Pumpkin bean paste steamed buns

Overview

Halloween is here, so I steamed a pot of pumpkin-shaped steamed buns to celebrate the occasion. As I get older, I don’t like those funny shapes, so I happened to have a pumpkin mold at home and used it. This steamed bun does not need to be fermented twice, which saves time and trouble. The steamed buns are all golden and yellow-orange. From a distance, they really look like pumpkins. Is that true?

Tags

• staple food
• home cooking
• steamed bun hanamaki
• autumn recipes
• all-purpose flour
• pumpkin puree
• red bean paste
• yeast

Ingredients

Steps

1. 1 Prepare the ingredients for making bean paste and pumpkin steamed buns

   

2. 2 Peel the pumpkin, cut into thin slices, and steam in water. Then mash the steamed pumpkin into puree with a spoon. Take 440 grams of pumpkin puree. When it cools down to lukewarm, add yeast and mix well

   

3. 3 Then add the pumpkin puree into the flour in batches, stirring with chopsticks as you add to form a flocculation

   

4. 4 Then start kneading it into a pumpkin dough with moderate hardness and smoothness. You can also use a bread machine or chef's machine to complete it, which is more labor-saving

   

5. 5 Divide the kneaded pumpkin dough into 8 equal portions; do not ferment until doubled in size

   

6. 6 Place 6 portions of the dough on the chopping board and knead into a ball; cut each of the remaining 2 portions in half into 4 small portions, cover with plastic wrap and let rest for about 15 minutes

   

7. 7 While the dough is resting, prepare the bean paste filling: measure 40g/portion, weigh 6 large portions, and weigh 25g/portion, weigh 4 small portions; weigh and roll into balls and place on a plate for later use

   

8. 8 Then take a large dough, press it into a disc shape with your hands, and put a small bean paste ball

   

9. 9 Then wrap the bean paste balls tightly like wrapping glutinous rice balls, pinch the edges tightly and place them facing down

   

10. 10 Then put the smooth side of the pumpkin ball into the bottom of the pumpkin mold and gently press it with your hands to fit the mold

    

11. 11 Use the same method to wrap the remaining 9 portions of dough. If there is no mold for the 4 portions of small dough, just make it into round steamed buns with bean paste

    

12. 12 Add an appropriate amount of cold water to the steamer, put the prepared steamed bun embryos into the pot, with three layers just right, and ferment at room temperature until the mold is 8 to 9 minutes full

    

13. 13 Start steaming with cold water over high heat, turn to medium heat and steam for another 20 minutes, turn off the heat and simmer for 3 minutes before opening the lid

    

14. 14 Wear heat-insulating gloves to take out the mold, turn the mold upside down on the plate, and pumpkin buns will come out one by one

    

15. 15 On the top of the steamed buns, insert green branches as pumpkin vines. Wouldn’t it look more beautiful?

    

16. 16 The steamed buns are made with just one fermentation. They are soft, chewy and delicious. They are my favorite.