pumpkin stuffed pumpkin bread

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作者： Bonkers

https://www.youtube.com/watch?v=jjx2QU4UrQM also 烤箱坏了 from 🍠 note on 1/3/2023: - I substitute 1/4 cup of heavy cream (3 tbsp milk + 1 tbsp butter) for 2 loafs. Then I added it in by weight, and the leftover was added to the dough, with equal weights being taken out of the water. - left 19 g water by side and added as the dough was forming (didn't use up all) 10/14/2023 used 113 g water, dough too sticky for two 450g loafs flour 500 g yeast (fresh: 15 g) = 5 g yeast milk powder 12 g --- skipped; used soy milk powder to try on 3/9/2024 salt 8 g sugar 50 g pumpkin puree 165 g egg 60 g -- for 1 loaf, I substituted half egg with 2 tbsp pumpkin puree heavy cream 25 g water 130 g. ---- need to reduce softened butter 50 g -- after adding in butter, dough became sticky again; added some splash to make it workable

用料

egg

pumpkin stuffed pumpkin bread的做法步骤

步骤 1

make dough

步骤 2

rest for 1 hour

步骤 3

divide into 2 loafs, rest in the fridge for 30 mins

步骤 4

pumpkin stuffing pumpkin puree 200 g sugar 18 g cream cheese 50 g heavy cream 12 g

步骤 5

shape

展开全部

步骤 6

proof 1 hour

步骤 7

bake at 162C/323.6F for 28 mins 10/14/2023: 350F * 43 mins (to hit 200F internal temp) 3/9/2024: baked at 350F *33 mins (28 mins was too short); then leave it in the turned-off oven

pumpkin stuffed pumpkin bread的小贴士

* 1 cup heavy cream = 3/4 cup milk + 1/4 cup butter * using a conventional instead of a convection oven, add 10 C and 2 mins in baking * 1st proof standard: poke a hole in the center and it doesn't collapse; 2nd proof standard: press on the surface and it bounces back up * 2nd proof needs to control for humidity and temperature, as the bread already lost some moisture from the 1st proof

菜谱创建时间：2023-01-04 22:23:56