Pumpkin Spice Bao Buns
The classic autumn pairing of pumpkin and cinnamon is present in many parts of the world - just think of American pumpkin pie or pumpkin cream soups. In this recipe, bao bun gives an Eastern texture to this well-known flavor harmony. As the warm cinnamon filling melts into the soft dough, the autumnal mood immediately arrives - the time of colorful fallen leaves, warm blankets and hot drinks. This dessert is festive not only in taste but also in aroma. For the perfect consistency, it is important that the filling is thick but still spreadable. The special thing about bao bun is that it is excellent both warm and lukewarm, and can even be served as a welcoming dessert.
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Ingredients for this recipe
Servings: 4
4
Bao buns
150
g
Pumpkin puree
1
tbsp
Granulated sugar
1
tsp
Cinnamon
20
g
Butter
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Preparation Steps
1
Bake the pumpkin until tender, then puree until smooth (or use pre-made, additive-free pumpkin puree). In a saucepan, melt the butter, add the puree, sugar, and cinnamon. Cook, stirring constantly, for 4-5 minutes, or until a thick cream forms.
2
Steam the bao buns: place them in a steamer lined with parchment paper and steam over boiling water for 5-6 minutes. Do not lift the lid of the steamer during cooking, otherwise the dough may collapse.
3
Carefully open the bao buns and spoon a portion of pumpkin spice cream into each. The filling should be warm but not too hot to prevent the dough from becoming soggy.
4
Serve warm or at room temperature. Tip: enhance the autumnal flavor with a little grated nutmeg or ginger.
