Steamed pumpkin buns

Category: Yeast bread
Kitchen: chinese
Steamed pumpkin buns

Ingredients

premium wheat flour 190 g
dry yeast 3 g
baking powder for the dough 1/2 tsp
sugar 35 g
pumpkin (peeled) 70 g
warm boiled water (or milk) 45 g
butter 15 g

Cooking method

  • Steamed pumpkin buns
  • Cut the pumpkin into cubes and steam for 15-20 minutes, until soft. Mash in mashed potatoes.
  • Steamed pumpkin bunsSift flour into a bowl, add sugar, yeast, baking powder, mix. Pour in water, add softened butter and pumpkin puree and mix the dough into crumbs. Then continue kneading the dough with your hands for 3-5 minutes. Roll the dough into a ball and leave in a dish oiled with vegetable oil to ferment for 40 minutes. Then transfer the dough to a work surface dusty with flour and knead the dough for 3-4 minutes. Divide the dough into 3 parts (5 parts in the photo, as I increased the proportions when cooking). Roll each piece into a ball.
  • Steamed pumpkin bunsNext, take one blank, roll it into a bundle, divide it into 5 parts, roll each of them into a ball, sprinkle with flour if necessary. Roll each piece into a round layer, fold it slightly overlap, make superficial punctures with a fork in the places where the dough overlaps, roll into a roll. Divide the roll in half and peel back the "petals" to form a rose flower. Repeat all steps for the remaining dough pieces.
  • Steamed pumpkin bunsPut the blanks, after dipping the bottom in a small amount of vegetable oil, on small squares of parchment paper and transfer to the steamer pan. Cover with a napkin and leave for 30 minutes for final proofing.
  • Steamed pumpkin bunsPour about 3 liters of water into the main pot of the steamer. Place the pan with the workpieces on top, close the lid, turn on the heating of the stove and cook for 12 minutes after boiling the water, if the steamer consists of several pots, then for each additional 5 minutes.
  • Steamed pumpkin bunsTurn off the stove. Open the steamer slightly by sliding the lid slightly, put a stick to hold the lid to release the steam, and leave for another 2-3 minutes. Next, remove the lid and transfer the buns to a cooling board.
  • Steamed pumpkin buns The finished buns have a porous crumb structure and easily regain their shape after being squeezed by hand.
  • * In summer, at a high room temperature, cook buns with the lid slightly open, slightly shifted to the side - immediately after the appearance of steam, slide the lid for the entire cooking time, which will avoid falling off and losing the structure of the finished product.

The dish is designed for

6 pcs.

Cooking program:

Double boiler.

Note

On prescription Kimiya lim... Thanks to the author!

Admin

Ilona, excellent buns I, well, I can't dare to "bake" steamed buns, somehow I pass by
I may be doing wrong
Mandraik Ludmila
Ilona, I never did it for a couple, there are no pumpkins yet, that is, but it's still too early to touch in the garden, I wonder, but will it work with a zucchini?
Corsica
Tanya, Thank you !
Quote: Admin
I may be doing wrong
just in accordance with your preferences and habits. I had to conduct evaluative testing of a new purchase - a double boiler, I did not cook steamed bread and the recipe seemed interesting. (What else could a baker have chosen?)
Quote: Admin
Well, I just can't dare to "bake" steamed buns, somehow I pass by
Yes, not a ruddy-crispy crust, not the usual crumb and color? Maybe you haven't yet come across a recipe that you like? Dessert option or dining option? Perhaps Korean Jjinppang buns stuffed with red Azuki beans and brown sugar? Or a vegan version of pigody - cabbage stuffing with mushrooms, after cooking, add spicy carrots and serve? Or will you come up with your own version? Usually, in the base, proportions:
3 cups flour
1 and 1/3 cups of warm milk or warm water
1/2 tsp dry yeast.
Further, depending on the region and country, there may be additives in the form of salt, sugar, butter and baking powder for the dough.
Quote: Mandraik Lyudmila
interesting, and with a zucchini it will turn out?
Buttercup, so I will write "no" and maybe the "Bread Maker" will lose a new wonderful recipe? If for the essence of the matter, given that there was no experience with steaming, it would be good to start with proven recipes in order to understand the density and structure of the dough. This will make it easier to create your own version. While the pumpkin is gaining ripeness, you may be interested in a quite good recipe:
Steamed pumpkin bunsHanamaki-bread with coffee
(Scops owl)
?
For a sample, reducing the number of ingredients, and it is more convenient for 1 tab in a double boiler, so that the dough does not stand.
Admin
Quote: Corsica
Usually, in the base, proportions:

Thanks for the recipe I am saving up all the recipes with a delay for a couple of months until I make the preparations
ANGELINA BLACKmore
Wonderful buns !!!
And I like steamed flour. I used sourdough dough to make both steam bread and pyan-se.
Fear not, girls, this kind of "baking" is very good, unless you are ardent lovers of crisp. It is better to store such products in closed containers.
Corsica
Natasha, Thank you !
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Tatyana1103
Steamed pumpkin buns
Admin
Ilona, earned a medal Excellent and unusual buns Congratulations!
Tashenka
Ilona, ​​with a medal for you! Let it not be the last!
Corsica
Chef, Thank you !
Tatyana, Natalia, Thank you for your congratulations!

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