Mini Pumpkin, Feta and Buttermilk bread 迷你南瓜乳酪面包

Just realised I omitted to set auto schedule to publish this write-up before moving back from Auckland. This was the final episode of Pumpkins series demostrated by Cushla.

Pumpkins Series – Part three

Continuing on the pumpkin series, this was the third pumpkin dishes that Cushla had prepared for us. For this recipe, she used butternut pumpkin. This buff-coloured, pear shaped pumpkin has dense, dry, sweet-tasting flesh, making it the most versatile type for cooking. For this recipe, she has used about 350g, about ¼ of butternut.

You can also make this into gluten free diet by substituting gluten free self-raising flour. These delicious little loaves best served with soup and freeze well.

Pumpkin is a very versatile vegetable and it goes well with either sweet flavors or savory ones. When ripe, pumpkin can be boiled, baked steamed, roasted or even stir fry. Besides baking ideas, you can also check out these old pumpkin recipes that I had shared to blend into Asian cuisine, adding colour, flavour and nutrition to your fall table.

 

MINI PUMPKIN, FETA & BUTTERMILK BREAD Mini Pumpkin, Feta and Buttermilk bread 迷你南瓜乳酪面包 INGREDIENTS: 2/12 cup self-raising flour 1 cup cooked mashed pumpkin, cooled 1 small onion (cut into thin wedges) 40g cold butter, chopped 150g feta, crumbled 1cups buttermilk (approx) 1 tbsp vegetable oil Homemade Buttermilk: Combine 1 ½ tbsp lemon juice or vinegar into a small jug, then topping it up to 1 cup with milk, stir until foamy. METHOD: Preheat oven to 200C Celsius. Grease 4 mini loaf tins, or 8 large muffin tins Heat oil in a small frying pan over moderate heat. Add onion, sauté and stir for 5 minutes until soft Sift flour into large bowl. Using fingertips, rub in cold butter. Make a well in the centre add pumpkin and half each of the onion and feta. Using a round bladed knife, stir in enough buttermilk until mixture forms soft sticky dough. Turn out dough on to a lightly floured surface, knead briefly to combine (dough should be soft and sticky). Press into prepared pans. Sprinkle tops with remaining onion and feta. Baked bread for 25 minutes or until golden. 迷你南瓜乳酪面包 材料： 2 / 12杯自发面粉 (你也可以用免面筋自发面粉) 1杯煮熟的南瓜泥，冷却 1小洋葱（切块成薄片） 40克冷牛油，切碎 150克羊乳酪，切碎 1杯酪乳; 白脱牛奶（约） 一汤匙植物油 自制酪乳/ 白脱牛奶： 混合1个半汤匙柠檬汁或醋倒入一个小罐子，然后加入1杯牛奶，搅拌至泡沫状。 方法： 1）烤箱预热至摄氏200℃。 2）油脂4个小面包烤盘，或8个松饼烤盘 3）把平底锅烧热油至中热。 4）加入洋葱，炒约5分钟至软. 5）面粉筛入大碗中, 加入牛油碎使用指尖揉搓。 6）加入南瓜和一半的洋葱片和羊乳酪采用圆刃刀，倒入适量的酪乳搅拌，直到面团成粘软形式。 8）把面团倒在有面粉的台面轻轻揉搓至结合起来（面团要软又粘）。 9）按入烤盘准备，洒上剩余洋葱和羊乳酪。 10）放进预热了200C摄氏烤箱烤25分钟或至金黄色为止。