Pumpkin bun

Ingredients

500g plain flour

150g mashed pumpkin

2 1/2 tsp yeast

2 1/2 tbsp Olive oil

2 1/2 tbsp sugar

pinch of salt

185 ml water

Fillings

400g lotus paste (divide into 24 portions)

24 pcs white paper ( 4cm x 4cm)

Preparation

1. Put all the ingredients (except water) into a mixing bowl. Add in water bit by bit and knead dough slowly until smooth.

2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double the size, punch out the air with knuckles.

4. Turn dough out onto a lightly floured surface and knead for 1 minute.
5. Cut dough into 24 portions and lightly roll into round shapes.

6. Flatten a piece of dough in the palm and place filling in the center. Gather the edges and press together and close last fold by twisting.

7. Use the back of a bread knife to cut lines (as shown) on each bun.

* You may use a piece of thick thread to cut the lines too.

8. Place the buns on white square paper and arrange them in the steamer with gaps in between as the buns will expand further during steaming. Set aside for about another 10-15 minutes for them to rise.
9. Steam for 15-20 minutes.

10. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.