#30
[5AM Diaries | preparing a week of breakfasts, coffee and sunrise | 🎃multi-purpose pumpkin dough]

Hi friends,

Today I thought I’d share a weekly breakfast preparation! While I don't mind waking up early to bake, I've found that it can sometimes consume the entire morning. To make things more efficient, I decided to experiment with preparing breakfast for the entire week in advance. Plus, since it's October, I couldn't resist incorporating pumpkin into the mix. I created a pumpkin dough that's versatile and perfect for various types of bread. Thanks to the Tangzhong method, it's incredibly soft and delightful. I'm pleased with how it turned out, and I hope you'll enjoy it too.


I hope you will enjoy these little fragments of my mundane life~

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Recipes:
🎃Multi-purpose Pumpkin dough
• 40g bread flour
• 60g water
• 60g milk

• 660g bread flour
• 14g yeast
• 14g salt
• 100g sugar

• 240g pumpkin puree
• 2eggs
• 120g butter

• milk as needed

🎃Pumpkin Rice Cakes:
• 200g pumpkin puree
• 120g glutinous rice flour
• 80g rice flour
• 40g sugar
• 10g oil
• more pumpkin puree, cheese (optional)

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