Pumpkin Milk Buns

Name: Pumpkin Milk Buns
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 4 servings
Ingredients: pumpkin; milk; flour; yeast; black sesame seeds; corn oil; brown sugar

March 17, 2025 38 Minutes Advanced

Nutritional Information

150 kcal

Calories

Protein

25g

Carbohydrates

Fat

Recipe Main Course

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!

Ingredients

Main Ingredients

Secondary Ingredients

yeast

yeast [5g]
black sesame seeds

black sesame seeds [2 tbsp]
corn oil

corn oil [1 tbsp]

Sauce and Seasonings

brown sugar

brown sugar [50g]

Instructions

0% Complete

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.

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.

Step 3

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

Step 4

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

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.

Step 6

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

Step 7

Divide the dough into several small pieces of equal size.

Step 8

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

Step 9

Fold the two ends back and press them together.

Step 10

Refer to the detailed diagram below.

Step 11

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

Step 12

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

Step 13

Form into triangles.

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.

Step 15

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

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.