Recipe adapted from Wu Bao Chun Champion Bread
Ingredients :
600g bread flour
3oog milk
200g pumpkin puree
1.5 tsp instant yeast
50g sugar
3/4 tsg salt
30g butter
Method :
1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
2.Add in the butter and continue to knead until a dough is pliable [smooth, soft and elastic].
3.Shape into a ball, cover to rest dough for about 1 hour or double in size.
4.Punch down, divide the dough evenly and roll each small dough into balls. Spray with some water, cover with cling wrap and let to rest for 10 minutes.
2.Add in the butter and continue to knead until a dough is pliable [smooth, soft and elastic].
3.Shape into a ball, cover to rest dough for about 1 hour or double in size.
4.Punch down, divide the dough evenly and roll each small dough into balls. Spray with some water, cover with cling wrap and let to rest for 10 minutes.
5. Shaped the dough, wrap with desire filling and place in the greased baking pan. Repeat for the rest of the dough.
6. Spray with some water and let to proof until double in size, about 50-60 mins.
7. Brush some egg wash on top.
8. Bake in a 180C preheated oven until golden, about 15-17 minutes.
9. Remove from oven and place on the wire rack to cool down.
10. Keep in air-tight container after completely cool.
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