BAKING TAITAI'S 50 MINS AMAZING PUMPKIN BREAD 烘焙太太的50分钟神奇南瓜面包 (中英食谱）

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?

这是本月的最后一个南瓜食谱。为了支持‘小拇指说好’的十月南瓜活动，我有机会尝试了这些南瓜食谱 - 南瓜豆腐芝士蛋糕瓶，南瓜椰丝球和南瓜北海道戚风小蛋糕。今天，我要与大家分享最近试验成功的50分钟神奇南瓜面包。大约半年前，我第一次尝试了40分钟面包食谱就觉得非常神奇了，å› ä¸ºåœ¨è¿™ä¹ˆçŸ­çš„æ—¶é—´å°±å¯ä»¥æŠŠé¢åŒ…åšå‡ºæ¥。不过，è¿™40分钟面包用的酵母也实在太多了，è®©è®¸å¤šäººæ— æ³•æŽ¥å—。而且面包放到隔天，咬下去还会粘牙呢！前两天的成功试验跟40分钟面包食谱比起来健康许多！除了用南瓜，酵母也大大的减少，面包的质感也有进步，不会粘牙。大家快来试一试吧！

Baking Taitai's Amazing 50 minutes Pumpkin Buns
烘焙太太的神奇50分钟南瓜面包


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.

材料：（能做10个65克的面团）

100克 温水
30å…‹ æ²¹ （我用比较健康的葵花籽油）
5克 速溶干酵母
190克 南瓜泥*
30å…‹ ç³–
半茶匙 盐
320克 高筋面粉

蛋液： 蛋黄1个 + 1汤匙牛奶, 搅拌均匀后过滤。

*预先准备- 南瓜泥做法：南瓜削皮，去除籽，切成小块，蒸大约20~25分钟,用叉子压成泥状。我通常会蒸一整粒南瓜，放进冰箱冷冻一个月或冰箱一个星期，食谱需要时再拿出来用。
**æ›´æ–° - 南瓜不要蒸过头至太软，请把蒸好的南瓜沥干水份再压成南瓜泥，压好的南瓜泥不应该是水水的。请按这里参考我的YouTube视频，çœ‹è’¸å¥½çš„å—ç“œå’Œå—ç“œæ³¥çš„è´¨åœ°åº”è¯¥æ˜¯ä»€ä¹ˆæ ·å­çš„。

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。在搅拌盆，倒入水，æ²¹，酵母和糖，静置休息15分钟。

2. Using your dough hook, mix in the pumpkin puree, salt and flour.

2。电动搅拌器，装上面团钩，倒入南瓜泥，盐和面粉。

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。用搅拌机搅拌，直到所有材料都混合在一起，面团柔软，光滑。面团会很粘，ä½†ä¸è¦å†æ·»åŠ é¢ç²‰。（我用KitchenAid搅拌机，全程用速度1搅拌5分钟。）
**如果没有搅拌器，可以用手搓揉至材料混合在一起，面团柔软，光滑就可以了，不需要搓揉到薄膜阶段。也可以用面包机-面团程式搓揉10分钟至面团柔软光滑就可以了。

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。面团会很粘手，请在手上慷慨地抹上油以容易处理。将面团分割成10份（每份大概65å…‹），休息5分钟，再包裹自己喜欢的馅料。（我包了麻坡鱼肉乌挞）让面团在烤盘上休息10分钟。 **记得不要超过休面时间，会影响面包的软度。如果没包馅料，分割后，休面10分钟，直接进烤炉。

Love the generous size of the Tovolo silicone Pastry Mat and its non-stick material creates an ideal work surface. Though the dough in this recipe is very sticky, it did not cling to the mat at all! The Tovolo paring knife is great for cutting as it has a non-stick blade which prevents sticky food from adhering to the knife and makes cleaning a breeze!

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。刷蛋液在面包表面。（我有撒上干香菜）放入预热220摄氏度上下火的烤箱，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。出炉后，从烤箱取出，马上放在铁网散热。

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。这快速面包最好是当天烘当天吃，请在1~2天内享用完。如果第二天享用，可在微波炉热13到15秒会更好吃。


Suggestion 建议：
The pumpkin may be replaced by sweet potato, potato or carrot. You will have to adjust the liquid proportion accordingly.
南瓜可以用番薯，马铃薯或红萝卜代替，不过水份就要自己调适。

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!"
“这食谱又快又柔软又QQçš„, 好吃! 第二天还是蛮柔软的。 如果要更好吃, 可以在微波炉打13到15秒就行!”

2. Chai Lin - "The buns are Super soft and delicious!" “面包超软超好吃的！”

3. Cassandra Poh - "I sprinkled some truffle salt & cheese on top, OMG, taste so heavenly & the bread texture is QQ which I like!"“我在面包上撒了松露盐和芝士，味道太棒了，面包的质感是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分钟神奇南瓜面包食谱，简易，å¿«，柔软，最重要酵母也用得少！”

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，面包好柔软。æˆ‘åŠ äº†å¥¶é…ªé¦…，咬下去即溶在口。我家小孩好喜欢，吃完了又再讨。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.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。å¦‚æžœä½ æƒ³åˆ†äº«åœ¨æˆ‘éƒ¨è½æ ¼çš„ä»»ä½•é£Ÿè°±，请提供在这里的相关链接，谢谢。"

source : http://instagram.com, http://detik.com, http://bakingtaitai.blogspot.com