Golden Pumpkin Steamed Bun - A golden cornucopia of good fortune for the New Year

Overview

Most of the time when we make our own steamed buns, we choose the multi-grain steamed buns because they are easier to shape but also have a harder texture. However, my son likes to eat the soft steamed buns sold in supermarkets that taste like steamed buns. I have been asked many times in the past if I know how to make them. My answer is: You need to use a mold to make them. I don’t have one, and they will collapse and inevitably turn into a cake. Until one time I saw a trick that can easily make fluffy steamed buns without using molds. Haha, what a blessing! During the Chinese New Year, making a golden and fluffy steamed bun by yourself will not only bring you good fortune, but also make you look good. If you like it, hurry up and make it!

Tags

• staple food
• home cooking
• steamed bun hanamaki
• cooking wine
• doubanjiang
• light soy sauce
• lotus root
• plain flour (dough)
• pork
• pumpkin (dough)
• salad oil (when shaping the dough)
• salt (dough)
• sugar (dough)
• white sugar
• yeast (dough)
• carrot
• green beans
• salt

Ingredients

Steps

1. 1 Slice the pumpkin and steam it until it is warm to about 37 degrees. Then add an appropriate amount of yeast and mix well. The amount is about 1% of the flour.

   

2. 2 Add a little salt and a small amount of sugar to the flour, add pumpkin puree and stir until it becomes flocculent. The pumpkin puree should be added in batches to avoid it being too wet and sticky.

   

3. 3 Knead the dough into a smooth dough. Knead the dough as much as possible so that the finished product will be smooth.

   

4. 4 Cover with plastic wrap and let rise in a warm place until 2-2.5 times in size. Press a hole and it will be ready without shrinking or collapsing.

   

5. 5 Divide the dough into several portions, one large and one small. The number of large and small portions is equal.

   

6. 6 Knead each dough separately and shape into a round shape.

   

7. 7 First take a small pot and shape it into a cylindrical shape.

   

8. 8 Take another large pot and dip it in some oil with your thumb to make it into a steamed bun shape. The inner shape should also be cylindrical. Apply a layer of cooking oil in the middle of the steamed bun-shaped pot (you can also apply a layer of oil on the outside of the small pot).

   

9. 9 Put the small cylindrical ingredients into the steamed bun, and then arrange them a little, so that the whole thing should be cylindrical. (Because the dough will collapse a little during the second rise and steaming, so that it will just become a semicircle instead of being too flat.)

   

10. 10 Place them one by one bottom down, cover them with a layer of plastic wrap or a damp cloth for the second fermentation.

    

11. 11 Let it rise until it becomes larger and lighter, ready for steaming.

    

12. 12 Pour cold water into the pot. After the water boils, steam for about 10 minutes (depending on the size of the dough). Turn off the heat and simmer for another 3 or 4 minutes before uncovering. Do not open the lid halfway.

    

13. 13 After opening the lid, just take out the small stuffing in the middle, and then you will have soft and hollow steamed buns, and the small stuffing in the middle will be a small steamed bun.

    

14. 14 Make the filling below. Cut the pork, lotus root, and carrot into small pieces, and cook the green beans.

    

15. 15 Put oil in the pot. When the oil is hot, add pork cubes and stir-fry.

    

16. 16 After frying and changing color, add a little light soy sauce, a small amount of bean paste and a little cooking wine, stir well, and add the green beans.

    

17. 17 After frying for a while, add the carrots and fry.

    

18. 18 Finally, add the diced lotus root and stir-fry, add appropriate amount of sugar and salt to taste.

    

19. 19 Put the prepared stuffing into the steamed bun with a spoon and you can eat it. The filling can be adjusted and changed according to your own preferences.