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Pumpkin Sesame Whole Wheat Rice Buns Recipe

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Notes

Ingredients:
  • 150g Whole Wheat Flour
  • Approx. 120g Pumpkin Puree
  • 30g White Sugar
  • 200g Rice
  • Approx. 100g Sesame Filling
  • 400g All-Purpose Flour
  • 2g Salt
  • 5g Yeast
Instructions:
  1. Steam the pumpkin until cooked.
  2. Soak the rice in water for about 3 hours until it can be easily crushed.
  3. Blend the soaked rice and steamed pumpkin into a puree, adding a little water if necessary to facilitate blending.
  4. Mix the puree with all-purpose flour, whole wheat flour, yeast, salt, and sugar.
  5. Mix until it forms a rough dough, then knead until smooth. If the mixture is too wet, add a little more flour. Let it ferment at 35°C for about 1 hour.
  6. Once the dough has doubled in size, proceed to the next step.
  7. Divide the dough into small portions and wrap them around the sesame filling.
  8. Place the filled buns in a pot for a second fermentation for 20 minutes. Once the buns have risen, steam them over high heat for 15 minutes, then let them rest for 5 minutes before serving. Optionally, press a panda imprint onto the buns while they're hot.
Nutrition:
  • Rich in Carbohydrates
  • Contains Dietary Fibers
  • Source of Plant-Based Protein