-
Preparation
1 hour
-
Processing
30 minutes
-
Difficulty
Medium
Ingredients for Grilled Pumpkin Cake For 8 cakes
All-purpose flour No. 13 200 gr (or all-purpose flour No. 11) Pumpkin 150 gr Yeast 1 teaspoon Sugar 30 gr Salt 1/2 teaspoon Cooking oil 15 ml White sesame a little
How to choose good pumpkin
- A good pumpkin usually has an orange-yellow color, with a dark green hue, yellow flesh, and a sweet, fragrant taste, with relatively sticky texture.
- Choose heavy, firm pumpkins with smooth skin.
- Choose pumpkins with stems 2 – 5cm long; those with short stems often rot faster.
- Additionally, choose round-shaped pumpkins, cut naturally into relatively equal parts.
See details:
Notes when choosing ingredients
To achieve a chewy and soft texture like bread, you need to use flour with a high protein content; at a minimum, you should use all-purpose flour – type 11 flour for this type of cake.
What is yeast?
- Yeast is a type of dry, fine-grained, brown-colored yeast that contains live microorganisms capable of secreting substances that accelerate the fermentation of the dough. This type of yeast needs to be activated with warm water or warm milk before it can be used.
- For sweet bread recipes, you should use golden yeast for better flavor.
Required tools
Steamer pot, non-stick pan, bowl, knife, food brush, plastic wrap,…
How to Make Grilled Pumpkin Pancakes
-
Steam and Mash the Pumpkin
Wash the pumpkin thoroughly, then cut it into several pieces about 1/2 the thickness of a small finger.
Next, place the pumpkin in a steaming basket and steam for 10 minutes over high heat.
Then, put the steamed pumpkin in a bowl with 30g of sugar, 1 teaspoon of yeast, and mash it with a fork until smooth.
Tip:
- When adding the yeast to the bowl of pumpkin, make sure the pumpkin is still warm, around 32 – 38 degrees Celsius, to activate the yeast.
- Avoid adding the yeast when the pumpkin is hotter than 40 degrees Celsius as this will kill the yeast or weaken its activity.
-
Mix the Pancake Batter
Divide 200g of flour into 4 parts, then gradually add each part to the bowl of pumpkin and mix well until fully blended.
Next, add 15ml of cooking oil and use your hands to knead the dough until it forms a smooth, pliable mass; at this point, the dough will still be slightly sticky to your hands.
-
Proofing the dough
Cover the bowl of dough tightly and let it proof at room temperature for about 50 minutes until it doubles in size.
Tip: You can check if the dough has risen properly by pressing your finger deeply into the dough. If the indentation remains, it’s ready. -
Shaping the bread
Lightly dust the dough with a layer of dry flour, then roll it into a long shape and cut it into about 8 equal pieces.
Next, use your hands to lightly knead each piece and shape them into a ball, then flatten slightly.
Dip a small rolling pin into water, then gently press it in the center of each piece to shape. Continue by dipping the rolling pin into a bowl of white sesame seeds and press it onto the surface of the dough.
Finally, cover the dough with plastic wrap and let it rest for 30 minutes.
-
Pan-fried pumpkin bread
Place a non-stick pan on the stove and evenly coat the bottom of the pan with a little cooking oil.
Next, arrange the bread in the pan, brush a layer of cooking oil on top, then cover tightly and bake the bread for 10 minutes at the lowest temperature.
After 10 minutes, flip the bread and bake for another 7 minutes until the top is golden brown.
-
Final product
The pumpkin bread is fluffy, soft, with a rich and buttery texture from the pumpkin and a light aroma of toasted sesame. This bread is not only easy to eat but also ensures the necessary nutritional value.
How to store bread
Place the bread in a sealed bag or container and store it in the refrigerator for 3 – 4 days.
With the above recipe, TasteVN hopes you can successfully make this delicious and nutritious grilled pumpkin cake for the whole family!
*Refer to the recipe and images from the YouTube channel Bếp Của Min
