The pumpkin raisin bun looks good and it is also good to eat immediately or reheat to serve on the next day. It is soft and fluffy, not too sweet.
Great to have for breakfast or tea time with hot Chinese tea. I made this by hand kneading from stretch. It is not difficult or tiresome.
300 gm pumpkin puree
25 gm castor sugar
4 gm yeast
400 gm pau flour
25 gm margarine
1/2 cup raisins/cranberries [rinsed and drained]
some toasted black and white sesame seeds
Beaten egg yolk for glazing
- Peel the pumpkin skin, cut into big pieces, scrape off the seeds, sliced about 300 grams pumpkin and steamed for 15 minutes.
- Drain off excess liquid [reserve to add to dough if too dry], mesh the steamed pumpkin while hot. Add in sugar, stir to dissolve.
- Continue to stir, then add in egg. Keep stirring before adding yeast. Continue stirring until yeast dissolves.
- Gradually add in flour [can use pau flour or low protein flour]. Stir with a spatula into a rough dough, then knead with hands into a soft, smooth dough. Shape into a round ball.
- Add oil/shortening/butter, knead it again until dough is soft, smooth and pliable. Roll into a ball, then press to flatten.
- Roll out into a rectangular shape. Spread raisins all over dough, lightly press them into dough. Roll up into a Swiss roll shape, seal the edges well. Roll into a long slender roll tightly. then roll from one end into a spiral bun shape. Push the end under the dough as shown in the picture.
- Place dough into a greased baking tray [7 inch tray]. Cover to proof until double in size. Lightly glaze with beaten egg yolk.
- Sprinkle toasted white and black sesame seeds.
- Steamed over high heat for 40 minutes. Off heat, leave in steamer for 5 minutes before removing. Invert to remove bun from mould. Cut into wedges to serve.
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