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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.
- 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 :
- Mix flour, yeast, sugar, salt and egg.
- Use electric mixer to mix all of ingredients and add pumpkin into flour mixture.
- Mix milk and butter, boil until butter melt and luke warm milk.
- Pour luke warm milk into flour and knead until smooth.
- Shape around as ball, and put at the warm place to rice the dough for 1 hour.
- Heat oven 200°C.
- Knead the dough by hand and devide the dough 50 gr.
- Flatted the dough, take 1 tsp chicken floss and round up.
- Smear with egg, bake for 10 minutes with down flame and 15 minutes with top flame.
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