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RECIPE FOR TARO PUMPKIN BUNS (17-hour sponge dough method)
Source: Adapted and modified from Natural Breads Made Easy (天然面包香) by 独角仙@蓝色大门
Make: 9 buns
A) Pre-ferment dough （中种）
BP * (note 3) Weight Dough
70% 219g bread flour (high protein flour)
40% 125g water
2% 6.5g fresh yeast (or 2.2g instant yeast)
1% 3g sea salt
2% 6.5g skim milk powder
- Dissolve the yeast in water.
- Place bread flour, sea salt, milk powder in a mixing bowl. Add in item from step (1). Fix on the dough hook and switch on the kitchen mixer. Let the machine knead the ingredients till dough is soft.
- Transfer to a lightly greased plastic container and cover with lid. (Alternatively, place the dough in a clean bowl and cover with cling wrap). Refrigerate at 0-5°C to let it prove for 17 hours. (Note 2)
B) Dough （面团）
BP * (note 3) Weight Dough
30% 94g bread flour (high protein flour)
4% 12.5g skim milk powder
1% 3g sea salt
12% 37.5g sugar
14% 44g water
8% 25g egg
1% 3g fresh yeast (or 1g instant yeast)
6% 19g unsalted butter
20% 62.5g taro pumpkin paste
pre-ferment dough from (A) – cut into small piece with equal sizes
For garnishing (optional):
black or white sesame seeds
350g taro pumpkin paste [note 6] (or other types of paste such as red bean paste) – 62.5g for the dough and the rest for filing
For egg wash:
1 egg yolk
1 tsp milk
- Place all the ingredients for dough (except for butter and taro pumpkin paste) into the mixing bowl. Fix on the dough hook and switch on the kitchen mixer. Add pre-ferment dough piece by piece into the bowl (No need to thaw the pre-ferment dough). Let the machine knead after each addition till soft and smooth. Add butter and follow by taro pumpkin paste. Knead until the dough is smooth and elastic (stretchable consistency – note 4).
- Round the dough, transfer to a lightly greased bowl and spray some water on it. Cover with cling wrap. Let it prove for 25 minutes at room temperature.
- Divide the dough into 9 portions with 70g each. Round each portion into a ball shape and seal the bottom tightly. Cover with cling wrap and let it proof for another 15 minutes (at room temperature).
- Then, with the bottom side down, pat the dough to drive the air out. Then turn over and use your palm to flatten it. Add 30g taro pumpkin paste and wrap it up. Seal the bottom tightly and place into a baking paper cup. Place the cup on a baking tray. Spray some water onto the buns. Place the buns inside the oven with door close and heat off. Proof for another 15 minutes. Place a cup of hot water inside to create moisture (Relative humidity is 85%, 38°C).
- Slightly press down the buns* and give the bun eight 1cm cuts around the edge* (refer to photo 19). Proof for another 30 minutes inside the oven again (without heat) or until the dough has risen to 80% of the depth of the mould.
- 15 minutes before the end of the proofing, remove the tray and preheat oven at 170°C. Brush the buns with egg wash. Wet the tip of a rolling pin, dip the sesame seeds and press the tip lightly on the surface of the buns*.
- Bake in a pre-heated oven for about 30-35 minutes or until lightly golden brown.
- Remove from the oven and brush the buns with butter.
- If your digital weighing scale can’t provide decimal point, use your own judgement to estimate it.
- The pre-ferment dough lasts well in the fridge up to 72 hours.
- Baker’s percentage (BP)
- You can use baker’s percentage to recalculate the amount of each ingredient if you want to increase or decrease the amount you want to bake. To measure the baker’s percentage, the weight of flour is always set at 100%. The rest of the ingredients are then measured in relation to that of the flour.
- a) baker’s percentage = [weight of individual ingredient/ weight of flour] x 100
- b) weight of individual ingredient = baker’s percentage x weight of flour
- Take out a small piece of dough, gently stretch it outwards at all the directions to form a thin layer of “membrane”. This is called “membrane test”. If not, continue kneading.
- * These are optional steps that I have added. You may skip them as you like.
- Get the recipe for taro pumpkin paste at .