Apple Pie Steamed Buns

Ingredients

For the buns:

• 180 g all purpose flour

• 1 tsp instant yeast

• 30 g sugar

• 1 tsp cooking oil

• ½ tsp salt

• 100 ml milk

For the apple pie filling:

• 3 apples

• ¼ cup sugar

• 2 tbsp water

• 2 tbsp butter

• 1 tsp cinnamon

• 1 tbsp cornstarch

DirectiOns

For the apple pie filling:

1. Chop apples into small cubes

2. Melt butter on low heat and add cinnamon

3. Add the chopped apples, sugar, and water into the pan

4. Cover with lid and stir every 3 minutes until apples are soft

5. Combine cornstarch and water in a separate bowl and slowly add into the pan

6. Stir until filling is thickened and apples are soft

7. Let cool

For the buns:

1. Combine flour, sugar, yeast, and salt in a bowl

2. Add in the oil and milk

3. Mix until somewhat combined and let rest for 15 minutes

4. Knead the dough until smooth (if the dough is too tough to knead, allow it to rest for a few minutes and then come back to knead)

5. Divide the dough into 6 portions

6. Cover and let the dough rest for 15 minutes

Adding the filling:

1. Use your thumb to press into the dough and widen the center to make space for the filling

2. Place a generous amount of the apple pie filling into the center of the dough, and pinch together the edges at the top to close the bun

Yield: 6 steamed buns

Prep time: 30 minutes

Cook time: 30 minutes

Wait time: 1.5 hour

Proofing the buns:

1. Let the buns proof in a warm place for 1 hour (or as long as needed to increase by 50%)

Steaming the buns:

1. Steam the buns on medium heat for 10-15 minutes

2. Turn off the heat and let the buns cool for 5 minutes (keep the lid on to prevent wrinkling)

INGREDIENTS:

Ingredients for Tea Cake Ingredients for Whipped Cream

• 1 cup mashed cooked kabocha squash

• 1 cup pepitas

• 1 ½ cups AP flour

• 1 ½ teaspoons baking powder

• 1 teaspoon turmeric powder

• ¾ teaspoon Diamond Kosher kosher salt

• 1 ½ teaspoon pumpkin pie spice OR ½ teaspoon ground cinnamon and nutmeg with ¼ teaspoon ground allspice

• 2 room temperature large eggs

• 1 tablespoons maple syrup

• 1 ½ teaspoon vanilla extract

• ¾ cup + 2 tablespoons sugar

½ cup virgin coconut oil

DIRECTIONS:

Mashed Cooked Kabocha Squash

1. Poke holes into the squash and place on a tin foil-lined baking sheet.

2. Preheat the oven to 425.

3. Roast the squash for about 90 minutes.

4. Remove from the oven and strip off the skin.

5. Use a spoon to scrape out the squash into a bowl and mash until thick but stirrable.

Lemon Whipped Cream

1. Pour whipping cream into a bowl along with the juice and the sugar.

2. Begin whisking (or, if using an electric mixer, mixing) the cream together.

3. Mix until the cream forms soft peaks, about 10 minutes.

4. Serve as dollops upon a slice of tea cake OR refrigerate until time to use.

• 2 ½ teaspoons lemon juice

• 2 tablespoons sugar

• 1 cup heavy whipping cream

Tea Cake

1. Line a 5” x 9” loaf tin with parchment paper, making sure that there are overhangs on the longer ends (use coconut oil to grease the sides and the bottom).

2. Preheat the oven to 350.

3. Spread the pepitas on a baking sheet and toast them in the oven for about 5 to 7 minutes, shaking them halfway through (pepitas should pop and be fragrant).

4. Mix the dry ingredients (flour, baking powder, turmeric powder, salt, and spice mix) together in a large bowl.

5. Whisk together the eggs in a large bowl to break apart the whites and yolks.

6. To the whisked eggs, add the maple syrup, vanilla extract, and ¾ cups of the sugar. Mix until smooth, then slowly stream in the coconut oil.

7. Add the mashed squash and mix until as smooth as possible (a few lumps are ok).

8. Add the wet ingredients to the dry ingredients by making a pool in the dry mix, pouring in the wet mix, and folding together.

9. Fold in the roasted pepitas.

10. Pour the batter into the lined loaf tin and sprinkle the remaining sugar on top.

11. Bake for 55 to 65 minutes (until a toothpick inserted comes out clean) and let rest for 20 more minutes after removing from the oven.

12. Use a knife to cut the tea cake from the insides of the pan and use the parchment overhangs to lift out the tea cake.