Try these pumpkin buns. They have a light exterior and soft interior texture. A fun addition to the Fall menu.
♥ Công thức tiếng Việt: http://www.gocbep.com/2013/11/video-cach-lam-banh-mi-bi-o.html
♥ Blog in English: http://www.vanskitchen.net/2013/11/pumpkin-buns-recipe.html
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Ingredients:
(makes 12 buns)
2 ¾ cup (460 g) bread flour
½ cup (150 g) kabocha puree or canned pumpkin
1 large egg, beaten
⅓ cup (80 ml) warm water (105°F~115°F)
⅓ cup (80 ml) milk
1 ½ tbsp (20 g) sugar
1 tbsp (50 g) butter, softened
½ tsp (3 g) salt
1 tsp (3 g) active dry yeast
milk
oil
Pumpkin cream cheese fillings:
4 oz (113 g) packaged cream cheese, softened
¼ cup (75 g) kabocha puree or canned pumpkin
2 tbsp (30 g) sugar (or to taste)
½ tsp cinnamon powder
pinch of salt
Here are a few of the tools I used in the video:
Victorinox 8-Inch Chef's Knife: http://amzn.to/YSD4Vg
Victorinox Paring Knife: http://amzn.to/YgxiLH
Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p
Cuisinart Mini Food Processor: http://amzn.to/12dJNtN
Presto Stainless Steel Pressure Cooker: http://amzn.to/113eJJM
Silicone baking liner: http://amzn.to/1dvfILN
KitchenAid stand mixer: http://amzn.to/ZxG35g
