Pumpkin Buns [Straight Dough Method]A lovely pumpkin bun recipe which I came across using plain flour. Easy to handle dough which is not sticky or sweet. A good alternative if your pantry is short of bread flour. I read this recipe from 100% Baking Corner in one of the Chinese magazines. The buns are really soft, moist and nice even on the second day. I do not know about the third day because the buns were all finished on the second day. If you really want it to be soft again, you can reheat in the oven for 5-10 minutes @ 100 degrees C or steamed it for 5 minutes.
It should be alright to use this bun recipe with other types of fillings. Perhaps, savoury fillings would be good. Will try. Pumpkin Bread Dough
[makes 12-14 buns]
300 gm plain flour1/2 tbsp skimmed milk powder1/2 tsp salt25 gm sugar [1 used 1 heaped tbsp]1 small egg100 gm pumpkin puree [refer to Pumpkin paste recipe for preparation]50-60 ml water [depends on size of egg and whether puree is wet]2 tsp yeast1 tbsp butterKnead all dough ingredients [except butter and water] on slow speed to combine. Gradually add in water [may not use all] and continue kneading until dough is soft and smooth [about 7-10 minutes].Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined. Knead for about 5-7 minutes to get to window pane stage.Form dough into a ball. Place in a bowl covered to rest for1 hour. [Can prepare dough up to this stage - place dough in an airtight container and keep in the refrigerator for 1 day before use. Safe time and buns can be ready in a shorter time whenever you feel like having freshly baked buns for breakfast or tea. Thaw dough to room temperature before use].Punch down rested dough. Divide into 14 pieces [50 gm each]. Round up into a ball. Wrap with 1 tbsp of pumpkin paste [or any other filling or sausages] and form into any shapes preferred. Here I shaped the buns into triangle, anpan, oval and croissant shapes.Proof until double in size [about 1 hour]. Glaze with beaten egg [I used milk] and sprinkle sesame seeds.Bake in preheated oven at 200 degrees C for 15 minutes. Remove and cool on wire rack.Pumpkin Paste for Bun Fillings This quantity is enough for the above pumpkin buns.Ingredients
300 gm pumpkin puree50 gm brown sugar1/2 tbsp butterSteamed pumpkin wedges [more than 300 gm] for 30 minutes or until soft. Cool for awhile. Scrap out the pumpkin flesh into bowl and mash till smooth. Discard the skin.Put 300 gm puree and sugar in a non stick pan. Cook on low heat until sugar dissolves [about 5-7 minutes]. Continue stirring the paste until almost dry but moist, then add in butter [about 5-7 minutes].Continue stirring until paste is smooth, almost dry and shiny.Cool before storing for use.Note:Pumpkin paste must be cooked thoroughly otherwise it may not keep long.