Twisted Pumpkin Steamed Bun

The Chinese food culture is extensive and profound, and even steamed buns can be eaten in many ways. When the commonly steamed buns can no longer satisfy you, you can look at these innovative ways of ordinary steamed buns recommended for you to make delicious and rich dishes for your family. A different kind of steamed bun.

A twisted pumpkin steamed bun is what I'm going to share today. Two different colours of dough—yellow dough and white dough—were used to make this twisted pumpkin steamed bun. These twisted steamed buns have a pillowy, light, and fluffy dough that is twisted into its unique shape and steamed to perfection. Because of its golden orange colour, it is extremely beautiful. 

Our main character pumpkin is necessary to prepare pumpkin bread. Chestnut squash is the best, which tastes even better.  This pumpkin's high starch content makes it ideal for this recipe. Of course, you can use other types of pumpkins.

These bi-coloured pumpkin buns are soft and have a faint pumpkin flavour in the mouth. The more you chew, the more you bring the fragrant out when the two colours of dough are rolled and twisted together, you will see a distinct layer of dough.

Let me tell you that there is another exciting method to enjoy this bi-coloured pumpkin bun. Place some sliced cheese on top of the bun the following day before steaming it again. The kids will be attracted to the gorgeous bun's melted cheese top layer!!

DO I HAVE TO ADD ALL THE WATER TO THE DOUGH?

The common practice is to add a little water if the dough feels too dry. In fact, holding back a little of the water from the recipe, and adding it in incrementally, going by feel rather than measurement, is the preferred way to get a perfect dough.

 

DO I NEED TO WINDOWPANE TEST THE DOUGH?

You are not making bread dough. So, you do not have to do a windowpane test with the dough. As far as the dough is smooth, shiny, and elastic.

 

TYPE OF FLOUR TO USED FOR STEAMED BUN

The choice of steamed bun flour is very important. Flour is divided into high-gluten flour, medium-gluten flour, and low-gluten flour. Steamed buns made with high-gluten flour is firmer and chewier which is not a preference. White medium-gluten flour is softer. So, it depends on your preference. I am using Hong Kong flour (also known as pao flour). It is like cake flour, which is highly blenched. It is recommended for making Chinese steamed buns.

 

HOW TO FERMENT THE DOUGH?

Prepare a pot with water for steaming. Turn off the heat after the water in the steamer is boiled. Keep the bamboo steamer on the kitchen top which is beside the streamer.

 

HOW LONG DOES IT TAKE FOR THE SECOND FERMENTATION?

To ensure that the steamed buns are soft and fragrant, they usually carry out secondary fermentation. I set 30 minutes for the second fermentation. But the dough already rises at 20 minutes. You may observe from both sides of the dough already puffed up.

 

INGREDIENTS (PUMPKIN DOUGH)

240g flour (Hong Kong flour)

150g pumpkin (steamed and mashed)

70g sugar

¼ tsp salt

1 Tbsp cooking oil

1 Tbsp warm water

1 tsp baking powder

1 tsp instant yeast

 

INGREDIENTS (WHITE DOUGH)

290g flour (Hong Kong flour)

70g sugar

1 Tbsp cooking oil

150 ml warm water

1 tsp baking powder

1 tsp instant yeast

 

METHODS

1) Peel and cut the pumpkin into small cubes. Steam in the streamer for 15 minutes or until you can easily be mashed with a fork.

2) In a large bowl of your electric mixer, add in all the ingredients except oil, and beat until all combined. Then add the mashed pumpkin and beat until incorporated. If the dough feels too dry, add another tablespoon of water. Once the dough is smooth and elastic add the cooking oil and continue beating on medium-low speed until the oil is completely incorporated and the dough is smooth, shiny, and elastic.

3) Leave the dough on the table covered with plastic wrap or a bowl, and let the dough rest for 5 minutes, to let the dough looks much smoother and well relaxed.

4) While the pumpkin dough is resting on the table. Make the white dough follow exactly the step as the pumpkin dough.

5) Divide EACH dough into 6 pieces, 100g each. Mould them into balls and cover them with plastic wrap.

6) Roll the two pieces of dough into 8” x 4 rectangular sizes. Layer the white dough underneath and the yellow dough layer on top. Or vice versa. Brush some water on the overlapping dough, to let the two pieces of dough stick together.  Cut into 6 even strips, leaving about 2cm of the top uncut. Create flowers by twisting the cut strips. Press the bottom to help seal after precisely arranging the twisted strips. From top to bottom, roll up.  Make sure you tuck and roll the dough, so it forms a tight log. Press from the side to let the cut strips stick together as well.

7) Placed the steaming paper underneath each dough, then keep it in a bamboo steamer, to let it proof for 30 minutes or double in size. Make sure you are leaving room for rolls to rise, so they do not stick together after rising.

8) Prepare a pot with water for streaming. Turn on the heat and bring the water to a boil. After the water is boiled, place the bamboo steamer, and cover tightly. Stream it at medium heat for 11 minutes. Turn off the heat, and let it sit on the steamer for another 5 minutes before opening the lid. This will prevent the steamed buns from deflating due to temperature shock. Uncover the lid and serve it warm.

 

Hope you find this guide useful and enjoy this super soft and beautiful pumpkin steamed bun with cheese to the fullest.