(中文/ENG)Pumpkin Loaf Bread/Pumpkin Yeast Bread - 南瓜吐司面包/南瓜手撕面包
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- Опубликовано: 26 окт 2020
- 秋天是南瓜收获的季节，市场上的南瓜既便宜又新鲜。这次我们选用日本南瓜来做一款色香味俱全的南瓜吐司面包。日本南瓜水分含量低，味道香甜，颜色金黄，蒸软做成南瓜泥后非常适合用作面包馅料以及面包上色。加了南瓜泥的面包口感非常松软，保湿效果很好，还可以延缓面包的老化。
视频中的南瓜籽我用的是Butternut Squash瓜瓤中的南瓜籽。平时吃Butternut Squash时，取出瓜瓤中的南瓜籽，晾干剥皮，大小，颜色和饱满度都非常好，用来做面包点缀再合适不过了。
Autumn is the harvest season for pumpkins, and pumpkins on the market are cheap and fresh. This time we chose Japanese pumpkin(Kabocha squash) to make a delicious pumpkin bread. Japanese pumpkin has low water content, sweet taste and golden color. After being steamed and made into pumpkin puree, it is very suitable for bread filling and bread coloring. The bread with pumpkin puree has a very soft taste, moist, and can also delay the aging of the bread.
For the pumpkin seeds in the video, I used seeds from Butternut Squash. When you usually eat Butternut Squash, take out the pumpkin seeds from the melon flesh, dry and peel them. The size, color and fullness are all very good, and they are perfect for bread decoration.
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烤盘尺寸 Baking pan size: Pullman 9x4x4"
我用的烤盘 The pan I using: amzn.to/32PucF9
烤盘尺寸 Baking pan size: Pullman 9x4x4"
🍞面包材料（一条吐司9x4x4"）Bread ingredients for 1 loaf：
高筋面粉Bread Flour 300g
即溶酵母Instant Yeast 5g
盐 Salt 4g
糖 Sugar 30g
冰牛奶 Cold Milk 110g
鸡蛋Egg 1个/One ( 连壳大约60g/ with shell about 60g)
炼乳 Condensed Milk 20g
南瓜泥Pumpkin Puree 35g
无盐黄油Unsalted Butter 40g （软化的黄油温度在19C-23Ｃ，65F-75F）
🟠餡料(1条面包)Filling for 1 loaf:
南瓜泥 Pumpkin Puree 90g
细砂糖Sugar 10g
无盐奶油Unsalted Butter 10g
烤盘尺寸 Baking pan size: Pullman 9x4x4"
🍞面包材料（2条吐司9x4x4"）Bread ingredients for 2 loaves:
高筋面粉Bread Flour 600g
即溶酵母Instant Yeast 7g
盐 Salt 8g
糖 Sugar 60g
冰牛奶 Cold Milk 220g
鸡蛋Egg 2个/2( 每个连壳大约60g/ each with shell about 60g)
炼乳 Condensed Milk 40g
南瓜泥Pumpkin Puree 70g
无盐黄油Unsalted Butter 80g （软化的黄油温度在19C-23Ｃ，65F-75F）
🟠餡料(2条面包)Filling for 2 loaf:
南瓜泥 Pumpkin Puree 180g
细砂糖Sugar 20g
无盐黄油Unsalted Butter 20g
烤盘尺寸 Baking pan size: 450g 吐司盒
🍞面包材料（一条吐司450g）Bread ingredients for 1 loaf：
高筋面粉Bread Flour 258g
即溶酵母Instant Yeast 4g
盐 Salt 3g
糖 Sugar 26g
冰牛奶 Cold Milk 95g
鸡蛋Egg 1个/One ( 连壳大约50g/ with shell about 50g)
炼乳 Condensed Milk 17g
南瓜泥Pumpkin Puree 30g
无盐黄油Unsalted Butter 34g （软化的黄油温度在19C-23Ｃ，65F-75F）
🟠餡料(1条面包)Filling for 1 loaf:
南瓜泥 Pumpkin Puree 78g
细砂糖Sugar 8g
无盐奶油Unsalted Butter 8g
🟠南瓜泥的材料Pumpkin Puree Ingredients:
日本南瓜 300-350g
Japanese pumpkin/Kabocha squash 300-350g
预热烤箱350F / 180C （提前预热10分钟，烤箱温度比较均匀）
烤箱中下层烤 34分钟
Preheat oven to 350F (Preheat for 10 minutes in advance, the oven temperature is mostly even )
Bake on middle-bottom rack of the oven for 34minutes
*蒸南瓜的时候要避免锅盖上的蒸馏水流入。如果南瓜泥太稀太湿，可以用锅炒一下去除多余的水分。
*When steaming the pumpkin, avoid the distilled water on the lid of the pot from flowing in. If the pumpkin puree is too thin and wet, you can fry it in a pan to remove the excess water.
