Pumpkin Bun with Red Bean Paste 红豆沙南瓜面包

One of the characteristics of home baked bread is, we can bake a bread to our own liking. And we can create a combination that are not available from bakery. 

Red bean paste bun is a common bread flavour that is found in most local bakeries. However, a pumpkin bun with home-prepared red bean paste is only available in home edition 🏠

Yield: 9 mini buns in a 20cm square pan

Bread maker: Meyer MMBM12 面包机

Bread weight: 

Raw dough weight: 421 g

Bread Ingredients 
75g cold water 冷冰水

40g steamed pumpkin purée 熟南瓜泥
15g condensed milk 炼乳
30g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt 盐

20g cold unsalted butter 冷无盐奶油

10g rice bran/vegetable oil 米糠/植物油

185g bread flour 高筋面粉
20g superfine wholegrain flour 中筋面粉

10g milk powder

3/4 tsp instant dry yeast 即发干酵母

Red Bean Filling

260g homemade red bean paste

For the preparation of sweetened red bean paste from scratch, please follow the link:

http://mymindpatch.blogspot.sg/2016/07/red-bean-paste.html

Garnishing 

45 pumpkin seeds 南瓜籽

1 tsp roasted white sesame seeds 烤香白芝麻

Direction

1. Line a 20cm square pan with parchment paper. Set aside.

2. Steamed about 60g of peeled pumpkin chunks at high heat for about 15 minutes, or till softened.

Collect 40g of the steamed pumpkin chunks and mash into paste.

3. Pour cold water, condensed milk and mashed pumpkin in a container. Stir to mix. 

Keep the pumpkin mixture in the fridge for 20 minutes.

4. Pour the cold pumpkin mixture into the bread pan.

5. Add in beaten egg.

6. Add in sugar, salt, rice bran/vegetable oil, and cold unsalted butter.

7. Pour in bread flour, superfine wholegrain flour, and milk powder in a mixing bowl and mix well. 

Add the flour mixture to the bread pan.

8. Dig a hole in the flour and pour in the instant dry yeast.

9. Place the bread pan into the bread machine.

Select "C-11" Ferment Dough function; and press "Start".

The process, which involved mixing, kneading and 1st proofing, will take 1:30 hours.

10. When the dough kneading process stops, let the dough continues to proof in the bread pan for another 30 minutes.

 

30 minutes later

11. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

12. Divide the dough into 9 equal portions, about 46-47g each.

13. Roll up the small dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. Lightly coat with some flour and place on a plate, cover with a lid, and rest for 15 minutes.

14. While the dough is resting, divide the  bean paste into 9 portions, about 27~28g each, and roll them into balls. Cover and set aside.

15. After the rest, roll out the dough.

Place one red bean paste to the centre of the dough, wrap it up and seal tightly.

Wrap your palm around the dough and let it roll within your palm, to shape it.

16. Place the dough into the lined square pan. Spray some water and let the doughs proof for about 40 minutes in a warm oven.

End of 2nd proofing.

17. Preheat the oven to 170 degree Celsius. Apply a thin coat of beaten egg over the dough surface. Arrange pumpkin seeds into a 5-petals flower, and sprinkle some roasted white sesame seeds over the dough surface.

18. Bake at 170 degree Celsius, at middle rack of the oven for about 15 minutes, or till the top start to turn golden.

Lower the temperature to 150 degree Celsius and bake for another 5 to 6 minutes,

End of baking

19. Transfer the hot bread to cool on a wire rack. Enjoy ^^