Corner Café

May 22, 2012

Pumpkin Bread Loaf (water-roux version) 湯種南瓜吐司

Filed under: Breads & Quick Breads — SeaDragon @ 9:00 pm
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Just posting some pics of this soft sweet pumpkin yeast bread that I made earlier this month but have just been too busy and couldn’t be bother to write it up. The recipe is just a tweak of the Japanese-Style White Bread Loaf recipe with added roasted mashed pumpkin (used Kent pumpkin).

4 Comments »

  1. did you have to adjust the water in the recipe. in the original version you used 150 ml of water what now?

    Comment by mark — May 23, 2012 @ 12:34 am | Reply

    • As pumpkin has 80-90% water content, so I basically replaced the 150ml water with 150g mashed pumpkin, then just a little bit more water just to bind into a dough.

      Comment by SeaDragon — May 23, 2012 @ 7:48 pm | Reply

  2. looks really great.. tky :)

    Comment by hani — July 27, 2012 @ 5:50 pm | Reply


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