牛奶 50 - 60克 （视面团而定，我用50克）
150g Pumpkin Puree
250g Bread Flour
50-60g Milk (depends on the condition of the dough, I used 50g only)
40g Brown Sugar
20g Unsalted Butter
1tsp Instant Yeast
I used Dough Setting function of bread maker to help in kneading and first rising. When it is done, take the dough out and start shaping (as picture).
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"
& co-hosted by Charmaine of Mimi Bakery House.