#PumpkinBread #南瓜吐司面包 #南瓜面包 #日式面包 #手撕面包 #PullmanLoaf
Music used
Kiss the Sky by Jonny Easton
Link: • Kiss the sky - Royalty...
Check out his channel
Link: / jonnyeaston 
Хобби
My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles.
我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
It looks amazing. I will try it today. I wonder if I can use the base of this recepi to make the pumpkin bread not sweet but to add some garlike?
Good idea, you can try it. Please share your result later😀
Cc
@@chauheungchung8322 中文字幕
中文字幕
謝謝你詳細的模具材料比例分享，今天試做了。非常鬆軟好吃！
做工很细心，好美
這個南瓜吐司非常柔軟好吃, 感謝分享
今早做了這款吐司，真的好看又好吃😍，謝謝老師分享食譜。
這款吐司的造型太誘惑人了，昨天蒸南瓜泥(蒸25分鐘)，對老師的 recipe有信心也因為心大，做了兩條 9x4的。今天偷懶 沒用攪拌機，用麵包發麵～所有材料丶份量和製程， 全部乖乖按照老師的，一份我做了南瓜泥 ，另一份鋪上南瓜泥後 我又加上 黃油蒜泥(家人喜歡鹹麵包)。
結果，大大的成功！非常的綿密 拉撕，自己也非常的滿意，更確信不要隨便更改老師的配方比例。 唯一美中不足的是，我疏忽了就習慣性的刷了全蛋液，烤了15分鐘時 表皮上色已很深，馬上調換位置並蓋上鋁鉑紙 再烤 15分鐘，吐司頭尾部分略顯淡焦，but 無損美味！
謝謝老師 詳細的操作和文字說明，才有我今天完成後的好心情，很感恩喔 🙏。㊗️平安
請問9*4的模具是什麼？
@@user-dk1tr4wv7u 是9乘4乘4英寸的吐司面包烤盒
好主意！還可以在南瓜泥鋪上蒜泥，不知是否可以加上火腿青蔥呢？
Oh wow, slice twist and roll into one loaf pan, that is pure genius!!! I wish I had seen this before I just made my last pan of twists. One long pan would have been so much easier when the dough is sooo soft. Like the pumpkin adds to!!!
太美了 好迷人的手作麵包☺️☺️
Классный хлебушек. Спасибо. Елена.
你的视频很calm & peaceful❤️ 感恩分享
谢谢🙏
家裡只有橘黃色地瓜。剛剛才烤好。顏色也不錯很鮮黃。 一下子就吃了三分一了。 非常成功 謝謝你 的清楚教學！
👍👍
很詳細的教法，成品很美，謝謝您。
谢谢🙏
試著做了兩條，外型靚，超軟熟，非常好的食譜，謝謝分享！
👍👍
老師,我已經做了多個南瓜包给家人品嘗,每個人都非常喜歡！多謝你的分享！🙏🙏🙏
我也很开心你们很喜欢这款面包👍，谢谢🙂
Thanks for sharing. Got another healthy bread recipe to try on 😍
I did it yesterday night and it's very delicious, thanks for the recipe 😘
好漂亮
昨天照做了這個配方！！！
超好吃超成功！謝謝~~~🙏🏻
太美了，我也要做，你很用心，而且又是有问必答，值得按讚👍
谢谢，希望大家都可以做出更好的面包😄
好美的吐司,肯定好吃,过几天也来做。謝謝分享。
谢谢！
I made this bread last night and decided to use all ingredients at room temp and proof the dough on my kitchen counter instead of the fridge. The loaf came out amazing! It smelles and tastes absolutely delicious! I had a bad experience with the fridge method before so decided to go with my gut to use the room temp method. Thanks for sharing this recipe! This is probably proof that the recipe works both ways, both room temp and fridge/cold method.
👍👍Great job! It is very important to find a way that works best for you when making bread.
Thank you for the nice recipe.. its really yummy & fluffy👍
面包好美👍，看了好想带回家😁谢谢分享❤️
谢谢，也许你也可以做得比视频中的面包还漂亮😄
@@AllCookingStuff 谢谢您的鼓励，还要多多向您学习。加油 💪💪
Oh my god... This bread is beautiful
這個配方很好，操作簡易，吃起來也香甜
👍👍
感觉不错吃
色泽、整形都漂亮！
多谢😁
This is also my favorite one. Thank you for sharing.🙂
👍👍谢谢分享，成功好吃
今天做了，面包香味浓郁蓬松，好吃😋我做450g的，谢谢老师的食谱。
👍👍
Wow awesome my dear friend 👍 it's look so yammy delicious and beautiful recipe 👍❤️❤️❤️❤️😋
Thanks for nice recipe .delicious bread..and beautiful
Just baked this yesterday and it was sooo good. Thanks for sharing the recipe.
