It is not that I have not done any new recipes to try out, it just I haven't found myself up to do anything else and some failure in my try out recipes which resulted making me feeling down .... see I don't even know what am I talking about here... !
Well, my post for December 2015, is Pumpkin Xi Pan. This is my 2nd time try out as the 1st time the dough is too wet resulting too difficult to handle to shape it round at all. So this time I make sure I won't over steamed the pumpkin.
Pumpkin Steamed Buns (Xi Pan / Hee Pan)
Recipe adapted from My Little Favourite DIY
Ingredients:
Sponge dough:
Sponge dough:
80g plain flour
1 tsp instant yeast
75ml water
120g pumpkin
1 tsp instant yeast
75ml water
120g pumpkin
60g glutinous rice flour
30g plain flour
1/4 tsp baking powder
50g sugar
2 tbsp cooking oil
some banana leaves or greased proof paper ( cut into round shape)
30g plain flour
1/4 tsp baking powder
50g sugar
2 tbsp cooking oil
some banana leaves or greased proof paper ( cut into round shape)
Method
In a medium bowl, combined the Sponge dough ingredients together and mixed well.
In a medium bowl, combined the Sponge dough ingredients together and mixed well.
Cover with plastic wrap and let proof for 1 – 2 hours.
Peel the pumpkin and cut into small size and steamed till
soft. Mashed into
puree.
After the sponge dough done in proofing, scatter in the baking powder and mixed to combine. Then add in the rest of the main dough ingredients (glutinous rice, plain flour, sugar, oil and mashed pumpkin) and knead into a smooth and soft dough.
Brush a thin layer of oil on the surface of the dough and let it sit for
10 minutes.
Roll the the dough long and divide into 30g each.
Shape it round then flatten it a little and place on a
greased round banana leaf.
Let it proof for another 20 minutes.
Note: The dough might be quite soft and sticky. Oil your hand while kneading or use
disposal ploythene gloves or a plastic spatula to help to manage this sticky
dough.
Love this pumpkin buns as it is so soft and fluffy
