Ingredients
- 100 grams of pumpkin flesh diced
- 1/2 tsp instant yeast
- 2 tsps water
- 165 grams all-purpose flour
- 25 grams sugar
- 2 1/2 tsps vegetable oil
Directions
- Steam pumpkin over medium heat for 10 minutes. Blend until smooth, set aside to cool.
- Add 2 tsps of water to instant yeast, mix well.
- Mix together plain flour and fine sugar. Add in cooled pumpkin paste and yeast, mix well.Add in vegetable oil, mix into dough. Knead the dough for about 7 minutes, until smooth. Cover and set aside to rest for 7-8 minutes. (Reminder: The dough should be soft but not sticky. If your dough is drier, add in a bit more water. If it is sticky, lightly coat hand with flour then continue.
\ - Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Cut into 8 portions using serrated knife, put each on a piece of paper.
- Bring 500 ml of water to a boil in a steamer. Then, off the heat, add in 1 litre of lukewarm water.
- Arrange mantou dough in steamer rack (leave some space between each). Put the racks over the warm water, cover and proof for 20 minutes. (Reminder: Do not over-proof, over-proofed mantou will have wrinkle surface when steamed. It is suggested to use bamboo steamer for steaming as it will prevent condensation water from dripping onto mantou.)
- After proofing for 20 minutes, turn the cooker to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes
Source — MyKitchen101en
Prepared by Ayden Thomas
September 14, 2023
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