Pumpkin Steamed Buns/ Sponge Dough Method

I play with Carol chocolate filling recipe. This time I used in steamed buns instead of bread. The buns appearance is not so good. It will collapse a bit due to the butter content in the filling. However it tastes great!





Layer of chocolate filling!

Adapted and modified from My little space, Purple sweet potato steamed bun

Ingredients: yield about 1kg dough
(A) Starter dough
100g plain flour
2½ tsp yeast
1 tbsp sugar
100ml water


(B) Main dough
450g plain flour
2 tbsp sugar
½ tsp salt
250g pumpkin puree

(C)

50ml water
2 tsp baking powder
* Mix just about to use


(D)
2 tbsp vegetable oil

Methods:

~ Pau Dough

(A)Starter Dough

Add all ingredients into kneading bowl. Mix all till well combine. Keep aside for 10 minutes.

(B)Main dough

1. Put flour, sugar, salt and pumpkin puree into the starter dough bowl. Start to knead by slowly add in the (C) mixture. Knead till form dough. Add in the oil and continue knead till smooth dough. Cover and rest for 1 hour or double in size.

2. Transfer the dough to working surface. Slightly knead to remove air bubbles. Divide the dough into 240g and 120g (2 portions each). Shape into balls and keep aside for 10 minutes. Now the dough is ready for shaping. 

~ Shaping with Chocolate Filling

Do refer to Chocolate filling recipe in Chocolate Marble Flower Buns. The chocolate filling is enough for two rolls.  

1. We need 240g and 120g for each roll (about eight buns). After the 10 minutes resting, roll out the big (240g) portion dough into rectangle shape (about double size of the chocolate filling(10cm x 10cm)).

 

2. Remove the chocolate filling from fridge and place in the center of the roll out dough. Wrap the filling like parcel.

 

3. Then roll out the parcel 2 times bigger than the original size. Fold 1/3 to the middle. Fold the other 1/3 on top. Roll out into rectangle shape (about 25cm x 15cm). Put aside. Do refer to Carol blog for the steps details.

4. Roll out the other portion of dough (120g) into rectangle shape. Same size as the chocolate filled dough in step (3). Place the dough on top. Slightly press to seal tight. Turnover and roll into swiss roll shape.

5. With a sharp knife cut the roll into 8 portions. Place the buns on greased paper and rest in steamer for about 15-20 minutes.

6. Start steaming from cold water with medium heat. Once the water boiled, steam further 8 minutes.

7. Once the steaming time is over, off the heat. Leave the mantou inside the steamer for few minutes before open the lid.

I'm sending this recipe to Weekend Herb Blogging # 329 hosted by Simona from Briciole