Always loved steaming baos in paper cases in muffin tins.
The original recipe uses sweet potatoes and I can't remember where did I get the recipe from. It was scribbled on a piece of paper. Perhaps I have seen a very nice photo of it otherwise, I don't think I will jot down the recipe.
Verdict - soft and moist steamed baos with pumpkin paste filling that is not sweet but tasty. The baos stay soft the next day and doesn't stick to the paper cases. Good, workable bao recipe. I will try to use sweet potatoes next time. This recipe makes 16 baos.
Ingredients for Filling
200 gm pumpkin paste
20 gm brown sugar
30 gm butter
some toasted sesame seeds - optional
- Mix all the ingredients together in a wok.
- Stir fry over low heat until paste is thick.
- Dish up and set aside to cool or refrigerate until required.
Ingredients for Skin Dough
250 gm plain flour
1 tbsp sugar
1 tsp instant yeast
70 gm pumpkin paste
120 ml water
- Mix all ingredients [except water and oil] into a dough. Gradually add in the water to mix [you may need less or all]. Add gradually so that the dough won't be too wet.
- Knead into a soft dough then add in oil.
- Continue to knead until soft, smooth and elastic.
- Shape into a ball and cover to rest for 10 minutes.
- Divide dough into 16 equal portions. Shape into balls and flatten each into a circle.
- Wrap 1 tsp filling with the dough and shape into round ball. Place dough in paper cases in muffin tin.
- Proof for 40 minutes from making of the last bao.
- Steam over boiling water for 10-12 minutes. Off heat and leave for 3 minutes before removing from steamer.
- Serve hot or warm.