Wednesday, October 1, 2014

Pumpkin Buns with Serunding [Meat Floss]

This is another pumpkin bun which I made with Serunding [either chicken or fish floss]. This recipe is a keeper and so far I have not failed using this recipe. I had made this pumpkin buns with pumpkin paste [see recipe], it's good. You can shape the dough into any shape you like.
Like previous years, whenever I received Serunding from my Malay friends during Raya, I'll use it as filling for my steamed or baked buns.  This time I mix chicken and fish floss together.   It's yummy.   See other recipe [Layered Pumpkin Bread with Spicy Serunding. The original recipe uses sausages as filling.
See how lovely these buns look? It's a bit brown not because I over-baked them, it's because I applied to much egg glaze.
Verdict - soft, spongy and moist buns with savoury and spicy meat floss fillings.
Recipe Source - Yum Yum Magazine
Pumpkin Bread Dough
[makes 12-14 buns] 
300 gm plain flour
1/2 tbsp skimmed milk powder
1/2 tsp salt
25 gm sugar [1 used 1 heaped tbsp]
1 small egg
100 gm pumpkin puree [refer to Pumpkin paste recipe for preparation]
50-60 ml water [depends on size of egg and whether puree is wet]
2 tsp yeast
1 tbsp butter
  1. Knead all dough ingredients [except butter and water] on slow speed to combine.  Gradually add in water [may not use all] and continue kneading until dough is soft and smooth [about 7-10 minutes].
  2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes to get to window pane stage.
  3. Form dough into a ball.  Place in a bowl covered to rest for 1 hour [I rest it for about 30 minutes]. [Can prepare dough up to this stage - place dough in an airtight container and keep in the refrigerator for 1 day before use.  Safe time and buns can be ready in a shorter time whenever you feel like having freshly baked buns for breakfast or tea.  Thaw dough to room temperature before use].
  4. Punch down rested dough.  Divide into 12 pieces [50 gm each].  Round up into a ball.  Wrap with some serunding and form into any shapes preferred.  Here I shaped the buns into oval and round shapes.
  5. Proof until double in size [about 1 hour].  Glaze with beaten egg [you can use milk] and sprinkle sesame seeds.
  6. Bake in preheated oven at 200 degrees C for 15 minutes.  Remove and cool on wire rack.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

I'm also submitting this post to Cook Your Books Event #17 hosted by 
Joyce of Kitchen Flavours
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18 comments:

  1. Hi Kimmy,

    The bread looks delicious :) going to try it. BTW i tried your pork floss bread recipe. It was good on the day it was baked but it turned a bit dry and hard on the next day. Is it suppose to be like that?

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  2. Hi Kimmy

    I like the bun texture, it's look soft with yummy filling. Thanks for your link up to LTU, cheers!

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  3. Hi Madeline, it is not supposed to be dry and hard. According to my record, all the bun recipes that I have posted here are workable recipes that give very good buns. Make sure the kneading is well done and proofing until double. Do not over-bake the buns, too. Some ppl brush the buns with melted butter immediately after out of oven which helps to keep the buns soft. But I think this is unnecessary cos' we want healthy home-made buns. You can warm the buns in the oven [100C] the next day, the buns are soft but not dry. BTW, be careful when adding water for this pumpkin bun. Dough may be too wet and hard to handle.

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  4. Hi Kimmy, these pumpkin buns with meat floss are so fluffy soft and yummy ^-^!

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  5. I baked pumpkin bread b4 n it tasted so yummy, you making me craving now.

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  6. Ok thanks for yr tips, Kimmy. :)

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  7. Hi Eileen, these pumpkin buns are really soft, moist and has a beautiful natural colour.

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  8. Hi Karen, you should try these buns, they are really good with the spicy savoury chicken serunding. I only make buns with this filling during Hari Raya time when we get really good serunding from Malay friends.

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  9. Hi Jess, I made pumpkin bread very often too whenever I have pumpkin puree in the fridge.. They not only look nice but is soft and moist.

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  10. I like the look of these buns, I happen to have a small piece of pumpkin in my fridge, so I am going to try this but without the serunding.

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  11. Kimmy, I love pumpkin! But yet to try pumpkin bread or buns. Must be very delicious!

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  12. Hi Jeannie, you can use any savoury filling, it should be good cos' the buns are sweet.

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  13. Hi Phong Hong, pumpkin bread and buns are soft, moist and very tasty. Can eat it on its' own without any fillings.

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  14. Kimmy,
    You are always very good with steamed and baked buns, and ogura cakes too. I still remember the buns you posted for Aspiring Bakers Bao Ho-Chiak event. This one is definitely a keeper recipe as you said, so soft and fluffy, will bookmark this for sure.

    Btw, We are holding a blog-hop called MTR #3 - Taste of Autumn, featuring fruits and veggies harvested in autumn, from 1 Oct to 30 Nov. You are welcome to linkup with us. Hope to see your entry, have a nice day! :)
    http://everybodyeatswell.blogspot.be/2014/10/mtr-3-taste-of-autumn-fruits-and.html

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  15. Hi Miss B, thanks for the highlight and invite. I sure will join you for this event. It's a pity I have cooked several dishes using cauliflower, cabbage, chillies and broccoli but didn't post these home recipes here as I wasn't aware of this event, hehehe!

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  16. Hi Kimmy,
    Thanks for your linkup! Dun worry, this blog-hop lasts 2 months until end Nov, so you still have plenty of time to post anything related to fruits and veggies harvested in autumn. :)

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  17. Hi Miss B, hehehe!, I'll be away on holiday for most part of November and this month quite busy with house renovation. I'll do my best for this event though. Thanks.

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  18. very nice bun making recipe i always wanted to make this kind of buns thanks for sharing.


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