Pumpkin Milk Bread - Overnight Cold Frementation Method 超軟南瓜鮮奶面包 - 冷藏发酵法

Recipe adapted from 孟老師烘焙園地

Ingredients:

Pumpkin Starter Dough
100g mashed pumpkin
20g bread flour

70g water

Main Dough
300 bread flour
3g instant yeast
45g sugar

½ tsp salt

100-110g milk
25g butter

Method :

For Starter Dough :

1.      Cook all the 3 ingredients till color darken and mixture becomes custard alike

2.     Cover with cling wrap and chill in the fridge for at least 8 hours. It should be thicken further and become “kuih” alike.

For Main Dough :

1.   Mix all the main dough ingredients with pumpkin starter dough and knead till window pane stage.

2.   Cover with cling wrap and proof in the fridge for 12 hours.

3.   Remove the dougb from fridge, let it back to room temperature for about 1 hr.

4.   Divide the dough into equal portions and roll into balls. Spray with some water and rest for 10 mins.

5.   Shaped the dough, wrap with desire filling and place in the greased baking pan.

6.   Spray with some water and let to proof until double in size, about 45 - 60 mins.

7.   Brush some egg wash on top, follow by sprinkle desire topping.

8.   Bake in a 180C preheated oven until golden, about 15-18 minutes.

9.   Remove from oven and place on the wire rack to cool down.

10. Keep in air-tight container after completely cool.

Verdict?

I remember it seem to take long time for me to bake this bread but luckily the result is good, the bread was very soft.