| Ingredient | Method |
175g high protein flour 100g low protein flour 150g wholemeal flour 80g sugar 1 tsp salt 4 tsp instant yeast + 175ml water 95g pumpkin, steamed and puree 35g butter Topping: (mix well) 40g butter, melted 2 cloves garlice, grated 1/4 tsp salt some white pepper powder 70g green onions, chopped | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Prepare filling: Mix all the ingredients in a bowl before use. 3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 4. Divide the dough into 24 small portions, wrap up to form into circle shape, arrange in a greased square baking tray. 5. Cut the center top of the dough using knife. and let dough prove for second time (about 1-2 hrs). Spread some topping onto it. 6. Bake at 180 degree Celsius for 20 minutes. Remove from oven and cool on wire rack. |
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