![Jeremy Pang](http://media3.neff-international.com/Images/600x/MCIM03019219_1800px_Jeremy_double_icon__1.png)
x
![Level 2 oven gloves medium difficulty](http://media3.neff-international.com/Images/100x/MCIM02780866_NEFF_Level2.png)
![60 minutes plus time length](http://media3.neff-international.com/Images/100x/MCIM02780872_NEFF_Time60.png)
![Involves grains or nuts](http://media3.neff-international.com/Images/100x/MCIM02780864_NEFF_GrainsNuts.png)
![Pumpkin bao buns ingredients](http://media3.neff-international.com/Images/600x/20771862_PumpkinBao_ingredients_1800x2143.jpg)
4 Servings
INGREDIENTS
Dough Ingredients:
1 bag pretzel sticks (for top of the bao)
Orange food colouring
1 box of assorted chocolate truffles
The dry mix:
530g middle-gluten wheat flour (swapsies: plain (all-purpose) flour)
½ teaspoon salt
7g fast action dried yeast
40g caster sugar
15g baking powder
The liquid:
50ml milk
200–250ml warm water (depending on how humid your room feels- if the air feels very dry you’ll want to add a little more water, but if it is very humid, a little less is required)
25ml vegetable or sunflower oil
Allergens are marked in bold
![Person mixing the dry ingredients in a bowl](http://media3.neff-international.com/Images/600x/20771839_PumpkinBao_step1_1800x1011.jpg)
Step 1
Using a free-standing mixer fitted with a dough hook attachment (if available), pour in the dry mix ingredients.
![Person adding orange food colouring to the dough](http://media3.neff-international.com/Images/600x/20771840_PumpkinBao_step2_1800x1011.jpg)
Step 2
Mix the liquid ingredients in a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes, until all the water is mixed into the flour. Once combined, turn the speed up to high for a further 2 minutes, until the dough has a smooth yet tacky feel to it. Now add the food colouring until you achieve ‘pumpkin orange’.
![Person kneading the dough](http://media3.neff-international.com/Images/600x/20771841_PumpkinBao_step3_1800x1011.jpg)
Step 3
Once the dough has been well kneaded, dust it with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, then coat it lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draught-free location (such as inside a room-temperature oven) for 1 – 1½ hours.
![Person shaping dough into little rounds](http://media3.neff-international.com/Images/600x/20771842_PumpkinBao_step4_1800x1011.jpg)
Step 4
Once the dough has doubled in size, you can make it into whatever shape you wish before steaming.
![Person using Vario Steam](http://media3.neff-international.com/Images/600x/MCIM02768352_website-teaser_neff-vario-steam_3200x682.jpg)
We suggest: NEFF Vario Steam
Steam assistance that cooks food moist on the inside and crisp on the outside.
Find out more![Person putting chocolate balls in middle of dough circles](http://media3.neff-international.com/Images/600x/20771843_PumpkinBao_step5_1800x1011.jpg)
Step 5
Steaming time will vary between 8 and 15 minutes, depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).
![Person adding lines to bao bun tops to make them look like pumpkin ridges](http://media3.neff-international.com/Images/600x/20771844_PumpkinBao_step6_1800x1011.jpg)
Step 6
Divide dough into 24 equal pieces. Roll out dough into 3" circles, place chocolate balls in the middle, wrap dough around to form a bun and pinch ends closed. Place each bun onto 2" square parchment paper and then into a steamer basket, leaving 2" in between the buns. Cover and let rise for 30 mins. After the buns have risen, use a rubber spatula to press lines into the buns to shape them into mini pumpkins.
![Person adding bits of pretzel sticks into top of bao buns](http://media3.neff-international.com/Images/600x/20771845_PumpkinBao_step7_1800x1011.jpg)
Step 7
Bring water to a boil, place the steamer basket on and then steam over high heat for 15 mins. Place a piece of pretzel stick on top for the stalk. Eat while hot. To keep, store well wrapped in the fridge for a week or in the freezer for a couple of weeks. To reheat simply re-steam, 2 mins for buns from the fridge and 8-10 mins for buns from the freezer. Enjoy your hot, fluffy, creamy buns!