thegeby.blogspot.com - This is my last pumpkin post of the month. In support of the LTU October pumpkin event, I have the opportunity to try out these pumpkin recipes - Pumpkin Tofu Cheesecake Jar, Pumpkin Ondeh Ondeh and Pumpkin Hokkaido Chiffon cupcakes for the past few weeks. Today I am going to share with you my latest successful experiment of this 50 minutes Amazing pumpkin buns. About half a year ago, when I discovered the 40 minutes bun recipe, I thought it was really amazing as you can churn bread out in such a short time. However, this 40 minutes bread recipe uses too much yeast and those who have tried find the texture to be dense and sticky by the next day. My experiment 2 days ago proved to be a champion over the 40 mins bread recipe as I have used the super food pumpkin to recreate a new quick bread recipe which uses much less yeast and is healthier too. This quick bread recipe takes all in all less than an hour to churn out homemade bread compared to normal bread making which requires more than 3 hours, amazing isn't it?
这是本月的最åŽä¸€ä¸ªå—瓜食谱。为了支挑å°æ‹‡æŒ‡è¯´å¥½’çš„å月å—瓜活动,我有机会å°è¯•äº†è¿™äº›å—瓜食谱 - å—瓜豆è…èŠå£«è›‹ç³•ç“¶,å—瓜椰ä¸çƒå’Œå—瓜北海é“戚风å°è›‹ç³•。今天,我è¦ä¸Žå¤§å®¶åˆ†äº«æœ€è¿‘试验æˆåŠŸçš„50分钟神奇å—ç“œé¢åŒ…。大约åŠå¹´å‰,我第一次å°è¯•äº†40分钟é¢åŒ…食谱就觉得éžå¸¸ç¥žå¥‡äº†,å› ä¸ºåœ¨è¿™ä¹ˆçŸçš„时间就å¯ä»¥æŠŠé¢åŒ…åšå‡ºæ¥。ä¸è¿‡,è¿™40分钟é¢åŒ…用的酵æ¯ä¹Ÿå®žåœ¨å¤ªå¤šäº†,è®©è®¸å¤šäººæ— æ³•æŽ¥å—。而且é¢åŒ…放到隔天,咬下去还会粘牙呢!å‰ä¸¤å¤©çš„æˆåŠŸè¯•éªŒè·Ÿ40分钟é¢åŒ…食谱比起æ¥å¥åº·è®¸å¤š!除了用å—ç“œ,é…µæ¯ä¹Ÿå¤§å¤§çš„å‡å°‘,é¢åŒ…的质感也有进æ¥,ä¸ä¼šç²˜ç‰™。大家快æ¥è¯•ä¸€è¯•å§!
Baking Taitai's Amazing 50 minutes Pumpkin Buns
烘焙太太的神奇50分钟å—ç“œé¢åŒ…
Ingredients: (makes 10 - 65g dough each)
100g warm water
30g oil (I use Sunflower oil as I find it healthier)
5g instant dry yeast
190g pumpkin puree*
30g sugar
1/2 teaspoon salt
320g bread flour
Egg wash: 1 egg yolk + 1 tsp milk, mix well and strained.
*Prepared in advance - To make pumpkin puree, peel skin of pumpkin, remove seeds and cut into smaller pieces, steam for about 20~25 mins, mashed with a fork. I normally prepare one whole pumpkin, freeze it after steaming and use as and when I need. Cooked pumpkin can be kept frozen for a month or keep in the fridge for a week.
**update - please do not over steam the pumpkin or it will become mushy, drain the steam pumpkin water away before mashing, the pumpkin puree should not be watery at all. please refer to my youtube video here to see how the texture of the steam pumpkin and pumpkin puree should look like.

