TOKYO | WASHOKU @ LIVING renewal in progress !!!

Pumpkin Twist Loaf & Apple Roll Bread

Making simple bread loafs are not quite easy when pursued perfection but ‘pre-made sheets‘ integrated into a basic bread loaf can be a quite fun and rather impressive. These ‘pre-made sheets’ can be made with many other ingredients, although my all time favorite tends to be the ‘pumpkin sheet’.

Looking back at my baking archive, I’ve made this loaf with my nieces as a baking lesson, goes back already 3 years from now. Click the link to see my adoring nieces having lots of ‘baking fun’.

RECIPE link to : Pumpkin Twist Loaf

Pumpkin Twist Loaf Bread Recipe – 

  • Bread Flour (100%) 175g
  • Cake Flour (100%) 175g
  • Salt (1.6%) 5.6g
  • Sugar (10%) 35g
  • Dry Yeast (0.85%) 3g
  • Unsalted Butter (5.7%) 49g – mix in with the dough
  • Cream (8%) 28g
  • Egg Yolk (6%) 21g
  • Milk (56%) 196g
  • Pumpkin Sheet

<Pumpkin Sheet> Recipe – 

  • Cake Flour 10g
  • Mashed Pumpkin 120g
  • Corn Starch 5g
  • Sugar 30g
  • Milk    1 Tbsp
  • Rum 1 Tsp
  • Cinnamon Powder 1/4 Tsp
  • Unsalted Butter 5g

< Pumpkin Sheet >

  1. Mix the flour, pumpkin, cornstarch, sugar, cinnamon powder and milk with whisker.
  2. Heat it in the microwave (600W) for about 60 seconds.
  3. Check the batter, microwave for another 120 seconds for an additional 120 seconds.
  4. Add the unsalted butter and rum and blend it will into the mixture.
  5. Using a double lined plastic wrap, spread the mixture on top and spread it to a 15cm x 18cm size (about 5mm thickness) and refrigerate to produce a ‘solid sheet’.


  1. <MIX> Mix all the dry ingredients except for butter. If you are using dry yeast, not required pre-fermentation, add the dry yeast at this point. If you are using fresh yeast, dissolve the fresh yeast into the water before use. (Note : Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.)
  2. Combine the cream, milk and egg yolk and add to the flour and mix for 5 minutes.
  3. Once the dough surface becomes relatively smooth, add the (soft) butter and mix for an additional 5 minutes.
  4. <REST TIME/FLOOR TIME> Cover the dough with plastic to prevent it from drying and let it rest for 60 minutes in room temperature and punch the dough.
  5. <OVERNIGHT PROOF> (LOW TEMPERATURE FERMENTATION) Leave the dough in a plastic container at 4~6C for approx. 10〜24 hours.

<NORMAL PROOF> 60~90 minutes at 28~30C

  1. <RESTORING IT TO ROOM TEMPERATURE> Leave the dough to restore back to room temperature.
  2. <SHAPING>
  • Grease you baking tin. I would use a rectangular loaf tin.
  • Flour the bread-board, removing the dough from the container using a dredge or cutting card, making sure your do not pull the dough, prevent from excess damage.
  • (Try to) Leave the dough in a rectangular shape and using a dredge or cutting card, flattening the dough slightly so the pumpkin sheet may be wrapped inside the dough.
  • <BENCH TIME> Let the dough rest for approx. 10~20minutes. Prevent from the surface to dry.

Using a rolling pin, stretch the dough to a size so the (vertical) pumpkin sheet can be entirely wrapped. (If your pumpkin sheet is W15cm x L18cm, the dough should be about W30cm x L19cm)

Fold the each of 1/3 of the dough to the center and close off the end seam with your fingers.

Cut the dough to 3 pieces and weave the dough.

  1. <FINAL PROOF > Place the dough at 29~30C/60min~90min.
  2. <BAKING> Glace the surface with egg and bake at 180C/30minutes.

Apple Roll Bread

Using the same dough as the pumpkin twist loaf, applying the same bread making technique similar to the cinnamon rolls; the bread can become an finger friendly – apple roll bread. A combination of cooked apples with raisins fills and integrates the white dough.

Sign Up
A customizable subscription slide-in box to promote your newsletter
[mc4wp_form id="305"]
%d bloggers like this: