#金瓜土司面包 #南瓜手撕面包 #金瓜泥馅 #松软拉丝 #无需面包机
#PumpkinLoafBread #PumpkinYeastBread #PumpkinPullApartBread #PumpkinPureeFillings #SoftFluffy #Stringpull

强力推荐使用 (STADTER可伸缩面包模具)　Highly recommend to use (STADTER Extendable Loaf Pan)
♦从ALKO KITCHENWARE购买四个特殊产品中的任何
1个产品，享有10％优惠🎊📢;
2个产品，享有15％优惠🎊📢
折扣从24/9/21开始，至10/10/21结束
♦Buy ANY of the FOUR SPECIAL ITEMS from ALKO KITCHENWARE
1 item, Get 10% OFF;
2 items, Get 15% OFF
Discount start from 24/9/21 and ends on 10/10/21

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♦FOR MALAYSIA ONLY:
🛍️ 10% off:
[ Ссылка ]
🛍️ 15% off:
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🛍️ 10% off:
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Alko Kitchenware Official Store官方网购商店
♦[ Ссылка ]
♦MY: [ Ссылка ]
♦SG: [ Ссылка ]

♦金瓜馒头食谱Pumpkin Mantou Recipe: [ Ссылка ] 　
♦金瓜蛋糕食谱Pumpkin Cake Recipe: [ Ссылка ]
♦面包食谱Bread Recipe: [ Ссылка ] 　
♦Facebook Page: [ Ссылка ]
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven [ Ссылка ]&

现在仍是金瓜的季节，一起来做金瓜／南瓜土司面包，无须面包机。采用了新鲜多汁的金瓜来制作，不只面包面团，连面包内部也加了金瓜泥馅。面包整形也很特别，用了切割卷花方式，成为手撕土司，十分方便。烤好土司表面黄金，卷花部分还可看到金瓜泥馅隐约露出，顶部还撒上香脆金瓜子，绿色瓜子更加衬托出面包橙黄金色，漂亮。撕开土司，满满金瓜香，内部蓬松绵密，口感松软拉丝，回弹力很好，好吃。
=不同品种的金瓜会有不同含水份量，所以制作过成要准确调整牛奶份量，来调出软硬适中的面团。
=如制作过程动作太慢，面团开始发酵，会导致整形不美
=整形长条厚度长度要一致，不然导致烤后高低形状不均匀

收藏方式：烤好温吃最佳。烤好放凉收密封塑料袋，室温３天。要保存更长，冷冻在冰库那里，吃前解冻即可。

Now it's still the pumpkin season, let's make Pumpkin Loaf Bread, no bread machine needed. It is made with fresh juicy pumpkin, not only bread dough, but bread interior also contains pumpkin puree fillings. Bread shaping is also very special, using cutting twisting method to make pull apart bread, very convenient. Bread surface turn golden once baked, pumpkin puree fillings can be seen peeking out at twisted part, top is sprinkled with crunchy pumpkin seeds. The green seeds bring out the golden orange color of bread even more. Tear apart bread, full of pumpkin fragrance, fluffy and neat, soft and stringpull texture, good rebounce, delicious.
= Different varieties of pumpkin will have different moisture content, so the amount of milk must be adjusted accurately to produce a dough with moderate softness.
=If shaping process is too slow, dough will start to ferment, which will result in unpretty shaping.
= The thickness and length of the cut strips should be consistent, otherwise cause uneven shape and height after baking.

Storage Method: Best eaten warm after baked. Once baked, let cool and put in airtight ziplock bag at room temperature up to 3 days. To keep it longer, freeze it in the freezer, thaw before eating.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 =9’x4’英寸 面包模具=
250克 金瓜果肉 (¼颗马来西亚本地金瓜, 较湿润) (大火蒸20分钟)

=面包面团=
90克 温牛奶 (40C以下)
5克 速溶酵母
5克 细砂糖
300克 高筋面粉/面包粉
30克 细砂糖
5克 盐
1颗 鸡蛋（60克一颗包括蛋壳）
20克 炼奶（室温）
70克 金瓜泥（冷却）
40克 无盐牛油（软化）

=金瓜泥馅=
100克 金瓜泥（稍微弄温）
12克 细砂糖
1克 盐
10克 无盐牛油（软化）

=布置=
1颗 蛋白
金瓜子

(上下火，不开旋风，第四层烤)
(预热烤箱180C: 35分钟)（15分钟后中途转烤盘受热均匀，颜色黄金后盖铝箔纸防止过黑）

♦Recipe =9’x4’inch Loaf Pan=
250g Pumpkin Flesh (¼pcs Malaysia Local pumpkin, moist) (High heat Steam for 20minutes)

=Bread Dough=
90g Warm Milk (below 40C)
5g Instant Dry Yeast
5g Caster Sugar
300g High Protein Flour/Bread Flour
30g Caster Sugar
5g Salt
1 Egg (60g/pc including egg shell)
20g Condensed Milk (Room Temperature)
70g Pumpkin Puree (Cooled)
40g Unsalted Butter (Soften)

=Pumpkin Puree Fillings=
100g Pumpkin Puree (Slightly warmed up)
12g Caster Sugar
1g Salt
10g Unsalted Butter (Soften)

=Decoration=
1 Egg White
Pumpkin seeds

(Top Bottom Heat, No Fan Force, 4th Rack)
(Preheated Oven 180C: 35minutes) (After 15minutes halfway rotate baking tray to heat evenly, Cover with foil after color golden, to prevent over dark color)

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