Pumpkin Molasses loaf

Hayden saw some butternut squash ytd & requested for pumpkin soup but since I don’t know how, I decided to bake a loaf of pumpkin bread. I have this recipe on my to-do list for d longest time & now Hayden is giving me d best reason to try it out..

End result – a super soft loaf of bread! And because I replace honey with molasses, thus, it was not very sweet at all. Definitely a keeper!

Recipe seen & taken with adaptations from 蜂蜜金瓜吐司
Original recipe - Carol老师的《烘培新手必备的第二本书》
With my modifications in ()

材料：
南瓜泥 150g (pumpkin puree 100g + yogurt 50g)
高粉 280g (bread flour 250g + wholemeal flour 40g)
即用干酵母 1/2tsp instead yeast
鸡蛋 1个
蜂蜜 20g (replace with 20g molasses)
盐 1/8tsp
牛奶 50cc
无盐牛油 30g (25g unsalted butter + 5g olive oil)

Put ingredients into ABM as per manufacturer's instruction & select normal white bread setting with light crust.

Pumpkin Buns 南瓜包

It's been a while since I posted anything simply because I have not tried out any new recipes. I still baked using my ABM but no time to search/try out new recipes because of my full time job. Then as I was 'hse-cleaning' my hard-drive, I noticed that I have forgotten to post a new recipe that I tried out last Dec so here's d post now.

Pumpkin Buns 南瓜包 - Steamed

150g lite flour for steaming

1 tsp double action baking powder

1 tsp instant yeast

60g sugar

90g pumpkin puree

10g butter

Put all into the ABM & start d kneading cycle.

After end of cycle, allow to proof till double, abt 1hr.

Punch down & knead for another 2 mins.

Divide dough into 10 portions & roll each into a ball be4 placing into lined tart tins.

Allow to proof for 2nd time till double, abt 45 mins.

Steam on high heat for 10-12 mins.

I tried out diff size tins & all came out great!
Super nice! Definitely a recipe keeper!

Pumpkin Muffins

I have always wanted to try baking something with pumpkin but was quite put off on d process of making pumpkin puree. Then 2 days ago, I saw Blessed Homemaker’s post on her pumpkin muffin & decided to give it a try since I have 2 butternut squash on hand. So I went ahead & prepared d puree using d baking method on that very nite.

Preparing d squash puree - cut squash in half lengthwise, remove seeds & stringy fibers. Place cut-side down on a baking pan with 1 cup of water. Bake at 150 degrees C for ard 30-45 mins (depending on size). Scoop out the pulp & puree in a food processor until smooth. By d time I finished pureeing, it’s alrdy ard 11pm so I decided to freeze d puree until I have time to bake d muffin.

Now, 2days later, with time on hand, I decided to go ahead & give d muffin recipe a try. However, in d mid of measuring d ingredients, I realised I did not have enough sugar! OMG! But since I have alrdy thawed d puree, I decided to go ahead. Thus, I was very careful when it’s time to fold d wet mixture into d dry ingredients. D wet mixture was poured part by part into d dry ingredients till d batter is ‘wet’ enough. This yields 9 muffins & 1 can really tasted d sunflower seed oil. This batch is also darker in color because of d brown sugar.

While d 1st batch of muffins were baking in d oven, I was cleaning up d kitchen when my eyes kept falling onto d bal wet mixture. Since it will be such a waste to throw it away, I decided to use it up by using icing sugar instead. This in turn yields 2 muffins. This rd d batter is much ‘wetter’ than d previous batch & d sunflower seed oil taste is stronger too.

(A) Dry Mix (+ r d ingredients for 2nd batch)
250g cake flour + 70g cake flour
1½ tsp baking powder + ¼ tsp
½ tsp baking soda + pinch
126g brown sugar + 20g icing sugar
¼ tsp salt + pinch

(B) Wet Mix
110ml pkt milk
130ml whipping cream
100g sunflower seed oil
2 eggs

(C) 140g pumpkin puree

Method
1. Preheat oven @170C. Prepare muffin cups.
2. Mix (A) in a bowl.
3. In another bowl, whisk (B) till smooth.
4. Add (C) to (B).
5. Add wet mixture to (A) & stir till just blended.
6. Spoon onto prepared tin. If desired, sprinkle some chocolate chips on top.
7. Baking for 15 - 20 mins or until cooked.
8. Cool on rack.