Monday, 7 September 2015

Pumpkin Red Bean Bun

These healthy, soft and fluffy buns are such a pleasant addition to the breakfast table. Will definitely be making more of these!

Pumpkin Red Bean Bun
recipe adapted from Nasi Lemak Lover
makes 10 buns 

For the Bread Dough
75g mashed pumpkin (make sure to drain away any excess water before mashing)
120g milk (I use only 110g milk as my mashed pumpkin was quite 'wet')
250g bread flour 
30g sugar
25g condensed milk
1 tsp instant yeast
1/4 tsp salt
25g unsalted butter

For the Filling and Decoration
200g red bean paste, divided into 10 portions and rolled into round balls (chill in fridge till ready to use)
10 almond nuts
Bread flour for sprinkling

For the Bread Dough 
1. Remove pumpkin seed and skin. Steam pumpkin for about 15 minutes or until it becomes soft. Pour away excess water and mash pumpkin with a fork while still hot. Weigh out 75g of the mashed pumpkin. 

2. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

3. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

4. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading. 

5. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting. 

6. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

7. Let the breadmaker do the rest.

8. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 10 portions.

9. Roll up each dough portion into round balls and rest for 5 minutes.

For the Bun
10. Flatten each ball into a disc (can either use a pastry rolling pin or the palm of your hands) and place a red bean ball in the middle. Wrap and pinch the middle to seal. 

11. Roll into balls again and then slightly flatten the dough. Then use a knife to make 6 cuts on the sides. Press one almond at the centre and place on a lined baking tray and let it proof for another hour.

12. Dust the dough with some bread flour and bake in preheated oven at 180C for 15 minutes.

13. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

1 comment:

  1. Hi Ly, I love this flower shaped pumpkin buns, it is good for my breakfast!



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