Kalabasa Carrot Loaf

Ingredients:

Filling:

300g Kalabasa (raw)

100g Water (1)

50g Sugar

50g Powdered Milk

40g Water (2)

40g Cornstarch

20g Maven Unsalted Butter

Dough:

1000g Globe First Class Flour

50g Skimmed Milk

12g Instant Yeast

12g Salt

100g Sugar

500g Water

80g Boiled Kalabasa

30g Grated Carrots

70g Shortening

Eggwash:

50g Egg

Dough Procedure:

1. In a mixing bowl, sift Globe First Class Flour, skimmed milk and yeast. Mix to combine evenly.
2. In a separate bowl, mix salt and sugar in water until dissolved.
3. Combine dry and wet mixture and mix until wet mixture gets absorbed.
4. Add in carrots, kalabasa and shortening. Mix well.
5. Knead the dough until smooth and elastic.
6. Grease a bowl with oil, and rest dough for at least 60 minutes.

Filling Procedure:

1. Mix cornstarch and water (2). Set aside.
2. Using water (1) boil Kalabasa for 10 minutes then mash.
3. Add sugar and powdered milk, mix until combined evenly.
4. Add cornstarch water mixture. Continue mixing until the mixture thickens.
5. Add in the Maven Butter Unsalted and mix until well incorporated.

Assembly:

1. Once the dough has rested, scale it into 370g portions and mold into circle. Then let it rest again for 5 minutes.
2. Flatten the dough and form a rectangle (about 20 x 15cm) then spread 80g of Kalabasa filling.
3. Roll the dough into log shape.
4. Cut down the dough vertically then twist each side three (3) times.
5. Place each dough in a greased loaf pan. Proof for 90 to 120 minutes or until it doubles in size.
6. After proofing, apply egg wash then bake at 140°C for 23 to 25 minutes or until done.