About this recipe:The other day I bought a half pumpkin, and I used it to make this Pumpkin black sesame bread, pumpkin butter cake and steamed savourty pumpkin cake. I agree pumpkin is a very versatile ingredient, we can use it for cooking or baking in many ways and methods.
110g pumpkin puree (mashed after steamed or microwave high for 5mins, and sieve)
1/2 tsp instant yeast
1/4 tsp salt
70g Organic black sesame seed powder
25g icing sugar
30g egg white
Directions Prep:2hr › Cook:1hr › Ready in:3hr
Mix all ingredients in a mixing bowl except butter, mix till a rough dough.
Add in butter, knead till elastic and smooth. Leave to rise until double in size.
Mix black sesame seed powder, icing sugar and egg white till a thick paste.
Divide the dough to two portion and rest for 15mins. Roll up into rectangular and apply a thin layer of sesame paste. Roll it up like Swiss roll and place on the baking tray. Leave to proof another 15mins.
With a sharp knife, slash a few lines across the top of the dough.
Apply egg wash and bake at a preheated oven 180c for 20mins.