This is a fun bread to bake using tangzhong method. It is so tasty with swirls of sesame paste in a pumpkin dough…and stay fresh and soft for days.
This is a fun recipe to make, especially that is Halloween…the combination of the sweet sesame swirl in between the soft, cottony pumpkin bread is just divine. Initially, people find a little skeptical because of the “black” swirl in the bread…no it is not mold…
The combination of the colors as well as the rolling and folding makes this recipe a fun process from the beginning to the end. But, don’t let me dictate how you should roll and fold…go ahead and handle the dough and the sesame filling however you wish.
Oh! Before I forget, I will be out for a couple of weeks and I am not sure if I will be able to “visit” you during this time, but I will make sure to catch up with you once I am back…
Tangzhong or water roux
15g bread flour
75 ml water
300g bread flour
125g pumpkin puree
15g dry non-fat milk
Black sesame filling
45g sesame paste
10g all-purpose flour
7g corn starch
Black Sesame Filling
In a small pan add the sesame paste, sugar, flour, corn starch and water. Mix well and cook under medium heat until a ball forms.
Remove from the heat and add the butter. Mix well until all the butter is incorporated into the sesame dough.Let is cool.
Set two sheets of plastic film and place the sesame dough in the middle. Gently roll the sesame dough with a roller pin to form a thin square of approximately 20 x 20cm.
Place the sesame sheet in the freezer until it is time to use as a bread filling/insert. For this particular recipe I used half of the sesame sheet.
Tangzhong or water roux
Whisk together the water and the flour until the mixture is well blended and free of lumps.
Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes. Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.
Remove from the heat.
Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.
Ready to add to the bread dough once is cool.
Water roux or Tangzhong can bend kept in the fridge for up to 48hours.
In the mixer, add all the water roux, and all the other ingredients, except for the butter.
Turn the machine and stir for 2 to 3 minutes, until a ball forms.
Increase the speed to “2” and let it mix for 10 minutes. The dough will be very sticky, and less sticky as the gluten forms.
Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).
If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.
Remove the dough from the mixer and place in a bowl by covering with a plastic film.
Let dough proof until the dough tripled to its original size.
Knock back the dough and roll the dough into a rectangle of approximately 20 x 30cm. Place the sesame insert into the middle and fold the dough over. Seal the extremities and fold into third and then into half. Again roll into a 20 x 30cm rectangle. Roll like a Swiss roll and cut into 6 into the baking pan.
into the Pullman pan (23 x 10 x 10 cm) and let it rise until almost 90% to reach the rim of the pan.
Bake in a preheated oven of 350F for approximately 25 to 30 minutes.
Remove from the oven and flip the bread into a wire rack to cool.
Slice the bread after is cool.
Store the bread in an airtight container.
Did you know that sesame seeds come from a fruit called sesame? Moreover, sesame seeds come in many colors such as white, yellow, tan and black. Sesame seeds are rich in protein and good fat, which can help to lower cholesterol.