Secret BAO-Style Burger Bun by @eloy_spinnler

≈ 37 min

10 servings

🥒

300 g

Squash puree

🌾

500 g

Wheat flour

🍞

12 g

Dry baker's yeast

🍬

40 g

Sugar

🧂

6 g

Salt

💧

240 ml

Warm water

🫗

40 ml

Neutral oil

  1. Weigh
    • pumpkin puree
    • wheat flour
    • dry baker's yeast

    Weigh 300 g pumpkin puree, 500 g wheat flour, 12 g dry baker's yeast, 40 g sugar, and 6 g salt.

  2. Combine
    • wheat flour
    • dry baker's yeast
    • sugar

    Combine the flour, yeast, sugar, and salt in the mixing bowl.

  3. Add
    • pumpkin puree
    • warm water
    • wheat flour

    Add the 300 g pumpkin puree and 240 ml warm water to the dry ingredients.

  4. Mix
    • neutral oil
    • pumpkin puree
    • warm water

    Mix until a shaggy dough forms, then add 40 ml neutral oil.

  5. Knead

    Knead the dough for 8 to 10 minutes until smooth and elastic.

  6. Rise

    Cover the dough and let it rise in a warm place for about 60 minutes, until doubled in size.

  7. Divide

    Divide the risen dough into 10 equal portions using the dough scraper.

  8. Shape

    Shape each portion into a smooth bun and place each bun on parchment paper.

  9. Proof

    Cover the buns and let them proof for 20 minutes while preparing the steamer basket.

  10. Steam
    • Warm water

    Steam the buns over simmering water for 12 minutes, keeping the lid closed.

  11. Slice

    Rest the steamed buns for 5 minutes before slicing and filling as burger buns.

Secret BAO-Style Burger Bun by @eloy_spinnler

≈ 37 min

10 servings

🥒

300 g

Squash puree

🌾

500 g

Wheat flour

🍞

12 g

Dry baker's yeast

🍬

40 g

Sugar

🧂

6 g

Salt

💧

240 ml

Warm water

🫗

40 ml

Neutral oil

Preparation Steps

  1. Step 1/11

    Weigh 300 g pumpkin puree, 500 g wheat flour, 12 g dry baker's yeast, 40 g sugar, and 6 g salt.

    🎃pumpkin puree
    🌾wheat flour
    🍞dry baker's yeast
    🍬sugar
    🧂salt
    ⚖️kitchen scale
    🥣mixing bowl

  2. Step 2/11

    Combine the flour, yeast, sugar, and salt in the mixing bowl.

    🌾wheat flour
    🍞dry baker's yeast
    🍬sugar
    🧂salt
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/11

    Add the 300 g pumpkin puree and 240 ml warm water to the dry ingredients.

    🎃pumpkin puree
    💧warm water
    🌾wheat flour
    🍞dry baker's yeast
    🍬sugar
    🧂salt
    🥣mixing bowl
    🥛measuring jug
    🥄wooden spoon

  4. Step 4/11

    Mix until a shaggy dough forms, then add 40 ml neutral oil.

    🫗neutral oil
    🎃pumpkin puree
    💧warm water
    🥣mixing bowl
    🥄wooden spoon
    🥛measuring jug

  5. Step 5/11

    Knead the dough for 8 to 10 minutes until smooth and elastic.

    🥣mixing bowl

  6. Step 6/11

    Cover the dough and let it rise in a warm place for about 60 minutes, until doubled in size.

    🥣mixing bowl

  7. Step 7/11

    Divide the risen dough into 10 equal portions using the dough scraper.

    🥐dough scraper
    ⚖️kitchen scale

  8. Step 8/11

    Shape each portion into a smooth bun and place each bun on parchment paper.

    📜parchment paper

  9. Step 9/11

    Cover the buns and let them proof for 20 minutes while preparing the steamer basket.

    🍲steamer basket
    📜parchment paper

  10. Step 10/11

    Steam the buns over simmering water for 12 minutes, keeping the lid closed.

    🍲steamer basket
    📜parchment paper

  11. Step 11/11

    Rest the steamed buns for 5 minutes before slicing and filling as burger buns.

Composition

Ingredients

Types

Grains, Baking ingredients, Sweeteners, Seasonings, Liquids, Oils

Ingredients

Squash puree, Wheat flour, Dry baker's yeast, Sugar, Salt, Warm water, Neutral oil

Notes

Squash puree (pumpkin or butternut, well drained), Wheat flour (T45-55), Warm water (approximately)

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Vegan, Dairy-free, Egg-free

Calories

245 kcal

Macro nutrients

Carbohydrates: 47g, Protein: 6g, Fat: 5g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 240mg, Potassium: 110mg, Iron: 2mg

Vitamins

Vitamin A: 220µg, Vitamin C: 3mg

Preparation

Time Information

Preparation

25 minutes

Cooking

12 minutes

Overall

37 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, kitchen scale, measuring jug, wooden spoon, dough scraper, rolling pin, steamer basket, parchment paper

Appliances

to inform

Type

Type

Type Of Dish

Bread, Side Dish

Occasions

Dinner party, Barbecue, Lunch, Casual meal

Origin

Source

Platform

instagram

Original Creator

@eloy_spinnler

Origin

Cuisine

Asian, French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Fluffy, Pillowy, Tender, Chewy

Flavors

Mildly sweet, Nutty, Savory

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 2 days (Store in an airtight container after the buns have fully cooled.), fridge : 5 days (Store in an airtight container and reheat with steam before serving.), freezer : 2 months (Freeze fully cooled buns in an airtight freezer bag; steam from thawed or frozen until hot.)