Pumpkin Milk Buns

Pumpkin Milk Buns

Indulge in these soft and fragrant **Pumpkin Black Sesame Buns**—a delightful steamed treat that combines the natural sweetness of pumpkin with the nutty aroma of black sesame seeds. Made with a fluffy, yeast-leavened dough enriched with milk and pumpkin puree, these buns are gently rolled, layered with corn oil and salt, then sprinkled with black sesame for a savory-sweet twist. For a touch of variety, some buns are filled with warm, gooey brown sugar for an irresistible dessert-like bite. The dough is carefully fermented for optimal fluffiness, steamed to perfection, and best enjoyed fresh out of the steamer. Perfect for breakfast or a snack, these buns are tender, aromatic, and sure to become a family favorite!

38 Minutes
Advanced
4 servings
Recipe Main Course

Ingredients

Metric US
4 serving

Main Ingredients

🥩
flour
500g
🥩
pumpkin
200g (steamed)
🥩
milk
200ml

The aromatics

🧅
yeast
5g
🧅
black sesame seeds
2 tbsp
🧅
corn oil
1 tbsp

The sauce & seasonings

🧂
brown sugar
50g

Instructions

1. Step 1

Step 1
Pour adequate amounts of steamed pumpkin and milk into the flour (the amount of milk and pumpkin varies from person to person, just mix until the dough is smooth and not sticky). Add dry yeast, and mix the flour until it reaches the right softness and hardness, not too hard or too soft.

2. Step 2

Step 2
After the dough has fermented to 2-2.5 times its original size, insert a finger coated with flour into the dough. If it doesn’t collapse or shrink back, it’s fermented.

3. Step 3

Step 3
The fermented dough will have small holes and a fluffy texture on the edges.

4. Step 4

Step 4
Knead the dough with a small amount of flour to release the air, and let it rest for about 10 minutes.

5. Step 5

Step 5
Roll out the dough to a thickness of about 3 cm, brush with a small amount of corn oil and salt, and sprinkle with black sesame seeds.

6. Step 6

Step 6
Roll up the dough from the bottom to the top, starting from the long side.

7. Step 7

Step 7
Divide the dough into several small pieces of equal size.

8. Step 8

Step 8
Place two small pieces together, and press down the middle with a chopstick.

9. Step 9

Step 9
Fold the two ends back and press them together.

10. Step 10

Step 10
Refer to the detailed diagram below.

11. Step 11

Step 11
Set aside a small piece of dough to make a few sugar triangles for your son.

12. Step 12

Step 12
Roll out the small piece of dough, add an adequate amount of brown sugar (not too much, or it will spill out).

13. Step 13

Step 13
Form into triangles.

14. Step 14

Step 14
Place the shaped buns in a steamer, leaving some space between them. Place a damp cloth at the bottom, cover the steamer, and let it rest for 10-20 minutes, or until it has doubled in size.

15. Step 15

Step 15
Another picture, 500g of flour is just right for two layers (my steamer is a large three-layer one).

16. Step 16

Step 16
Add cold water to the steamer, bring to a boil, then reduce the heat to medium-low for 10-15 minutes (depending on the size of the buns), and let it sit for 5 minutes before opening.

17. Step 17

Step 17
Enjoy your black sesame seed buns.

18. Step 18

Step 18
The white sugar-filled ones are distinguished by their square shape.

19. Step 19

Step 19
These were steamed yesterday, and they were still fragrant even without pumpkin puree. They were all eaten in one meal.

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