[:hk]南瓜鮮奶湯種麵包【時令之選】Pumpkin Bread[:en]Pumpkin Bread[:]

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雖然萬聖節已過，南瓜在秋冬兩季還是一樣當時得令﹗所謂不時不食，季節當造的蔬果又便宜又容易選購。南瓜耐放，揉入麵糰後非常柔軟，給麵糰上了天然的金黃色，撒一點麵粉便可保留天然色澤。南瓜造型可愛，套用微博術語，真是「萌」到不行﹗潮流興微博，肥丁也開了一個，請多多關照，多多關注﹗

南瓜湯種材料 (湯種製作可參考 ~ 湯種法)

• 南瓜泥：               100 g
• 高筋麵粉：           20 g
• 清水：                  70 g

主麵糰材料

• 高筋麵粉：           300 g
• 酵母：                   3 g
• 白砂糖：               35 g
• 鹽：                      1/2 g
• 牛奶：                   100 g – 110 g  (視乎濕度而定)

做法

搓揉 ~ 基本發酵  (湯種麵包的製作圖片可參考 漢堡包的做法，此步驟可交由麵包機做)

1. 將南瓜湯種混入主麵糰，攪拌均勻，糖及酵母最好分開兩端放置，牛奶對準酵母的位置倒入，Kitchen Aid用 paddle 2 速打 1 分鐘形成麵團

2. 改用dough hook，轉 4 速，10 分鐘打至光滑有膜薄

3.  麵糰滾圓，蓋上保鮮紙進行第一次發酵約 40 分鐘 (麵糰溫度約 28°C)，用手指測試發酵是否成功，如擢入的洞沒有明顯變化即okay

分割、排氣、靜置

4. 排氣、將麵糰平均分為 8 份，滾圓，蓋上濕布靜置 15 分鐘

最後發酵

5. 麵糰再次排氣，取出麵糰的一小部份製作南瓜蒂，剩下的麵糰滾圓，頂部加上南瓜蒂，剪刀先沾水，剪出三道紋路，用濕布蓋著發酵 (麵糰溫度 38°C)。肥丁把麵糰放入焗爐內，旁邊放一杯剛煮沸的滾水，關上焗爐門發酵，這次用了 35 分鐘

烘烤

6. 預熱焗爐 170°C 烘烤 12-15 分鐘，撒上過篩的高筋麵粉。肥丁的爐火力很猛，上下發熱線齊開 10 分鐘後，關掉上發熱線繼續烘烤，表面稍有烤焦便可取出放涼

★★★  由於麵糰體積小可減少烘烤的時間，又慳爐火﹗

[:en]

This pumpkin loaf is tremendously soft and fluffy. The magic of tangzhong kept it very soft the next morning. Try this out at Halloween or Thanksgiving Day.

Ingredients

Pumpkin Tangzhong ( How to make tangzhong Click Here )

• 100 g Pumpin Puree
• 20 g Bread Flour
• 70 g Water

Main Dough

• 300 g Bread Flour
• 3 g Instant Dry Yeast
• 35 g Caster Sugar
• 1/2 g Sea Salt
• 100 g ~ 110 g Milk

Preparation

1. In a stand mixer ( I use Kitchen Aid ) mixing bowl, add pumpkin tangzhong and main dough. Place sugar and yeast at the opposite side, add milk directly to the yeast. With paddle 2 attachment, beat all ingredients at Speed 2 until it comes together into a soft, sticky dough, about 1 minute.

2. With a dough hook attachment, Continue beating the dough at Speed 4  for about 10 minutes until the dough is smooth and elastic. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). If it breaks right away when you try to stretch, mix it for a couple more minutes.

3.  Cover the dough with plastic wrap. Let proof for about 40 minutes ( dough temperature 28°C ) until dough has doubled in size. The amount of time this takes will depend on the ambient temperature. A simple way to test if your dough has risen enough is to lightly press one fingertips about one-half inch into the dough. The dough is ready if an indention remains when fingertips are removed.

4. Take the dough and split into 8 equal pieces. Roll each piece into a ball. Cover with a damp cloth and let rest for 15 minutes.

5. Once it has doubled in size, you may need to punch the dough down. Take a very small part out of each pieces to make the pumpkin pedicle. Roll the other part into a ball and place on baking tray with baking paper or silicon mat. Spread some water on scissors, cut three lines on the dough. Cover with a damp cloth and let rest for 35 minutes ( dough temperature 38°C ) . I used to place the dough into the oven, without turning on, close the door so that it is warm enough to let it rise again for baking.

6. Preheat oven to 170°C while the bread is proofing for the second time. Sift some flour onto the dough. Place in the oven and bake for about 12 ~ 15 min, until the top is dark golden brown and the bread is firm to the touch and sounds hollow when you tap it. Turn out bread onto wire rack and let cool before eating.

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