Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Here is one of the bread rolls that’s so popular in the South-East Asia area. It is called Mexican buns, but do you think that you can find it in Mexico?

Today’s bread I like to make it softer, because most of the South-East Asian like to eat soft buns more than the Western country bread. But if you let me choose, I like the country loaf with whole grains, nuts and more.

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Because it is the fall season, pumpkins everywhere that you can obtain.  I got a few finesses and full flavoursome pumpkins from my friends, the taste so sweet and the flesh is moist and creamy, the texture is definitely not the same as the craving pumpkins that you can compare.

Those are what I saw in Butchart Gardens – Victoria Island, Canada

Lots of different pumpkins in Butchart Gardens – Victoria Island, Vancouver, Canada.

This time, the pumpkin starter is difference from my past bread starter. I add some pumpkin puree to cook with a  little bit of bread flour and water to give the main dough a lot softer, that’s the secret with this bread. For my advice, use the stand mixer or bread machine to knead the dough will be a lot easier task, otherwise, you will get stuck by the sticky dough.

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

The topping is the main character of these buns.  The original Mexican buns ingredients contain the butter, sugar, eggs, flour and milk. Cause I like to make it for vegan, so I use the pumpkin puree to avoid the egg, this is my first challenge, not sure will it work on this recipe yet. But I accept it totally when I saw the bread roll come out of the oven, they looks absolutely stunning and the topping has slightly melted and spread away, that’s what I wish to have the result. I know my worry has gone already, it is a big success for me! Applause!

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Ingredient:

For the Pumpkin Starter:

  • 60g Pumpkin Puree
  • 14g Strong Flour/ Bread flour
  • 43g Water

Method:

  • Cook all the three ingredients in a saucepan until thicken, set aside.

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

For the Topping:

  • 70g Non-dairy Butter     (I use soy butter)
  • 28g Icing sugar
  • 50g Pumpkin Puree
  • 65g Self-raising flour
  • Drops of vanilla extract, optional
  • Coconut milk to thinner the mixture

Method: 

  1. Whip the butter with the icing sugar and pumpkin puree until smooth. Use a spatula to fold in the flour, add two drops of vanilla extract. If the mixture is too thick, add one tbsp or more of coconut milk or other nut milk to thinner and get the drooping consistence. Put in a icing bag and set aside.

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

For the main dough:

  • All the above pumpkin starter
  • 280 g Strong flour/ bread flour
  • 100g Pumpkin Puree
  • 4 g Active dry yeast
  • 40 – 50ml lukewarm water
  • 1 tbsp Flaxmeal + 3 tbsp water, mixed and set aside for 5 minutes
  • 40g Light brown sugar
  • 20g Oil

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包 (before bake)

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Method: 

  1. Like the most of the bread making, put all the ingredients into the stand mixer, except the oil.
  2. Start the mixer to work until the dough formed, add the oil and continue to work for around 5 to 7 minutes more until the dough smooth and stretchable without ripping off.
  3. Let the dough proof to double the size, deflate the dough, divide into 12 equal portions and roll into a ball on the table, let it rest for 10 minutes. Lay on a baking tray with a gap between to let it proof for another 20 to 30 minutes.
  4. Preheat the oven to 360ºF/180ºC/ 160ºC (fan oven).
  5. When the buns proof to 80% larger, pipe the topping on the top of each bun and bake in the oven for 12 to 15 minutes until golden brownish. Cool down on a wire rack.

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Note: 

  • The basic dough recipe can have lots of variety of recipes to create, can make dinner roll;  wrap with sweet fillings or savoury fillings.

Translate to Chinese:  纯素墨西哥南瓜包

南瓜麪種材料:

60g  南瓜茸
14g. 高筋粉
43g  水

做法:
将以上材料煮至成糰,待涼,備用。

麪包面的材料:
70g。非奶類牛油,我用黄豆成的牛油
28g  糖粉
50g。南瓜茸
65g  自發粉
2滴 雲呢拿香油
椰奶,多少可以加减,

做法:
1~将牛油及糖粉用電攪拌機打至軟滑,拌入南瓜茸,
2~用膠括拌入粉類,加雲呢拿。可以續少加椰奶拌稀少少成一軟糰,装入擠花袋放入冰箱備用。但若果室温很凍,就不用放入冰箱了。

主麪團材料:
上面所有的南瓜麪種
280g  高筋粉
100g. 南瓜茸
4g。乾酵母
40-50ml. 暖水
1湯匙亞麻籽粉+3湯匙水,拌匀,休息5分鐘
40g。黄砂糖
20ml. 油

做法:
1~與一般的麪包做法一樣,除了油外,將主面團所有材料放入攪拌缸内,用中速開始,見所有材料開始打至成團后,放入油,再用高速打至面團光滑。發酵一小時至双倍大。
2~將面團放氣,分割成10-12粒平均的小面團,滚圆,休息10分鐘后,將面包排放入烤盆,再發酵30-40分鐘,不過要視乎室温,若果太熱,時間要縮短。
3~預熱烤箱180C, 160C風扇焗炉,
4~當面包發酵至80%大的時候,擠上預備好的麪包面醬,大概覆蓋包面2/3的面積就夠了。
5~放入焗炉,焗烤12~15分鐘,至金黄色,即完成。

4 thoughts on “ Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

  1. Thank you for the recipe! I ate these, or something like them, when I lived in Japan where they were called melon-pan. Mexico has a pan dulce (sweet bread) that is almost like this. And I love the idea of adding pumpkin. I’ll have to try this!

    • Thanks you like it. Isn’t that real? Mexico has a similar sweet bread there, it draw my interest now. Melon pan or bun has a bit different about the topping. Maybe I will show you next time.

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