萬聖節-南瓜麵包 Halloween-Pumpkin Bread ｜新手容易操作 ｜南瓜造型 ｜

📎食譜 Recipe📎
材料配方 Ingredients：
高筋麵粉 220克 / Bread flour 220g
砂糖 30克 / Sugar 30g
鹽巴 3g / Salt 3g
南瓜泥 100克 / Pumpkin puree 100g
鮮奶 70毫升 / Milk 70ml
即溶酵母 4克 / Instant yeast 4g
無鹽奶油 20克 / Unsalted butter 20g
南瓜餡Pumpkin fillings：
南瓜泥 100克 / Pumpkin puree 100g
無鹽奶油 10克 / Unsalted butter 10g
砂糖 10克 / Sugar 10g
棉綫 90厘米 x 8 / Cotton Thread 90cm x 8
製作南瓜餡步驟 Instructions for pumpkin filling：
1. 將南瓜切成小塊放入鍋裏，用中大火蒸直到南瓜可以輕易的戳爛。將蒸好的南瓜分別稱量各100克等份。將軟化的無鹽黃油和砂糖放入100克的南瓜里攪拌均匀。將南瓜放入攪拌器，攪拌至南瓜變得更加的細膩，之後放涼備用。如果南瓜餡的水分稍微多，將南瓜餡放入不粘鍋里，開小火炒熱，不斷地攪拌讓水分稍微的蒸發。
Cut the pumpkin into small pieces and put it in a pot, steam over medium-high heat until it is softened. Weigh the above amount of steamed pumpkin separately. Add softened unsalted butter and sugar into 100g of pumpkin. Put the pumpkin into a blender, blend pumpkin becomes more delicate then let it cool for later use. If the pumpkin filling contains a lot of water, put the pumpkin filling in a non-stick pan, stir-fry on a low heat, and stir constantly to let the water evaporate slightly.
製作麵團步驟 Instructions for dough:
1. 用叉子將100克的南瓜搗碎備用。將高筋麵粉，砂糖，鹽巴，酵母和南瓜泥放入攪拌器里，一邊攪拌一邊分次加入鮮奶以慢速攪拌3分鐘至稍微成團，捏一下麵團的軟硬程度，如果感覺有點干，可另外加入1茶匙的鮮奶來調整 (根据面粉吸水性不同，鮮奶可以自己再調整一下），繼續慢速攪拌2分鐘，然後轉中速5-7分鐘直到麵團可拉出粗膜。麵團拉出粗膜后放入奶油，慢速攪拌5分鐘，然后中速6-8分鐘，打至麵團拉出薄膜。取出麵團并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團 放入碗中，用乾净的佈蓋上，之後放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。
Mash 100g of pumpkin with a fork for later use. Place bread flour, sugar, salt, yeast and pumpkin puree into the mixing bowl and mix well. While stirring, slowly add milk and mix at low speed for 3 minutes until dough is formed. Check the dough is too soft or hard, if it feels a bit dry, you may add in extra 1tsp of milk (According to the different water absorption of flour, you can adjust the amount of milk based on your bread flour) and continue to mix at low speed for 2 minutes, then turn to medium speed and mix for 5-7 minutes until the dough form a coarse film. Then, add in butter and mix at low speed for 5 minutes then turn to medium speed for 6-8 minutes until the dough form a thin film. Take the dough and fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for 60 minutes at 28°C room temperature, or until doubled in size.
2. 一次發酵后, 用手指蘸上麵粉然後在麵團的中間戳一個洞，如果麵團不塌陷就代表發酵的剛好。取出麵團，分割成8等份。取出一份麵團，排氣，往下方摺叠的手法收緊滾圓。重複排氣滾圓剩餘的麵團，之後用乾净的佈蓋上，静置15分鐘。
When the first fermentation is done, dip your finger in the flour and poke a hole in the middle of the dough, if the indentation remains, it means the dough is right proofed. Divide the dough into 8 equal parts (by weight). Take one pieces of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat with rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes.
3. 静置15分鐘后，取出麵團排氣，擀成圓形，包入南瓜餡或任何你喜歡的餡料，之後捏緊收口。提前將棉綫浸泡在植物油里，之後按照視頻的步驟綁出綫條。大家記得一定要預留空間讓麵團發酵，棉綫不能拉的太緊，不然烤好后會很難取下。用此步驟重複剩下的麵團。將綁好棉綫的麵團放入烤盤里， 蓋上乾净的佈，之後放到室溫於30-35攝氏度左右，發酵60-90分鐘。
After 15 minutes, take the dough, squeeze out the bubbles by tapping, roll the dough out flat into a circle then wrap in the pumpkin filling or any fillings that you prefer. Soak the cotton thread in vegetable oil in advance, then follow the steps in the video to tie the lines. Please remember to leave some space for the dough to ferment. The cotton thread should not be pulled too tight, otherwise it will be difficult to remove after baking. Repeat with rest of the dough with the steps. Place the dough into the baking tray, cover it with a clean kitchen towel and place the dough at room temperature about 30-35°C and ferment for 60-90 minutes.
4. 二次發酵后，在麵團上刷上一層鮮奶。
After second fermentation is done, brush a layer of milk on the surface of the dough.
5. 烤箱預熱170攝氏度，入烤箱烘烤16分鐘（每一臺的烤箱不同，請大家自己斟酌烤箱溫度与時間)。烘烤到一半的時間，將麵包轉方向，這樣能使烤色更均匀。从烤箱中取出，輕敲幾下排出空氣，趁熱在麵包上塗抹奶油，這能增加麵包的風味。將麵包轉移到涼架上晾涼。稍微放涼後，把棉綫剪去然後放上南瓜子在麵包的中央，之後就可以享用南瓜造型的南瓜麵包啦！
Preheat the oven to 170°C, bake for 16 minutes (Everyone's oven is different, you may adjust the temperature and baking time). Halfway through the baking, rotate the bread direction to ensure the baking colour be more even. Remove the bread from the oven and tap on the table a few times to remove air bubbles. Spread butter on the bread while it is hot, this will add flavor to the bread. Transfer the bread to a cooling rack and let it cool. After letting it cool for a while, cut off the cotton thread and put pumpkin seeds in the middle of the bread, then you can enjoy the pumpkin-shaped pumpkin bread!
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TipToes · Myuu
#南瓜麵包#pumpkinbread#halloween

[@FlournFlowBake]

大家好，今天和大家分享 一个长得像南瓜的面包，吃起来也是南瓜香味喲！萬聖節也快到了，可爱的南瓜是不可缺少啊，就做个南瓜包来应景吧！🎃 造型可爱的南瓜馅面包，天然无色素，营养又颜值高。面包口感松软好吃，可包上自己喜爱的馅料哦！赶快练手做起来吧！如果喜歡我的影片， 請訂閲我的頻道及分享。如果大家有什麽問題可以在下方留言， 欢迎大家一起交流。

[@yorkkia]

So cute so yummy 🤤🤤