秋天是南瓜收获的季节，市场上的南瓜既便宜又新鲜。这次我们选用日本南瓜来做一款色香味俱全的南瓜吐司面包。日本南瓜水分含量低，味道香甜，颜色金黄，蒸软做成南瓜泥后非常适合用作面包馅料以及面包上色。加了南瓜泥的面包口感非常松软，保湿效果很好，还可以延缓面包的老化。
视频中的南瓜籽我用的是Butternut Squash瓜瓤中的南瓜籽。平时吃Butternut Squash时，取出瓜瓤中的南瓜籽，晾干剥皮，大小，颜色和饱满度都非常好，用来做面包点缀再合适不过了。
Autumn is the harvest season for pumpkins, and pumpkins on the market are cheap and fresh. This time we chose Japanese pumpkin(Kabocha squash) to make a delicious pumpkin bread. Japanese pumpkin has low water content, sweet taste and golden color. After being steamed and made into pumpkin puree, it is very suitable for bread filling and bread coloring. The bread with pumpkin puree has a very soft taste, moist, and can also delay the aging of the bread.
For the pumpkin seeds in the video, I used seeds from Butternut Squash. When you usually eat Butternut Squash, take out the pumpkin seeds from the melon flesh, dry and peel them. The size, color and fullness are all very good, and they are perfect for bread decoration.
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烤盘尺寸 Baking pan size: Pullman 9x4x4"
我用的烤盘 The pan I using: amzn.to/32PucF9
烤盘尺寸 Baking pan size: Pullman 9x4x4"
🍞面包材料（一条吐司9x4x4"）Bread ingredients for 1 loaf：
高筋面粉Bread Flour 300g
即溶酵母Instant Yeast 5g
盐 Salt 4g
糖 Sugar 30g
冰牛奶 Cold Milk 110g
鸡蛋Egg 1个/One ( 连壳大约60g/ with shell about 60g)
炼乳 Condensed Milk 20g
南瓜泥Pumpkin Puree 35g
无盐黄油Unsalted Butter 40g （软化的黄油温度在19C-23Ｃ，65F-75F）
🟠餡料(1条面包)Filling for 1 loaf:
南瓜泥 Pumpkin Puree 90g
细砂糖Sugar 10g
无盐奶油Unsalted Butter 10g
烤盘尺寸 Baking pan size: Pullman 9x4x4"
🍞面包材料（2条吐司9x4x4"）Bread ingredients for 2 loaves:
高筋面粉Bread Flour 600g
即溶酵母Instant Yeast 7g
盐 Salt 8g
糖 Sugar 60g
冰牛奶 Cold Milk 220g
鸡蛋Egg 2个/2( 每个连壳大约60g/ each with shell about 60g)
炼乳 Condensed Milk 40g
南瓜泥Pumpkin Puree 70g
无盐黄油Unsalted Butter 80g （软化的黄油温度在19C-23Ｃ，65F-75F）
🟠餡料(2条面包)Filling for 2 loaf:
南瓜泥 Pumpkin Puree 180g
细砂糖Sugar 20g
无盐黄油Unsalted Butter 20g
烤盘尺寸 Baking pan size: 450g 吐司盒
🍞面包材料（一条吐司450g）Bread ingredients for 1 loaf：
高筋面粉Bread Flour 258g
即溶酵母Instant Yeast 4g
盐 Salt 3g
糖 Sugar 26g
冰牛奶 Cold Milk 95g
鸡蛋Egg 1个/One ( 连壳大约50g/ with shell about 50g)
炼乳 Condensed Milk 17g
南瓜泥Pumpkin Puree 30g
无盐黄油Unsalted Butter 34g （软化的黄油温度在19C-23Ｃ，65F-75F）
🟠餡料(1条面包)Filling for 1 loaf:
南瓜泥 Pumpkin Puree 78g
细砂糖Sugar 8g
无盐奶油Unsalted Butter 8g
🟠南瓜泥的材料Pumpkin Puree Ingredients:
日本南瓜 300-350g
Japanese pumpkin/Kabocha squash 300-350g
预热烤箱350F / 180C （提前预热10分钟，烤箱温度比较均匀）
烤箱中下层烤 34分钟
Preheat oven to 350F (Preheat for 10 minutes in advance, the oven temperature is mostly even )
Bake on middle-bottom rack of the oven for 34minutes
*蒸南瓜的时候要避免锅盖上的蒸馏水流入。如果南瓜泥太稀太湿，可以用锅炒一下去除多余的水分。
*When steaming the pumpkin, avoid the distilled water on the lid of the pot from flowing in. If the pumpkin puree is too thin and wet, you can fry it in a pan to remove the excess water.
#PumpkinBread #南瓜吐司面包 #南瓜面包 #日式面包 #手撕面包 #PullmanLoaf
Music used
Kiss the Sky by Jonny Easton
Link: • Kiss the sky - Royalty...
Check out his channel
Link: / jonnyeaston