金瓜包(Pumpkin Pau)

 继续捏包练习，为了支持这个月的“小拇指”和“最佳食谱”活动，

特别做了金瓜包，以符合“金瓜”和“包”的主题。

Continuing my pau pleating practice! Since the theme for this month's Little Thumbs Up("LTU") and Best Recipes for Everyone("BREE") are "pumpkin" and "steamed buns" respectively, I decided to combine both and make Pumpkin Paus.

 这款包子，如那天分享的香芋包，都属素食包子。

希望一些如素的朋友们会喜欢。 
Just like the Taro Pau, this Pumpkin Pau is also suitable for vegetarians. If you happen to be a vegetarian, I hope you like this! 

 

金瓜包

皮料：

A : （使用前混合均匀）
      即溶酵母 1茶匙
      清水 40毫升
B : 包粉 140克
     糖分 50克
     白油 10克

     金瓜 80克（切块，蒸熟，压烂）

馅料 ：

金瓜  80克（切块，蒸熟，压烂）

幼糖 30克

粟米油 20克

鲜奶20毫升

盐 1/4 茶匙

金瓜籽 40克烤香

用具：

纸杯8个

做法 ：

1。馅料: 热锅将馅料炒至浓稠，加入烤香金瓜籽，拌匀盛起，待凉分成8份。

2。皮料 ： 将（B）料放入大碗加入（A）料拌匀，倒在桌面用手搓2分钟至光滑面团，用布盖着发酵30分钟，分成8份。
3。 造型 ： 将（2）的面团滚圆后压扁，中间部分稍微厚一些，包入1份馅料，边缘折起收口向上，排在纸杯上，重复至完，盖着待发30分钟。
4。 锅里煮好滚水，排好架子及铺块白布，排入（3）后盖好，以中火蒸10分钟或熟即可。

Pumpkin Pau

Ingredient for skin :

A : (mixed just prior to using)
     1 tsp instant yeast
     40ml water
B : 140g pau flour
     50g icing sugar
     10g shortening

     80g pumpkin (diced, steamed and mashed)

For filling :

80g pumpkin (diced, steamed and mashed)

30g caster sugar

20g corn oil

20ml fresh milk

1/4 tsp salt

40g toasted pumpkin seeds

Material needed : 

8 paper cups

Method :

1. For filling: Heat wok, add in filling and fry till its consistency has thickened. Add in toasted pumpkin seeds, stir well and dish up, cool and divide into 8 portions.

2. For skin: Combine ingredients (B) in a big mixing bowl. Add in ingredient (A) and mix well. Invert onto a tabletop and knead with your palms for 2 minutes till dough becomes shiny and soft. Return dough to the big bowl and cover with a piece of cloth. Proof for 30 minutes. Divide into 8 portions.

3. To shape: Flatten a dough from no. (2) into a circle. Flatten the edges so that the center bulges slightly and place in a portion of the filling. Gather the edges, seal opening and lay it facing upwards on a flattened paper cup. Repeat process until all the dough is used up. Cover and proof for 30 minutes.

4. Bring water to a boil in a wok, then place a steaming rack in the wok. Cover the inside of the wok lid with a cloth(to prevent the water droplets from dripping onto the paus). Arrange no.(3) on the steaming rack. Cover the wok and steam over medium heat for 10 minutes or till thoroughly cooked.

 加了些烤香金瓜籽，不但添香气，也丰富了口感。
With the toasted pumpkin seeds, the paus taste better and has an added bonus crunch in every bite.

I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

 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).