Pumpkin Rose Buns 南瓜玫瑰形馒头

At first I was planning to make normal mantou or steamed buns with pumpkin. While the dough was resting, suddenly I think of the rose shape of buns that I have been wanting to try out. This dough is easy to handle and I am glad that these rose buns turned out so good that it gone finished at the same day ^_^.

 

Lets see how to shape rose buns

 

 

 

Natural colour, no burden at all to enjoy these buns as many as you want.  I also try to reduce the amount of yeast used, too much of yeast is not good for digestion.

 

Pumpkin Rose Buns 南瓜玫瑰形馒头

*makes 10 buns 

90g mashed pumpkin

25g fresh milk

1/2tsp instant yeast

200g plain flour

35g sugar (reduce to 25g if you prefer less sweet)

20g corn oil 

Method

1. Add all ingredients in a mixing bowl then combine well and knead till smooth. Set aside to rest for 15mins.
2. Weight the dough into 15g each and roll into ball. Roll out 5 pieces into round thin shape, and roll a small piece of dough like a small log (two ends smaller).
3. Layer the rolled out pieces of dough so that they overlap each other. Place a chopstick in the middle and press down lightly over the layered circles of dough, to secure in place. Put the log-shaped piece of dough at the end of circle of dough.
4. Roll up the pieces by holding at the middle of dough, then halve the dough using a knife.
5. Place the wrapped dough cut side down on a paper. Repeat for the rest of the dough.
6. Put the rose shaped buns in a steamer, and leave to rise for 20mins.
7. Bring water to a boil in a steamer. Steam the rose buns over high heat for 15 minutes.

 Recipe by Sonia a.k.a Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)