In the heart of a whimsical kitchen, a bread is born that embodies the essence of autumn’s bounty: the Pumpkin Red Bean Bread. This bread, with its golden hue and soft texture that endures beyond the day it’s baked, pairs impeccably with homemade red bean paste, offering a sweet and fragrant bite that is nothing short of enchanting.
For those who may not possess the star-shaped mold that adds a touch of whimsy to the bread, fear not, for its round counterpart is equally delightful in form and flavor.
Ingredients:
- Bread flour: 250g
- Pureed Beibei pumpkin: 75g
- Granulated sugar: 25g
- Yeast: 3g
- Salt: 3g
- Milk powder: 10g
- Egg wash: 25g
- Water: 90-100g
- Unsalted butter: 25g
Filling and Garnish:
- Homemade red bean paste: Approximately 270g
- Pumpkin seeds: A sprinkle
The method is a dance of precision and patience. Begin by kneading all ingredients except the butter until the dough is smooth, then introduce softened butter and continue until the dough can stretch into a thin, translucent film with smooth edges. Allow the dough to rise in a proofing box at 28 degrees Celsius until it doubles in size.
The readiness of the dough is tested with a dusted finger; a slow, deliberate bounce-back indicates perfection. Divide the dough into six equal parts, roll them into balls, and let them rest under a film of cling wrap for ten minutes.
Flatten a rested piece of dough with your hands, creating a slightly thicker center and thinner edges, then wrap around 40-45g of sweet red bean paste, sealing the edges tightly. Gently press the filled dough into shape and let it rise again, this time at 32 degrees Celsius for about 45 minutes, until it doubles in size once more. Adorn the surface with pumpkin seeds for a rustic finish.
Prepare the mold with parchment paper, cover with a baking tray, and weigh down with a heavy object like a cast iron pot. Bake at 180 degrees Celsius for 20 minutes, adjusting the time according to your oven’s temperament.
Once baked to a resplendent golden brown, remove the bread from the oven, shake the tray gently, and quickly demold to cool on a wire rack. The bread’s color is a sight to behold, and if you find yourself without a mold, simply shape, brush with egg wash, and bake to achieve a similarly stunning result.
In the absence of pumpkin seeds, almond slices or sesame seeds can serve as an equally delightful topping. The combination of pumpkin and red bean is a classic pairing, and a quick re-toast before serving brings out the bread’s inherent sweetness and warmth.