Pumpkin Steamed Buns

Today we have an Asian dish, or rather, Chinese steamed buns. Pumpkin steamed buns impressed me with their beauty, cooking method and, of course, taste! We taste the whole world, we cook with pleasure!

Ingredients

For white dough:

Flour – 260 g + for working with dough
Sugar – 1 tbsp
Dry yeast – 1 teaspoon
Water (warm) – 170 ml
Salt – 1 pinch

For pumpkin dough:

Flour – 160 g + for working with dough
Boiled pumpkin – 200 g
Sugar – 1 tbsp
Dry yeast – 1 teaspoon without a slide
Salt – 1 pinch
Vegetable oil

Directions

We make a quick dough: add yeast, 1 teaspoon of sugar and 1 tablespoon. To warm water (about 28 degrees). a spoonful of flour. We mix. Let the dough stand for 5 minutes.
Then, in a large cup, combine the remaining flour, salt and sugar. We mix.
Add dough to dry ingredients. Knead soft dough.
We put the dough into a cup, cover with a film, put it in a warm place and let it rise twice. It will take 40-60 minutes.
Cooking pumpkin dough. For him in advance, you need to boil the pumpkin, cut into pieces (it will cook faster).
My pumpkin is still warm. Combine the pumpkin with sugar and mash with a fork in mashed potatoes.
Add yeast to the pumpkin puree and wait a few minutes for the yeast to disperse.
We take a larger cup to make it easier to knead the dough. Combine pumpkin puree with flour and a pinch of salt.
We knead the dough. Flour can go a little more or a little less, it depends on the moisture content of your flour. You don’t need to clog the dough with flour too much! I added 1 more tablespoon. a spoonful of flour in the dough and 0.5 tablespoon. tablespoons of flour were needed in order to dust the table when kneading the dough.
We also cover the pumpkin dough with a foil and put it in a warm place for 40-60 minutes.
Both types of dough stood for a little less than an hour. Sprinkle the table with flour and knead the dough well, this is important.
Two kinds of dough – two kinds of buns!
For the first buns, we make a tourniquet (sausage) from half of the white dough. And roll the pumpkin dough into a rectangle.
We make holes in the center (along the entire length) of the rolled yellow dough. It is very convenient to make holes with a regular drink straw. Place the white dough “sausage” on the pumpkin dough with holes.
We pinch the edges of the pumpkin dough so that the white dough is inside. Excess dough can be cut with scissors.
Roll up the workpiece slightly.
Turn the workpiece over with the seam down and cut it into equal parts. The buns are already very cute.
I covered the bottom of the container from the steamer in which the buns will be prepared with parchment paper with holes. We spread the buns at a distance from each other in a prepared double boiler (mantover). Let the buns stand for 10 minutes.
For the second type of buns, roll out both types of dough into rectangles. Cover the white dough with a foil so that it does not wind up.
Cut the yellow layer of dough into long strips. It is very convenient to cut the dough with a pizza roller. We tried to cut it with a knife, it also works great.
Pour the strips of yellow pumpkin dough with vegetable oil and mix well so that they are all in oil and do not stick together.
In the center, along the entire length of the rolled out white dough, lay out oiled strips of dough.
As in the first case, we pinch the edges of the dough. We cut the blank into identical buns. We also put the buns in a double boiler, give 10 minutes for proofing.
Steam the pumpkin buns for 15 minutes.
Steamed buns are like toys! Very appetizing, the color of the pumpkin dough remained bright. Tasty, unusual and easy!

Cook for health, surprise your loved ones at the dinner table!

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