# 南瓜不再煮着吃了，加一碗红豆，比吃肉还香，吃一次就念念不忘！

Source: https://www.youtube.com/watch?v=jRnDfT5GBc8
Recap page: https://rapidrecap.app/video/jRnDfT5GBc8
Generated: 2026-02-26T17:36:14.406+00:00

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## Quick Overview

The video demonstrates how to make incredibly soft, sweet pumpkin and red bean steamed buns using a rice cooker, resulting in fluffy bread with a golden exterior and a sweet, rich red bean filling that stays soft even when cooled.

**Key Points:**
- The recipe creates a pumpkin and red bean filling by first soaking red beans overnight, cooking them until split open (cracked open), and mashing them with sugar.
- The dough incorporates steamed pumpkin puree (about 260g peeled pumpkin) with an egg, sugar, 4 grams of yeast, and 400 grams of high-gluten flour, kneaded until smooth and slightly soft.
- After the first proofing (doubling in size), the dough is degassed, shaped into 10 to 12 small oval buns, filled with the red bean paste, and sealed into a dumpling shape.
- The shaped buns are placed in a greased rice cooker pot, covered for a second proofing until doubled in size, brushed with egg yolk, and sprinkled with black and white sesame seeds.
- The buns are cooked in the rice cooker using the 'Cook' or 'Rice' function for about 40 minutes until the power switches to 'Keep Warm'.
- The final product is described as having a slightly browned, golden exterior and an extremely soft, fluffy interior, with the red bean filling being sweet and delicious, superior to store-bought bread.

![Screenshot at 00:20: The preparation begins with chopping the pumpkin and placing the red beans into a rice cooker pot to be cooked, initiating the process of making the pumpkin-infused dough and red bean filling.](https://ss.rapidrecap.app/screens/jRnDfT5GBc8/00-00-20.jpg)

**Context:** This is a Chinese cooking tutorial demonstrating a method for making sweet, soft buns enriched with pumpkin and filled with red bean paste, utilizing a rice cooker for the baking process instead of a conventional oven. The host, 'Xiao Li' (小颖), guides the viewer through preparing the red bean filling, mixing and proofing the pumpkin-infused dough, shaping and filling the buns, and finally 'baking' them using the rice cooker's steaming/cooking function.

## Detailed Analysis

The tutorial details the creation of sweet pumpkin and red bean buns cooked in a rice cooker. First, the red bean filling is prepared: red beans are soaked overnight, cooked in the rice cooker until they split open, and then mashed with two spoonfuls of white sugar using a pestle until they form a coarse paste, which is set aside. Next, the dough preparation involves steaming approximately 260g of peeled pumpkin slices for 15 minutes. The steamed pumpkin is mashed, then mixed with one egg, an appropriate amount of sugar, and 4 grams of yeast. After stirring until the yeast dissolves and cooling the mixture below 40 degrees Celsius, 400 grams of high-gluten flour are added. The mixture is stirred in one direction until it forms coarse flakes, then 30 grams of cooking oil are added, and it is kneaded until it forms a smooth dough, slightly softer than usual. This dough is covered and left to proof until doubled in size. Afterward, the dough is taken out, kneaded for about five minutes to expel the air, and shaped into a long strip, then divided into 10 to 12 small portions. Each portion is rounded, flattened into a pancake shape, flipped, flattened again, and then filled with the prepared red bean paste, sealing it into a dumpling or oval shape. These filled buns are placed into a rice cooker pot, which has been lightly greased with oil, arranged closely together, covered, and left for a second proofing until doubled in size. Finally, the surface of the buns is brushed with an egg yolk wash and sprinkled with black and white sesame seeds. The rice cooker is set to the 'Cook' function (or 'Rice' function) for about 40 minutes, until the appliance switches to 'Keep Warm'. The resulting buns are golden brown on top, and the inside is incredibly soft and fluffy, with a sweet red bean filling, making them a great, healthy breakfast option that remains soft even after cooling.

### Red Bean Filling Preparation

- Red beans soaked overnight
- cooked in rice cooker until split open
- mashed with sugar using a pestle until coarse paste forms

### Dough Preparation

- Steamed pumpkin (approx. 260g) mashed
- mixed with 1 egg, sugar, 4g yeast
- cooled below 40°C
- mixed with 400g high-gluten flour and 30g oil
- kneaded until smooth and slightly soft

### Shaping and Proofing

- Dough proofed until doubled
- degassed and rolled into a log
- divided into 10-12 portions
- shaped into ovals, filled with red bean paste, sealed into dumpling shape
- placed in greased rice cooker pot and proofed again until doubled

### Baking and Finishing

- Buns brushed with egg yolk wash
- sprinkled with black and white sesame seeds
- baked in rice cooker on 'Cook' setting for ~40 minutes (until power switches to 'Keep Warm')

### Final Result & Presentation

- Finished product has a golden, slightly browned exterior and an extremely soft, fluffy interior with sweet red bean filling; ideal for breakfast and stays soft when cooled.

![Screenshot at 00:01: Bowl of soaked red beans next to a halved pumpkin, showing the primary ingredients.](https://ss.rapidrecap.app/screens/jRnDfT5GBc8/00-00-01.jpg)
![Screenshot at 00:21: The host aggressively peels the skin off the large piece of orange pumpkin on a wooden cutting board.](https://ss.rapidrecap.app/screens/jRnDfT5GBc8/00-00-21.jpg)
![Screenshot at 00:55: Sugar is being poured over the mashed pumpkin, egg yolk, and pumpkin puree mixture.](https://ss.rapidrecap.app/screens/jRnDfT5GBc8/00-00-55.jpg)
![Screenshot at 01:14: The dough mixture turns into coarse, flaky clumps after mixing the flour into the pumpkin base.](https://ss.rapidrecap.app/screens/jRnDfT5GBc8/00-01-14.jpg)
![Screenshot at 03:43: The finished, golden-brown pumpkin bread is inverted onto a black plate, showing its perfectly baked bottom.](https://ss.rapidrecap.app/screens/jRnDfT5GBc8/00-03-43.jpg)