Pumpkin Buns with Osmanthus Filling
Steamed buns filled with pumpkin puree stir-fried with osmanthus sauce.
Ingredients
all-purpose flour
160 g
sourdough starter (old dough)
50 g
pumpkin (peeled and deseeded, steamed, mashed)
500 g
milk (added in batches)
90 g
unsalted butter
20 g
sugar (part for the filling, part for the dough)
60 g
olive oil
to taste
osmanthus sauce
1 tbsp
salt
a pinch
yeast (dissolved)
a pinch
Instructions
1
Step 1
Peel and deseed the pumpkin, then steam until cooked through. Remove, mash into a smooth puree, and set aside to cool.
2
Step 2
Place a pan over heat, add the unsalted butter and melt over low heat. Stir in the pumpkin puree and mix well, then add the sugar. Continue cooking over low heat, stirring constantly, until the pumpkin becomes a thick, non-stick mass. Add the osmanthus sauce and mix until evenly combined. Remove from the pan and let cool completely.
3
Step 3
Combine the all-purpose flour and sourdough starter in a bowl. Add the dissolved yeast, sugar, olive oil, salt, and the milk in several additions. Mix and knead until the dough comes together and is smooth and non-sticky. Sprinkle a little water on the surface, cover with a damp cloth, and let rise for 1.5 to 2 hours, until doubled in size.
4
Step 4
Transfer the risen dough onto a work surface dusted with all-purpose flour. Slowly knead the sprinkled flour into the dough until smooth and free of air bubbles. Roll the dough into a long rope and divide into portions of about 40 g each. Press each portion flat and roll it out into a round wrapper.
5
Step 5
Place a wrapper smooth-side up, spoon an appropriate amount of filling in the center, then fold and rotate the wrapper while pinching the edges together to seal tightly, forming a raw bun.
6
Step 6
Cover the shaped raw buns with a damp cloth and let them proof for another 40 minutes. Place them in a steamer and cook over medium heat for 12 minutes. Turn off the heat and let the buns rest for 3 minutes before removing them from the steamer.
