Milky Pumpkin Steamed Buns! I love them!
Steamed buns made with pumpkin puree. Not only filled with a milky aroma and pumpkin fragrance, but also very soft and sweet. These small buns are very delicious and can be served as a staple food or as a delightful snack (great for breakfast too). Would you like them? I absolutely love them! Milky Pumpkin Steamed Buns (9 pieces)
Ingredients
Steps
First, prepare the pumpkin puree. Peel, seed, and chop the pumpkin into small pieces. ☆ Considering losses, to obtain 65g of pumpkin puree, use about 100g of pumpkin flesh.
Cook the pumpkin until soft using steaming or microwaving methods. Steaming takes about 15 minutes, while microwaving with medium heat requires roughly five to six minutes (adjust based on actual conditions). The pumpkin is done when it becomes soft enough to pierce easily with chopsticks. ☆ Cover during steaming or microwaving with a lid or plastic wrap to prevent excess moisture changes in the pumpkin.
After the pumpkin cools, use a spatula to mash it into puree (if the pumpkin is steamed until soft enough, a spatula can easily mash it into a creamy texture).
If you have a Junpei chef's machine, place the flour, yeast, sugar, salt, and milk powder in the mixing bowl, then add the pumpkin puree and water. ★ If you don't have a chef's machine, mix and knead the ingredients directly in a bowl to form a dough.
Set the chef's machine to level 1 and knead for 5 minutes.
Knead the dough until it reaches the consistency shown in the image. It should be a slightly firm dough, not too soft. ★ Since pumpkin varies in water content, the water quantity in the recipe is a reference, adjust as needed. Ensure the dough is slightly firm and not too soft. ★ If hand kneading, knead forcefully for about 10 minutes, until the dough is elastic and well-formed.
Round the kneaded dough, cover with plastic wrap or damp cloth, and let it ferment in a warm place for 30 minutes. During fermentation, the dough will noticeably enlarge.
Flatten the fermented dough and roll it out with a rolling pin. Then use the chef's machine with the pasta press attachment to roll it into a sheet. If the sheet is uneven initially, fold and roll it again until it becomes smooth and even. Set the pasta press to thickness level 8 (the thickest setting). ★ If you don't have a chef's machine, simply use a rolling pin to roll the dough into a rectangle. Try to make it neat.
Cut off the uneven edges of the rolled-out dough. Roll it tightly into a log without gaps.
Continue to roll and refine the dough log, making it longer and thinner.
Slightly flatten the rolled dough log and cut it into small segments (discarding uneven edges). I cut a total of 9 pieces.
Place the cut segments onto an oiled steaming tray (or basket). Let them ferment in a warm, moist place for 25 minutes (cover with a damp cloth if humidity is insufficient).
When the dough has visibly enlarged, steam them. After boiling water, steam on high heat for 12-15 minutes (adjust based on bun size and heat). After steaming, wait 3 minutes before removing them to avoid collapse. Enjoy them while hot! Freshly steamed buns are the softest and most delicious.