Freshly and Lovingly Baked on : 4th Nov 2015
Suffering from tremendous jetlag after 2 over weeks of travel to the other part of the world. I crawled out of the bed rather awake in the wee hours of the morning and sat in front of my mac. My thoughts gravitated towards the city which I have visited and left. New York is such an enchanting and charming city. My time there coincides with the celebration of Halloween. There are pumpkin everywhere. You can see and taste pumpkin everywhere you go.
I watched the market for a while and research on pumpkin bread dough. I walked around this little small space of mine and get ready for the bake project which I have decided on. Pumpkin Challah bread will be the basic dough that I will use for the theme bake today.
It is called hippo in the soup! I got this concept from a soup store in one of the cities in Canada I visited. Honestly I cannot remember the name of that shop but this is too cute not to attempt a replicate! I can’t cook for nuts so the recipe for the soup will not be disclosed. My helper was kind enough to cook a pot of pumpkin soup for me. So lets get cracking!
4g Instant yeast
1/2 Tsp Sugar
22g Brown Sugar
515g All Purpose Flour
25g Canola oil
120g Mashed Pumpkin
1 egg white
Mix the dry ingredient together in the mixing bowl. Mix the wet ingredients in a separate bowl and combine them well. Then pour the liquid into the dry ingredients and mix well before kneading them in the mixer for 10 to 15 minutes. You can leave it to proof once it passed the window pane test.
To shape the hippo:
Weight of each component for each hippo are as follow:
Body – 45g
Head – 14g
Nose – 6g
4 Sesame Seeds
Pinch of dough for the ears and legs – accordingly to the proportion of the hippo
Shape the body first into rough log shape
Roll out the head and the nose and flatten them
Stack the nose onto the head
Add in the eyes by positioning 2 sesame seeds onto the head
Add in 2 more sesame seeds as shown
Roll out 2 tiny doughs and position the ears
Position the head onto the main body
Round out 2 small doughs and attached them as hind legs
Weight of each component for the butt are as follow:
Main butt – 25g
Tail and legs accordingly to the proportion
Once done, let it proof for 30 minutes and give them an egg white wash before baking them in a preheated oven of 175 degree for 15 minutes.