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Steamed Pumpkin Bao with Coconut Pumpkin Spice Filling Recipes | Same Day and Cold-Proof Methods.

Welcome back to my channel! Today, I’m going to show you how to make Pumpkin Bao with a luscious Coconut Pumpkin Latte mixture. This recipe has a delightful South Asian twist, offering a creamy, sweet flavor with a slight hint of saltiness, much like salted caramel. I’ve got both same-day and cold-proof methods to suit your schedule. These bao buns are not only beautiful but also delicious. Let’s get started! 😊 Ingredients: For the Dough: • 350g plain flour • 180-210g pumpkin puree (instead of water) • 1 tablespoon sugar • 1 teaspoon dry yeast • 10g pork lard (or substitute with mild-tasting vegetable oil) • 1/2 teaspoon baking powder (optional for same-day dough) For the Filling: • 300g pumpkin puree • 1/2 teaspoon pumpkin spice (optional: add cinnamon to taste) • 1 tablespoon sugar • 1/4 teaspoon salt (optional) Instructions: 1. Activate the Yeast: o Mix yeast and sugar with a small amount of lukewarm pumpkin puree. 2. Prepare the Dough: o Mix baking powder into the flour. o Add pork lard and mix well. o Gradually add the pumpkin yeast puree into the flour mixture to form a dough. 3. Choose Your Proofing Method: Same-Day Dough: o Cover the dough and let it rest at room temperature until it doubles in size (about 1-2 hours). Cold Proof Dough: o Cover the dough and let it rest at room temperature for 30 minutes. o Then, place the dough in the refrigerator for 9-12 hours for low-temperature fermentation. o Before shaping, let the dough come back to room temperature. 4. Prepare the Filling: o Combine cooked pumpkin puree with pumpkin spice, coconut cream, sugar, and salt. 5. Shape the Dough: o After the dough has rested (either same-day or cold-proofed), knead it on a work surface until smooth to release any air bubbles. o Shape the dough into a long log and divide it into 11-12 equal portions, each weighing about 40-45 grams. o Flatten each portion, ensuring the center is slightly thicker and the edges are thinner. 6. Fill the Bao: o Place the spiced pumpkin filling in the center of each dough circle. o Keep the edges clean and leave a 1 cm space to make pleating easier. o Fold the dough over the filling and pinch the edges together to seal. o To pleat, start at one end and make small folds along the edge, pinching each fold to secure it. Continue pleating until you reach the other end, ensuring the bao is tightly sealed. 7. Shape and Twine: o Cut a piece of kitchen twine long enough to wrap around the bao (about 80cm). o Lightly oil the twine to prevent it from sticking to the dough. o Place the bao with the sealed part facing down on the center of the twine. Wrap the twine around the bao, crossing it over the top and bottom to create 8 segments, forming a pumpkin-like shape. Tie the ends of the twine loosely, creating a knot on top. 8. Final Proof: o Let the buns proof in a warm place until they puff up. o Lightly press each bun with a finger; if it slowly bounces back, they are ready. 9. Steam the Bao: o Place the bao in a steamer lined with parchment paper, leaving space for expansion. o Start steaming with cold water on high heat. Once it reaches the boiling point, reduce to medium heat and set your timer for 8 minutes. o After steaming, carefully remove the twine to reveal the pumpkin shape. Enjoy this beautiful and delicious pumpkin bao.