Pumpkin Mantou

Ingredients

• 60g Pumpkin without skin
• 90g Water

¾tsp Instant yeast

• 250g Plain flour/Hong Kong flour
• 25g Caster sugar
• 10g Vegetable oil or olive oil
• 1 tbsp Black sesame seeds (toasted)
• 60克 南瓜 (去了皮）
• 90克 水

¾茶匙 即溶酵母

• 250克 面粉/水仙面粉
• 25克 幼糖
• 10克 植物油/橄榄油
• 1汤匙 黑芝麻 （烤香）

Directions

1. Steam pumpkin till soft and blend to smooth while still hot. Set aside till cool.
2. In a small bowl, mix instant yeast and water together.
3. In another bowl sift in flour, add sugar, pumkin puree and oil. Add the instant yeast and water into it. Mix well, and use hand to knead mixture to a smooth dough, add toasted black sesame seed, knead well again. Cover dough and rest for 15 minutes at room temperature.
4. Dust table top with some flour. Roll out the dough into a rectangle shape (about 13 x 6 inch). Brush some water on top of the surface.
5. Roll up the dough like a Swiss roll. Cut into small pieces (8-10pieces) and put the small mantou on a small piece of wax paper.
6. Put the mantou in the steamer and proof for 20 minutes or about double in volume.
7. Turn the fire to high and bring water to boil and turn fire to medium, steam mantou for 15 minutes.
8. 将南瓜切小块蒸熟，趁热把南瓜打成泥.
9. 先将水，酵母混合。