Pumpkin Vegetarian Steam Buns (南瓜包子）
October 26, 2014
This is a soft and fluffy pumpkin steam bun. In chinese we called it bao zi '包子'
Pumpkin Vegetarian Steam Buns
Recipe adapted from '包 PAUS' by Coco Kong
Makes 14
Ingredients for steam bun skin:
A. (mixed just prior to using)
2 tsp instant yeast
100-120ml water (i use 110ml)
B.
280g pau flour
100g icing sugar
20g shortening (i use Crisco)
160g sweet potato - peel, steam and mash whist hot (i use pumpkin - washed and steamed the pumpkin skin on. When it is cooked just scoop the flesh out with a spoon)
1 tsp double action baking powder
Vegetable filling:
200g long bean
4 pcs tau kwa (yellow bean curd) - slice into cubes
3 pcs chinese mushroom (shitake) - washed, soaked and cut into cubes, keep the soaked water*
1/2 carrot - shredded
2 cloves garlic - chopped
Seasoning:
1 1/2 tsp salt
3 tsp light soy sauce
1/2 tsp pepper
5 tbsp water (use the soaked water)
14 paper cup cases (flattened)
To Do:
Prepared the filling first:
Heat wok with some oil. Add in chopped garlic, stir fry till fragrance. Add into long bean and salt. (the saltiness depends on individual taste but this filling have to be a bit saltier than your normal taste because the bao zi skin is slightly more to the sweet side) Add other ingredients and seasoning fry well. Lastly add the mushroom stock and stir fry for a while then add in pepper. Dish up, cool well.
For skin:
Combine ingredients B in the big mixing bowl. Add in ingredients A, mix well invert onto a work top and knead with your palms for 2 minutes till dough is shinny and soft. Return the dough into the big mixing bowl (oiled it) cover with a piece of cloth, proof for 30 minutes. Divide into 48g each part. (i add all the ingredients in the bread maker pan and let the machine do all the mixing and kneading. I use dough mode which take about 20 minutes)
To Shape:
Flatten the 50g dough into a round shape with the side thinner then the center. Ensure the center is slightly bulge. Place 2 tablespoons of filling and gather the edges by sealing the opening and lay the sealed part upwards on a flatten paper cup case. Repeat process to the rest. Cover the wrapped bao zi with a piece of cloth and proof for 30-40 minutes. (i proof mine for 20 minutes)
Bring water to a rapid boil. Arrange the bao zi onto the steaming rack and put into the wok. Steam over medium heat for 10 minutes