Pumpkin Yam Bun

Pumpkin Yam Bun

by Fish fish fish fish fish fish

4.6 (1)




1h 30m



Small snacks that babies can eat. They are safe, healthy, delicious and nutritious. The most important thing is that they are easy to make! Yuyu recently made a small snack for the baby at home, and he likes it! Added with sweet pumpkin puree, the aroma of wheat, and the yam that is especially suitable for this winter, sugar-free, salt-free and low-oil, healthy and full!

Pumpkin Yam Bun

1. Do A well first. The method is very simple, that is, mix the three materials, place them at room temperature, and ferment until the surface bubbling. Bread snacks containing Polish seeds have a more fragrant taste and are kept for a longer period of time.

Pumpkin Yam Bun recipe

2. Weigh out all the ingredients of A and the main dough

Pumpkin Yam Bun recipe

3. Put it in a bread machine or a chef's machine to knead the dough. The kneaded dough can be opened to see a thinner film.

Pumpkin Yam Bun recipe

4. The dough is slightly rounded. Ferment at room temperature 26 degrees to double the size

Pumpkin Yam Bun recipe

5. Poke the center of the fermented dough without rebounding or shrinking.

Pumpkin Yam Bun recipe

6. Wash the yam and steam it with the skin. After steaming, remove the skin, add a small amount of baby milk powder and mix well. If the steamed is too thin, you can finally put it on a non-stick pan and fry it to dry before filling.

Pumpkin Yam Bun recipe

7. The dough is averaged to 12 pieces, rounded one by one, covered with plastic wrap, and let rest for 15 minutes. Weigh out 12 yam stuffing balls, each weighing 15g.

Pumpkin Yam Bun recipe

8. Wrap the yam filling into the dough

Pumpkin Yam Bun recipe

9. Tighten the bottom and place it on the mold.

Pumpkin Yam Bun recipe

10. The dough is finally proofed, the temperature is 35 degrees, the more time is 35 minutes. The volume of the fermented dough has increased significantly. Shake the baking pan, and the dough will feel visibly swayed, which means it is ready. Cover the surface with a piece of silicone oil paper. Cover another baking tray, stack it up and prepare to bake.

Pumpkin Yam Bun recipe

11. Preheat the oven in advance to 170 degrees, the middle level, and the baking time is about 20 minutes.

Pumpkin Yam Bun recipe

12. Bake it out and put it on the drying net. If you do a lot of it at a time, you can wait for it to cool and store it in airtight freezing. When eating, take it out and reheat it directly in the microwave. Because it is eaten by a baby, this one is sugar-free and salt-free, and the filling is also very simple. If the baby is a little older, then 2g of salt can be added to the bread ingredients, and the filling part can be made into a flavorful filling.

Pumpkin Yam Bun recipe


1. A is a Polish kind, which is the essence of this small snack. It can be fermented in advance and put in the refrigerator, and then take it out and warm it up when used. It can be kept in airtight refrigeration for up to 48 hours. 2. This is a small dough with no sugar, no salt and no butter. It is mainly used as a snack food supplement for babies after 1 year old. If you eat it, you can add 2g of salt. 3. It is not recommended to change a single material in the formula. If you want to do more, you can increase or decrease it exponentially.


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