Liu sha bao

Step 1

In a bowl, mix the flour, warm water, yeast, sugar and salt together.

Step 2

Knead the flour until your dough becomes smooth and easy to handle.

Step 3

Place the elastic dough in a bowl and cover with a damp towel. Allow to proof for 40 minutes or until double in size.

Step 4

In the meantime, make the custard filling. In a saucepan, mix the pumpkin puree, oat milk, vegan butter, sugar, salt and pepper.

Step 5

Add to a gentle boil and reduce the heat. Add the agar agar and whisk it in. Simmer for 3 minutes whisking continuously.

Step 6

Place the custard mixture in a bowl and allow it to cool in the fridge.

Step 7

Line a steamer basket with parchment paper.

Step 8

When the dough has risen, remove from the bowl and place onto a lightly flowered surface.

Step 9

Press on the dough to remove any pockets of air. Divide the dough into 12 equal pieces.

Step 10

Roll each piece into a round disk.

Step 11

Place some of the custard mixture in the centre of the disk and fold into a round smooth bun.

Step 12

Place the assembled buns into the steamer basket. Let them rise for 20 minutes.

Step 13

Steam the buns for 15-20 minutes. Serve hot.