Creamy Pumpkin Buns

Creamy Pumpkin Buns

by Strawberry tea

5.0 (1)




1h 30m



I bought a big pumpkin in the supermarket and changed the pattern to eat the pumpkin. After opening the pumpkin, we should fry and eat it as soon as possible. Steam it to make pumpkin buns. You can freeze and eat the buns that you can’t finish. Yes, so it's made with milk and noodles. It is delicious and soft.


Creamy Pumpkin Buns

1. Peel the pumpkin and cut into large pieces.

Creamy Pumpkin Buns recipe

2. Put it in a steamer and steam for 15 minutes until the pumpkin is cooked through.

Creamy Pumpkin Buns recipe

3. Add a little white sugar and a box of pure milk to the steamed pumpkin and break it in a wall breaker.

Creamy Pumpkin Buns recipe

4. Add proper amount of self-raising powder to the mashed pumpkin.

Creamy Pumpkin Buns recipe

5. Set aside the pumpkin dough and cover with a basin to proof.

Creamy Pumpkin Buns recipe

6. In about an hour, let the dough rise to double its size.

Creamy Pumpkin Buns recipe

7. Take out the proofed dough, sprinkle with dry powder and knead to exhaust.

Creamy Pumpkin Buns recipe

8. Roll the dough into a cake.

Creamy Pumpkin Buns recipe

9. Then roll it up tightly from bottom to top.

Creamy Pumpkin Buns recipe

10. Then use a knife to cut into small buns of even size.

Creamy Pumpkin Buns recipe

11. Put it in the steamer and let it rise again.

Creamy Pumpkin Buns recipe

12. Proof for about 45 minutes until the steamed buns become bigger.

Creamy Pumpkin Buns recipe

13. After the steamer is boiled on high heat, change to medium heat and steam for 15 minutes. Turn off the heat and simmer for 5 minutes before boiling.

Creamy Pumpkin Buns recipe


If you like to eat sweet, you can add a little more white sugar, and the steamed buns can also be eaten with condensed milk when they are cooked. Put the steamed pumpkin into a wall breaker and smash it. The mud will be more delicate. If you don't have a wall breaker, you can smash the pumpkin with a tool.


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