Friday, 7 November 2014

南瓜吐司 ~ Pumpkin Bread Loaf




食谱取自 :原味 --- Carol 100道无添加纯天然手感面包+30款面包与果酱美味配方提案

(20cm x 10cm x 10cm)

材料 :
200g 熟南瓜泥
280g 高筋面粉
1/2茶匙 速发干酵母
15g 细砂糖
1/4 茶匙
30g 橄榄油 ( 我用25g无盐奶油)
50ml 我自己多加的)


** 如果用橄榄油,把全部材料(包括橄榄油 )搅拌搓揉成为一个不黏手的面团 水的部分要先保留30ml , 等面团已经搅拌成团后在慢慢加入。继续搓揉成为撑得起薄膜的面团。

** 如果用无盐奶油,把全部材料(除了无盐奶油)搅拌搓揉成为一个不黏手的面团,再加入切成小块的无盐奶油,继续搓揉成为撑得起薄膜的面团。

** 因为南瓜品种不同,含水量也不相同。请依实际状况适当添加水份。若太干可以添加液体调整。

Recipe source : Original Flavor by Carol

Pumpkin Bread Loaf
( 450g loaf mould with cover )

Ingredients :
200g mashed pumpkin puree
280g high protein flour / bread flour
1/2tsp instant yeast
15g castor sugar
1/4tsp salt
30g olive oil ( I replaced it with 25g unsalted butter )
50ml water ( optional )

Method :
- Normal way of making toast

** If using olive oil , add all ingredients ( include olive oil ) in a mixing bowl , knead into a smooth and elastic dough ( add water in few batched if needed ) .
** If your are using unsalted butter , mix all ingredients together ( except butter ) , knead into a dough .Then add in cubed butter and knead into a smooth and elastic dough .

** If the dough is too dry , you may add in some water .


And this post also linked to Cook-Your-Books # 18 , hosted by Joyce from Kitchen Flavours .