Is this too yellow? It is the natural pumpkin colour, no artificial colouring is added.
The bread is not well done this time, The texture is quite rough. Nevertheless, its still tastes good and soft.
I am excited to know that Popular Bookshop has invited Carol on 14th December 2013 at 3 pm - 4 pm to give a demonstration in making cream puff and a talk at Suntec City. On that day I will bring her books and ask for her signatures if the organizer allows to do so.
Recipe: adapted from Carol 胡涓涓老师
200 g pumpkin puree
280 g High protein flour
3/4 teaspoon instant dry yeast
15 g fine sugar
1/4 teaspoon salt
30 g olive oil
60 g mixed nuts ( walnuts, pumpkin seeds, sunflower seeds), bake in a preheated oven at 150 deg C for 7 - 8 minutes.
1) Steam pumpkin till cooked and soft. Mashed and get 200 g puree.
2) Making bread process please click here