this bake was a disaster.. (*・_・)ノ⌒* first, i was almost running out of bread flour so i had to use a mix of bread and APF….. and then the dough turned out too wet even after kneading for a long long and I seriously mean long time…. i had to add an additional 1.5 tbsp of flour to get it to a right consistency… AND THEN! i ran out of custard paste when painting the buns. by the time i painted 11 buns, i wasn’t really interested to make more paste because trust me, it was not easy to handle… i really don’t know why…. i wanted to paint different weather pictures…but guess i didn’t complete them… see the top row, second bun from the right… i wanted to paint 6 degrees C (which was the temperature when i made these buns)… and then, i ran out of custard ( ►_◄ )-c<*_*; ) well, failure! yikes… plus! i made a big mess out of the lounge (see, my kitchen’s really small so i have to do a lot in the lounge)… AND (yes)! that’s not the end of the story!!! i usually preheat my oven to an additional 30 degrees C on top of the required temperature… i.e. if i need to preheat oven to 170 degrees C, i will usually preheat it at 200 degrees and bring the temperature down after putting the baking tray in…. yes.. you guessed it… i forgot to turn the temperature down…. ┗(•ˇ_ˇ•)―→ so you can see, my buns are reallllly browned…. the only fortunate thing was i checked on my buns 10 mins into the baking time and “fasterly” tented the buns and corrected the temperature p(*＾-＾*)q…. PLUS PLUS!!!!! as i was composing this blog, i realised i omitted the milk powder! oh man… am I cursed or am I cursed?….. ᕙ(⇀‸↼‶)ᕗ
Recipe adapted and translated from Karen’s Kitchen
Ingredients (makes 16 30g-buns in an 8 inch square pan)
250g bread flour
80g pumpkin puree
50g egg
50g caster sugar
80ml milk
1tbsp milk powder
1/2 tsp salt
4g instant dry yeast
20g butter, softened
25g instant custard powder
60g water
** mix instant custard powder into water. place into piping bag and set aside
– mix all dough ingredients together (except butter) and knead till it is pliable
– add in butter and knead till dough is no longer sticky and passes window pane test
– proof dough for an hour, or till it doubles in size
– punch dough down, and divide into 16 buns, weighing 30g per bun. rest dough for 10 mins
– shape dough into balls and place into greased 8 inch square pan. proceed with second proof for 50 mins
– after proofing, brush buns with egg wash, and pipe design onto buns
– bake in preheated oven of 170 degrees C for 20 mins (or until golden brown)
– as i inadvertently forgotten to bring the temperature down, i baked my buns for 10 mins in oven temperature of 200 degrees C, and a subsequent 5 mins at 170 degrees C (tented). the internal temperature of the buns recorded only 73 degrees but i decided not to bake further as the base of the buns had been lightly browned. the buns turned out totally fine inside (as you can see below)
哇~~可爱叻！！
Vic,
Despite all the hiccups, these are such lovely buns. Love the added pumpkin 😀
mui
从你手中做出的美食总是与众不同..让人眼前一亮
你到底是不是魔术师吖?
看了你的面包
心情马上亮丽起来了：）
Your day is just like weather lor…..sometimes it is sunny and sometimes rainy with thunder n lightning…. guess your day when baking this buns is not a good day. Nevertheless I still find your buns looking really good. Looking at your last pic, its perfect isnt it?
哈哈，多灾多难的面包，不过，作的真可爱，原来可以这样画画的
Wow!!! Your drawing make the pumpkin buns look so cute and lovely! Well done 🙂
Your buns look good although with all the problem you face. Attractive with the custard pattern.
Never about the thunder and storm…. everyday you present cute cute buns, that will definitely brighten your day.
Despite the short of bread flour and custard paste, I say your buns are adorable and look so delicious. That\’s what counts, right? 🙂 I say the \”incomplete\” picture make them more homemade and realistic and I love that a lot.
Like your buns so much and I learn from you that buns can be drawn and so creative. Thanks for sharing.
Do you use Chinese Font in your recipe ? Thanks
Hello Helen
i did not do chinese translation for earlier posts, but if you click onto the original source from Karen\’s kitchen, the chinese recipe is there (if this is what you need). hope this helps 🙂