My Mind Patch: Pebble Path Pumpkin Milk Bread (Yudane)

I have a few pumpkin milk bread recipes. In order to distinguish this yudane version from the rest, I named it "Pebble Path" pumpkin milk bread as it has a band of pumpkin seeds on its crust that resembled a pebble path 😉

Love the golden soft and springy crumb 😍😋

Yield: 4 mini loaves in a pan

Raw dough weight: 652g

Baking pan size: 26x9x7 cm Ikea long pan

Baking temperature: Preheat oven to 190℃, lower rack, bake at 180℃ for 15 minutes, reduce to 170℃ for 15 (10) minutes, turn off oven and continue to bake for 5 (3) minutes.

My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration.

Ingredients

250g bread flour

30g superfine wholegrain flour/plain flour

40g raw sugar

2g instant dry yeast

1/8 tsp vanillin powder, optional

50g natural yeast/sourdough, 100% hydration*

39g yudane dough^

55g steamed pumpkin, mashed #

10g condensed milk

100g low-fat milk, cold

10g whipping cream

20g beaten egg

25g cold water, to be added depending on dough condition

4g low sodium salt

20g unsalted butter, softened

Toppings

some egg wash

2 tbsp organic pumpkin seeds

bread flour for sprinkling before baking

* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 39g yudane dough is prepared by combining 20g of bread flour with 20g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

# I steamed 60g of cut pumpkin and mashed it after steaming. Collected about 55g for use.

Direcions:

1. Knead the dough following your preferred method.

For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage,

2. Shape the dough into a ball,

keep the dough in a plastic bag coated with a thin layer of oil, tie a loose knot at the end. Keep in another outer plastic bag, place in a big mixing bowl, cover with a lid, and refrigerate for about 14 to 16 hours, or overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let it thaws for about 90 to 120 minutes before shaping.

4. Transfer the dough onto a floured work top. Divide it into 4 portions.

Shape into 4 balls, cover with a plastic sheet, and let the dough rest for about 15 minutes.

While waiting, brush a coat of "Homemade Non-stick Baking Spread" over the interior of the loaf pan.

5. Roll out the dough to about 1 cm thick.

Flip over the dough, and fold in the two wings towards the middle line.

Roll out to achieve an even thickness. Finally, roll up like a swiss roll.

Lower the dough into the bread pan coated with a thin layer of homemade non-stick spread. Spray some water over, cover with a tea cloth, and let it proof for about 60 minutes, or till almost reaching the rim of the pan.

60-minute proofing later 👇

6. Start to preheat oven to 190℃ for about 10 minutes.

Apply egg wash over the middle band of the dough. Arrange pumpkin seeds in a single layer over the egg wash. Finally, dust some bread flour over the entire surface of the crust.