Tangzhong Pumpkin Loaf 南瓜吐司

1.11.13 (Fri)

It's time to bake bread again. Today, I added in a new ingredient - mashed pumpkin into my bread recipe. You can refer here for the recipe too. I modified a bit on the ingredients.

Ingredients

550g bread flour 
11g instant dried yeast (about 2 tsp)
1 egg
100g milk
184g tangzhong

100g mashed pumpkin

49g unsalted butter, melted

60g caster sugar
1 tsp salt
 

Methods

1. Since I do not have a bread maker, I used the usual method, knead by hand. Sift flour, poppy seeds, bran and yeast. Make a well in the centre, add in egg, milk, melted butter, mashed pumpkin & tangzhong..knead into a dough, and continue for about 10mins til elastic and smooth.

**do not add in the milk all in once, to avoid the mixture being too wet and hard to knead.

 

2. Transfer the dough to a clean floured bowl. Cover with cling wrap, let rest for 1-2hrs at room temperature until double in size.

3. Place the dough in the loaf tins to have the 2nd round of proofing, until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.

4. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.