做的真好！看上去蓬松喧软色泽诱人，完播点赞+订阅支持！
多谢 多谢！🙏
Love this receipe so so muchhhhhhhh
Gracias por compartir sus recetas qué delicia felicidades 😋😋😌
今天試做這個麵包成功了！太開心了😃。謝謝你分享的食譜。
今天跟着你的视频一步一步的做了两条，简直太棒了！我女儿说就像是专业面包师做的一样，非常感谢💕💕💕
👍天下父母心！其实我也是为了让孩子们吃上最新鲜最可口的面包，从零基础开始一步一步学起来的
@@AllCookingStuff 如果你能再有英文说明注解，关注的人一定会更多的😀，加油！
谢谢🙏，有英文字幕，用youtube播放的时候可以切换字幕
@@AllCookingStuff 谢谢🙏，不仅跟你学了怎样做面包，还跟你学到了油管应用，再次感谢！
别客气哦
Love your recipe, I have made bread with your recipe, your recipe is amazing 😻, I make whole wheat bread for breakfast every day with your recipe Thank you Mrs Sherry😊
👍👍
I like your cooking or baking skills so I joined to your beautiful channel to learn more
Me quedé fascinada con que arte acomodando el pan con mucha paciencia felicidades
Gracias por ver😄
I will try this bread :) tks for ur recepie!!!!
Hope you enjoy😊
Çok güzel görünüyor...
好好吃的感觉😍 周末我也试试做看看👍👍👍
真的很好吃哦😋
@@AllCookingStuff 这个周末期待制作 嘻嘻😊
Very easy recipe and your work in baking is awesome 👌 👏
Thanks for watching
5⭐ thank you so much for sharing 😍
昨天做了两个，很美，很松但是Top有一点焦，请问你擦什么上面然后放Pumpkin Seeds呢？谢谢🙏
I did it...so fluffy yummy...thx for recipe👍👍🙏❤️
I am very happy that you like it😊
做了！！！ 没有炼乳，多加了10g白砂糖
然后放在圆形模具里也很漂亮的，环绕一圈就行了
👍Good idea!
thank you very much reipe...
我也试做谢谢
Liked it so much...i must try❤️🤗🙏
不好意思，朋友己経幫我更換成中文了，謝謝🙏你，我看了你的視頻，南瓜吐司麵包太棒了👏，太漂亮了，我急著也要試試，希望成功，謝謝你分享❤️🌹🙏
謝謝分享你的食譜！更感動的是你還很認真地一一回答各位的問題！謝謝！今天大兒子要回來，等一下我也去試試做！
谢谢支持🙏
Yesterday I made this pumpkin bread vry soft n delicious.. Thanks so much ya..
😁Glad you liked it
Excelente bread
整形的很漂亮 烤好的顏色也好美 吐司內部看起來很好吃
今天又來做啦！好喜歡老師這款食譜。做好義賣大家都說好專業。可是我每次捲的時候都不夠均勻，麵團會回縮。但是超軟的好
面团松驰不够，就会容易回缩。
下次做的时候，可以让面团松驰多10-15分钟。
谢谢您详尽的描述，烘焙新手在过程中反复看您的视频，第一次就做成功了！面包非常好吃！期待您分享红豆面包、巧克力面包等更多不同口味和造型的作品😊
谢谢🙏
thank you so much.
Wow! Great job,
Really delicious sis thanks for sharing, full support 👍
Thanks!
Is it possible to knead by hands instead of machine? I like pumpkin bread. It looks soft and fluffy.
That’s amazing🤩🤩😍😍
有職業水準
谢谢
So beautiful bread 😍🍞
Thank you 😋
Made this today very soft and good tasting bread. It’s just a long process, but worth the wait. It’s a total time of 5 hours with all the rising times and proofing. Thank you for sharing.
oh looks nice and yummy
Can we use sweet potatoes instead of pumpkin for this recipe? 🤔
I made it few days ago , it was fluffy , yummy and nice 👍👍
Thank you 🙏🏻💖
Great 👍
@@AllCookingStuff 💖💖
試做南瓜麵包太多水ㄌ！謝謝分享！
I make it today. I use taro. It 's very very delicious and so soft. Thanks from Thailand.
👍👍
I really like this bread, thank you so much for sharing the recipe. Do I need to spray the pan? I am using exact pan that you used
Yes, you need grease your pan with butter, or spray it. It helps demold.
