Comments on: Steamed Pumpkin Buns (Two Ways) https://www.chinasichuanfood.com/steamed-pumpkin-buns-two-ways/ Chinese Recipes and Eating Culture Sun, 09 Oct 2022 13:10:21 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Elaine https://www.chinasichuanfood.com/steamed-pumpkin-buns-two-ways/comment-page-1/#comment-1258709 Wed, 29 Sep 2021 00:11:32 +0000 http://fd5.b5b.myftpupload.com/?p=10044#comment-1258709 In reply to Kean Yoong.

No.

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By: Kean Yoong https://www.chinasichuanfood.com/steamed-pumpkin-buns-two-ways/comment-page-1/#comment-1257621 Sun, 26 Sep 2021 20:02:29 +0000 http://fd5.b5b.myftpupload.com/?p=10044#comment-1257621 If i cant take yeast or baking powder, any ingredient that i can replace?

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By: Elaine https://www.chinasichuanfood.com/steamed-pumpkin-buns-two-ways/comment-page-1/#comment-1132892 Sun, 26 Jul 2020 03:04:59 +0000 http://fd5.b5b.myftpupload.com/?p=10044#comment-1132892 In reply to Ali.

Japanese pumpkin works too, Ali. However you need to adjust to see whether extra water is needed.

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By: Ali https://www.chinasichuanfood.com/steamed-pumpkin-buns-two-ways/comment-page-1/#comment-1132418 Thu, 23 Jul 2020 19:39:21 +0000 http://fd5.b5b.myftpupload.com/?p=10044#comment-1132418 Hi! Do you know if Japanese pumpkin (kabocha) will work with this recipe? It is the only pumpkin in season four us right now.

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By: Elaine https://www.chinasichuanfood.com/steamed-pumpkin-buns-two-ways/comment-page-1/#comment-1105212 Mon, 13 Apr 2020 01:20:31 +0000 http://fd5.b5b.myftpupload.com/?p=10044#comment-1105212 In reply to Janice.

Janice,
For your question,
a) The pumpkin puree has enough water for the dough. If you feel the dough is too dry, slightly add more water.
b) There are two types of yeast usually used to make steamed buns: instant yeast and dry yeast. If you are using dry yeast, activate them by placing them in warm water, in this recipe mix with puree (around 35 degree C) before mixing with the dough. But instant yeast can be added directly in the flour.
c) you should avoid adding instant yeast near sugar and salt. Although I place them together but in different locations. By the way, I am using high sugar tolerance instant. Make sure read the instruction on the bag of your instant.

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By: Janice https://www.chinasichuanfood.com/steamed-pumpkin-buns-two-ways/comment-page-1/#comment-1105024 Sun, 12 Apr 2020 09:24:08 +0000 http://fd5.b5b.myftpupload.com/?p=10044#comment-1105024 Hi Elaine,

I’ve tried your plain mantou recipe and it was so GOOD! Thank you for the great recipe and clear instructions.

I come across this pumpkin bun recipe and would like to give it a try. There are few question i would like to ask you as follow:

a) Do we need water in this recipe? Because i don’t see that we need it. But aren’t the instant yeast needed water for proofing before slowly added in the flour?
b) I see from the picture show above that you have combined pumpkin puree, yeast, salt, sugar and flour together in the mixing bowl and knead it.
c) As i understand from your plain mantou recipe is to avoid adding instant yeast with sugar and salt.

I would like to make pumpkin mantou only 🙂

Thank you.

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By: Elaine https://www.chinasichuanfood.com/steamed-pumpkin-buns-two-ways/comment-page-1/#comment-1104440 Fri, 10 Apr 2020 00:58:53 +0000 http://fd5.b5b.myftpupload.com/?p=10044#comment-1104440 In reply to Reena.

Steam well, cool down and place in air-tight bag. Re-steam after freezing.

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By: Reena https://www.chinasichuanfood.com/steamed-pumpkin-buns-two-ways/comment-page-1/#comment-1104437 Fri, 10 Apr 2020 00:40:25 +0000 http://fd5.b5b.myftpupload.com/?p=10044#comment-1104437 What should I do if I want to freeze it?

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By: Elaine https://www.chinasichuanfood.com/steamed-pumpkin-buns-two-ways/comment-page-1/#comment-1095136 Tue, 25 Feb 2020 02:07:54 +0000 http://fd5.b5b.myftpupload.com/?p=10044#comment-1095136 In reply to Celine P.

Buns can be quite creative with colors. Happy cooking!

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