Soft and Fluffy Kabocha Bread (Yellow pumpkin)
Since I share my recipe using bahasa Indonesia in my instagram, I'll share my recipes in English now.
Few days ago, I made kabocha bread. It's eggless, soft and fluffy. I love it so much. I mix high protein flour with all purpose flour. Then, I use Japanese high protein flour, Komachi. Actually I don't even know whether it is japanese flour or not. It is just the name sounds like japanese. Hihihi
So, without further due, check the recipe below.
Kabocha Bread
Result: 5 or 6 buns
Ingredients:
100 gr steamed kabocha
40 ml milk
100 gr high protein flour
50 gr all purpose flour
3 gr instant yeast (1 tsp)
35 gr super fine sugar or granulated sugar
10 gr milk powder
15 butter/margarine (salted)
1/4 tsp salt
How to make:
1. Mash steamed kabocha or pumpkin and mix it with milk. You can just simply put the pumpkin and milk into a blender and mix them into puree.
2. In a stand mixer mixing bowl, mix high and all purpose flour, instant yeast, sugar and milk powder.
3. Put in the puree and mix/knead them about 5 / 7 minutes (before reaching the window pane stage when all the ingredients have combined).
4. Add in butter and salt. Mix / knead the dough until reaching the window pane stage and the dough is quite warm.
5. Proof the dough for about 45 minutes or until it has doubled in size. Then, knead it for a while, shape and fill the dough.
6. Proof the dough one more time for about 30 to 45 minutes. Brush the top of the bread with 1 tbsp milk mixed with 2 tbsp honey. Then bake in preheated oven at 200°C for about 10 to 15 minutes. After that, brush the top of the cooked bread with butter and take it of from the pan or tray.
* The dough will be a little bit sticky sometimes. If this happens, just add 1 tbsp high protein or all purpose flour into the dough and knead until reaching window pane stage. After that,if it is still still stick, you can spread flour all over your hands. Trust me, even though it's a little bit tricky to handle this dough, the result will be so good.
** For fastening the proofing time, preheat oven at 100°C. After kneading the dough, brush the heatproof bowl with oil, put in the dough, close the bowl with a damp cloth or towel. Put it into the oven, let it sits in the oven for about 10 minutes. After that, lower the temperature to 80°C and let the dough sits for about 5 minutes. (For 1 time proofing)
For 2 times bread proofing, just repeat the same step after you shape the dough. Remember to brush your bread pan or tray with butter or oil first.
Give it a try and you won't regret. Good luck!
Few days ago, I made kabocha bread. It's eggless, soft and fluffy. I love it so much. I mix high protein flour with all purpose flour. Then, I use Japanese high protein flour, Komachi. Actually I don't even know whether it is japanese flour or not. It is just the name sounds like japanese. Hihihi
So, without further due, check the recipe below.
 |
| I was in a hurry so that I couln't take a photo of these buns' texture. They were so soft. |
Kabocha Bread
Result: 5 or 6 buns
Ingredients:
100 gr steamed kabocha
40 ml milk
100 gr high protein flour
50 gr all purpose flour
3 gr instant yeast (1 tsp)
35 gr super fine sugar or granulated sugar
10 gr milk powder
15 butter/margarine (salted)
1/4 tsp salt
How to make:
1. Mash steamed kabocha or pumpkin and mix it with milk. You can just simply put the pumpkin and milk into a blender and mix them into puree.
2. In a stand mixer mixing bowl, mix high and all purpose flour, instant yeast, sugar and milk powder.
3. Put in the puree and mix/knead them about 5 / 7 minutes (before reaching the window pane stage when all the ingredients have combined).
4. Add in butter and salt. Mix / knead the dough until reaching the window pane stage and the dough is quite warm.
5. Proof the dough for about 45 minutes or until it has doubled in size. Then, knead it for a while, shape and fill the dough.
6. Proof the dough one more time for about 30 to 45 minutes. Brush the top of the bread with 1 tbsp milk mixed with 2 tbsp honey. Then bake in preheated oven at 200°C for about 10 to 15 minutes. After that, brush the top of the cooked bread with butter and take it of from the pan or tray.
* The dough will be a little bit sticky sometimes. If this happens, just add 1 tbsp high protein or all purpose flour into the dough and knead until reaching window pane stage. After that,if it is still still stick, you can spread flour all over your hands. Trust me, even though it's a little bit tricky to handle this dough, the result will be so good.
** For fastening the proofing time, preheat oven at 100°C. After kneading the dough, brush the heatproof bowl with oil, put in the dough, close the bowl with a damp cloth or towel. Put it into the oven, let it sits in the oven for about 10 minutes. After that, lower the temperature to 80°C and let the dough sits for about 5 minutes. (For 1 time proofing)
For 2 times bread proofing, just repeat the same step after you shape the dough. Remember to brush your bread pan or tray with butter or oil first.
Give it a try and you won't regret. Good luck!
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