Kalabasa Carrot Loaf
Kalabasa Carrot Loaf
Try this soft and healthy loaf with vegetable bits that is perfect for any meal of the day
Ingredients:
Filling:
- 300g Kalabasa (raw)
- 100g Water (1)
- 50g National No 1 – Sugar
- 50g Powdered Milk
- 40g Water (2)
- 40g Cornstarch
- 20g Unsalted Butter
Eggwash:
- 50g Egg
Dough:
- 1000g National No 1 Flour
- 50g Skimmed Milk
- 12g Instant Yeast
- 12g Salt
- 100g Sugar
- 500g Water
- 80g Boiled Kalabasa
- 30g Grated Carrots
- 70g Shortening
Dough Procedure:
- In a mixing bowl, sift National No 1 Flour, skimmed milk and yeast. Mix to combine evenly.
- In a separate bowl, mix salt and sugar in water until dissolved.
- Combine dry and wet mixture and mix until wet mixture gets absorbed.
- Add in carrots, kalabasa and shortening. Mix well.
- Knead the dough until smooth and elastic.
- Grease a bowl with oil, and rest dough for at least 60 minutes.
Filling Procedure:
- Mix cornstarch and water (2). Set aside.
- Using water (1) boil Kalabasa for 10 minutes then mash.
- Add sugar and powdered milk, mix until combined evenly.
- Add cornstarch water mixture. Continue mixing until the mixture thickens.
- Add in the Maven Butter Unsalted and mix until well incorporated.
Assembly:
- Once the dough has rested, scale it into 370g portions and mold into circle. Then let it rest again for 5 minutes.
- Flatten the dough and form a rectangle (about 20 x 15cm) then spread 80g of Kalabasa filling.
- Roll the dough into log shape.
- Cut down the dough vertically then twist each side three (3) times.
- Place each dough in a greased loaf pan. Proof for 90 to 120 minutes or until it doubles in size.
- After proofing, apply egg wash then bake at 140°C for 23 to 25 minutes or until done.