Pumpkin and Black Sesame Buns

Ingredient

Method

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.