How To Make Pumpkin Kaya Buns (Tangzhong Method)

1. Tangzhong:
1. In a sauce pan, combine flour and water.  Mix with whisk or spatula until no lumps. 
2. Cook over low heat, stirring consistently until the mixture becomes thicker.  Once you see some lines appear, it is ready.
3. Remove from heat and transfer to a clean bowl to let it cool.  Tangzhong can be used straight away once it cools down to room temperature. It can be stored in fridge up to a few days. The chilled tangzhong should return to room temperature before using.
2. Main Dough:
1. Put all ingredients (except butter), including tanzhong into a bowl of stand mixer.
2. Slightly combine the mixture by hand with the dough hook attachment before turning on the machine so that the flour will not splash out.  Knead for about 3 - 5 minutes or until the dough comes together.  Rest for 5 - 10 minutes to let the gluten form and relax.
3. Add in butter and continue kneading for another 12 - 15 minutes or until the dough comes together, become elastic and reaches reasonable window pane stage.   But, the dough is not very silky and smooth.  The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
3. 1st Proofing:
1. Cover the bowl and transfer to refrigerator for overnight retard, about 8 – 12 hours.  I retarded in the fridge for 10 hours.  I found with overnight retard the texture is even softer compared with same day bake.
2. You may also do the same day bake - Let the dough rise in a warm place for 60 - 90 minutes until double in size. I usually left the dough in the same mixing bowl and cover with cling film. 
4. Shaping:
1. Croissants Shape:
1. Take out dough from the fridge and leave on counter for around 15 - 30 mins to soften and relax the dough. 
2. Transfer the dough to a clean surface slightly dusted with flour, divide dough into 10 equal portions (approx.65g each).  Please use a kitchen scale if you want to be exact.   
3. Shape each dough into a ball.  Finish all the dough.
4. Roll each dough ball into carrot shape. Finish all the dough.
5. Flatten the dough with a rolling pin.  Place 1 round tablespoon of cold pumpkin kaya (from the refrigerator), then roll up like shaping a croissant.  Please refer to the diagram below.
6. Place the buns on the lined baking tray.  Rest the buns in the refrigerator while shaping the rest of the buns if your kitchen is too warm.
2. Bun Shape:
1. For easy wrapping purpose, I froze the pumpkin kaya in ice cube or small round silicon mold in the freezer.  Make 10 frozen pumpkin kaya cubes,  about 1 ½ tbsp of pumpkin kaya each
2. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 10 equal portions (around 65g each). Shape each dough into a ball. Flatten the dough and roll into a flat circle. Place the frozen pumpkin kaya in the centre, wrap and seal. 
3. Place the buns in the prepared baking tray. Rest the buns in the refrigerator while shaping the rest of the buns if your kitchen is too warm.
3. Final Proofing:
1. Let the buns rise at warm place (my room temperature around 29 - 30C) for another 30 - 45 minutes until the buns rise about double in size.  
4. Baking:
1. Preheat oven at 190C - 200C (top & bottom heat) or 180C (fan-forced) for 10 - 15 minutes.
2. Brush with egg wash and top with pumpkin seeds (optional).
3. Bake in a preheated oven for about 15 - 16 minutes, or until golden brown.
4. Remove the buns from oven and let them cool on rack.