PUMPKIN PAU ( STEAMED CHINESE BUN )

PAU DOUGH: A

60gm sugar
90gm pumpkin puree
1 tsp instant dry yeast
150gm pau flour
1 tsp double acting baking powder
10gm butter

FOR FILLINGS: B

300gm pumpkin puree
30gm sugar
1 tsp cornstarch

METHOD:

1.Combine sugar, pumpkin puree & yeast.

2.Combine pau flour, baking powder,

butter & mix to form crumbs.

Pour (1) into (2) & mix to form dough.

Knead dough until it is smooth & no longer sticky.

Let dough proof in a warm place until double in size.

  

Cook pumpkin filings ingredients until thickens &

 use 2 teaspoons to form into little balls &

 place on a lined tray, chill until time of use.

Punch down dough after it has doubled.

Knead it for 2 minutes & divide dough

 into 12 pieces.

With lightly floured hands, take one piece of

dough &  flatten it, making it thinner at the sides.

Place one piece of filling, round side down 

onto flattened dough, wrap & seal bun.

Let buns proof (covered) for 45 minutes & 

steam on high heat for 10-15 minutes.

http://sornascollection.blogspot.com/2011/05/chinese-steam-bun-pau.html