Healthy Pumpkin Rolls with pureed pumpkin fillings

I bookmarked the recipe right away when my mother sent me the link to this recipe posted by Baking Taitai. In my mind this would be a good way for me to use up one of the two seasonal pumpkins I bought weeks ago.

I modified the recipe a little because I don't have the confident baking the bread on my own without the help of breadmaker. I would rather rely on my three years old Panasonic Breadmaker and not my hand beating the dough with 2 years old Kmix hand blender. 

The end result:

The outcome matches what the rest of Baking Taitai fans reviewed. The bread is soft and light. I have to agree with hubby the bun texture is almost similar to the Chinese steamed bun (bao/ pao).

The recipe is easy. The bun remain soft the next day. I like my bread warm so I place mine in oven wrapped in foil for about 5 minutes. The bun remain fresh for four days (but I do suggest you keep them in refrigerator after 2 days).

Might bake this again with the second pumpkin.

(Adapted from Baking Taitai)

for the fillings
Yields 16
450 g pumpkin
150 g brown sugar
  1. Peel the pumpkin. Discard the seeds. Cut the flesh into smaller pieces. Steam the pumpkin for 30 minutes. Mash the pumpkin  Strain the pumpkin through a sieve. This way you will get a pureed version of pumpkins
  2. In separate saucepan, melt the brown sugar. Add the brown sugar to 450 g mashed pumpkins. Set aside
  3. Once cool, divide the paste 30g each. Roll into ball shape.

for the dough
Yields 16
190 g pureed pumpkin
320 g bread flour
0.5 tsp salt
2 tsp instant yeast
100 g warn water
30 g brown sugar
30 g sunflower oil

Milk (I didn't want to waste one egg just for egg wash)
Sunflower seeds
  1. Dissolve sugar with warm water. Add instant yeast and oil. Rest for 15 minutes
  2. At the meantime, place pureed pumpkin, salt and bread flour in breadmaker. Set Panasonic breadmaker to Gluten Free bread setting. Set alarm to 10 minutes (external kitchen alarm). Press stop when alarm rings. Remove the pan.
  3. Add item 1 to breadmaker. Set Panasonic breadmaker to pizza dough setting. Set the alarm to 10 minutes. Once done, remove the dough from pan.
  4. Divide the dough 42 g each. Rest for 5 minutes
  5. Flatten one of the bread dough and wrap a ball of red bean paste. Seal it properly into a ball shape. Repeat this step for the rest of the remaining dough and fillings
  6. Let the dough proof for 10 minutes. Note from Baking Taitai: do not proof the dough more than 10 minutes as it will affect the softness of the bread. I baked mine in two different batch so my second batch definitely exceeds the 10 minutes resting time. Good news: the bread quality did not deteriorates. It's similar to the first batch. Then again, may be that's because I reduced the dough from 65 g to 42 g. I don't like my bread thick with little fillings.
  7. Brush all dough with milk. Sprinkle white sunflower seeds. Bake the dough in preheat oven (220 degree) for 12 to 15 minutes.

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