Pumpkin Swirl Mantou

Happy Mid-Autumn Festival! This year will be the first year that I don’t get to have mooncakes or light up lanterns but instead I decided to make some steamed Chinese buns 🥮🏮 After trying out store-bought frozen mantous, I decided to do this healthier and much simple recipe. It’s pumpkin swirl mantou!

Ingredients Pumpkin dough
- 120 g pumpkin, (diced, steamed and mashed until puree)
- 150 g all purpose flour, more for dusting
- A small pinch of salt
- 3 tbsp brown sugar
- 2.5 tsp instant yeast

White dough - 150 g all purpose flour
- 1 tsp instant yeast
- 1 tbsp sugar
- 75 g water (add 1 tbsp more if needed)
- A small pinch of salt

1. Cool the pumpkin puree down until Luke warm.
2. In a bowl, Combine the rest of the ingredients together for the pumpkin dough and add the pumpkin puree.
3. Knead it for 10 minutes until the dough is smooth, elastic and soft. Let it rest for 15 minutes.
4. In another bowl, combine all the ingredients for the white dough and knead it for 10 minutes until you get another smooth, elastic and soft dough. Let it rest for 15 minutes too.
5. Dust a clean work top with flour and roll out the white and pumpkin doughs until you have even sizes for both. The thickness should be about 1 cm.
6. Lay the pumpkin dough on top of the white dough and roll the layered doughs up tightly.
7. Rolled out the swirled dough into a long log to get both pumpkin and white doughs sticking together. Make sure there are no air pockets!
8. Cut them to equal portions of buns (you can trim off the ends but I just steamed them).
9. In a steamer, bring water to boil and steam the buns for 18 minutes. Then gently lift the cover and serve the buns warm!