Thank you to wendy for sharing this recipe. Initially i was a bit sceptical while waiting it to proof to double size cos it was a rainy day and it almost took me close to 2 hrs for doubling the size and i was thinking whether it would affect the texture of the buns but no..the result is just fantastic. Wendy has got pictures of kneading the dough so just go to her blog to get a more detailed way of doing it. The recipe is what i got direct from her post, but i changed the method of shaping cos i rolled up the dough and cut into pieces.
You may like it round..just shape it anyway you like.
|love the colour too from the pumpkin|
Ingredients ( inspired by wendy from Table for 2..or more )
90gm pumpkin puree
1tsp instant dry yeast
150gm pau flour
1tsp double action baking powder
1.Combine sugar, pumpkin puree and yeast
2.Combine pau flour, double action baking powder and butter and mix to form crumbs.
3.Pour (1) into (2) and mix to form dough
4.Knead dough until smooth and no longer sticky
5.Let dough proof in a warm place until double in size. Cover it.
6. After proofing, punch down the dough and knead for 2 mins and roll out into a rectangle.
7.Slowly roll like swiss rolls, trim off the edges and cut into equal pieces.
8.Cover and let buns proof for 2nd time for another 45 mins. Steam on high heat for 12 mins.