Friday, April 30, 2010
And if you see a pumpkin bun recipe calling for
150gm cake flour
30gm egg white
90gm pumpkin puree
Run away from it!!!!!!
But…… the filling is really good (Lydia ate all the leather buns… err.. all the filling from the leather buns).
Well, part of the recipe works. The filling, they look like salted egg yolks. Look only… but taste absolutely pumpkinny.
Let me try to tweak the recipe of the bun dough.
I did by changing the flour, adding in some DABP, butter , and yeast, took out the egg white And now.. voila, a total change!!!! Absolutely yummy.
My MIL are always believe that some recipe book authors never tell you the whole story… and maybe she’s right this time.
300gm pumpkin puree
1 tsp cornstarch
Cook until thickens and use 2 teaspoons to form into little balls and place on a lined tray. Chill until time of use.
For the bun (retained the amount of sugar, pumpkin and flour from the ori recipe that you can see above, but tweaked the type of flour, additional yeast, DABP and butter)
90gm pumpkin puree
1 tsp instant yeast (Mauripan doesn't work well with this recipe)
150gm pau flour
1 tsp double acting baking powder (or just use regular baking powder)
1. Combine sugar, pumpkin puree and yeast.
2. Combine pau flour, D.A. B.P and butter. Mix to form crumbs.
3. Pour (1) into (2) and mix to form a dough.
4. Knead dough until it is smooth and no longer sticky.
5. Let dough proof in a warm place until double in size. Remember to cover it.
1. Punch down dough after it has doubled. Knead it for 2 minutes and divide dough into 12 pieces.
2. Remove pumpkin filling from the fridge.
3. With lightly floured hands, take one piece of dough and flatten it, making it thinner at the sides.
4. Place one piece of filling, round side down onto flattened dough.
5. Wrap and seal bun.
6. Seam side down, make marks that resemble a pumpkin using a dinner knife.
7. Let buns proof (covered) for 45 minutes and steam on high heat for 12 minutes.