ææ–™:(能åš10个65å…‹çš„é¢å›¢)
100克 温水
30å…‹ æ²¹ (我用比较å¥åº·çš„葵花籽油)
5å…‹ 速溶干酵æ¯
190å…‹ å—瓜泥*
30å…‹ ç³–
åŠèŒ¶åŒ™ ç›
320å…‹ 高ç‹é¢ç²‰
蛋液: 蛋黄1个 + 1汤匙牛奶, æ…æ‹Œå‡åŒ€åŽè¿‡æ»¤。
*预先准备- å—瓜泥åšæ³•:å—瓜削皮,去除籽,切æˆå°å—,蒸大约20~25分钟,用å‰å压æˆæ³¥çŠ¶。我通常会蒸一整粒å—ç“œ,放进冰箱冷冻一个月或冰箱一个星期,食谱需è¦æ—¶å†æ‹¿å‡ºæ¥ç”¨。
**æ›´æ–° - å—ç“œä¸è¦è’¸è¿‡å¤´è‡³å¤ªè½¯,请把蒸好的å—瓜沥干水份å†åŽ‹æˆå—瓜泥,压好的å—瓜泥ä¸åº”该是水水的。请按这里å‚考我的YouTube视频,看蒸好的å—瓜和å—ç“œæ³¥çš„è´¨åœ°åº”è¯¥æ˜¯ä»€ä¹ˆæ ·åçš„。
Methods方法:
1. In your mixer bowl, combine the water, oil, yeast and sugar together and allow it to rest for 15 minutes.
1。在æ…拌盆,倒入水,æ²¹,é…µæ¯å’Œç³–,é™ç½®ä¼‘æ¯15分钟。

2. Using your dough hook, mix in the pumpkin puree, salt and flour.
2。电动æ…拌器,装上é¢å›¢é’©,倒入å—瓜泥,ç›å’Œé¢ç²‰。
3. Knead with hook until all the ingredients are incorporated and the dough is soft and smooth. The dough will be slightly sticky, do not add any more flour. (I used KitchenAid stand mixer, speed 1 to knead throughout for about 5 mins)
** If you do not have a mixer with dough hook, you can knead with your hands until the dough comes together, soft and smooth, no need to knead till window pane stage. If you have a breadmaker, you can use the pasta dough function to knead about 10 minutes till dough is soft and smooth.
3。用æ…拌机æ…æ‹Œ,直到所有æ料都混åˆåœ¨ä¸€èµ·,é¢å›¢æŸ”软,光滑。é¢å›¢ä¼šå¾ˆç²˜,但ä¸è¦å†æ·»åŠ é¢ç²‰。(我用KitchenAidæ…拌机,全程用速度1æ…æ‹Œ5分钟。)
**如果没有æ…拌器,å¯ä»¥ç”¨æ‰‹æ“æ‰è‡³æ料混åˆåœ¨ä¸€èµ·,é¢å›¢æŸ”软,光滑就å¯ä»¥äº†,ä¸éœ€è¦æ“æ‰åˆ°è–„膜阶段。也å¯ä»¥ç”¨é¢åŒ…机-é¢å›¢ç¨‹å¼æ“æ‰10分钟至é¢å›¢æŸ”软光滑就å¯ä»¥äº†。
4. Dough will be sticky so grease your hands generously with oil to make handling easier. Divide the dough into 10 balls (about 65g each), rest for 5 minutes, add in your preferred fillings (I wrapped in Muar otah). Allow the doughs to rest for 10 minutes on the baking pan.
** Do not exceed dough resting time as it will affect the softness of bread. If no fillings are added, after dividing the dough, rest it for 10 mins before putting into the oven to bake.
4。é¢å›¢ä¼šå¾ˆç²˜æ‰‹,请在手上慷慨地抹上油以容易处ç†。å°†é¢å›¢åˆ†å‰²æˆ10份(æ¯ä»½å¤§æ¦‚65å…‹),休æ¯5分钟,å†åŒ…裹自己喜欢的馅料。(我包了麻å¡é±¼è‚‰ä¹ŒæŒž)让é¢å›¢åœ¨çƒ¤ç›˜ä¸Šä¼‘æ¯10分钟。 **è®°å¾—ä¸è¦è¶…过休é¢æ—¶é—´,会影å“é¢åŒ…的软度。如果没包馅料,分割åŽ,休é¢10分钟,直接进烤炉。
5. Glazed the surface with egg wash. (I sprinkled some dried parsley on it.) Bake in preheated oven at 220 degrees celcius top and bottom heat for 10~12 minutes or until golden brown. (For my Brandt oven, I used the traditional function and baked for 10 minutes)
5。刷蛋液在é¢åŒ…表é¢。(我有撒上干香èœ)放入预çƒ220æ‘„æ°åº¦ä¸Šä¸‹ç«çš„烤箱,烘焙10~12分钟或至金黄色。
![]() |
The Tovolo baking mat's silicone fibre insulates the baking pan and provides a non-stick surface, thus no greasing is needed and it is easy to clean. |
