Not a drop of water goes into this dough. Steamed pumpkin, mashed and still warm, brings all the moisture along with color and a mild sweetness, so the rolls stay soft the next day instead of drying out. Each piece of dough wraps a generous spoonful of sweetened adzuki beans, gets rolled flat, then rolled up into a spiral.
Chinese · Breakfast
Steamed Pumpkin Rolls Stuffed With Sweetened Red Beans
Pumpkin puree stands in for every drop of water in this dough. Each round is flattened, rolled around a spoonful of honeyed adzuki beans, then steamed until springy and faintly sweet.
- Prep40 min
- Cook20 min
- Serves6
- LevelMedium
Ingredients
| 280 g | pumpkin puree , steamed, mashed, warm not hot |
| 500 g | all-purpose flour |
| 5 g | instant yeast |
| 5 g | sugar , optional |
| 500 g | sweetened adzuki beans , homemade or store-bought |
Method
- Slice the pumpkin, steam it until a chopstick slides through, then mash it fine and let it cool briefly.
- Combine the puree, flour, yeast and sugar in a bowl and knead into a smooth, medium-soft dough.
- Divide the dough into 60 g pieces and roll each into a ball. Rest them, covered, for 10 minutes.
- Flatten one ball into a disc, spoon 30 to 40 g of sweetened beans into the center, and pinch the edges shut.
- Roll the filled ball into a flat oval, then roll it up tightly from the long side into a cylinder.
- Set each roll on a square of parchment in a steamer, leaving room to grow.
- Let the rolls proof in the closed steamer until about 1.5 times their size, 40 minutes or so depending on the room.
- Start with cold water in the pot. Once it boils, steam for 13 minutes.
- Turn off the heat and wait 5 minutes before lifting the lid, so the rolls do not wrinkle.
Notes
- Weigh the pumpkin puree after mashing; watery puree means dusting in extra flour.
- The sugar is optional since the beans carry the sweetness.
Ratios and technique checked against B.BABY社团-小璐 on Douguo (不加一滴水的南瓜蜜豆卷). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.