Monday 23 October 2017

Pumpkin and Black Sesame Buns







IngredientMethod
Pumpkin dough:
200g Japanese bread flour
80g high protein flour
50g low protein flour
20g milk powder
165g pumpkin, steamed and puree and cool
50g sugar
1/2 tsp salt
2g instant yeast + 100ml
water
20ml milk/water
30g butter

Black sesame dough:
250g Japanese bread flour
50g high protein flour
50g low protein flour
50g roasted black sesame powder
20g milk powder
50g sugar
1/2 tsp salt
2g instant yeast + 180ml
water
30ml milk/water
35g butter


Topping:
black sesame seeds
pumpkin seeds

Glaze: (stir well)
10g caster sugar
10ml hot water                                                                                                                                                                                                                                                                                                     
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
1. Pumpkin dough: Place all the dry ingredients in a mixing bowl except 20ml milk. Mix until a dough forms then knead for about  15 minutes, pour the milk bit by bit and continue knead for another 10 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment.

2. Black sesame dough: Place all the dry ingredients in a mixing bowl except 25ml milk. Mix until a dough forms then knead for about  15 minutes, pour the milk bit by bit and continue knead for another 10 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment.

3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes.

4. Divide the pumpkin dough into 12-13 small portions, wrap up to form into circle shape, repeat the process for black sesame dough. Arrange in a greased square baking tray alternately. 

5. After 30 min, spread some water on the surface, and top with pumpkin seeds and black sesame seeds. Let proof for another 1 hr.

6. Bake at 180 degree Celsius for 15 minutes. Remove from oven and quickly brush with the glaze, send back to oven and bake for another 10-15min. Cool on wire rack.

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