Pumpkin Rolls

From Tedo’s Kitchen

Tutorial YouTube videos are fascinating especially in the food genre…a black hole of video after video, you could spend hours until your brain is overflowing with information like how to make tiger sushi roll (which I will probably never attempt)…nonetheless mesmerizing, entertaining with catchy music.

My favorites are Chef Devaux, a sushi guy, his technique is amazing! With an English speaking dog (really?) host Cooking with dog is kind of silly but she has I mean they have many followers. I recently discovered Tedo’s Kitchen by accident. I really like his low key closed-caption presentations.

I was busy getting ready to leave for Hawaii, so my husband stepped up to this task of making the rolls. He revised Mr. Tedo’s recipe just slightly. See above link for original YouTube recipe version. There is no English subtitle but it’s not difficult to follow instruction and his dog is darling!

Ingredients and Instruction for 6 rolls (Print Recipe Here)

For dough -

• 300g Bread flour
  
• 5g salt
• 25g dark brown sugar
• 20g white sesame oil
• 150g soy milk
• 20g live natural yeast or dry yeast
• Vegetable oil or butter for greasing muffin tin

For Pumpkin paste -

• 150g pumpkin (kabocha variety) Note: buy smallest kabocha you could find.
• 20g butter
• 20g Kibi sugar (きび砂糖) or other sugar of your choice

For syrup - 

• About 4 Tablespoons powdered sugar
• 1 teaspoon water

Black sesame seeds for topping

1. Mix bread flour, salt and brown sugar in a large bowl. Set aside.
2. Heat soy milk to 86F(lukewarm) in a small sauce pan, add yeast and stir, add to the flour mixture then add sesame oil. Mix well and knead until it comes together by hand. Cover with plastic or large lid. Raise to double in size. 1-2 hours.
   
3. While the dough is rising, make the pumpkin paste – put whole pumpkin in a microwave. Microwave for 5-6 minutes on 60% power or until soft. Insert skewer to check doneness. Quarter the pumpkin and remove seeds, skin and reserve about 150g. Mush the pumpkin while it’s hot, add butter, kibi sugar, mix until creamy. If you like smoother paste, strain through fine mesh. Set aside. Note: Mr. Tedo steams the kabocha pumpkin (see the video for more detail).
   
4. When the dough has doubled, roll out to approximately 13x9. Spread the kabocha pumpkin on top leaving about 1/2 inch space on one long end. Roll the dough from opposite long end. Now you have a log.
5. Grease the muffin tin, cut the log in 6ths. Insert each piece in a muffin tin and let raise again.
   
6. Heat oven to 356F. Put in the oven to bake for 25 to 30 minutes.
7. On the center of about a 10x10 sheet of plastic wrap, mix powdered sugar and water. Gather the edges together and twist the top to secure. Poke a hole with toothpick and glaze the just baked rolls.  Sprinkle the sesame seeds on top while the syrup is still wet.

 

Heee! the pic is awful! but I wanted show you my version of pumpkin (left over from above recipe) ‘œuf pudding’ of Quatre. #todayssweets, instagram post.

Killer Kalbi recipe from Jalna’s blog. Her blog is full of charm, laughter and sincerity. My husband and I loved this recipe…tender, juicy and flavor packed (#todaystapas).

The 20 foot tall golden chain tree in our back yard fell taking the roots with it. Our kind neighbor and his son came to help clear the tree limbs. We appreciated their help.

Surprised to find strawberries in the chilly rainy weather…not expecting it to get ripe though, I can’t help cheering them.

The reason that I’m going to Hawaii is to meet this fellow. My daughter delivered him two weeks ago.

 

I’m deeply saddened by an another terrorist attack in Paris. Sorry for your pain and my prayers are with you. Dieu soit avec vous.