How to Make Steamed Pumpkin Flower Rolls

A type of Chinese steamed buns, Steamed Pumpkin Flower Rolls are without filling and are normally eaten plain. They are pretty, incredibly light, moist and fluffy in texture and they are so delicious.

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How to Make Steamed Pumpkin Flower Rolls Recipe
25 Steps
Ingredients
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1
Pre-measure all ingredients needed to make these buns.

Pre-measure all ingredients needed to make these buns.

2
In a large bowl, mix well all the DRY ingredients.

In a large bowl, mix well all the DRY ingredients.

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3
Transfer the DRY flour ingredients to a large mixing bowl of a stand mixer and add in mashed pumpkin paste. Using a dough hook and on low speed, mix everything together.

Transfer the DRY flour ingredients to a large mixing bowl of a stand mixer and add in mashed pumpkin paste. Using a dough hook and on low speed, mix everything together.

4
While mixing, slowly add in water and stir until mixture forms a slightly sticky dough. The amount of water added maybe less depending on how concentrated is the pumpkin paste.

While mixing, slowly add in water and stir until mixture forms a slightly sticky dough. The amount of water added maybe less depending on how concentrated is the pumpkin paste.

5
Next, add in the vegetable shortening.

Next, add in the vegetable shortening.

6
Continue to knead until the dough is soft, smooth and pliable (not sticky).

Continue to knead until the dough is soft, smooth and pliable (not sticky).

7
Turn the dough out onto a lightly floured surface, knead slightly and divide the dough into two equal portions for easy handling.

Turn the dough out onto a lightly floured surface, knead slightly and divide the dough into two equal portions for easy handling.

8
For each half of the dough, roll into a long log and cut into small pieces.

For each half of the dough, roll into a long log and cut into small pieces.

9
To ensure the buns to be of the same size, weigh each dough to be of the same weight. I weigh the dough to 20g each.

To ensure the buns to be of the same size, weigh each dough to be of the same weight. I weigh the dough to 20g each.

10
Roll each cut dough into balls.

Roll each cut dough into balls.

11
Using a rolling pin, flatten the round balls into round thin shape.

Using a rolling pin, flatten the round balls into round thin shape.

12
Then arrange five flattened dough balls in one straight line, overlapping one another.

Then arrange five flattened dough balls in one straight line, overlapping one another.

13
Using a fork, press down lightly over the layered circles of dough at the joints to secure in place.

Using a fork, press down lightly over the layered circles of dough at the joints to secure in place.

14
Then, starting from one end, roll up the dough.

Then, starting from one end, roll up the dough.

15
Roll it into a Swiss roll.

Roll it into a Swiss roll.

16
Once the Swiss roll is formed, just roll a little with the palm of hand to secure the seams.

Once the Swiss roll is formed, just roll a little with the palm of hand to secure the seams.

17
Next, using a pastry cutter or sharp knife, cut each Swiss roll into two equal pieces at the centre.

Next, using a pastry cutter or sharp knife, cut each Swiss roll into two equal pieces at the centre.

18
Repeat to do the same with the rest of the flattened dough. You will have 34 flower rolls.

Repeat to do the same with the rest of the flattened dough. You will have 34 flower rolls.

19
Place the rolled flower buns cut side down on paper cases and then place on a tray or bamboo steamer.

Place the rolled flower buns cut side down on paper cases and then place on a tray or bamboo steamer.

20
Cover and set aside in a warm place to rise until doubled in size, about 20 to 30 minutes.

Cover and set aside in a warm place to rise until doubled in size, about 20 to 30 minutes.

21
Steam flower rolls, in batches, over high heat, in a large bamboo steamer set over a pan/wok of rapidly boiling water for 15 minutes.

Steam flower rolls, in batches, over high heat, in a large bamboo steamer set over a pan/wok of rapidly boiling water for 15 minutes.

22
When done, off the heat but leave buns in the steamer for another 2 to 3 minutes before removing from steamer. This will ensure the buns will not shrink after cooling down.

When done, off the heat but leave buns in the steamer for another 2 to 3 minutes before removing from steamer. This will ensure the buns will not shrink after cooling down.

23
Remove the bamboo steamer to cool on wire rack.

Remove the bamboo steamer to cool on wire rack.

24
Then quickly transfer the steamed flower rolls to cool on wire rack.

Then quickly transfer the steamed flower rolls to cool on wire rack.

25
And we're done! Serve these soft and fluffy flower roll buns warm. For more, see the original recipe on our website at http://www.huangkitchen.com/steamed-pumpkin-flower-rolls/ As always, ENJOY!

And we're done! Serve these soft and fluffy flower roll buns warm. For more, see the original recipe on our website at www.huangkitchen.com/steamed-… As always, ENJOY!

Ingredients

1 Kilogram pau flour 
260 Grams sugar 
2 Teaspoons double action baking powder 
2 Tablespoons instant yeast 
300 Grams pumpkin paste 
2 Tablespoons vegetable shortening 
200 Grams water 
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