Monday, November 5, 2012

Pumpkin Caterpillars Buns



Could not resist trying when I saw the recipe and photos from the same library book which I borrowed a few weeks ago. Homemade Bread 2 from the Jolly Kitchen Series. The book has recipes that come in smaller quantities and this recipe used only yielded 4 caterpillars. Good enough. After all, it is using the straight dough method and probably will not keep long.



For the eyes on the buns, I used melted chocolate and decorated the top of the head of the caterpillars with meat floss. It turned out rather cute. The bread is very fragrant. Must have been the pumpkin. I was pleased and my son brought this to school for his lunch box. I hope it did bring some joy to his hectic school life despite his young age.

The Recipe ( Adapted from Homemade Bread 2 / Jolly Kitchen Series) :

180g bread flour
80g mashed pumpkin ( I steamed the pumpkin first then weigh the portion required)
3/4 tsp instant yeast
10g warm water ( might need more as different pumpkin might have more or lesser water content)
20g evaporated milk ( recipe calls for whipping cream but I don't have any so I used evaporated milk and it turned out ok)
20g egg ( break 1 egg and beat lightly before measuring the required portion)
15g sugar
2g salt
16g butter

For the filling : Filling of your own choice. Mine was filled with meat floss.

Steps :

  • Dissolve yeast in water and let it stand for 10 mins.
  • Place all ingredients in a stand mixer except butter and knead to form a dough.
  • Once the dough is formed and start to cling to the dough hook, add in butter and continue to knead to elastic. Dough should not tear easily when stretched.
  • Once dough is ready, transfer to a clean bowl (which has been greased) and cover with a wet towel to rise. About 40-45 mins. Dough should doubled in size.

Before rise

After 45mins
  •  Punch down to knock out air. Knead a few times. Divide the dough into 16 equal parts
  • Shape them to round balls and let them rest for 10 mins.
  • Flatten each dough and wrap with your choice of filling. Seal tightly and placed them on a baking tray. Arrange in sets of 4 each.

 
 
 
  • Cover with cling wrap to proof further for about 40 mins or till dough is twice it's original size.
  • Brush with egg wash and sprinkle the 'body' of the caterpillars with sesame seeds. 
  • Bake in preheated oven of 180 degrees celcius for about 10-13mins.
  • Once removed from oven, transfer buns to cool on wire rack after 5mins.

When buns are completely cooled, start decorating the 'head' of the caterpillars with melted chocolate to make the eyes and mouth. Done!


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