南瓜土司 （汤种超軟面包）Tangzhong Pumpkin Loaf

近来好忙啊， 感觉时间总是不够用。

短暂的白昼， 漫长的黑夜。

仿佛每天都在和时间赛跑着，

这日子总是伶伶俐俐地从我身边跨过​​，毫无转身的余地。

每日都在磨磨蹭蹭中度过， 浑然不知它的流逝。

蓦然回首时， 黑夜以静悄悄的覆盖大地。

开斋节时做的吐司， 匆匆忙忙的咔嚓了几张，

就将它打包带回乡了, 这是老爸很爱的吐司。

【汤种南瓜土司， 食谱参考这里】

汤种材料：

25克高粉， 125毫升鲜奶（也可用清水取代）

做法：

1. 把高筋粉放入鲜奶里拌勻，用慢火煮， 必须边煮边搅以免烧焦，至成糊狀。離火待涼。

2. 用保鮮膜蓋好，放涼后，即可使用。亦可放入冰箱里3至5天，只要颜色不变即可。 

材料： 

120克汤种

100克南瓜泥

50克全蛋液

110克鲜奶

40克蜂蜜

12克奶粉

1/2 茶匙盐

350克高粉

2茶匙即溶酵母

25克奶油

适量南瓜籽 （撒面）

做法：

1.）所有材料搅拌均勻（除却奶油），拌揉至面团光滑有弹性。

2）加入牛油，用搅拌机搅拌至扩展状态， 盖上发酵1小时或双倍大。

3）将面团放入预先涂上奶油的模子里，进行第二次发酵至9分满模（无需封盖）。

4）涂上蛋黄液， 撒上南瓜籽， 放入预热烤箱以160度烤约40分钟或呈金黄色即可。

【Tangzhong Pumpkin Loaf， Recipe adapted from here】

Tangzhong ingredients：

25g high protein flour, 125 ml fresh milk（could be replaced by water)

Method：

1. Mix flour and fresh milk together , cook over low heat, kept stirring consistently  to prevent burning and sticking while cooking through the way.  Once the mixture becomes thicker, remove from heat.  

2. Cover with cling wrap, let cool and can be stored in fridge up to a few days as long as it doesn't turn grey. 

Ingredient： 

120g tangzhong 

100g mashed pumpkin

50g egg

110g fresh milk

40g honey

12g milk powder

1/2 tsp salt

350g high protein flour

2 tsp instant yeast

25g butter

pumpkin seeds, for ganish

Method：

1.）Place all the ingredients (exclude butter) in the mixing bowl and mix well.. 

2）Add butter, mix to form a smooth and elastic dough until it's double in size.  

3）Roll out the dough with a rolling pin into an oval shape, then roll up like a swiss roll and place in the loaf tin. Complete the 2nd round of proofing, until it’s doubled in size.

4)   Glaze with beaten egg, sprinkle with pumpkin seeds and bake in pre-heated oven at 160C for 40 minutes.  Remove from oven and transfer onto a wire rack. 

I'm submitting this post to the Best Recipes for Everyone，  July 2015 Event : I have a date with "Pumpkin" organized by Fion of XuanHom's Mom and co-hosted by Rachel