Pumpkin Mantou

 



















sources: food4-tots


Yields: 10-12 small mantou
Ingredients:
110 grams pumpkin puree 
40 grams castor sugar 
250 grams pau flour or plain flour 
3 grams instant yeast (about 1 teaspoon)
3 grams baking powder (about 1 teaspoon)
1/8 teaspoon salt
15 grams olive oil (or salad oil)
50 – 60 ml water
Methods:

1. Prepare pumpkin puree 
2. Mix instant yeast with half portion of the water (about 30 ml) together. Set aside for 5 minutes.
3. In a mixing bowl, combine pau flour and baking powder. Sieve and add in sugar and salt to combine. Add in pumpkin puree to roughly incorporate.
4. Add in oil and yeast mixture (from step 2) and knead. Add the remaining water bit by bit to the dough. You don’t need to finish all the water. The amount of water is subject to how concentrated the pumpkin puree is. When a rough dough is formed, transfer it to a working surface and continue kneading until the dough is no longer sticky, soft and smooth.
5. Place the dough in a lightly oil bowl, cover with cling wrap. Let the dough rest for 20 minutes in room temperature.
6. Lightly dust the working surface with flour. Gently punch down the dough to deflate and knead it for 1-2 minutes.
7. Rough the dough into a rectangle (approx. 35cm x 20cm). With a pastry brush, remove any excess flour on the top surface and brush a thin layer of water on it. Starting from the wider edge, roll up the dough like a swiss roll.
8. Roll the elongated dough out until it reaches a length of 45-50cm.
9. Cut out both end and divide the remaining dough into 8-10 equal portions.
10. Place each portion on a piece of baking parchment paper or muffin liner.
11. Proof them for another 30 minutes until double in size. I proof the mantou inside the bamboo steamer with lukewarm water underneath. You can also proof inside an oven (without power).
12. Starting from cold water and with medium high heat, steam the mantou for 18-20 minutes (depending on the size of the mantou).
13. Once it’s done, open the lid slightly to release the heat for 5 minutes. Transfer the bamboo steamer away from the water and let it stand for another 2-3 minutes before removing the lid. With this, the mantou will not shrink after cooling down.