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Monday, September 24, 2012

Layered Pumpkin Bread With Spicy Chicken Floss


I have used this filling for buns last year.  The buns [recipe here]  were good.   With no exception this year, we received a packet of  'serunding'  [spicy chicken floss] a Malay Hari Raya speciality from a Malay friend.  This time I used it as filling for my Layered Pumpkin Bread.   I  think it's alright to use other types of fillings too for this layered bread.
 
For the bread dough, I used the same recipe for my  Pumpkin Buns [recipe here] that uses plain flour.
Ingredients - Pumpkin Bread Dough [Straight Dough Method]
[baked in 7" square baking tin]
300 gm plain flour
1/2 tbsp skimmed milk powder
1/2 tsp salt
25 gm sugar [1 used 1 heaped tbsp]
1 small egg
100 gm pumpkin puree
50 ml water [depends on size of egg and whether puree is wet]
2 tsp yeast
1 tbsp butter
  1. Knead all dough ingredients [except butter and water] on slow speed to combine.  Gradually add in water [may not need all otherwise the dough may be too wet and difficult to handle] and continue kneading until dough is soft and smooth [about 5-10 minutes].
  2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-10 minutes to get to window pane stage.
  3. Form dough into a ball.  Place in a bowl covered to rest for1 hour.
  4. Punch down rested dough.  Divide into 3 equal portions.  Round up into a ball. 
  5. Roll a portion into a 7" square piece to fit into the baking tin.  Place flattened dough on the baking tin lined with parchment paper.  Spread evenly a layer of chicken floss.  Repeat the same process for the other 2 pieces of dough.
  6. Proof until double in size [about 1 hour].   Glaze with beaten egg [I used milk] and sprinkle sesame seeds.
  7. Bake in preheated oven at 200 degrees C for 15 minutes.  Remove and cool on wire rack.   Sliced bread into any shapes[diamond, square or rectangle] you like before serving.
Dough ready for shaping
Roll dough evenly into square to fit baking tin
Glaze bread with milk and sprinkle sesame seeds
Layered Pumpkin Bread with Spicy Chicken Floss

I'm sharing this with AlphaBakes for September's 'P' theme hosted by 
Caroline Makes



4 comments:

Quay Po Cooks said...

I have never had layered pumpkin bread before. Interesting recipe:D

Kimmy said...

Hi Quay Po, it's a lovely bread, soft texture and blends well with the spicy meat floss. Leftovers can be steamed for 5-10 minutes, it's chewy like baos.

Caroline said...

I've never seen a layered bread, or heard of chicken floss before - thanks for sharing and entering it in Alphabakes!

Kimmy said...

Hi Caroline, I was supposed to make buns with the floss filling but due to time constraint, I did this layered bread which happens to be hit in the family.

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