Pumpkin Buns (Tangzhong method/烫种)
Vivian Pang Kitchen
Vivian Pang Kitchen
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Ingredients

  • 25 g bread flour
  • 125 g water
  • 120 g tangzhong (measure out from above tangzhong paste)
  • 50 g pumpkin puree
  • 1 egg
  • ½ tsp salt
  • 20 g sugar
  • 350 g bread flour
  • 12 g milk powder
  • 1¼ tsp instant dried yeast
  • 20-30 ml water
  • 25 g butter
  • 1. Add the tangzhong paste with all the ingredients

Instructions

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