Halloween Pumpkin Bread Rolls/ 萬聖節南瓜包

一個有著非常可愛造型的南瓜包, 內裏亦包住南包餡料！
呢個南瓜包需時雖然長左少少, 但咁得意嘅造型, 絕對值得大家花少少時間, 整黎應下節呀！

Not a fan of Pumpkin except for Halloween! A lovely look with smooth and hearty pumpkin puree filling. Happy Halloween!


Preparation time: 2.5 hours
Cooking time: 30 mins

Ingredient (約做8個南瓜包)
南瓜包
低筋麵粉 30g + 斯佩耳特小麥粉70g + 高筋麵粉 200g (或以低筋麵粉 30g+高筋麵粉 270g代替)

楓糖漿 30g

無糖豆奶 30g
純素牛油 30g
乾酵母粉 1包 (11g)
南瓜蓉 200g
玉桂粉 1 1/2 tsp
薑粉 1/5 tsp
荳蔻粉 1/5 tsp
丁香粉 少許
鹽 3/4 tsp

南瓜餡

南瓜蓉 400g

蔗糖 40g

純素牛油 20g

裝飾
南瓜, 切成條狀
南瓜子

Ingredient (Makes 8x bread rolls)
Pumpkin bread dough

30g cake flour + 70g spelt flour + 200g bread flour (may sub with 30g cake flour + 270g bread flour)

30g maple syrup

30g soy milk
30g vegan butter
1 packet dry active yeast (11g)
200g pumpkin puree

1 1/2 tsp cinnamon powder
1/5 tsp ginger powder
1/5 tsp nutmeg powder
pinch of cloves

3/4 tsp salt

Pumpkin filling

400g pumpkin puree

40g cane sugar

20g vegan butter

Decoration
Pumpkin, cut into sticks
Pumpkin seeds

Direction
1/ 預備南瓜包麵糰。以微波爐將豆奶加熱至微溫 (大約30秒), 將牛油加到豆奶中, 攪拌至融掉。在豆奶仍在微溫的情況下 (注意是微溫, 不是滾熱~) 加入酵母粉攪勻, 靜待10分鐘
2/ 將楓糖漿、鹽及所有香料加到豆奶中, 攪勻
3/ 以一個大碗裝南瓜蓉及豆奶。分三次將所有麵粉加進去, 每次以刮刀攪拌均勻, 用手搓至麵糰狀。於另一乾淨大碗內, 在碗內抹上一層菜油, 然後將麵糰放進去, 以保鮮紙封好。將碗放置於一個微溫且帶點濕潤的地方, 等待發酵
4/ 預備南瓜包餡料。於一碗內放南瓜蓉及庶糖, 以微波爐高溫加熱5分鐘(請分開逐次加熱1分鐘), 直至水份蒸發成泥狀。拌入牛油, 放涼。
5/ 等待一小時後, 麵糰會漲大一倍, 將麵糰分為8等份。於工作桌及麵棍上灑點麵粉, 將麵糰取出放於工作桌上, 慢慢將麵糰滾至圓形, 但注意不要滾得太薄！將南瓜蓉放到麵糰上, 小心地包好及封口, 再在桌上蛋滾動幾次至表面平滑。
6/ 是時候為佢做出可愛南瓜造型啦！以剪刀於包的邊位微微剪一下, 大概圍邊合共剪八下。以手揉一下邊位, 去令切口位更平滑。於頂頭剪一個小洞, 放下南瓜條, 旁邊放南瓜籽作樹葉。
7/ 焗爐預熱於攝氏180度。於焗盤放入爐紙並將麵包置於焗盤上。將焗盤置於焗爐面, 作第二次發酵, 約需30分鐘。
8/ 入爐焗約20分鐘。從焗爐中取出, 置於架上放涼。食得啦！

Direction
1/ Prepare the dough. Microwave the soy milk for 30 sec to warm, melt the butter into the milk. Ensure your milk mixture now is warm but not hot, Add yeast and mix to combine, sit aside for 10 mins to activate
2/ Add maple syrup, salt, all spice into the mixture, combine.
3/ In a big mixing bowl, put pumpkin puree and soy milk mixture. Slowly sift all flour into the mixture in 3 batches. Every time use a spatula to combine before adding the new batch of flour. Knead and form the dough. Clean your mixing bowl and put some vegetable oil around, put your dough back to the mixing bowl. Cover with plastic wrap and put in a warm and humid place, let it rise
4/ Prepare pumpkin filling. In a bowl put pumpkin puree and cane sugar. Microwave under high heat for 5 mins until the water is evaporated and the texture become like puree. Pls microwave 1 min in each time. Mix with vegan butter. Let it cool down.
5/ After 1 hour the dough should rise for more than a double. Separate the dough into 8 equal parts.
In a surface dust some flour, and roll each part in a circle shape. Put some pumpkin puree in the middle part and wrap it like a ball. Roll for a few times to get smooth surface.
6/ Now is the time to decorate! With a scissor slightly cut the sides, about 8 cuts, and form the pumpkin shape. You may need to shape it a bit to get the smooth edge. At the top cut a small hole, put the pumpkin stick and seeds around as leafs.
7/ Preheat oven at 180 degree Celcius. Put parchment paper on the baking pan and move the bread roll onto the pan. Put the pan on the oven and let it rise for second time, for 30 mins.
8/ Bake the bread rolls for 20 mins. Remove from oven and let it cool on rack. Done and Enjoy!

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