Vegan Kabocha/Pumpkin Bread 純素日本南瓜吐司麵包 │Jen Chen Vegan Recipe скачать в хорошем качестве

Vegan Kabocha/Pumpkin Bread 純素日本南瓜吐司麵包 │Jen Chen Vegan Recipe

This is a step by step recipe video to make kabocha/pumpkin bread with chia seed in it. Yummy~ 這道料理一步一步的教您如何完成製作日本南瓜吐司麵包，裡面有放入奇亞籽在裡面，口感不錯喔！ English and Mandarin ingredients below 下面有中文 Vegan Kabocha/Pumpkin Bread (2 Loaves of Bread) Dough Ingredients: 2 Tbsp Chia Seeds 250ml Oat Milk 7g Active Dry Yeast 80g Kabocha Squash Puree 600g Bread Flour 70g Brown Sugar 8g Pink Salt 6 Tbsp(80g) Organic Plant Butter (I used Melt Organic Brand) Pumpkin Filling: 180g Kabocha Squash Puree 20ml Organic Plant Butter (I used Melt Organic Brand) 20ml Maple Syrup Cook the filling until it becomes a thick paste. 1st Knead: Set your mixer to a low speed until ingredients have been blended together the change to medium speed for 1 minute. Cover with a towel and let sit for 20 minutes. 2nd Knead: add the vegan butter and 30g bread flour. Mix at low speed until blended well enough to increase the speed to medium and blend for 5 minutes. Split the dough into two equal parts. Cover with a towel and let sit for 1 hour. 3rd Knead: Use hands to press out any large bubbles. Continue with a rolling pin to roll out any smaller bubbles while folding and kneading the dough. Shape your dough into a rectangle the same width as your bread pan. 4th Filling: Spread the pumpkin filling mixture evenly leaving a margin of about half an inch on top and bottom. Fold this over on itself sandwiching the paste. Lightly pinch all sides so your filling does not escape. 5th Formation: Use a kitchen scraper to cut your pastry into strips leaving a margin on top of about one inch connected. Twist these strips a couple times and stick them back down in their original place, slightly attaching all loose ends together. Roll dough into a log shape and place into greased bread pan. Cover with a towel and let sit for 1.5 hours. Bake at 350F/180C for 40 minutes, covering with aluminum foil after 20 minutes. 純素日本南瓜吐司麵包 (2條土司的份量) 麵團材料： 2 湯匙 奇亞籽 250毫升 燕麥奶 7克 酵母菌 80克 日本南瓜泥 600克 高筋麵粉 70克 紅糖 8克 玫瑰鹽 6 湯匙(80克) 有機植物奶油 日本南瓜餡： 180克 日本南瓜泥 20毫升 有機植物奶油 20毫升 楓糖漿 放入鍋中炒至半乾狀態即可。 揉麵團第1次：把所有麵團材料放入攪拌桶，使用低速度攪拌直到麵團材料都攪拌在一起了，再轉至中速度攪拌大約一分鐘。 蓋上毛巾，讓麵團靜置20分鐘。 揉麵團第2 次：加入植物奶油，轉低速度攪拌到一個程度，再加入30克高筋麵粉，一直打到看不到奶油，再轉中速度打5分鐘。 從攪拌桶取出麵團分成兩等份，揉成球狀，放保鮮膜在麵團上面，再蓋上毛巾靜置一小時。 揉麵團第3 次：取出一份麵團用手壓扁擠出泡泡，再用擀麵棍壓扁麵團擠出一些小泡泡，把麵團揉成長方形狀，放入南瓜泥餡料，在觀看影片如何切和捲起麵團放入麵包烤盆裡面，蓋上一層毛巾，靜置一個小時半。 烤箱溫度是350F/180C ，烤大約 40 分鐘。 烤到一半時，取出麵包，上面蓋上鋁箔紙，再放入烤箱繼續烤。 "Roa - Lights" is under a Free To Use on YouTube license Music promoted by BreakingCopyright: https://bit.ly/b-lights-roa #PumpkinBread #KabochaBread #VeganBread #ChiaSeed #南瓜麵包 #日本南瓜麵包 #純素麵包 #奇亞籽 #VeganLife #純素生活 #VeganRecipes #純素食譜 #VeganFood #純素食物 #VegabFoodie #純素美食 #Vegan #純素 #全素