Fluffy Pumpkin Buns

 南瓜餐包

If you have leftover pumpkin in your fridge, you have to make this bun. They are so pillowy soft and yummy.

Ingredients:

260g bread flour 

20g cake flour 

3g instant yeast 

90g steamed and mashed pumpkin

30g unrefined brown sugar

6g milk powder 

80g whipping cream 

35g ice water (pls do not dump all in)

2.5g salt 

10g unsalted butter softened (optional)

Method:

1. Mix flours, yeast, pumpkin, sugar, whipping cream, milk powder together. Add in ice water slowly and knead until a soft dough is formed.

2. Add in butter and salt and continue to knead until window pane. Shape the dough into a ball and place in lightly oiled container. Cover with clingwrap or plastic and proof for 40-45minutes or until double in size. 

3. De-gas, divide into 9 portions, roll into balls and benchrest for 10 minutes.

4. Reshape the dough into balls and put into baking tin. Cover with clingwrap or plastic and proof until for 30 minutes or until double in size.

5. Apply egg/milk wash if you like. Bake in preheated oven at 180c for 15-20minutes or until golden brown.

6. Transfer to cooling rack to cool down. ENJOY!