Pumpkin Bun / Pumpkin Pao / Pau - Bakpao Labu Kuning

Yes, I made pumpkin buns! I just followed my feelings — added a bit of this and a bit of that — and tralaaaaaa… they turned out soft and fluffy. 

Here’s my recipe: 

Ingredients

125g mashed steamed pumpkin
100ml fresh milk (If your pumpkin holds more water because you steamed it uncovered, reduce the milk to about 40ml.)
260g high protein flour (or bread flour)
0.5 tsp baking powder
50gr caster sugar 

25g butter
1/8 tsp salt
6g yeast

Method:
1. Steam the pumpkin until soft. Let it cool, then mash it with a spoon. (I just used a regular spoon as I don't have masher)

2. Mix all the dry ingredients using a stand mixer or knead by hand.
3. Add the mashed pumpkin
4. Slowly pour in the fresh milk until everything comes together. Note that The dough will be a little sticky — that’s normal.
5. Rub your palms with a bit of oil, shape the dough into a ball, and let it rest for 1 hour until almost doubled in size. (I covered mine with a food cloth.)
6. After one hour, steam the bun for 20 minutes.

And voilà..... here's the result!

My kids love it. Hope you like it too.

Note: if you change the pumpkin with sweet potato, then change the fresh milk to 140ml.