Tuesday, September 27, 2011

Pumpkin Bread


 Assalamualaikummmm~~~~

dh hari selasa ye.. cepat betul masa berlalu.. makin hari makin stress sbb byk betul keje sekolah yg belum siap. kdg2 sehari2 duk tenung tenung thesis dan journal tu mengharap idea datang.. tp at the end of the day, satu perenggan pun x siap.. uwaa~~ *ya Allah.. berikan secebis ilmuMu pd ku.. aminnnnn** 
nway, supaya x stress, mai kita menggerakkan BM.. hahaha.. (otak asyik pk makanan je, agaknya space nk berpikir pasal keje sekolah tu dh kurang kot.. huhu...).. nway, dh dapat labu 4 kilo pemberian kak haSue ku cayang yg cantik jelita tu kan.. mmg 1st thing yg buat is godek2 dapur kak izah nunn.. hihi....... alahaii.. terliurnyer tgk kuih2 berasaskan labu kt dapur kak izah. namun apakan daya, daku tgh berdiet.. simpan dulu pumpkin puree dlm freezer, nnti dh kurus sket blh wat kuih2 tu semua.. insyaAllah...

mehh nk tunjuk lg sekali labu pemberian kak sue..

me meng-google resepi pumpkin bread, tapi kat allrecipes semua pumpkin bread dia, mak aaaiii byk nyer gula.. mcm resepi wat kek! baik wat kuih je terus kalau wat roti pun manis camtu.. last2 me jumpa resepi ni kat happy home baking. resepi yg sgt simple with minimum ingredients! lagipun dia ckp "it's a great healthy choice of bread for breakfas".. haaaaa.. lagiiii laa me tertarik kan.. hihi...  malam tu terus godek2 kerahkan tenaga bibik melayu me nih, pastu pagi dh blh makan ^^ kalau x tgk pada kaler di, mmg rasa mcm roti putih biasa. labu tu buatkan texture dia lembutt je. mmg roti ni x manis, ada manis2 labu sikit je. pagi ni wat sahur, lembutt je tgh dia. tepi dia agak tebal crust, maybe sbb me bakar terus dlm BM pastu biar je dlm tu.. pasni nk bakar dlm oven, sbb susah betul nk kuarkan roti dr BM tu :(

sgt lembutttt~~ ^^

Pumpkin Bread
recipe: happy home baking

Ingredients

  • 500g pumpkin, after peeled, seeded and cut into pieces
  • you are left with about 300g(alternatively, use 300g canned pumpkin puree)
  • 60ml cooking liquid reserved from cooking the pumpkin or use water if using canned pumpkin puree  -- tun tambah lg 3 sudu besar
  • 2 teaspoons of runny honey
  • 500g bread flour
  • 2 teaspoons salt
  • 2 teaspoons instant yeast
  • egg glaze (beat together 1 egg yolk with 1 tablespoon of milk)
  • 2 tablespoons pumpkin seeds, to decorate

Method:

  1. Bring a large pan of salted water to the boil. Add the pumpkin flesh and simmer until soft and cooked through, about 20 mins. Drain the pumpkin and reserve the cooking liquid.
  2. Mash the pumpkin thoroughly, and sieve, or puree in a food processor or blender, about 2 mins. (I didn't sieve or puree the pumpkin as it was already very soft and fine.) Leave the pumpkin puree and the reserved cooking liquid to cool.
  3. Add honey to 60ml of the cooking liquid and stir to dissolve.
  4. Mix flour and salt in a large mixing bowl. Add in the instant yeast and mix well. Make a well in the centre and add in the honey liquid, followed by the pumpkin puree.
  5. Mix in the flour to form a firm, coarse, sticky dough. If the mixture is too dry, gradually add one or two tablespoons of the pumpkin liquid (or water). (I added extra two tablespoons of liquid).
  6. Turn the dough out on a lightly floured work surface. Knead until very smooth, silky and elastic, about 10 mins. (I didn't stop until almost close to 20mins of kneading!)
  7. Place dough in large clean bowl and cover with a tea towel or cling wrap. Leave to rise until double in size, about 1 to 1.5hrs. Knock back the dough to release the air, then leave it to rest for 10mins, covered.
  8. Shape dough into a round loaf. Place on an oiled baking sheet and cover with a tea towel. (I used a round 20cm baking pan instead). Prove until double in size, about 1 hour.
  9. Brush the dough with egg glaze and sprinkle with pumpkin seeds.
  10. Bake in pre-heated oven at 220 deg C (I set mine to 200 deg C) and bake for 40mins until golden-coloured and hollow-sounding when tapped underneath. Leave to cool completely before slicing.

note:  tun masukkan semua dlm BM. masa uli tu, tun tgk agak dry, jd tun tambah lg 3 sb air.

