|bun with sweet pumpkin mash filling|
For the puree:
I steamed the squash/pumpkin flesh, cut into smaller chunks, without any additional liquid but covered, in the microwave for about 6 minutes and mashed it afterwards.
Mixed with 2 tablespoon sugar I heated the mash up in a saucepan and stirred on high heat to let some more of the moisture evaporate. After a few minutes the pumpkin mash was dry enough to be used for filling.
I prepared a dough:
1 1/2 cup flour
1 cup milk, lowfat, lukewarm
1 large egg, room temperature
3 tablespoons butter, soft
1 pinch salt
1 tablespoon honey
1 small tablespoon instant yeast
1 egg yolk
1 tablespoon mirin
1 teaspoon soy sauce
For the dough I filled all ingredients into the mixing bowl of my kitchen engine and let it run for about 8 minutes on medium speed.
Afterwards the dough had to rest and rise in the bowl until doubled in size, covered by a damp towel for about 1 hour. I stretched the dough on a flour dusted baking board and folded it 4 times, rolled it into 2 long rolls and divided each roll into 12 slices/pieces. Each piece I formed into a disc, smaller as my palm.
I greased two silicon muffin moulds with a little butter, each comes with 6 small moulds and placed 1 disc of dough into each. While covering the bottom of a mould the dough has also to build a small rim - just like a small cup. I filled 1 heaped teaspoon pumpkin puree into each dough cup and covered with a second disc of dough while pinching down the edges to close the buns. Than I pinched the upper dough layer with a fork for a few times. The buns can also be formed free-hand by using a larger disc of dough instead of two, while pinching the edges over the filling. The dough is soft and so is the filling so this way is more kind of playing on the safe side...
I let the buns rise until doubled in size, brushed the egg wash on top and sprinkled on sesame seeds. The buns were baked at 180 degree Celsius for about 20 minutes (+/-) until well browned.
The buns are best to be eaten lukewarm. Don't eat them hot or the pumkin mash will burn your mouth...