Friday, December 24, 2010
Pumpkin buns/bread (1)
These are my lovely pumpkin buns. After 25 minutes kneading, sweating, huffing and puffing is worth all the effort.
I experimented with nutella, red bean paste as fillings to give different tastes.
1) 130 g pumpkin puree (cut into small pieces, steamed and mashed)
2) 200 g bread flour
3) 80 g plain flour
4) 40 g caster sugar
5) 1 1/2 teaspoon instant yeast
6) 1/2 teaspoon fine salt
80g - 90 g milk
40 g soft butter
~1) Mix all the ingredients A in a mixing bowl, add milk to mix into dough.
~2) Add butter, knead until the dough becomes smooth and stretchable.( Use hand about 20 - 25 minutes)
~3) Place the dough in a lightly greased bowl and cover with clingfilm or wet towel, let it ferment for 60 minutes or double in size.
~4) Take out the dough and punch out the gas. Divide the dough into 45 g each (about 13 portions)and roll into balls. Let the dough rest for 15 minutes.
~5)Wrap filling (any filling you like, about 25 g each ) and seal up edges, seams side down. Place them in a 12 holes lightly greased muffin tray, and leave for final proofing for 45 minutes.
~6) Brush the top with egg wash (1 egg + 2 tbsp water). And design with flour paste as you like. Bake in preheated oven at 180 degree C for 15 minutes.
Flour paste:( mix )
plain flour 40 g
lemon juice 40 ml
water 10 ml
Verdict: The bun tastes good but unfortunately, it does not have the pumpkin taste. However, the bun is soft and light and it is delicious.