Wednesday, 28 October 2015

Pumpkin Buns Stuffed Chicken Floss

Pumpkin and pumpkin again, because pumpkin in season. Two days ago, I made pumpkin buns, so soft as potato buns. Till today remains soft. To more savory I stuffed with chicken floss and top of buns I add chicken floss too.





Ingredients :
  • 500 gr all purpose flour.
  • 1 pack dried yeast.
  • 70 gr sugar.
  • 1 tsp salt.
  • 1 whole egg.
  • 100 gr butter/margarine.
  • 150 ml milk.
  • 100 gr pumpkin, steamed and mashed.
  • Chicken floss.
  • 1 egg to smear surface of buns.
Instruction :
  1. Mix flour, yeast, sugar, salt and egg.
  2. Use electric mixer to mix all of ingredients and add pumpkin into flour mixture.
  3. Mix milk and butter, boil until butter melt and luke warm milk.
  4. Pour luke warm milk into flour and knead until smooth.
  5. Shape around as ball, and put at the warm place to rice the dough for 1 hour.
  6. Heat oven 200°C.
  7. Knead the dough by hand and devide the dough 50 gr.
  8. Flatted the dough, take 1 tsp chicken floss and round up.
  9. Smear with egg, bake for 10 minutes with down flame and 15 minutes with top flame.

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