Saturday, April 19, 2014

Kabocha Squash and Ten-Grain Bread Loaf 南瓜十榖米吐司


Kabocha squash is an Asian squashes which is often used in Chinese cuisines. I also think it is great for Western cuisine and even desserts!
This time it is used in my bread making. This bread loaf also has 10 grains cereal which make the bread healthier! This bread loaf is so soft and smells so good since it includes honey! 
I think I will make it often for my breakfast!
往下拉是中文 ↓ :D


300g Bread flour

20g honey

1/8 tsp Kosher salt

15g Unsalted butter, diced

70g 2% milk

3/4 tsp Instant yeast

150g Mashed squash

15g Vital wheat gluten flour (can be ignored)

20g 10 grains cereal


1. Combine all the ingredients except butter in a large bowl.

2. Turn the dough onto your work surface.

3. Form the dough into a ball. At this time it is still sticky, you can sprinkle some flour but not too much.

4. Punch and knead the dough until it is smooth.

5. Add the butter into the dough and knead until they are combined completely. Continue to knead until it is smooth and shiny.

6. Stretch the dough to test if there is a thin film. See pictures below.

7. Let it rise in a warm place until it has doubled in size.

8. Make sure the first rise has finished. The dough is not going to rebound when inserting with a finger.

9. Press the dough and divide it into 3 equal parts.

10.  Roll out the dough with a rolling pin.

11. Roll dough up into a log with the same width as the pan

12. Rotate it 90 degrees, and repeat step 11 and 12

13. Place the three doughs in a loaf pan, let them rise again in a warm place until they are slightly higher than the pan. (about 1.5 hrs)

14. Preheat the oven to 340F/ 170C.

15. Bake for 30 to 35 mins or until it presents golden brown on top.

16. Take the bread dough out of the pan, let it cool.

Stretch out a layer of thin film

Test if the first rise has finished with a finger

Flatten the dough

Roll it up

Rotate it 90 degrees

Place in a loaf pan


300g 高筋麵粉

20g 蜂蜜

1/8 tsp 粗鹽

15g 無鹽奶油,切小丁

70g 低脂鮮奶

3/4 tsp 即溶酵母

150g 南瓜泥

15g 小麥蛋白粉,可省略

20g 十榖米,市售磨碎的


1. 除了奶油以外,將其餘材料混合在一起,液體請留30cc慢慢加

2. 把麵團移到工作平面,一邊搓揉一邊加入少量液體,每一次吸收後再少量加入

3. 液體加完後加入奶油塊,搓揉甩打直到和麵團均勻混合

4. 繼續揉至出現薄膜,甩在桌面上,對摺再甩這招很好用

5. 將麵團移到鋼盆蓋上蓋子或是保鮮膜進行第一次發酵

6. 麵團體積漲至兩倍大後,用手指在中間戳一個洞,沒有回縮即是發酵完成

7. 用手掌施壓將空氣從麵團中趕出來

8.  分成三等份,搓圓球狀

9. 每一球用桿麵棍桿平,在捲起來

10. 轉90度,再桿開一次,寬度和烤盒同寬,再捲起來

11. 放到烤盒在溫暖處進行第二次發酵直到滿模,稍微比烤模高一點點。可以放在烤箱中發酵

13. 將麵團從烤箱取出,預熱烤箱到170C/ 340F。

14. 麵團放進去烤30~35分鐘,表面呈現金黃即可拿出來脫模放涼。

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