oven at 170C(fan-forced). Brush the top  with some water and bake for approximately 10 minutes.

9. Removed. Now, brush with the egg wash and quickly sprinkle with some pumpkin seeds. Continue to bake for another 5-10 minutes or till golden brown.

1. The egg wash will dry out very quickly due to the heat of the bread, so the action has to be fast or the pumpkin seeds won’t stick on the bread.

2. Change position of the pan for an even golden brown top.

3. After the bread is all cooled down, wrap them with a layer of cling wrap, then store into an air-tight container.

The bread is soft and tasty, very nice to eat and it stays soft even the next day. However, both me and dear husband still think that this pumpkin bread is softer :P. 

This post in joining Best Recipes for Everyone November Event : My Bread Story


  1. Congratulations and Well Done, That's an amazing effort to be doing so well 2 years in a row. You must be so proud of her. Be sure to take lots of photos.

  2. 软软的面包。。。 下午茶最适合了。

  3. 想念南瓜了, 看到这个南瓜面包, 我也想再来个南瓜了! 呵呵

  4. Well done & congratulation to your daughter!
    and your bread looks so soft & delicious

  5. So nice if I can have this for breakfast tomorrow..... :)

  6. 金瓜加持的面包,感觉就是超级软啊!!

  7. Jess, this pumpkin milk loaf looks so soft and fluffy. Congrats to your girl for doing well and doing mummy proud! :)

  8. Nothing beats the homemade bread! Your pumpkin milk bread looks awesome, Jess.

  9. another creative and yummy pumpkin bread roll...looking so good

  10. Hi Jess,
    Congrats to your dear daughter. She have smart gens like her dear mummy ..hehe
    Your pumpkin bread looks good for a afternoon tea.

  11. Congratulation, Jess! Your daughter is fantastic! You must be a proud mum :D

    Must bake more for your clever girl... *wink* *wink* This pumpkin bread is beautiful :D

    Btw, I'm organising a giveaway for 4 lucky winners and hope that you can be one of them.


  12. The bread looks super soft and tasty.
    I love cakes which incorporate vegetables as well. Makes me feel less guilty eating them because they're "healthy" :p


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