Monday, March 21, 2016

Pumpkin Milk Buns (Chicky Buns)

It's rather sad that I have been so busy lately that I haven't got the time to bake any bread for the family. So I was so thrilled when I managed to bake some cute chicky buns in view of  the coming Easter!
To be frank, these buns are so easy to make! Using a simple straight dough method, these buns were ready in 3-4 hours. I filled them with potato bacon which turned out to be such a hit among the family. 

Recipe for Pumpkin Milk Buns (Makes about 12)
350 g bread flour
112 g peeled steam pumpkin
40 g caster sugar
5 g yeast
3 g salt
150 ml milk
70 ml water

30 g unsalted butter

Method:

  • Blend the sweet potato with the water till no lumps and uniform.
  • In the mixing bowl, add everything except the butter. Also add in the sweet potato water mixture.
  • Knead till not sticky and dough is pulling away from the side.
  • Add in butter and continue to knead till window panel stage
  • Let proof and double in size.
  • Once proofed, punch out air and shape in round balls of 40 g each. Let proof again
Potato Bacon filling: 
russet potato, peeled, cubed and steamed
2-3 steps of bacon
1/4 tsp salt
4 tbsp Japanese mayo
1/4 tsp Hondashi powder
2 tsp confectioner's sugar
  • Pan fry the bacon till crispy and drain them on paper towels. Crumble them into smaller bits and set aside for use later.
  • Once the steamed potato are out from the steamer, add in all the rest of the ingredients except bacon. Mash in slightly so as to mix the seasoning.
  • Lastly add in the bacon bits and set aside for filling in the buns.

Assemble the buns:
  • Roll the dough portions into a flat disc and place about 1 heaping tbsp of potato filling in the center. Seal and roll round. 
  • Repeat till all the dough portions are filled and sealed. Set aside to proof for 30 minutes. Preheat the oven to 165C about 20 minutes into the proofing.
  • Bake in preheated oven of 165C or 25-28 minutes. Low temperature is to prevent the buns from browning and to keep that golden yellow colour on the buns.
  • Once baked, remove from the oven and let cool completely before decorations (if desired)
  • Place thinly sliced round carrots in the middle of the dough and piped some meted chocolate on the buns to make eyes, feet and nostrils, as seen in the picture.
  • Repeat the same for the rest of the buns. 
Note that the filling choice is really up to your preference. You can even do chicken and potato curry, chocolate banana, cream cheese etc.

Hope you all will give this super cute and easy to bake recipe a try. Definitely kids can join in the fun too! Have fabulous easter weekend with these delicious buns!

Happy Baking All!

6 comments:

Happy Homebaker said...

These buns are so cute! and I am sure they taste delicious too with the potato and bacon fillings :)

Cathleen said...

This is so unbelievably cute!

Honey Bee Sweets said...

Oh Hi SH! So nice to hear from you again! Hope all is well on your side. :) Thank you thank you...

Thank you Cathleen!

Angie Schneider said...

They are too adorable!

Evelyn Tham said...

This looks so good! At what temperature should I bake them in?

Honey Bee Sweets said...

Hi Evelyn Tham, Apolgies! I seemed to have left out that detail. :P It is 165C. Happy baking!