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Wednesday, April 18, 2012

Steamed Pumpkin Buns

I had this very good recipe for steamed buns using pumpkin sometime ago from Amy's [cooking crave] blog.  That time, I wasn't into posting recipe in my blog.  The buns were very soft, light and moist. The colour of the buns were very lovely orange.  This time, the colour was light orange, I believed it could be the quality of the pumpkin.  The last time, I bought the pumpkin that was from Indonesia.  This time, it is the pear shaped time and I have no idea where it is from.
Anyway, I am sharing this lovely recipe of Amy Ong with you.  The only doubt I have about this recipe is the quantity of oil used [it is quite a lot].  Never mind, the buns are good.

[makes 18 pieces] - can make up to 24 if you prefer smaller buns]
1 tbsp yeast
1 tsp sugar
125 - 150 ml warm water
  • Mix all together and leave to rest for 10-15 minutes or until frothy
500 gm plain flour - sifted
1/4 tsp salt
150 gm mashed steamed pumpkin 
100 gm [8 tbsp] sugar
100 ml [8 tbsp] oil
  1. Mix all the above ingredients [except oil] with yeast mixture and knead on medium speed for about 10 minutes or until soft and smooth.
  2. Add in oil, continue to knead for another 10 minutes or until dough is soft, smooth and elastic.  Shape into a ball and coat with some flour.  Cover to proof for 10-15 minutes.
  3. Divide dough into 18 equal portions [or more if making smaller buns].  Roll into balls and then into circles.
  4. Wrap each portion with any fillings prefered or shape into any desired shapes [croissant, swiss roll, round, spiral or flower etc]  if making plain steamed buns and place on baking paper.
  5. Proof for 10-15 minutes or until double in size.  
  6. Steam buns over boiling water on high heat for 12-15 minutes.  Off fire, leave buns in steamer for a minute before uncovering lid.
  7. Remove to cool on wire rack or serve immediately.
Here I used Stir Fry Turnip [Popiah Chai] as fillings for the buns.  Next time, I will just make them into various shapes without fillings.

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