Pumpkin Mantou (Steamed Pumpkin Buns)

Instructions

1. 1Steam or microwave the pumpkin until a skewer slides through with no resistance, then mash or blend to a completely smooth purée and cool to 35°C.

   蒸南瓜制泥

   🔍 Look for 蒸15分钟 · 15 minutes steam

   Visual: 泥呈深橙、油亮无颗粒，能在勺上堆成软丘Purée is deep orange, glossy and lump-free, holding a soft mound on the spoon

   You know it's right when: 无浅色粗纤维残留，手指划过留下干净的沟No pale stringy fibres remain and a finger dragged through leaves a clean channel

   Hot purée above 40°C will kill the yeast. Check with your finger, not the clock.

2. 2Stir the yeast and 1 tsp of the sugar into the warm milk and leave 8 minutes.

   活化酵母

   🔍 Look for 8 分钟 · 8 minutes

   Visual: 表面形成乳白色泡沫盖，布满细密气泡A creamy foam cap forms and the surface is stippled with bubbles

   You know it's right when: 泡沫高出奶面，闻着是酵母香而非酸味Foam rises above the milk line and smells yeasty rather than sour

3. 3Combine flour, remaining sugar and salt. Add the pumpkin purée, yeast milk and oil, then knead 10-12 minutes.

   和面揉面

   🔍 Look for 12 分钟 · 12 minutes

   Visual: 面团呈均匀杏橙色，无浅色条纹，光滑且微粘手Dough is an even apricot-orange with no pale streaks, smooth and only slightly tacky

   You know it's right when: 按压缓慢回弹，并能干净脱离碗壁It springs back slowly when pressed and pulls cleanly from the bowl

4. 4Cover and rise at room temperature until doubled, about 70 minutes.

   一发

   🔍 Look for 70 分钟 · 70 minutes

   Visual: 面团高高隆起，表面如绒，泛淡淡的橙色光Dough has domed high and the surface looks velvety with a faint orange bloom

   You know it's right when: 按出的凹坑静止3秒不回弹A pressed dent stays for 3 seconds instead of springing back

5. 5Punch down, knead 3 minutes to degas, roll into a log and cut into 10. Shape each into a tall ball with a taut skin and proof 25 minutes on parchment.

   排气收圆二发

   🔍 Look for 25 分钟 · 25 minutes

   Visual: 切面细腻均匀，无超过针尖的孔洞；生坯胀起、表面哑光平滑Cut face shows a fine even crumb with no holes larger than a pinhead; shaped buns look puffy and matte-smooth

   You know it's right when: 轻按缓慢回弹，留下很快填平的浅坑A light press springs back slowly leaving a shallow dent that fills in

6. 6Steam over vigorously boiling water 15 minutes with the lid wrapped in a cloth, rest 5 minutes, then lift the lid away from you.

   大火蒸+焖制

   🔍 Look for High heat 蒸15分钟 + 焖5分钟 · 15 minutes steam + 5 minutes rest

   Visual: 馒头饱满油亮，外皮呈深金黄橙色，轻按即回弹Buns are plump and glossy with a deep golden-orange skin that springs back when pressed

   You know it's right when: 开盖蒸汽喷涌，馒头能干净撕离纸Steam bursts out on opening and the bun peels cleanly off the parchment