Pumpkin With Lotus Paste bread

Pumpkin with Lotus paste bread

Ingredients (A)
250g bread flour/high gluten flour
5g instant active yeast
10g sugar
5g salt
135g water/milk
Ingredients (B)
20g butter
100g mashed pumpkin (steam)
Ingredients (C)
250g lotus paste filling (buy from ingredients shop)
Garnishing
Black or white sesame seeds.

Method
1. Mixer all ingredients (A) in the mixer bowl at speed 1 for 1-2 minutes, then using speed 2 blend for another 5 minutes till dough become coarse.
2. Add ingredients (B) bit by bit and continue to knead till bread dough is elastic and shiny.
3. Remove the dough from the mixer and place in a lightly flour bowl and cover with cling wrap. Allow to leaven for 45minutes or till doubles its size.
4. Divide the dough into 50g portions, proof for 10 minutes, wrapped with lotus paste filling. Flatten, use scissors to cut 5 to 6 little opening at the corners.
5. Place on greased baking tray, sprinkle with black or white sesame seeds, leaven for 40 minutes.
6. Spray water and bake at 190C for 12-15 minutes or till brown.


Equipment used: KitchenAid Artisan Mixer: KSM150