Friday, September 22, 2006

Eggless Pumpkin Buns Recipe

First Sam's Bake Journal Entry & Eggless Pumpkin Buns Recipe

Welcome to Sam's Bake Journal! This is another phase that Sam's Cakes & Bakes is undergoing. I have decided to incorporate a Journal to depict my baking and culinary adventures in my kitchen, school laboratory or anywhere that allows me to continue to pursue my passion in this area. Do feel free to drop me an email if you do have any burning questions with regards to food and I will try to post the reply as one of the journal entries so as to educate more people who shares the same interest and passion! To kick off with my first journal entry, I have decided to post the recipe that I taught at a recent Mayer Workshop. By the way, Mayer Marketting is the Singapore distributor for Ariston Ovens and KitchenAid Mixers. I must say that they are household brand names nowadays and are used extensively in most homes.

This recipe that I am going to share is a very unique recipe! After much research into asian buns, I have came up with this Eggless Pumpkin Buns Recipe. Traditionally, most asian buns uses eggs to flavour the buns and shortening for the fat. In this recipe, however, the shortening has been replaced by butter and the eggs have been removed. But fret not! These buns are still as soft as ever with a very unique pumpkin filling! (which can also be replaced by yam). So here goes the recipe:

Filling Ingredients:
270 g Pumpkin, Steam for 20 mins & mashed, then cooled
135 g Icing Sugar

Method: Makes 8 X 50g Pumpkin Filling

1. Mix all the ingredients together into a paste.
2. Freeze the paste for 30 mins.
3. Divide the paste into 50g portions and keep it back in the freezer till ready to use.

Bread Ingredients:
240 g Bread Flour
100 g Pumpkin, Steam for 20 mins & mashed, then cooled
1 tsp Milk Powder
1/8 tsp Salt
30 g Sugar
6 g (1/2 pkt) Yeast
35 g Water

30 g Butter

"Egg" Glaze:
Evaporated Milk
A drop of Yellow Colouring (Optional)

Method: Makes 8 Muffin Cup Buns

1. Place all the ingredients in a bowl, except Butter.
2. Knead till the side of the bowl is clean.
3. Add in Butter and knead till well developed.
4. Round the dough and rest for 30 minutes.
5. After resting, turn the dough bottom side up and punch down to flatten.
6. Divide the dough into 8 X 54 g pieces.
7. Roll the dough out and wrap around the Pumpkin Filling.
8. Place on a greased baking pan.
9. Proof the bread till double in bulk, approximately 30 to 45 minutes.
10. Preheat oven to 200C.
11. Brush the surface lightly with "Egg" Glaze.
12. Bake at 200C for 12 to 15 minutes until golden brown.
13. Brush with melted butter when baked to give a glossy finish.

Recipe By Samuel Chan
September 2006