This pumpkin bread has a strong pumpkin fragrance
Sweet and delicious, soft and moist, attractive in color
*I made two loaves in the video, for detailed recipe, please check "Video Description" bellow.
Let's make pumpkin puree first
I chose Kabocha Squash (Japanese pumpkin)
A sharp knife is better for cutting pumpkin and it is easy to cut
Remove seeds and peel, cut into small pieces
Add water to the pot and steam 300-350g pumpkin until it is cooked and soft. It takes about 15-20 minutes
Press into pumpkin puree and refrigerate for later use
Add 2 eggs (about 60g each with shell), 40g condensed milk
220g milk is reserved for 10% to adjust the softness of the dough (Milk temperature is 3-5C in summer and 10-15C in winter)
7g instant yeast
70g refrigerated pumpkin puree
600g bread flour, 60g sugar, 8g salt
Stir at low speed 2 gears
The water content of pumpkin puree is different, and the water absorption of flour is also different
We need to adjust the amount of milk according to the softness of the dough
The dough is relatively soft after mixing evenly
After covering it, put it in the refrigerator for 20 minutes
The dough will produce gluten when resting, and it also cools down
Turn on medium speed 4 and beat for about 3-4 minutes
When the dough is smooth and not sticky, continue to beat for about 2-3 minutes
Beat until the dough is smooth and elastic
Take a small piece of dough, gently pull it while turning
Pull a layer of translucent membrane to check the condition of gluten
When it is smooth and elastic, and there are some jagged membranes at the opening of the hole, you can put butter
Add 80g softened unsalted butter
Tear the dough into pieces for easy mixing with butter
Open low speed 2nd gear
The butter is slippery. When the cook machine cannot stir the dough, we need to pull it with our hands after stopping the machine.
When the butter and dough are evenly mixed into a dough
Start stirring at medium speed 4, observe the state of the dough during stirring
Until the dough is smooth and elastic, I took about 4-5 minutes
Take a small piece of dough, if it is not easy to break when stretched
And membrane is smooth and thin, the hole is relatively smooth, and the stirring can be finished in this state
The stirring time in the video is for reference only. The protein content of flour, dough wetness and temperature, etc. will affect the stirring time, so it needs to be adjusted according to the state of the dough
Brush a little oil in the bowl, and fold the mixed dough several times until the surface is smooth
Put it in the bowl and cover, ferment to double size
It takes about 1 hour and 30 minutes at a temperature of about 26
The fermentation time is here as a reference, it must be based on the state of the dough
Let's make pumpkin filling while the dough is fermenting
180g pumpkin puree in the microwave until warm
Add 20g unsalted butter, 20g fine sugar
Stir evenly, cool for later use
Dip your fingers with flour and poke a hole in the dough
If the dough does not rebound or gather, the dough ferment just right, and the dough will collapse and it ferment too much.
Press lightly to expel large bubbles
Divide the dough into two portions, each about 600g
Gently round until the surface is smooth
Relax for 30 minutes
Roll the dough into a rectangle about 40cm long and shorter than the baking pan
Turn the smooth side down
Arranged into a length of 40cm, the width is shorter than the baking pan
My baking pan is about 23cm long, I will arrange the dough into 20cm wide so that it can be put in the baking pan easily
Spread 110g pumpkin filling evenly on half of the dough
Fold from top to bottom
Cut into 8 even strips, leave about 2cm at the top of the dough without cutting
Twist the cut dough into flowers
Arrange the twisted dough neatly and press the bottom to help closing
Roll up from top to bottom
Put it in a greased 9"x4"x4" baking pan for final fermentation
It takes about 1 hour and 45 minutes for the dough to proof until the mold is 80% full at about 26°C. Time as a reference, based on dough volume
Brush egg white wash on top
Sprinkle some pumpkin seeds as decorations(The pumpkin seeds in the Butternut Squash flesh are taken out and dried and peeled. The size, color and fullness are all very good)
Preheat the oven to 350°F/180°C 10 minutes in advance
Bake in the middle-bottom layer for about 34 minutes
After baking for 15 minutes, if the top color is obvious, then cover with a layer of foil to avoid burning the top
The bread with pumpkin puree is easy to brown, and the baked bread is golden and attractive
Very soft and moist
Sweet and delicious, attractive color