Pork and pumpkin stuffed steam bun 南瓜肉包子

扭花包子閉關修練中...

老實講，相當好味～好感動～～～加了南瓜蓉很好吃，有點像加了鹹蛋黃的感覺！條炆就淡了點，但還是有的！要像包子先生那樣顏色分明，還是得加點料才做得到吧?或者下次試試用紅菜頭來染色！

我覺得秘訣在於要給包子足夠的時間慢慢發酵，不能操之過急；包子皮也別桿得太薄，否則會變餡餅喔！

南瓜肉包子

12個包子

: 老麵 :
中筋麵粉 // 180g
乾酵母粉 // 2g
水 // 90g

1. 攪拌均勻至光滑，室溫發酵6小時，取出備用。

2. 老麵可冷藏1~2天或雪藏保存，雪藏可放1個月!

: 南瓜蓉餡 :
碎豬肉 // 1/2 cup
南瓜蓉 // 1/4 cup
木耳 (切絲) // 1/4 cup
冬菇 (切粒) // 2 tbsp
鹽 // 1/4 tbsp
糖 // 1 tbsp
胡椒粉 // 少許
美極 // 1/2 tbsp
麻油 // 少許
玫瑰露/米酒 // 少許
生粉 // 少許

1. 冬菇先洗凈浸發好，用鹽, 糖, 麻油, 玫瑰露, 蔥, 薑和少許水(煮過的)蒸10分鐘。切粒備用。

2. 所有材料拌勻即可。

**份量隨個人喜好，我通常是雪櫃有什麼就加什麼的。

: 基本包子 :
老麵 // 46g
中筋麵粉 // 200g
糖 // 24g
水 // 100g
鹽 // 少許
乾酵母粉 // 2g
橄欖油 // 2g


: 南瓜包子皮 :
南瓜蓉 // 80g
老麵 // 46g
中筋麵粉 // 120g
糖 // 30g
水 // 50~80g
鹽 // 少許
乾酵母粉 // 4g
橄欖油 // 4g

1. 將所有材料(除老麵和油外)放入麵包機攪拌至成糰，再加入老麵，揉至光滑。混合好後加入油，攪拌至麵糰完全吸收油為止。發酵20分鐘。

2. 取出麵糰，反覆桿平數次。最後一次，桿平，捲起，切割。

3. 條紋包子整型法：　http://www.wretch.cc/blog/mi924/20227181#comment205044319

4. 第二次發酵40~50分鐘，約兩倍大。

5. 用中小火蒸約15分鐘，熄火再悶3分鐘才取出。

Alright, more practice to perfect my baozi(meaning chinese bun) skill!

The result is stunning! The mashed pumpkin goes very well with the pork and some what feel like as if you are eating salty egg yolk, yum! I guess next time I will need to add some coloring so the stripes will stand out.

From my experience, I think the trick is that the dough needs time to raise, don't shorten the time by increasing the temperature; and the rolled dough should not be too thin, otherwise it won't hold the shape. Have fun!

Pork and pumpkin stuffed steam bun

12 buns

: starter dough :
All purpose flour // 180g
Dry active yeast // 2g
Water // 90g

1. Combine everything until the dough is smooth and not sticky. Let it rise in room temperature for 6 hours.

2. The starter dough can be chilled in the refrigerator for 1~2 days or freeze for 1 month.

: Pork and pumpkin filling :
Ground pork // 1/2 cup
Mashed pumpkin // 1/4 cup
black fungus (thinly sliced) // 1/4 cup
Shiitake mushroom (diced) // 2 tbsp
Salt // 1/4 tbsp
Sugar // 1 tbsp
White pepper // 1 pinch
Soysauce // 1/2 tbsp
Sesame oil // 1 pinch
Rice wine // 1 pinch
Corn starch // 1 pinch

1. Wash and soak the shiitake mushroom in water until soften, drain thoroughly. Slice vertically and mix with salt, sugar, sesame oil, rice wine, green onion, ginger and a little bit cooked water. Steam for 10 minutes, diced when cooled.

2. Mix everything together.

**You can put whatever you like for the filling, I usually put whatever I have in the fridge.

: Basic dough:
Starter dough // 46g
All purpose flour // 200g
Sugar // 24g
Water // 100g
Salt // a pinch
Dry active yeast // 4g
Olive oil // 4 tsp


: Pumpkin dough :
Mashed pumpkin // 80g
Starter dough // 46g
All purpose flour // 120g
Sugar // 24g
Water // 50~80
Salt // a pinch
Dry active yeast // 4g
Olive oil // 4 tsp

1. Combine everything(except starter dough & oil) in a mixing bowl, mix until a dough is formed. Add in starter dough, mix until combined. Add in oil, mix until fully absorbed by the dough. Let it rise for 20 minutes.

2. Roll and fold the dough couple times.

3. To make stripes pattern　http://www.wretch.cc/blog/mi924/20227181

4. Let it rise for another 40~50 minutes or until doubled it size.

5. Steam the buns for 15 minutes over low-medium heat. Turn off the heat and do not open the cover, let it sits for another 3 minutes before taking the rolls out.