6. After baked, remove from the oven, transfer immediately to a wire rack to let cool.
6。出炉åŽ,从烤箱å–出,马上放在é“网散çƒ。
![]() |
I have used the Tovolo Mini Turner Tongs to transfer the buns. The flat ends create the perfect grip for delicate items and the gentle grip allows a secure hold without damaging food. |
7. These buns are best eaten on the day that it is baked and to be consumed within 1-2 days. Heat it up in the microwave for 13~15 secs for better taste if you are eating it the next day.
7。这快速é¢åŒ…最好是当天烘当天åƒ,请在1~2天内享用完。如果第二天享用,å¯åœ¨å¾®æ³¢ç‚‰çƒ13到15秒会更好åƒ。
Suggestion 建议:
The pumpkin may be replaced by sweet potato, potato or carrot. You will have to adjust the liquid proportion accordingly.
å—ç“œå¯ä»¥ç”¨ç•ªè–¯,马铃薯或红èåœä»£æ›¿,ä¸è¿‡æ°´ä»½å°±è¦è‡ªå·±è°ƒé€‚。
So soft and fluffy! |
Updated on 5 Nov'14
Sharing some feedbacks given by those who have tried it. Click 'HERE' to view their bakes which I have shared in Baking Taitai's Facebook page.
1. Jennifer Quek - "Though not easy to handle the dough, I am happy with the end result. Though it is still soft the next day, I put it in the microwave for 13~15 secs for even greater taste!"
“这食谱åˆå¿«åˆæŸ”软åˆQQçš„, 好åƒ! 第二天还是蛮柔软的。 如果è¦æ›´å¥½åƒ, å¯ä»¥åœ¨å¾®æ³¢ç‚‰æ‰“13到15秒就行!”
2. Chai Lin - "The buns are Super soft and delicious!" “é¢åŒ…超软超好åƒçš„!”
3. Cassandra Poh - "I sprinkled some truffle salt & cheese on top, OMG, taste so heavenly & the bread texture is QQ which I like!"“我在é¢åŒ…上撒了æ¾éœ²ç›å’ŒèŠå£«,味é“太棒了,é¢åŒ…的质感是QQçš„,我喜欢!”
4. Pauline Clt - "I really love this recipe, the buns are so yummy and soft, easy and fast. Most important, lesser yeast is needed!" “å¥½å–œæ¬¢ä½ çš„50分钟神奇å—ç“œé¢åŒ…食谱,简易,å¿«,柔软,最é‡è¦é…µæ¯ä¹Ÿç”¨å¾—å°‘!”
5. Kelly Ng - This recipe is amazing! Bread is so soft, I put in cheese filing & both just melted in the mouth. My kid loves it & ask for more. Thanks a lot!"“这食谱太神奇了,é¢åŒ…好柔软。æˆ‘åŠ äº†å¥¶é…ªé¦…,咬下去å³æº¶åœ¨å£。我家å°å©å¥½å–œæ¬¢,åƒå®Œäº†åˆå†è®¨。å¤ªæ„Ÿè°¢ä½ çš„é£Ÿè°±äº†!”
and many more other photos and feedbacks can be found at Baking Taitai's Facebook page - "50 minutes Amazing Pumpking Bread Album".
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised byZoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
and also linked to "My Treasured Recipes #3 - Taste of Autumn (Oct / Nov 2014)"hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House.
Baking Taitai is the official endorsement forTovolo Singapore,
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.” 编写或翻译食谱需è¦æ—¶é—´å’Œç²¾åŠ›çš„,请ä¸è¦å¤åˆ¶æˆ–将它作为自己的食谱。å¦‚æžœä½ æƒ³åˆ†äº«åœ¨æˆ‘éƒ¨è½æ ¼çš„任何食谱,请æ供在这里的相关链接,谢谢。"
source : http://instagram.com, http://detik.com, http://bakingtaitai.blogspot.com
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