Looks like I’m active in blogging again, thanks to this month’s LTU theme, PUMPKIN! It has been a very long time since I last baked some bread from home.
This time, I have purposely chosen my favourite bread@Pai Bao’s recipe for a try out. Luckily, it worked & the bread remained soft till the 2nd day!
Pumpkin Pai Bao
50g Pumpkin Puree, sifted
280g Bread Flour
40g Caster Sugar
120g Fresh Milk
37g Egg, lightly beaten + Some Extra for Brushing
4g Instant Dried Yeast
30g Chopped Butter, soften at room temperature
Some Untoasted Pumpkin Seeds
1. Place all ingredients, except for butter & pumpkin seeds in an electric mixer. Use dough hook for mixing at low-medium speed.
The dough is very sticky & better use a higher speed(not too high speed though) to mix the dough. The dough will stick to the base of the bowl in the beginning but after about 10-12 minutes, it will leave the base & form into a ball. When this happen, change to low speed & continue to knead for another 10 minutes.
2. When the dough looks smooth & slightly elastic, add butter. Continue kneading at low speed for about 8 minutes or until smooth, glossy & elastic. The dough is ready when you pull out a small piece of dough, it will form a thin, transparent layer like bubble gum.
3. Place dough in an oiled bowl, spray with some water on top, wrapped with cling wrap. Let’s the 1st proofing begins until the dough is double in size, about 50-60 minutes.
4. Place the dough on a floured surface. Gently press the dough to remove air bubble. Divide the dough evenly into 6 portions, about 90g each.
5. Roll each small dough into balls. Spray with some water, cover with cling wrap & let to rest for 10 minutes.
6. Flour your hand & rolling pin. Take 1 small dough & roll out into an oval shape, about 15cm long. Flip over to the smoother side, roll up like swiss roll. Press firm on the seam.
7. With seam facing down, place it on an oiled shallow, baking pan.
8. Repeat Step 6 & 7 for other dough.
My baking pan measures about 17.5cm x 27cm.
9. Spray the top with some water. Let the final proof begins until they fill up the pan for like 90%, about 20 minutes when proofing was done in the warm oven with a bowl of hot water inside.
10. In the last 10 minutes of proofing, remove the dough out of the oven & turn on the oven at 170C(fan-forced). Brush the top with some water & bake for approximately 10 minutes.
11. Removed. Now, brush with the egg wash & quickly sprinkle with some pumpkin seeds. Continue to bake for another 5-10 minutes or till golden brown.
1. The egg wash will dry out very quickly due to the heat of the bread, so the action has to be fast or the pumpkin seeds won’t stick on the bread.
2. Change position of the pan for an even golden brown top.
3. After the bread is all cooled down, wrap them with a layer of cling wrap, then store into an air-tight container.
I’m submitting this to Little Thumbs Up(LTU) Oct – Pumpkin that was originally organised by Zoe@Bake for Happy Kids & Mui Mui@My Little Favourite DIY & is currently hosted by Eileen’s Diary.