Pandan Pumpkin Bread Cake & Pumpkin Cookies Bun

Ingredient	Method
Dough: 500g Japanese Bread flour 200g LP flour 240g pumpkin 160g caster sugar 40g milk powder  3/4 tsp salt 7g instant yeast ±230ml water  60g butter Cookies Skin: (makes 10) 30g butter 25g sugar 1tbsp milk 50g LP flour 1tbsp cocoa powder 15g dark chocolate coins, chopped into small pcs	FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1.  Let steam pumpkin until soft, cool and mash into puree form. 2. Place the dry ingredients and pumpkin puree in a bowl. Put 215 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 15-25 minutes. Pour remaining water bit by bit and knead until elastic Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Flatten dough into big square/rectangle, then roll it into a swiss roll. Rest for 15 minutes. 4. Divide the dough into 4 equal portions (1 portion reserve as bread cake) , take one of the dough portion and roll it out flat into a rectangle shape. Then roll it up into a swiss roll, cut into small pieces and wrap into round shape. Place into baking tray. Repeat with the remaining portions. Let dough prove for second time (about 1 hr).  5. Skin: Beat butter and sugar until combined. Add milk, flour and cocoa powder and mix until a thick dough forms. Add chopped chocolate and mix well. Cover with plastic wrap, chill for 20 min. Roll out the skin on a lightly floured surface. Cut into 3-inch rounds with a cookie cutter or pastry ring. Once dough ferment, spray some water on top the dough. Place the cookies on top the dough until cookies skin finished. Bake @ 170C for 20 minutes. 6. For making bread cake: take 1 portion and flatten into rectangle shape, roll it up like a swiss roll and flatten again abt 9*4". Place in a greased loaf tin 9*4" and let dough prove for second time (about 1-2 hrs).
Cake: 2 B egg yolks 30g veg oil 45g milk 55g LP flour 30g caster sugar 15g kara coconut cream powder 5g pandan powder 1tsp baking powder 2 B egg whites 1/4tsp cream of tartar 30g dark sugar	1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter onto dough (after 2nd fermentation is complete). 7. Bake at pre-heated oven at 180c for 50mins-55mins