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Friday, October 31, 2014

Pumpkin Walnut Loaf 南瓜核桃面包

Finally I have used up the big pumpkin ^_^. I made this pumpkin loaf two days ago. I still used my preferred recipe which using cold milk, no egg and less butter. I also added some walnut in this bread.

Before baking..

Pumpkin Walnut Loaf 南瓜核桃面包
*for a 11cmx20cm (internal), non-stick Pullman tin   

350g High protein flour or bread flour
100g mashed pumpkin
25g sugar

3/4tsp fine salt
1tsp instant dry yeast
20g unsalted butter
150g fresh milk (cold milk from fridge)
30g walnut, chopped
Some organic rolled oats, optional

 1.Mix bread flour, mashed pumpkin, sugar, salt and yeast in the mixing bowl, mix well.
 2.Slowly pour in milk, mix dough using low speed, then knead it into a smooth texture.
 3.Add in butter, then knead it using medium speed until it forms dough that shinny and smooth ( I use KA mixer, took about 20mins).
 4.Proof the dough until double the size. (Final dough weight around 600g).
 5.Divide dough into 3 equal balls, then add in 10g walnut into each dough, allow to rest for another 10 minutes.
 6.Roll the dough into round ball, place it in a Pullman tin (if using ) or baking tray, go for final proofing for about 60-90mins. Let it rise till about 90% full. Brush with egg white and sprinkle rolled oats on top (if using).
 7.Bake uncover in a preheated oven at 170C (fan forced ) for 30mins, cover with foil when you see top turned brown. 

Recipe by Sonia aka Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary

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