From Tokyo with Love (for Food)

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Kabocha anpan

Kabocha anpan

These small buns are filled with sweet pumpkin paste. Kabocha, Japanese pumpkin, is one of my favourite vegetables, as it has a slightly sweet and gentle taste. It can be used both in savory cooking as well in sweets ♪

Kabocha anpan (6 pcs)

Kabocha-an:
200g kabocha (Japanese pumpkin)
30g sugar
50cc milk
a hint of salt
10g butter

Dough:
160g wheat flour
1 tsp dry yeast
1 1/2 tbs sugar
1 egg
50cc water
a hint of salt
30g butter

1) Start with pumpkin paste. Cut off the green skin of the pumpkin and cut it to small chunks. Warm the chunks in microwave until they are soft. (Depending on your microwave, this may take 4-8 mins) Smash the soft pumpkin with a fork to make even paste.
2) Put the paste in a pot and add sugar, milk and salt. Boil down until you get the thickness you like (I prefer to boil it quite thick, as it is then easier to bake inside the buns.)
3) Add the butter and let the paste cool down.
4) Make the dough. Warm the water to 40 degrees. Melt the butter. Mix flours and yeast in a bowl.
5) Add sugar, salt and egg to the water. Mix well. Add the flour mix and knead until well mixed. Add the butter and knead until the dough doesn’t stick to the bowl anymore.
6) Leave the covered dough to a warm place (40 degrees) to proof for 35 mins.
7) When the dough has become 1.5 times the original size, move it to the baking board and punch the excessive air out. Cut in 6 pcs and make them round. Cover and let them rest for 5 mins.
8) Remove the air again and make round flats from the dough. Put around 1 tbs of kabocha-an in the middle of the round and wrap the ends together to make a ball. Put on the oven plate so that the seam becomes in the bottom.
9) Make five cuts with even distance on the bun so that you get balanced flower shaped buns. Let them proof covered in a warm place for 25 mins.
10) If you want, you can glace the buns with an egg and put some pumpkin seeds in the top. Bake in a 190 degrees oven for 13 mins.

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