PUMPKIN BROWN SUGAR BUNS

This is a very popular steamed bun dough recipe which I noticed several blogger friends have tried and shared.  By chance, I came across the similar recipe in a food magazine [sorry, can't remember which one].  
These buns are very soft, fluffy and light.  I have made them into croissant shape with a sprinkle of brown sugar inside.  I wouldn't mind making these again especially when I'm not in the mood to prepare any pau fillings...  Fast and easy, lol.

Ingredients

[makes 16 buns]

250 gm pau flour - sifted

20 gm wheat flour

50 gm icing  sugar

50 gm pumpkin puree

100 ml water 

1/2 tsp vinegar

1/2 tbsp instant yeast

1 tbsp shortening 

some brown sugar

Using a Dough Mixer or Hand Knead

1. Combine all the ingredients [except shortening] in a mixing bowl.  Knead until soft [about 5-10 minutes].  Then add in the shortening, continue to knead until soft, smooth and elastic.  
2. Shape into a ball and cover to rest for about 30 minutes or until double in size.
3. Punch down dough and remove dough to a floured surface, divide into 2 round balls.   Take one portion, roll into a rectangle, then cut into tall triangles.  Sprinkle some brown sugar on each triangle.
   
   
   
4. Roll up each triangle into a croissant.  Place on parchment or greased proof  paper in the steaming tray.
   
5. Leave to prove for 20-30 minutes or until double in size.
   
6. Steam over high heat for 10 minutes in a steamer.  Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin [sometimes  they may be a little wrinkle - probably because of proofing time but the texture is unaffected].
   Serve immediately or reheat before serving.
   

   

I'm sharing this post with Aspiring Bakers#31 - Bao Ho-Chiak -  May 2013 event hosted by Miss B of everybodyeatswell in Flanders.