Hello my dear friends, I'm Beatricia
Welcome to my channel! Today we're going to make
some pumpkin and chia seed buns.
They're very soft and full of flavour. They're very good! Let's begin.
To begin with, we're going to prepare a little starter for our dough.
In a bowl, add some warm milk, 3 tablespoons of flour
from the total quantity indicated in the recipe.
2 tablespoons of sugar, again from the total quantity
and some dry yeast.
You can of course use fresh yeast,
you just need to triple the quantity.
Mix everything together to combine.
Cover the bowl with some plastic wrap and leave it to rest
somewhere warm for about 30-40 minutes.
In the meantime, you can prepare the pumpkin puree.
Here I've got 240g of puree.
I cut the pumpkin in small cubes, boiled them until they became soft and blended them into a puree.
After 30 minutes,
add the puree to the dough starter,
which shouldn't be too hot.
Add the rest of the sugar,
a little salt and an egg.
Today I'm going to use a planetary mixer to which I've attached the dough hook,
but of course you can knead the dough manually.
You will get the exact same result.
Start the mixer on lowest speed
to combine the ingredients for a few seconds.
Then gradually start adding the sifted flour.
Add the flour in small quantities at a time.
Depending on the pumpkin which you have used,
you may need a little more or less flour than the
quantity stated in the recipe.
Knead the dough until it no longer sticks to your hands if you're doing it manually,
or if you're using a mixer, let it knead until
it comes off the sides of the bowl.
This is what the dough should look like.
As you can see, it turned into a beautiful colour.
Brush the inside of the bowl with some vegetable oil,
add the dough back in and brush the surface with some oil too.
Cover the bowl with plastic wrap or a damp towel
and leave it to rise in a warm place for about
2 hours or until it triples in volume.
My dough rose beautifully and now
I will split it in equal portions by forming some balls.
I weighed each ball for more precision
but you can also just do it visually.
In total, I got 14 pieces each weighing about 85g.
And now from each ball, form a rope about 40cm long.
To avoid it from sticking, rub some oil on the working bench.
I don't recommend adding more flour.
Now create a simple knot.
Hide the tails underneath the knot. Just like that.
Before placing the buns in the oven,
leave them to rest for about 30-40 minutes,
covering them with some plastic wrap.
After about half an hour, the buns have risen a little more
and now we're going to brush them with some egg wash
and sprinkle chia seeds all over.
Of course you can substitute the chia seeds with sesame seeds, poppy seeds, cheese or any other topping
you prefer the most.
As we know, chia seeds are extremely beneficial for our health,
which is why today I opted for them.
Place the buns in an oven preheated to 200°C for 15-20 minutes
or until they become golden brown in colour.
The buns are ready. Transfer them to a wire rack to cool down.
And now I would like to show you just how soft they really are inside
and what a vibrant colour they got.
You won't feel any specific pumpkin taste but they still have such a nice flavour and aroma.
My entire kitchen smells sensationally.
It is most definitely the type of recipe
that deserves to be kept in your recipe box.
I really hope you also give it a try.
The list of all the ingredients used can be found in the description box underneath this video.
Thank you for joining me and I hope to see you again in my next video recipe!
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