Ingredients for Sponge Dough
Special wheat flour: 200 g
Warm water: 130 g
Granulated sugar: 1 tsp
Yeast: 1 tbsp
Ingredients for Main Dough
Special wheat flour: 150 g
Cornstarch: 30 g
Steamed pumpkin (mashed): 3 tbsp
Granulated sugar: 70 g
Water: 60 g
Salt: 1/2 tsp
Shortening: 50 g
Instructions for Sponge Dough
1. Mix warm water and sugar until dissolved.
2. Add the liquid mixture into the flour and knead until well combined. Let the dough rest for 1 hour or until it doubles in size.
Instructions for Main Dough
1. In a mixing bowl, combine special wheat flour, cornstarch, and mashed pumpkin. Use a stand mixer EMS-62 spiral dough hook on low speed (Speed 1) to mix.
2. Add the sponge dough and knead on medium speed (Speed 3) until well combined. Then, add the shortening and continue kneading on high speed (Speed 5) until smooth.
3. Divide the dough into 14 equal portions. Shape into round balls and place them in 2.5-inch paper cupcake molds. Let them proof for 1 hour until doubled in size.
4. Fill the Sharp KS-COM18 Digital Rice Cooker with water up to Rice Level 2. Select the CAKE program. Once boiling, place the steaming rack with the mantou and steam for 8 minutes.
5. Remove from the cooker and serve warm.
Digital Rice Cookers
Kitchen Appliances