Wednesday, November 3, 2010

Pumpkin Buns Galore

It is almost a routine now that I make buns and breads twice a week. So I am constantly looking out for good bread recipes. My recent trip to Kinokuniya was pretty fruitful (thanks to Anncoo's mention about the sale), because I managed to purchase "65C 汤种面包"by Yvonne C, yippee! Even though I have already tried several 汤种 recipes, I am still excited I got this book, knowing there are still several interesting recipes yet to be tried. ;)) So please bare with me if you see me coming up with more and more bread posts. :) I guess my family & I can never get tired of soft, fluffy , yummy breads. :) My post today is Pumpkin Buns with assorted fillings, which I made a week ago, not from the new cookbook though, *sorry*. Next time perhaps? Although I make pumpkin breads before, this one is a new recipe I wanted to try out. Why pumpkin? Well I wanted to make something with pumpkin in lieu of Fall season, lol! :)
I made with 3 kind of fillings. The rose shaped buns are filled with lotus paste while the spiral ones are with red bean paste. The 3rd kind would be heart shaped Tuna Mayo Buns.
I am sure you know that Quinn and Happy Home Baker had tried making these tuna heart buns too. Then just yesterday, while I was in the middle of this post, I saw Jessie from Hearty Bakes, too posted up some lovely Tuna Mayo Heart buns. Such coincidence, heehee. :)) Looks like we are craving for the same thing!! Lol! Anyway, here is the pumpkin bread recipe I tried, thanks to Qi Qi :

Ingredients for Pumpkin Bread:
320g bread flour
80g cake flour
150ml cold water
20g milk powder
40 whole egg
30g sugar
120g mashed steamed pumpkin
4g instant yeast
30g unsalted butter, room temperature

100g lotus paste
100g red bean paste
Tuna Mayo
- 1 can of tuna in water, drained off water and mix with 3 tbsp of mayo, 1/4 salt , 1/2 tsp sugar & 1/4 tsp pepper.

  • Mix all dough ingredients except for butter together in a large mixing bowl to form a soft dough. Place on work area to knead or mixer to do the kneading. Knead the dough till it is not sticky, about 20 minutes.
  • Add the unsalted butter in and continue to knead till the dough is shiny and elastic. To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.
  • Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2hrs.
  • Once it's doubled, punched out the air and divide the dough to 65g portions, roll round and cover to let rest for 10 minutes before shaping.
  • Fill each dough portion with either lotus, red bean paste. As for the heart shape buns, please kindly hop over the Quinn's blog for detail. :)

These are moulded into mini roses...hope they look like roses to you. :P Made quite many of these to pass some to my MIL and mum to enjoy. :)
Love the spiral red bean paste version. I was a little worried while shaping these, that the paste will ooze tout during baking and will be way too messy to even hold it. :P Good thing it didn't. :)) Will show you guys the shaping method next time. :P

Again showing and tempting you all a shot of the bun before being devoured. This is a really nice and soft recipe, and my family loved it! And considering it's a direct method, no starter dough or overnight waiting, this is a keeper! Will definitely make this recipe again, but will try with other root vegetables. :) *Exciting!!*

Thought of putting up another muffin recipe together with this post, but not much free time left. So will safe it for next round then. Anyway, wishing all a super nice long weekend ahead and Happy Deepavali to all our dear Hindu friends! Cheerio!!;))


Kitchen Corner said...

Hi Bee,
Very nice looking buns you've there. The twisted effect is very pretty! That is a great recipe book! You'll definitely enjoy and love it! Looking forward to read more on your bread making!

Sanjeeta kk said...

Wow! what color, glaze and texture for these gorgeous cute buns. Love all the shapes you made. Beautiful.

Anncoo said...

Bee, I really admired your skills. Those buns look good with those twisting patterns ;D Hope I can do it like you.

busygran said...

Very nice variations! I want one!

ReeseKitchen said...

Hey fren, this is a nice one and I like the "rose" one most. They were so beautiful. I'll try out this recipe soon, no starter or overnight dough is perfect for me..heehee! Do you think if I use sweet potatoes, will it be easy to handle or will it stay soft too?
Thank you in advance ya..:)

wendyywy @ Table for 2..... or more said...

Don't wait too long to show us the wrapping technique :)

ICook4Fun said...

Bee bee, the buns are all so well made. So soft and fluffy. They are just beautiful. I like the shape of roses. Can you tell me how you shape that?

Honey Bee Sweets said...

Thanks Grace. :) I am too looking forward to making more tang zhong buns. :))

Welcome to my blog Sanjeeta kk! Thanks for dropping me a compliment! Do come by again when you have time.

Ann, you are too humble. I am sure you can do it too! Your bakes are always so pretty and neat. :D

Honey Bee Sweets said...

Thanks busygran!

@Reese: Thanks friend. :) You know I bought 1Kg of sweet potato over the weekend and was hoping to bake some bread with it too! I think sweet potato should be okay too, but might be slightly more dry, so you can add a little bit of water to ration it, like 15ml for the same amount of pumpkin replaced.

Wendy and Gert, will try my best to show you all the wrapping method soon. I forgotten to take pictures this will try it again next time.

Sonia (Nasi Lemak Lover) said...

i have yet to try this method, as of now, I still prefer au lait bread. But I going to try this out soon since you highly recommended. All these buns look so good and yummy, you are a great baker! Have a nice weekend and holidays to you too.

Meldylocks and Her Three Bears said...

Wow...I'll definately come to your blog if I'm to make amy bread/ buns in future!

DG said...

Nice colour of the buns and all the buns' shape looks gorgeous!

Jess @ Bakericious said...

Bee Bee, you are making me so hungry, wish I can have one of each now! I love bread, a lot but have to restrict myself if not I am sure like a big elephant now :P.

edith said...

Bee, I love the colour. and the texture is really fluffy too. One day can you teach me how to knead bread?

Honey Bee Sweets said...

Thanks for your kind compliment Sonia! :) You are a great cook too yourself! ;) Hope the bread turn out great for you...looking forward to your post.

Dear Meldylocks & The Three Bears: Yes, please drop by whenever you want to get a bread recipe. But hope my recipes can live up to your standard. :)) Happy baking!

Thanks so much DG!

Honey Bee Sweets said...

Ai yo Jess my friend. First of all you have such a nice figure, so don't need to worry so much about controlling your diet. Second, I don't think you will ever become a elephant no matter how much you eat lah. :D Enjoy life yah! Happy baking too!

Edith, sure sure, I would love to! Perhaps we should have a bread making gathering with all the other bloggers?? That would be fun yah?!

pigpigscorner said...

Wow, looks great! I've yet to succeed using the tangzhong method!

Honey Bee Sweets said...

Hi Ann, thanks for dropping by. :) However this recipe is not tang Zhong, its direct method, but it is really soft too. Hope you have better luck with tang zhong method next time. ;))