Pumpkins were extremely cheap in Singapore last week and that is the reason I have used pumpkin to prepare some simple breads for the family.
I did not have much to tell readers except that this is a very soft bread and in fact, any breads with the incorporation of root puree with enhance the softness of the bread.
The filling of the bread is coconut filling. However, I will not share the filling of the bread and if you are interested, you can always refer to this post: Kuih Pulut Inti (椰丝糯米糕）. I have used the same simple shredded coconut fillings for all recipes required this type of filling. For 12 buns, you will required about 180 grams to 200 grams of fillings.
However, you can use any type of fillings of your choice. Even plain bun is nice to eat too.. As for the shape, I have use the cocktail buns shaping but you can shape it round or even prepare in a loaf from.
This recipe has a juncture that you need to exercise the discretion, that is the amount of milk needed. The amount of water will very much depends on the juiciness of your pumpkin puree and if it is very wet, there is a likely chance that you do not even need to use up all the milk. If you used up all the water, you may have to add additional flour.
WHAT IS REQUIRED
Servings: About 12 cocktail buns
- 300 grams of bread flour or high protein flour
- 200 grams of pumpkin puree
- 5 grams of instant yeast
- 40 grams of white sugar
- 20 grams of cooking oil
- 1 egg
- 50 ml or grams of milk
- Some fillings of your choice
- 1 egg yolk +1 tablespoon of water, mixed and sift for egg washing
- some sesame seeds for toppings (optional)
STEPS OF PREPARATION
Steam the pumpkin until soft and use a fork to mash it until puree form.
In a mixing bowl, mixed half of the milk and all the other ingredients together. Gradually add the other half of the milk and use a spoon to stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to high speed (speed 4 in Kenwood Chef or Kitchen Aid) for about 10 minutes or until the dough is smooth and leaves the side of the mixing bowl. (If the dough is too dry, add water teaspoon by teaspoon and if it is too wet, add bread flour tablespoon by tablespoon. The water quantity is for your reference and it is very much depends on the flour’s water absorbing properties and how wet is your mashed potatoes. A pliable dough shall be the final outcome)
Transfer the dough out to a lightly floured surface, shape it into a ball, cover with clingy wrap or wet towel, and let it proof until double in size. Once it is the first proofing is done, divide the dough equally into 12 dough. Shape round.
- Take one dough, use a rolling pin to roll it flat in an oval shape. Put a tablespoon of fillings at the centre and roll the bread like rolling the sushi. seal the edges and transfer to the baking tray. Let the bread rolls proof for the second time until it is double in size.
- Pre-heat the oven to 180 degree Celsius.
- Egg wash the breads and sprinkle with sesame seeds before baking in the pre-heated oven of 180 degree Celsius for 12-15 minutes or until the desired colour tone. Transfer the out in the cooling rack for cooling to avoid water trapped under the bread.
Now pumpkin is very cheap and readers can try preparing it. You can always use the bread making machine to knead the dough or even making into a loaf if you don’t want to do any shaping.
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