Pumpkin Soya Milk Loaf 南瓜豆浆吐司

A healthier bread using organic pumpkin and seeds; as well as home brewed multigrain soya milk and pulp.

Sink your teeth into this soft texture bread with occasional burst of roasted pumpkin seeds. Best serve with a light spread of spreadable butter and soft brown sugar ^^

Yield : 20x10x10cm loaf

Weight: 564g

Ingredients

80g multigrain soya milk 微甜五谷豆浆

20g condensed milk 炼乳

3/4 tsp instant dry yeast 即发酵母粉

270g bread flour 高筋面粉

20g top/cake flour 低筋面粉

80g cooked pumpkin paste 熟南瓜泥

30g multigrain soya pulp 五谷豆渣

20g fine sugar

30g beaten egg 蛋液

1/4 tsp salt 盐

30g soften unsalted butter 无盐奶油

Some water

3 tbsp pumpkin seeds 南瓜籽

🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸

Alternative recipe

Without multigrain soya milk and pulp

90g whole milk 全脂牛奶

20g condensed milk 炼乳

3/4 tsp instant dry yeast 即发酵母粉

270g bread flour 高筋面粉

30g top flour 低筋面粉

80g cooked pumpkin paste 熟南瓜泥

30g fine sugar

30g beaten egg 蛋液

1/4 tsp salt 盐

30g soften unsalted butter 无盐奶油

Some water

3 tbsp pumpkin seeds 南瓜籽

🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸

Directions

1. Steamed about 120g raw pumpkin at medium high heat for 15 minutes, till softened. Drain away the excess water collected at the bottom of the bowl. Smash the softened pumpkin into paste by using a fork. Collect 80g of the pumpkin paste for later use.

2. In a separate bowl, add condensed milk to multigrain soya milk (temperature not exceeding 38 degree Celsius). Sprinkle instant dry yeast over the milk mixture without stirring it. Let the mixture stands for about 15 minutes to activate the yeast.

3. Mix the rest of the ingredients, except yeast milk mixture and butter, in a mixing bowl. 

4. Pour in the yeast milk mixture from (2). And stir the mixture in one direction till it forms into a lump.

Cover the dough with a lid and let it rest for 20 minutes to allow the flour to absorb the liquid.

5. After the 20-minute-rest, turn the dough onto a floured work top. 

Knead the dough by slamming - pulling -folding and turning in repeated steps till the dough becomes smooth. This process takes about 10 minutes.

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Pictures for illustration only.

6. Spread out the dough and apply softened butter to it. Knead to incorporate butter into the dough.

Pictures for illustration only.

7. When the butter has well incorporated into the dough, repeat the slamming-pulling-folding and turning steps till you get an elastic dough. This process take about 10 to 15 minutes.

8. Place the dough in a lightly greased mixing bowl, spray some water, cover with a lid, and allow the dough to proof for 1 hour, or till the dough doubles in size.

9. After the proofing, invert the dough onto a floured surface. Flatten the dough to released the trapped air.

10. Fold in the four sides of the dough, 

and shape into a ball by pulling down the sides and seal at the bottom. Cover and rest for 15 minutes.

11. Take out the dough, and roll it out into a flat dough. 

Flip the flat dough over, so the smoother sides will be facing out when wrap up.

12. The width of the dough must correspond to the length of the Pullman's tin.

13. Roll up the dough from the shorter side nearer to you .

Apply some water over the surface of the dough,

And roll the dough over the pumpkin seeds.

14. Place the doughs into the greased Pullman's tin, spray some water and proof in a closed oven. Allow the dough to proof for about 50 to 60 minutes, or till the dough reaches about 4/5 the height of the loaf tin.

You may switch on the oven for 1 minute at the minimum temperature to raise the oven temperature slightly which will facilitate dough proofing. It took me only 35 minutes to reach the desired height.

15. When the doughs reaches 4/5 the height of the loaf tin, remove the dough from the oven. And slide the lid over to close.

Turn on the oven to 210 degree Celsius, and preheat for about 10 minutes.

16. Allow the dough to bake in the oven for about 38 to 50 minutes at lower rack.

For thicker Pullman tin - bake for 50 min

For thinner Pullman tin - bake for 40 min.

17. After the loaf is baked through, remove it from the oven. Give it a sturdy bang on tabletop to dislodge the bread from the tin. Invert out on a wire rack to cool.

18. Slice the bread after completely cool down. 

Or, 

you can brush the top with a layer of egg wash, and bake the loaf without the lid at 170 degree Celsius at the same duration as the covered tin. If the loaf begins to brown at 20 minutes into baking, you can cover the top with an aluminum foil.