Sunday, January 24, 2016

Oven Baked Pumpkin Bun

This is another good pumpkin recipe :) yea I love pumpkin whether in cakes , buns, bread or stir fry. But of late I love them in buns.  When I saw this beautiful pumpkin bun on Happy Home Baking ( oh by the way , I have been her fan since 2008 when I first started blogging....she is a great baker ), I knew I had to make them ..they are not just delicious but darn good is the word to describes these cutie buns.  It involved quite a bit of work to make it look like a little pumpkin.  From her blog , I learned to tie the bun with twines.  Thank you HHB for sharing !

The tying and making sure they are equally sectioned by the twine soaked in olive oil is indeed challenging.  I love challenges ! And here I am sharing what HHB shared on her blog...of course thanks to Carol Hu for first sharing the technique of tying the bun with twines.  Love the soft fluffy texture of the bun and the delicious creamy pumpkin filling.  Worth all the effort of making them for our tea snacks and supper. I made a load and kept them in the fridge for our suppers.  All I have to do is to zap them in the microwave for just 30 secs and it is ready for eating...hehehehe try it and you will want to make them again and again.  

love making them ...make me happy everytime I get to bake

 the twine has to be soaked in oil before use
cut each twine to a length of 90 cm for each bun

just have to make sure the sections are equal
I feel I need to practice more to achieve equal sections
after baking :)

after tying with the twine, leave the bun proof 
before baking

love my the cutie buns

put a clove in the middle of the bun to act as
a stem of does looked like
a pumpkin alright :)

 baked for 15-18 mins till cooked and lightly brown,
take out of the oven and let it cool on the rack
before serving

one for Wild Boar with his cuppa hot nescafe
mmmm...he is gaining weight alright
heehee while I am losing weight
but this is freaking healthy so I allowed him 
2 buns for his tea snack :p

look how luscious the creamy pumpkin filling is
and the soft and fluffy texture of the bun :)

this is taken with my new Nikon D 3200
so super happy with the shallow depth of field (the blurry background)

another beautiful shot with the Nikon D3200

gosh.... the  luscious creamy pumpkin filling makes me drool :)

Oven Baked Pumpkin Bun - adapted from HHB

(makes 9 buns)

for the bread dough:
250g bread flour
15g caster sugar
2g salt (about 1/2 teaspoon)
3g instant yeast (about 1 teaspoon)
80ml milk
100g mashed pumpkin (nett weight of pumpkin which is steamed, drained and mashed)
15g unsalted butter (cut into cubes)

for the filling:
300g mashed pumpkin (nett weight of pumpkin which is steamed, drained and mashed)
30g sugar
30g unsalted butter

*9 pieces of kitchen twine (90cm each), soak in oil

to make filling (watch video here):
* Pan fry mashed pumpkin in a pan till fairly dry. Add in butter and sugar and pan fry till well mixed. Dish up and leave to cool. (Note: do not add in the butter and sugar too early as it will cause the mixture to burn easily.)

to make the bread dough:
* Place bread flour, sugar, salt, yeast, milk and mashed pumpkin in the mixing bowl of a stand mixer. Let the mixer knead the dough on high speed until the ingredients come together to form a dough, takes about 8 to 10 mins. Add in the butter gradually and continue to knead for another 15~20mins until the dough becomes smooth and elastic.

* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.

* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 9 equal portions (about 50g each). Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 10mins.

* On a lightly floured work surface, roll each dough into a round disc. Press out any trapped air as you flatten the dough. Wrap each dough with one heaped tablespoon of the pumpkin filling. Pinch and seal the seam tightly.

to shape the dough (watch video here):
* For each wrapped dough, place seam side down on the middle of a kitchen twine, wrap the kitchen twine around the dough to form 8 segments (note: do not wrap too tight).

* Place seam side down on a greased (or lined with parchment paper) baking tray. Space doughs two inches apart to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 40mins, or until double in size.

* Bake in pre-heated oven at 180 deg C for 15 mins or until golden brown (if necessary, tent the surface with foil if the top browns too quickly closer to the baking time). Remove from oven and transfer to wire track to let cool a little. Remove the kitchen twine. Leave to cool completely and store immediately in an airtight container. If there are any leftovers after the second day, it is best to store them in the fridge, reheat/warm in oven before serving.

Recipe source: adapted from 'Carol 自在生活'

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