Red Bean Pumpkin Bun

I made some Red Bean Pumpkin Buns for breakfast by adapting the Soya Pumpkin Mantou recipe.

I really liked it, so did my family!

Red bean Pumpkin Bun

makes 11-12

Ingredients:

For the Bun

60g Pumpkin without skin, deseeded ( I used local pumpkin)

85g Milk

3/4 tsp Instant yeast

250g Hong Kong flour, sifted

30g Sugar

15g Canola oil

For the Filling

Red bean paste (I bought from Daiso)

Method:

1. Steam pumpkin for about 15 minutes or until pumpkin becomes soft. Pour away any excess water and mash pumpkin with a fork. Set aside.

2. In a small bowl, mix instant yeast and milk together.

3. In another bowl, add sifted flour, sugar, mashed pumpkin and oil. Add in the instant yeast and milk mixture and mix well. Use hand to knead mixture and knead well to a smooth dough. 

4. Cover and let the dough rest for 15 minutes at room temperature.  

5. Weigh the dough into 40g each and roll into a ball.

6. Flatten the ball into a disc and place a spoonful of red bean filling onto the middle of the disc. Seal the dough by pinching the seams and shape into a ball again. 

7. Place the bun on a small piece of wax paper. 

8. Put the bun in the steamer and proof for 20 minutes.

9. Bring the water in the steamer to boil at high heat, then steam the buns for 15 minutes.

I am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary  and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY

 

and
Best Recipes for Everyone #3 Oct 2013 ~~ Bun in my Hot Steamer hosted by Fion of Xuanhom’s Mom Kitchen Diary

  and 

"My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders  and co-hosted by Charmaine of Mimi Bakery House.

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