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Kangyou | 02-Jul-16 | 中式点心(chinese snack) | (42 Reads)

PicturePicturePictureHalf pumpkin for making bread, steamed bun yesterday...today will continue to make pumpkin biscuit.

I won't add any "Shortening" for homemade steamed bun.

Recipe

Plain Flour 250g
Yeast 3g
Mashed Pumpkin 130g
Sugar 25g
Pinch of Salt
Light Olive Oil 10g
Water 10ml - 15 ml (as usual, water might +/- because cooked pumpkin might contains lot of water)

~ Combine all ingredients to form a dough, rest till double size (about 50 minutes, depend on your room temperature). 
~ Punch the dough to expel trapped air, then flatten, roll to rectangle shape and roll up again like swiss roll.
~ Cut and place on parchement paper, last proof for 25 minutes
~ Steamed for 12 minutes @ medium heat (I steamed from cold water at high heat 6 minutes till water boiling, then reduce to medium heat for 12 minutes) <<last 2 minutes open the lid slightly>>
~ Turn off heat, don't open the lid immediately, just open the lid a bit (ajar) and keep the buns in steamer for 5 minutes.