PUMPKIN BAO

I fell in love

with the bright yellow Pumpkin Mantou 

that Melissa Ho Lee Cheen shared in Facebook.

The Mantou 

are so smooth and

looks so spongy and nice.

Melissa says the secret is:

choose pumpkin with orange colour flesh!

Pumpkin Bao

90g steamed pumpkin puree

330g bao flour

15g milk powder

80g sugar

60g water

15g oil

5g baking powder

3g yeast

1. All ingredients into the bread machine, knead for 1/2 an hour

2. let it rise for 15min, divide & shape into bao, or wrap filling if using

3. Let rise another 25-30min

4. Mist buns with water and steam on HIGH for 10-12 min depend on size of bao

Filling:

110g black sesame powder

60g sugar

1/4 tsp salt

4 tsp oil

50g boiling water

1. combine black sesame powder, sugar, salt & oil

2. pour boiling water over & mix well

3. put in plastic bag & leave in fridge overnight

Note: wetness of mashed pumpkin may be different in every batch,
          so you may need to adjust the liquid used in the recipe by +/- 10%