sunflower pumpkin buns… soft… 向日葵南瓜餐包 。。。软软软 (✿☯.☯)

Recipe adapted from 孟老师烘焙园地 ＊with slight modifications

Ingredients (makes 6 buns)

pumpkin starter dough
60g mashed pumpkin
12g high protein/bread flour
42g water

main dough
180g high protein/bread flour
2g instant dry yeast
20g trehalose (sugar is ok)
pinch of salt
55g fresh milk
15g unsalted butter

filling
melted butter
chocolate cinnamon sugar (or cinnamon sugar)

finishing
eggwash
crushed oreo biscuits as appropriate
white sesame seeds as appropriate

食材 ＊稍微做了调整（可做6个餐包）

南瓜泥面团
南瓜泥 60克
高筋／面包面粉 12克
水 42克

主面团
高筋／面包面粉 18克
即溶酵母粉 2克
海藻糖 20克 （细砂糖 ok)
盐 一小撮
鲜奶 55克
无盐黄油 15克

内陷
融化黄油
巧克力肉桂糖粉 （肉桂粉糖 ok)

收尾
蛋液
奥利奥饼干碎，适量
白芝麻，适量

Directions/方法

• cook all 3 ingredients of pumpkin starter dough till colour darkens and mixture becomes custard like. cover with cling wrap and chill for at least 8 hours. it should thicken further and look “kuey” (doughy) like when you use it
  南瓜泥面团食材全部加热，并煮至浓稠（如卡仕达酱）及颜色变深。离火，盖上保鲜膜，冷藏自少8小时以便熟成。熟成后的南瓜泥面糊有如“粿“状态

• mix all main dough ingredients with pumpkin starter dough and knead till window pane stage. chill for 12 hours
  南瓜面团混合于主面团，搓揉至拓展状态。冷藏发酵12小时

－ divide dough into 6 equal portions (probably about 62g per portion)
面团分割成6等份 （每份约62克）

further divide each portion into 2 balls ~ a small one, and big one. small around 15g or a quarter of the weight of the entire dough. you should get 6 small, and 6 big dough. rest for 15 mins
各面团再次分割成一大、一小面团 ～ 小的约15克，既是面团的四分之一重量。总数量为6大、6小面团。 休面15分钟

prepare melted butter and chocolate cinnamon sugar
准备融化黄油和巧克力肉桂糖粉

take a large portion dough and roll into a flat rectangle
取一份大份面团，擀成长方形面皮

brush melted butter and sprinkle chocolate cinnamon sugar on it
刷上融化黄油并撒上巧克力肉桂糖粉

swiss roll the dough tightly
将面皮卷起

seal seams well
封口捏紧

place seam sides down and flatten the dough slightly
封口朝下，将面团稍微压扁

make slits vertically across the dough. do not cut through the slits
面团用刀子分割。切口不要切断

place the small portion of dough on the baking sheet
将小份面团摆放在烤盘上

spread the long dough around the small dough and spread open the “petals”. if you find the dough sticky to hand, flour your hands slightly
将切段了的大份面团环着小面团，然后将“花瓣”翻转。如果面团粘手，可上些手粉

allow shaped dough to rise for 40 mins or till double in size
整形过的面团二次发酵40分钟或至双倍大

preheat oven to 180 degrees C and prepare white sesame seeds, egg wash and crushed oreo biscuits
烤箱预热至180摄氏度。准备白芝麻、奥利奥饼干碎及鸡蛋液

brush the small dough with egg wash and sprinkle crushed oreo biscuits on it. you have to be patient and careful with this
小份面团刷上蛋液，撒上奥利奥饼干碎。此步骤需耐心处理，要不花瓣都会粘满饼干碎哈

sprinkle sesame seeds on top then egg wash the petals. bake in oven for 25-30 mins
加上白芝麻，并在花瓣刷上蛋液。送入烤箱烤25-30分钟即可

i am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary 
and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY

 

Pollution index: 275 (very unhealthy)