南瓜面包 Pumpkin Bread

软绵绵 香喷喷的南瓜面包
用了五谷豆浆来搅拌面团
超松软 隔天还是软绵绵的

材料Ingredients:
高筋面粉 200g high protein flour
南瓜泥 80g mashed pumpkin
酵母 1 teaspoon dry yeast
奶粉 1 tablespoon milk powder
冷五谷豆浆 100ml cold fresh multi-grain soya milk
溶化奶油 1 tablespoon melted butter

南瓜煮熟压成泥 

南瓜泥 高筋面粉 奶粉及酵母一起混合

慢慢加入冷豆浆奶搅拌成面团

最后加入牛油将面团搅拌至光滑及有弹性

用大盘盖着发酵1-2小时或双倍大

将面团分成三个部分 揉成圆形
松弛20分钟
再将三个面团揉成长形

整形然后排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

预热烤箱170度烘烤15分钟

boil the pumpkin and smash with fork & form mashed pumpkin 

add all mashed pumpkin, high protein flour

milk powder and dry yeast into the mixing bowl 

slowly add in cold soya milk beat to form dough

lastly add in butter and beat to form a smooth dough

remove the dough and cover with big bowl 

and let rise for 1-2 hours or double the size

divide the dough into 3 portions

round the dough into round shape

and rest for another 20 minutes
form the dough into long shape

place in the greased baking pan

let rise for 40-60 minutes or double the size 

brush with egg wash

bake at 170 for about 15 minutes