A. Dough
400g high protein flour
50g caster sugar
6g salt
35g milk powder
6g instant yeast
B.
190ml cold water
1 egg (grade A)
90g pumpkin (steamed & mashed) *original recipe is potato
C.
60g corn oil * original recipe is margarine
D.
150g black raisin
Custard topping (optional, not used here):
200ml cold fresh milk
75g instant custard powder
Method:
1. Mix A, then mix in B.
2. Mix in C, knead till dough shiny and elastic, add D and mix well.
3. Let rise for 40 mins.
4. Divide dough to 35g each, shape to balls, let rise 5 mins.
5. Shape to balls again, grease pan and arrange to tray. Let rise for 50 mins or double in size.
6. Egg wash, squeeze the custard over the top of each bun bake in preheated oven 180C for 20 -25 mins, or till golden brown.
Note: Pls adjust your oven temperature lower or higher accordingly. I bake with 160C for 20 mins. ★
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