Pumpkin Cranberry Walnut Yeast Loaf 南瓜蔓越莓核桃吐司

Tangy sweet cranberry bits and crunchy walnut chunks wrapped up in the soft crumb of a sweet pumpkin yeast loaf :)

Yield: one 20x10x14cm loaf bread

Appliances: 

Whirlpool BM1000 breadmaker 面包机

Bread wright: 567g

Raw dough weight: 612g

Bread dough

Ingredients

115g cold multigrain soya milk 五谷豆浆

80g steamed pumpkin paste 熟南瓜泥

20g cold condensed milk 冷炼乳

35g raw sugar 黄砂糖

20g beaten egg 蛋液

1/4 tsp salt 盐

30g unsalted butter 无盐奶油

300g bread flour 高筋面粉

3/4 tsp instant dry yeast 即发酵母粉

20g cranberries 蔓越莓

20g walnuts, 核桃

Garnishing 表面装饰

Some beaten egg for glazing 

<I use Japanese pumpkin in this recipe.>

Click the link below for preparation of the multigrain soya milk 

http://mymindpatch.blogspot.sg/2014/08/multigrain-soya-milk-loaf.html?spref=pi&m=1

Direction

1. Cut cranberries and walnuts into bit size. Set aside.

You may want to roast the walnuts in the oven toaster at 150 degree Celsius for 5 minutes. Keep a close look at the nuts to prevent over-roasting them.

2. Steamed pumpkin chunks at high heat for 15 minutes or till soften. Mash the pumpkin while it is hot into paste. Allow to cool to room temperature. 

You may want to add a pandan leaf to the pumpkin while steaming to give it a sweet scent.

3. Pour cold multigrain soya milk, condensed milk and pumpkin paste into the bread pan.

Or, you can use cold fresh milk in place of soya milk.

4. Add in beaten egg.

5. Add in sugar, salt and cold butter.

6. Pour in bread flour.

7. Dig a hole and pour in the instant dry yeast.

8. Place the bread pan into the bread machine.

9. Select "8" Dough Kneading function; and press "Start".

10. When the program is over, let the dough stays in the breadmaker for another 15 to 20 minutes.

As cold ingredients were used, the proofing process has been slow down. So an extra proofing time was given.

After 15 to 20 minutes extra proofing time.

11. Invert out the dough onto a floured work top. Flatten the dough to release the trapped air. Divide the dough into 2 equal portions, about 303g each.

12. Roll up the dough, fold to let the two ends meet, shape the dough into 2 balls by pulling down the sides, and seal at the  bottom.

Cover and let them rest for about 15 min.

13. Flatten the dough and roll out into a flat oval dough.

14. Roll up the dough from the shorter side, cover with a lid, and let it rest for 10 minutes.

15. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin. 

16. Flip the dough over so the smoother side will be facing out after rolling up.

Sprinkle 1/2 of the cranberries and walnuts over the surface and roll up the dough from the shorter end. 

Place the dough into a greased non-stick Pullman tin. The open end of the dough should be facing down.

17. Spray some water over the dough and place the doughs in a closed oven.

Let the dough proof in a warm oven for about 60 to 70 minutes, or till the dough reaches almost the rim of the Pullman tin.

To facilitates the second proofing, you may switch on the oven to its minimal temperature for about 1 minute.

18. After the second proofing and the dough has reached the rim of the Pullman tin, remove the dough from the oven. Preheat the oven to 170  degree Celsius.  And brush a coat of beaten egg over the dough.

19. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 45 to 55 minutes. If your Pullman tin has a thinner wall, you can bake for about 45 minutes at the same temperature.

If the top of the dough brown too fast, you can cover it with an aluminum foil.

20. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.

Pandan Coconut Milk Cotton Cake 香兰椰浆棉花蛋糕

I did a similar pandan cotton cake using soya milk in June. Inspired by Sharon's beautiful pandan coconut cotton cake, I modified the earlier recipe to fit in the coconut milk. Cakes baked using pandan and coconut milk are always so sweet and frangrant Y(^_^)Y

Yield: one 14cm diameter round cake

Cake mould: 6" round mould, 7.5cm tall

Ingredients

All ingredients in room temperature 

Using 55g eggs

40g coconut/vegetable oil 椰油/植物油

50g top/cake flour 低筋面粉

42g coconut milk, 浓椰浆

12g pandan leaf 香兰叶

3 egg yolks 蛋黄

1 egg 全蛋

1/8 tsp salt 盐

3 egg whites 蛋白

40g fine sugar 细砂糖

Direction 

1. Line a 6" round cake pan with a small piece of parchment paper if you are using a fixed base cake pan. This is to facilitate removal of cake from the pan.

You may omit this step if you are using a 6" removal base cake pan. 

2. Blend 42g of coconut milk with 12g and of pandan leaf. Collect 50g of mixture for later use. If the mixture falls below 50g, just top up with a little coconut milk or water to make up for the difference.

Coconut milk + pandan leaf = 50g

3. Loosen the flour using a hand whisk. Set aside.

4. Heat coconut/vegetable oil till you see convection current starting to appear at the surface of the oil (about 82~85 degree Celsius). 

Do not over heat the oil as we don't want to fry the flour.

5. Remove the bowl of hot oil from the stove, add in the flour and stir till smooth paste formed.

6.  In a separate bowl, blend the egg yolks with one egg.

7. Stir in the pandan coconut mixture from (2) to the yolk batter.

8. Add the cooked dough from (5) to (6). And mix into a smooth dough. Cover and keep aside.

Ensure the cooked dough has cooled down sufficiently before adding.

9. Mix in a pinch of salt. Cover and set aside.

10. Beat egg white till frothy, for about 30 seconds. Add in the sugar, in 3 batches.

11. Beat at medium high speed at the start and reduce to low speed towards the end of the process. Beat the meringue till almost reaching the stiff peak stage. The standing meringue has a slight dip at the tip.

12. Scoop about 1/3 of the meringue into the yolk batter at (9). Fold to mix.

13. Pour the yolk batter back to the remaining meringue and fold to mix into a smooth batter.

14. Pour the batter into the 6" round cake mould. Lightly bang the cake mould a few times to remove any trapped air bubbles in the batter.

15. Place the cake pan in a tray of 1cm-deep hot water. 

Steam-bake the batter in a preheated oven set at 170 degree Celsius with only the upper heating coil for 40 minutes at lower rack of the oven. 

After 40 minutes, reduce the oven temperature to 150 degree Celsius with both upper and lower heating, for another 20 minutes.

If the cake brown too fast, cover it with an aluminum foil.

End of baking.

Oven temperature and baking duration may differ based on individual oven.

16. Remove the cake with pan from the oven and drop the pan with the cake from a height of about 10 cm for about three times. This is to prevent the cake from over shrinking during the cooling period.

Then let them cool down on a cooling rack for about 20 ~25 minutes. 

While the cake is still warm, runs a silicon spatula along the edge of the cake. Remove the cake from the cake pan and cool down on a wire rack. This is to prevent accumulation of moisture at the base of the cake.

You may want to dry up the sides of the cake by keeping it in the warm oven for about 15 minutes. Turn on the oven to 90 degree Celsius for 2 minutes.

17. Slice the cake and enjoy :)