Steamed Bun (Gold Ingot Shape)

蒸元宝

CNY Day 9 is the most important day to the Hokkiens who celebrate by praying to the Heavenly Jade Emperor. I came up with this recipe to make gold ingot shaped steamed buns so that my mother can use them in her celebration.

65g plain flour

10g wheat starch

1/4 tsp instant yeast

8g brown sugar, x2 15g

10g cold milk, x2 22g

1g vegetable cooking oil 

40g pumpkin puree (660g pumpkin can make 300g puree.)

pinch of salt

Method:

1. Cut baking paper into small pieces of 10cm x 10cm. 

2. Prepare pumpkin puree: Remove the pumpkin skin and seeds, then cut into cubes and steam for 10 to 15 minutes. Mash the pumpkin and set aside to cool.

3. Put all ingredients except oil and salt into the mixing bowl and use dough scrapper to combine before using hand to knead into a dough. Cover the dough and rest for 15 minutes. Then add the oil and knead until the dough is soft, smooth and elastic. Do not knead for too long as the bun will be chewy. Form a ball and proof the dough (covered with cling wrap) for 15 minutes.

4. Punch down the dough and knead until smooth and elastic. Divide the dough into equal pieces (around 40g each), form a ball then roll into a small thick log (about 3inch long). Use the index and middle fingers on both hands to press the two ends of the log simultaneously. Fold the ends upwards and gently form the ingot shape. Place it on a piece of baking paper. Repeat this process for rest of the dough. Refer to video. Place the shaped buns in a steamer rack and proof for 20 minutes. 

 

5. Once 20 minutes is up, turn the heat on the steamer up. When steam comes out of the steamer, reduce heat to medium and continue to steam for another 10minutes. Do not open the steamer lid during steaming as the buns will collapse. Once steaming is done, do not open the lid immediately. Let the buns rest in the steam for 5 minutes. 

6. The buns taste good even on their own. Re-steam for 5 minutes before serving if you like.