Boa. Tarde muito obrigada
I’ve been making my own bread recipes and absolutely loved yours and the technique! My processing took some unexpected and time consuming turns with a 3.5 ye old and an unexpected death in the family where I spent nearly 2 hours on the phone trying to make plans out of state. I hope I didn’t mess it up completely. I’m so tired and know I was a bit messy with the twisting and rolling part. Just waiting for them to rise in the pans so I can bake and go to bed. Better luck with round 2❤
Olá adorei 🌟🌹
I made a loaf because I was impressed by your formation method. My loaf was lovely. I added mini chocolate chips 😊.
老师你的南瓜面包我已学会做了，第一次做的不错。看视频步步做下去。但是我不想放南瓜做？应该有什么办法转换这南瓜酱的份量？是否可以放汤种吗？还是要加水？或者牛奶？谢谢你。
面团中加的南瓜泥你可以省略，也可以加汤种。和面时根据面团干湿适当添加水或牛奶。
I’m from hawaii a little island called Molokai. I made your bread and it was delicious❤ ty for sharing. Love your creative videos. My passion is making bread.
老师好，前天做了一个南瓜土司，做出来的成品太好吃了，面包柔软，南瓜香味浓郁，家里没有南瓜籽用了葡萄干代替😂做出来一下子就被抢光了，谢谢分享配方，很棒👍
👍👍
请问最后是擦蛋黄上面吗？
昨晚做了這款令我很期待的麵包（450g），因為沒有廚師機只能全靠萬能的雙手，其間小心翼翼反覆的觀看您的影片，成品不及老師的完美但出爐時讓我既感動又激動。雖是新手卻能靠著您的教導完成如此令人滿意又美味的作品，真的非常謝謝您超詳盡的教學和文字說明，萬分感激！🥰 南瓜用完了若想做原味的麵包，配方中的南瓜泥份量該如何調整？
只是注意调整水量就行了。
你也可以试一试我的老面葡萄干吐司面包，这是原味面包，你可以不加葡萄干。
@@AllCookingStuff 好的了解，我會試試看，謝謝您！
Maravilhoso 🇧🇷🇧🇷🇧🇷😍👏👏👏👏👍😋😋
receita maravilhosa.
超喜欢你分享的面包食谱 ，爱了爱了
谢谢😊
請問所有麵包材料可以冷藏發酵嗎？隔天再塗南瓜泥？
Love japannese pumkin. Living in Sweden where there’s no yummy creamy pumkin, any substitute recommendations??
I think Butternut Squash is a good substitute choice. You can also look for Red Kuri Squash. If your pumpkin/squash puree is too wet, you can fry it reduce extra water.
Podrías poner letreros en español latino xfabor en los ingredientes y en el procedimiento mil gracias
今天试做了这款吐司，非常成功！造型和味道都非常完美，美中不足的是四周的颜色有点深，我用的是黑色的三能450克吐司盒，350F烤了35分钟，会不会温度太高呢？还是时间有点长？又怕时间短了里面烤不熟，想请教一下老师，内部多少度就算熟了呢？
需要减少烘烤时间或者降低烘烤温度，烤好的面包中心温度大约是93°C就可以了。
谢谢您的秒回复🙏🌹，我一定再试试看，这款吐司太漂亮了👍
不客气🙂
Здравствуйте! Сегодня испекла хлеб по Вашему рецепту, получился очень замечательный! Мягкий, ароматный! Спасибо большое за Ваши рецепты!!
Love this recipe, anyway, could we add some tanzhong in this recipe? And if we can, how about the ratio? Thank you so much xx
Actually the pumpkin puree is already work like Tangzhong, so no need to add extra Tangzhong. If you want to add Tangzhong, you can add about 60g for 1 loaf.
@@AllCookingStuff Aww thank you so much!! I have bake your recipe more than 5 times though, everyone love it, me as well🤍🤍 I just curious if I could make it more soft and fluffy😊🤍🤍
Even it's already incredibly soft and fluffy😂
Awesome!!!
Felicitaciones.hermoso y delicada y deliciosa.patricia Mela cañas.stgo de chile
You are perfect😍
I wanna try it 😉
Thanks😄
@@AllCookingStuff 🌹😍😉
好美好好吃,一定要试做。謝謝分享。
I want to make this recipe, but its hard to find unsalted butter here in my town. Can i substitute with margarine or salted butter? And how much salt i should use?
Sorry for my english
Sure you can, remember to reduce 1 or 2g of the salt added to the dough
Thank you so much....Can we use anything else instead of condenced milk?
You can use 7g milk and 11g sugar instead of condensed milk.
請問老師南瓜泥太稀（當內餡）要如何把水份變少變乾ㄧ些？謝謝。
看起來真好吃 今天剛切了一個大南瓜 🎃明天就做起來哈哈
南瓜的含水量有差异，注意增减牛奶的用量
謝謝提醒
請問烤好的吐司
南瓜泥為什麼會有苦味
謝謝
昨天第二次做，超级好吃😋
我➕多多南瓜馅😬
👍👍