Source: adapted from Bread, Baking by Hand or Bread Machine by Eric Treuille & Ursula Ferrigno




 
Sebab labu yg kak sue bagi tu besarkan, takut jugak dia cepat rosak.. so separuh tun puree kan dan masukkan dlm freezer, separuh lg kerat2 dan simpan dlm fridge. nmpk mcm akan tahan few months nih =)  tun google dan jumpa cara2 masak pumpkin. tun letak sini untuk reference ye..



How to Cook Fresh Pumpkin
source: hubpages
source: tun_telani

  • labu di belah dua. korek keluar biji labu.
  • telangkupkan labu atas loyang, dan masukkan sedikit air (anggaran dlm 1/2 inch) <- supaya labu tak kering masa bakar.
  • bakar 200 C selama lbh kurang 45 minit. lepas 40 minit tu cucuk2 kulit labu dan garfu, kalau dh lembut maknanya dh masak.
  • korek keluar isi labu dgn sudu dan lecekkan. tun guna garfu je utk lecek sbb dh lembut sgt, xyah blend segala bagai. 
  • dh sejuk blh simpan dlm bekas kecik dlm freezer. nnti senang nk guna wat kuih =)

8 comments:

E-na Lovely Kitchen said... [Reply]

bagus lah info ttg puree labu tu, senang nak guna bila diperlukan...

E-na Lovely Kitchen said... [Reply]

opssss bila bc last paragraph tu dah lupa nak komen pasal perenggan awalll...hihi

rajinnya tun study lagi ye...bagus2! bangga dgn wanita yg dah bekeluarga further study...semangat kena kuat kan...dah tu sempat lagi berblog n masak2...salute tun! wat phd ke...

anymz said... [Reply]

ya allah tun,nak kurus macam mana lagi tu.agaknya kalau tun jumpa akak mesti tun tergolek dog tgk.hahaha..ini pun akak perasan akak kurus.wakaka..
kalau izah,ana dan mas baca ni sila jgn gelak okay..akak pok kang.
eh!mek mukah tu rajinnya menanam labu.kalau jumpa dia pesan akak suh simpan pucuk labu tu ya.senang akak nak masak tempoyak nanti.:)
sedap tgk roti labu.adeh dah lama tak meroti.

HaSue said... [Reply]

Tun memang tu kak nim..dah kuruih cekeding sebok2 gak dia nak diett..hehee..
Petang smlm hb akak petik lg labu dari pokok yg sama tun..memang sama jer paras rupa labu ni.unik sket.haha.. dah buat bubur/pengat pun..mmg benar mcm hb akak cakap sebelum ni,lemak2 n halus je isinya..susah cari skrg isi labu gini..syukur gak la labu yg bg tun tu elok isinya..dan idea buat puree labu tu mmg best kalo nk buat menu2 berasaskan labu lecek..tp nak buat pengat ke gulai ke..tumis ke.. leh guna labu dlm esbok yg dah potong2 tu laa ek.hehe..kalo si kakak mmg suke je msk tumis labu nih..tu kdg2 x smpt buat kuih muih sbb buat 2 menu ni-bubur n gulai tumis..

Apapun roti tu mmg nampak gebu n lembut tun..biji labu tu cer tnm,kot2 hidup.hehe..tanam kat area bukit blkg umah tu ha.. :D
kal

Cheq Sue said... [Reply]

waduh waduh...sampai ke sini baunya. kalau cicah dengan teh suam sedap ni

Zaliedana said... [Reply]

Tun,tq la info ttg puree tuh,info berguna nih..Sedaproti nih cicah teh ke milo nih..
Ala kak nim tuh pon kuruih juga la gatai jer kata nak muntah bagai..

nuwairani ismail said... [Reply]

kak tun...kalau buat pengat tu sedapnya...hmm...roti tu boleh tahan lama jugak kan...kalau sy, rasanya dh tak makan benda lain dah 2-3 hari ni. duk hadap yg tu je sampai habis.

Anonymous said... [Reply]

i jeles betol tgk u punyer roti gebu2! tak aci~

~cici~
nm versi ci ;p