Pumpkin Mantou 南瓜馒头

I seldom make Chinese steamed bun or pao as I don't have the patience and always find it is very time consuming to wait for the buns to proof. So happens that Joceline told me to check an easy mantou (Chinese steamed bun) recipe from Jane's blog. After reading the recipe, I find that the steps are easy to follow and pretty quick to make, Really happy with the outcome. This healthy Pumpkin Mantou is quite soft and a little springy and is best to serve warm for morning breakfast.

Pumpkin Mantou

Ingredients: 60g Pumpkin without skin
90g Water
3/4tsp Instant yeast
250g Plain flour/Hong Kong flour
25g Caster sugar
10g Vegetable oil or olive oil
1 tbsp Black sesame seeds (toasted)

Method:

Steam pumpkin till soft and blend to smooth while still hot. Set aside till cool.
In a small bowl, mix instant yeast and water together.
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.
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.
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.
Put the mantou in the steamer and proof for 20 minutes or about double in volume.
Turn the fire to high and bring water to boil and turn fire to medium, steam mantou for 15 minutes.

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南瓜馒头