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.

Ingredients:

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

Method:

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

NOTE:

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 1^st 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.

SMALL TIPS:

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.


Verdict?
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

Hosted by Xuan Hom’s Mum Kitchen Diary