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RECIPE FOR PUMPKIN MANTOU
Yields: 10-12 small mantou
110 grams pumpkin puree (note 1)
40 grams castor sugar (note 1)
250 grams pau flour or plain flour (note 2)
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
- Prepare pumpkin puree (refer to PAGE 3) .
- Mix instant yeast with half portion of the water (about 30 ml) together. Set aside for 5 minutes.
- 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.
- 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.
- Place the dough in a lightly oil bowl, cover with cling wrap. Let the dough rest for 20 minutes in room temperature.
- Lightly dust the working surface with flour. Gently punch down the dough to deflate and knead it for 1-2 minutes.
- 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.
- Roll the elongated dough out until it reaches a length of 45-50cm.
- Cut out both end and divide the remaining dough into 8-10 equal portions.
- Place each portion on a piece of baking parchment paper or muffin liner.
- 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).
- Starting from cold water and with medium high heat, steam the mantou for 18-20 minutes (depending on the size of the mantou).
- 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.
- I used local pumpkin which is not so sweet and the amount of sugar (40g) is just right for us. You can reduce the sugar to 30g if you prefer it to be less sweet.
- Pau flour is a special type of flour used for making Chinese steamed buns. It gives the mantou a softer and fluffier texture as compared to plain flour.
- I kneaded the dough wtih my hands as the size of the dough is small and easy to handle. You are free to do it with breadmaker or kitchen mixer (with a dough hook).
- You can steam the mantou with stainless steel steamer. Be sure to cover the lid with cloth to prevent water dripping on the mantou.
- Best to serve warm. If consume the next day, store inside an air-tight container and keep in the fridge. These mantou can also be frozen for up to 3 months. Thaw them in advance and steam for 2-3 minutes.
- The diameter of my bamboo steamer is 12 inch.
- I bought my bamboo steamer from a local shop selling kitchenware (Pembekal Peralatan Dapur Gas – Lee Poh Wah) at Jalan Kepong, Kuala Lumpur.