Friday, September 16, 2016

Pumpkin Coconut Micro Buns 微波南瓜椰香面包











Recipe adapted from here.

Ingredients :
Sponge Dough :
600g bread flour
12g or 3 tsp instant yeast
48g milk powder
1 egg about 50g
200g pumpkin puree

Main Dough :
200g bread flour
90g sugar
12g salt
105g coconut milk
90g butter

Method :
1. Mix the starter dough ingredients together until a dough is formed. Cover and proof for 1 hour or double the size.
2. Tear the starter dough into small pieces. Mix with all the main dough ingredients (except butter) until a smooth dough is formed. Add in butter and continue to knead until the dough is elastic and can be stretch into a thin membrane without tearing.
3. Divide the dough into in equal portions. Roll them round and rest for 10 minutes.
4. Take a ball (start from the first ball), roll out into long rectangle shape, then roll in tightly like a swiss roll, keep aside to rest, repeat the rest till finished.
5. Take a swiss roll dough (start from the first swiss roll dough), roll out into long rectangle shape, then roll in tightly like a swiss roll.
6. Place them on a baking tray and proof for 50 minutes.
7. Brush the bread with egg.
8. Bake in preheated oven at 170C for 15-20 minutes or until golden brown.


* Yield 1630g dough.
* The dough is too big for my KA mixer, so when beating the dough actually a bit overflow to the mixer hook.
* The dough initially is sticky but continue to knead and it will become smooth and a bit sticky. The dough is easy to knead and manage.



Verdict?
The buns are very soft with hint of pumpkin sweetness and coconut fragrance, very nice to eat. It stays soft till 3rd day.



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