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Saturday, May 13, 2017

Pumpkin Rose buns_with natural yeast 天然酵母_南瓜玫瑰形馒头

When i was planning to make some buns using natural yeast from sourdough starter, a rose shape came into my mind since this Sunday is Mother's day. I also used some pandan extract to make the leaf. This is wholesome buns which has no preservative added, using sourdough starter and no artificial colouring.

 You can refer to my step-by-step on how to shape this rose over here

Pumpkin Rose buns_with natural yeast 天然酵母_南瓜玫瑰形馒头

Pumpkin dough for rose

300g all purpose flour
180g sourdough starter, cultured with all purpose flour
180g mashed pumpkin 

50g sugar

30g water or adjust accordingly
15g corn oil or vegetable oil
1/4tsp salt

Pandan dough for leaf

100g all purpose flour
60g sourdough starter
15g sugar
30g water or adjust accordingly
5g corn oil or vegetable oil
A pinch of salt
1tbsp pandan paste

1.      Bring out starter from the fridge. Feed it with 25g bread flour and 25g water ( if you have less starter, you can feed more). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon starter into water, if its float, that means you may start to use the starter.
2.      In a stand mixer, add in all pumpkin dough ingredients, mix and knead till smooth. Cover and set aside to proof till double in size. (~2 hours). Do the same for pandan dough.
3.      Weight the dough into 15g each and roll into ball. Rest for 15mins. Roll out 5 pieces into round thin shape, and roll a small piece of dough like a small log (two ends smaller).
4.      Layer the rolled out pieces of dough so that they overlap each other. Place a chopstick in the middle and press down lightly over the layered circles of dough, to secure in place. Put the log-shaped piece of dough at the end of circle of dough.
5.      Roll up the pieces by holding at the middle of dough, then halve the dough using a knife.
6.      Take a small pandan dough and make into leaf shape, and place on the paper.
7.      Place the wrapped rose dough cut side down on a paper. Repeat for the rest of the dough.
8.      Put the rose shaped buns in a steamer, and leave to rise for 1hrs.
9.      Bring water to a boil in a steamer. Steam the rose buns over low heat for 15 minutes.
10.   Do not open the steamer lid (cover with a cloth) immediately, let the buns sit in the steamer and turn off the heat for 10mins. This is to avoid the skin of the buns turned wrinkles.

Recipe by Sonia a.k.a Nasi Lemak Lover


Aunty Young(安迪漾) said...

Very pretty yellow rose bun with natural pumkin and pandan coloring! You are a great chef, Sonia!
Happy Mother's Day great chef😂😂😂

Rose world said...

Nice. Lovely yellow roses.

Happy Mother's Day to you!

Anonymous said...

Thanks for your post Sonia. The buns looks good.How about the taste? Is it same with the instant yeast buns?

Mei yen

Sonia ~ Nasi Lemak Lover said...

Mei Yen, hard to tell any difference in taste, but using wild yeast is more nutritious and easy to digest.

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