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Verdict?
The buns are really soft amongst hint of pumpkin sweetness as well as kokosnoot fragrance , really overnice to eat. It stays soft till tertiary day.
Recipe adapted from here.
Ingredients :
Sponge Dough :
600g staff of life flour
12g or three tsp instant yeast
48g milk powder
1 egg almost 50g
200g pumpkin puree
Main Dough :
200g staff of life flour
90g sugar
12g salt
105g kokosnoot milk
90g butter
Method :
1. Mix the starter dough ingredients together until a dough is formed. Cover as well as proof for one hr or double the size.
2. Tear the starter dough into small-scale pieces. Mix amongst all the principal dough ingredients (except butter) until a polish dough is formed. Add inward butter as well as proceed to knead until the dough is elastic as well as tin live stretch into a sparse membrane without tearing.
3. Divide the dough into inward equal portions. Roll them circular as well as remainder for x minutes.
4. Take a ball (start from the origin ball) , gyre out into long rectangle shape , hence gyre inward tightly similar a swiss gyre , maintain aside to remainder , repeat the remainder till finished.
5. Take a swiss gyre dough (start from the origin swiss gyre dough) , gyre out into long rectangle shape , hence gyre inward tightly similar a swiss roll.
6. Place them on a baking tray as well as proof for fifty minutes.
7. Brush the staff of life amongst egg.
8. Bake inward preheated oven at 170C for 15-20 minutes or until golden brown.
2. Tear the starter dough into small-scale pieces. Mix amongst all the principal dough ingredients (except butter) until a polish dough is formed. Add inward butter as well as proceed to knead until the dough is elastic as well as tin live stretch into a sparse membrane without tearing.
3. Divide the dough into inward equal portions. Roll them circular as well as remainder for x minutes.
4. Take a ball (start from the origin ball) , gyre out into long rectangle shape , hence gyre inward tightly similar a swiss gyre , maintain aside to remainder , repeat the remainder till finished.
5. Take a swiss gyre dough (start from the origin swiss gyre dough) , gyre out into long rectangle shape , hence gyre inward tightly similar a swiss roll.
6. Place them on a baking tray as well as proof for fifty minutes.
7. Brush the staff of life amongst egg.
8. Bake inward preheated oven at 170C for 15-20 minutes or until golden brown.
* Yield 1630g dough.
* The dough is also big for my KA mixer , hence when beating the dough genuinely a chip overflow to the mixer hook.
* The dough initially is gluey merely proceed to knead as well as it volition operate polish as well as a chip sticky. The dough is slowly to knead as well as manage.
Verdict?
The buns are really soft amongst hint of pumpkin sweetness as well as kokosnoot fragrance , really overnice to eat. It stays soft till tertiary day.