Pumpkin mantou

Ingredients

• 60 g sugar
• 90 g pumpkin puree
• 1 teaspoon instant dry yeast
• 150 g pau flour
• 1 teaspoon double action baking powder
• 10 g butter

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Preparation

• Combine sugar, pumpkin puree and yeast.
• Combine pau flour, double action baking powder and butter and mix to form crumbs.
• Pour (1) into (2) and mix to form dough. Knead dough until smooth and no longer sticky .
• Let dough proof in a warm place until double in size. Cover it.
  
• After proofing, punch down the dough and knead for 2 minutes and roll out into a rectangle.
• Slowly roll like swiss rolls, trim off the edges and cut into equal pieces.
• Cover and let buns proof for 2nd time for another 45 minutes. Steam on high heat for 12 minutes.