Pumpkin Steamed Buns/Mantou

This Pumpkin Steamed Buns or commonly known as Pumpkin Mantou have been my favorite recipe.  Once a while, I will make some to enjoy any time of the day.  Any leftover, I will place them in the freezer and it always comes in handy, whenever I am too lazy to cook or finding myself too occupied.  It last for months in the freezer, however you can just leave them in airtight containers in the fridge and it last for a week or so.  This recipe is a keeper and I am sharing it with all out there who loves this yummy soft buns ~ smile ~

Ingredients:

150 g. pumpkin (peeled, steamed, mashed and set aside to cool)

300 g. plain flour (sifted)

1 tsp. baking powder (sifted)

50 g. caster sugar

1 tsp. instant yeast

1/2 tsp. salt

4 tbsp. water

2 tbsp. corn oil

Methods:

• In the mixer bowl, add plain flour, baking powder, caster sugar, instant yeast and salt. Stir with a spoon to mix.
• Add in mashed pumpkin and 4 tablespoons water; using the hook of the mixer, give it a mix/stir.  Then put the bowl on the stand mixer and mix with the dough hook using low speed.  Add in the corn oil and continue to mix, increase the speed to medium and continue mixing until the dough comes out clean from the side of the bowl.  (If the dough is too dry, add a teaspoon of water; do not add too much at a time.  The mashed pumpkin determine whether more water is needed or not.)
• Take out the dough from the bowl, place it onto a lightly floured surface and with both hands form the dough into a large ball.  Cover with the mixer bowl and rest for 10 minutes.

After 10 minutes

• Cut the dough into 2 portions.

• Take 1 portion, with a rolling pin, roll out the dough until oval shape.

• Fold into 3 parts inward

• Lightly dust a bit of flour over work surface, then place the folded dough on the work surface and continue to roll using a rolling pin and fold into 3 parts again.  This step is to be done twice.

• Next, roll out the dough into a large rectangle.
• Lightly brush the whole surface with water. 

• Then roll from the top down, until it form a long log.  

• Using your fingers, pinch to seal the end of the whole log.

• Cut the log into smaller portion using a cake scraper (sizes depending on your own preference).  Place each bun/mantou over a piece of wax parchment paper, and arrange them in a steamer rack/tray.  Repeat the steps with the second portion of the dough. 

• When all the buns/mantou is done, place the tray over the steamer pot fill with water. Cover and let it proof for 40 minutes.
• After the proofing time is up, place the steamer pot over the stove with high heat.
• Once the water starts boiling, lower the heat to medium and let it steam for 15 minutes.
• After the 15 minutes is up, off the heat, but do not open the  cover immediately. Slowly lift up the cover and tilt slightly to let the hot air inside slowly escape, for about 5 minutes; this step is necessary to ensure the smooth buns/mantous.
• After 5 minutes, remove the lid and remove the buns onto a wire rack for it to cool.
• These buns/mantous are best served warm as it is, or use a sharp knife to slit the middle of the buns to form a pocket, and spread a generous amount of butter.  This is indeed my favorite way of enjoying them, any time of the day.

Since I enjoys making them so often, I have tried making them into other shapes and sizes; it is indeed great fun!  I have here to share....

This beautiful and keeper recipe is adapted from 'Kathrine Kwa Baking Tutorial' with a very slight adjustment to suit my preference.