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Kangyou | 02-Jul-16 | Bread | (13 Reads)

Recipe (8.5" round tin)

Bread Flour 350g
Sugar 35g
Pinch of Salt
Milk Powder 10g
Yeast 4g
Water 110ml +/- (don't add all at one time)
Egg half (Half for egg wash)
Mashed Cooked Pumpkin 120g

Butter 30g

Method:-
1) Combine all ingredients except butter, stand mixer knead for 5 minutes, then add butter and continue to knead 5 minutes till elastic dough formed.
2) 1st Proof for 30 minutes, then divided for 18 small balls, place on greased pan,
3) Last proof for 45 minutes (room temperature 30C).
4) Brushed with egg wash, then sprinkle sesame on top.
5) Bake in preheated oven 375F for 15 minutes

* Oven temperature and timing always depend on your home oven.
* Don't add all water in one time, the mashed pumpkin might contain water, so +/- water according to your dough.

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