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Monday, 11 April 2016

Pumpkin Sugar Twister 南瓜洒糖面包


Golden pumpkin twister bread sprinkled with fine sugar and almond chunks. The dough was stretched and loosely twisted to give the bread a soft and springy texture :)

Raw dough weight: 421g

Ingredients 
75g cold water 冷冰水
40g steamed pumpkin purée 熟南瓜泥
15g condensed milk 炼乳

30g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt 盐
30g cold unsalted butter 冷无盐奶油

185g bread flour 高筋面粉

20g superfine wholegrain flour 中筋面粉
10g milk powder
3/4 tsp instant dry yeast 即发干酵母

Glazing
Some beaten egg,fine sugar and almond bits for sprinkling on bread
些许蛋液,细糖和杏仁粒做表面装饰


Direction
1. Steamed about 60g of peeled pumpkin chunks at high heat for about 15 minutes, or till softened.

Collect 40g of the steamed pumpkin chunks and mash into paste.

Pour cold water, condensed milk and mashed pumpkin in a container. Stir to mix. 


Keep the pumpkin mixture in the fridge for 20 minutes.


Pour the cold pumpkin mixture into the bread pan.

2. Add in beaten egg.


3. Add in sugar, salt and cold unsalted butter.



4. Pour in bread flour, superfine wholegrain flour, and milk powder in a mixing bowl and mix well. 

Add the flour mixture to the bread pan.


5. Dig a hole in the flour and pour in the instant dry yeast.


6. Place the bread pan into the bread machine.


7. Select "C-11" Ferment Dough function; and press "Start".


8. When the dough kneading process stops, let the dough continues to proof in the bread pan for another 20 minutes.
 
20 minutes later


9. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.



10. Divide the dough into 4 equal portions, each about 105g.
The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.çc

11. Shape the doughs into 4 balls by pulling down the sides and seal at the base. Cover with a lid and let the dough rest for 15 minutes.

The shaping method may not be proper, but these are the steps I used :)

12. Take a dough and roll it flat into an oval.

Roll up from the shorter end and seal the edge by pinching.



Cover and rest for 10 minutes.


13. Stretch the dough into a long narrow "rope" shape by rolling and stretching it from the middle to both ends. The length is about twice the size of the side of the bread pan.
Hold tight to both ends and turn in opposite directions. When you starting to feel the tension, let the two ends meet. The dough will automatically join into a twisted shape.



Click the link to view the video demonstration on shaping the dough.

Spray some water over the dough and let the dough proof in a warm oven for about 40 to 50 minutes, or till the doughs double in size.
Switch on the oven minimum temperature for 1 minute to give the dough a warm environment to proof faster. 



After 40 minutes of proofing.


14. Brush the dough with egg wash and sprinkle fine sugar and almond bits evenly over the surface.




15. Preheated oven to 190 degree Celsius. 
After sending in the dough, lower the oven temperature to 170 degree Celsius for about 17 minutes at lower rack of the oven, or till golden colour :)



16.  Allow the bread to cool down slightly on a wire rack before enjoying :)






6 comments:

  1. Hi ngaileng. Very good looking rolls with fluffy texture. I can't find superfine whole grain . what other flour can I substitute or can I just use regular whole-wheat flour? Thanks for sharing your bread series. They all looked so professionally done. Thanks chloe

    ReplyDelete
    Replies
    1. Thank you Chloe for your compliment ^^
      You can use all purpose flour to substitute superfine wholegrain flour, but you may need to reduce the cold water from 75 to 65g. After about 5 minutes of kneading, if the dough appear dry, then you can slowly add in the 10g of water. Happy baking :)

      Delete
  2. This looks so good! Can I make this without a bread machine?

    ReplyDelete
    Replies
    1. Hi Grace, if you would like to hand knead the dough, you may refer to the steps shown in the below recipe link:
      http://mymindpatch.blogspot.sg/2014/11/mini-pumpkin-loaf.html

      Delete
  3. Hi me again :) I want to try this bread but few question to clarify:
    1) does the bread has pumpkin taste? I tried a pumpkin bread before, bread color look good but no pumpkin taste
    2) what is the purpose for adding superfine whole grain? Can use bread flour only?

    ReplyDelete
    Replies
    1. Hi Littlechaichai,
      Pumpkin is not a strong flavour ingredient like pandan leaf or orange zest. Its flavour is easily overtaken by other ingredients which have a stronger flavour than it. So, you won't smell the pumpkin in the bread. But pumpkin really helps to give the bread a nice golden hue and good moisture.
      The purpose of adding superfine wholegrain flour is for adding dietary fibre to the bread. You can replace it either by bread flour or plain flour. You may need to reduce the liquid of the recipe by 10g if you use substitution :)

      Delete

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