Pumpkin Mantou 南瓜馒头

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.

      材料：
      60克 南瓜 (去了皮）
      90克 水
      3/4茶匙 即溶酵母
      250克 面粉/水仙面粉
      25克 幼糖
      10克 植物油/橄榄油
      1汤匙 黑芝麻 （烤香）

• 将南瓜切小块蒸熟，趁热把南瓜打成泥.
• 先将水，酵母混合。
• 在另一个大碗，筛人面粉，糖，南瓜泥和油。倒入酵母水，用手搓柔成光滑面团。参入黑芝麻，搓均匀。将面团放在温室下松弛15分钟。
• 撒些面粉在桌面上，将面团擀成长方形 （约13 x 6寸）。将表面多余的粉刷掉，再均匀的刷上水。
• 将面团卷成圆柱体后，将面团分割 (8-10个左右），放在蜡纸上。
• 将面团放入蒸炉内，进行最后一次发酵约20分钟至面团发成双倍大。
• 以中火蒸约15分钟即可取出。