Dual colour Huajuan (mantou)

                        I made this for my Shanghainese neighbour again, pumpkin Mantou.

Ingredient
Mashed pumpkin  130g
Plain flour  550g
Dry yeast  5g
Lukewarm water  180g

well-risen dough

shape them, thickness 4mm

brush oil on top so it sticks well on the other dough

cut into 4cm wide

take one and stretch to make it slightly longer, twist, go round and tie a knot

let it rest for 20 minutes and ready to get steamed

Method
1. Prepare the mashed pumpkin in advance.

2. Yeast mixture distributed to 2 portions. On separate bowls,
---Dissolve 3g yeast with 30g lukewarm water. When it become frothy, add into a bowl with 300g flour. Gradually stir and mix in 120g lukewarm water, knead until the dough is smooth and glossy (for white dough).
---Dissolve 2g yeast with 30g lukewrm water.  When it become frothy, add into a bowl with 250g flour. Add in 180g pumpkin mash, stir, mix and knead until the dough is smooth and glossy.(for yellow dough).

(to knead: stir and mix to a rough dough. Cover and leave for 10 minutes. Gentle knead and fold again for 10 seconds and leave for 10 minutes. Do twice more for the 10 minute interval. Dough should be smooth and glossy by now).

3. Cover both dough and leave to rise for an hour, until it has doubled it's size.

4. Punch down air for both dough. Roll out dough into rectangle shape of 4mm thickness of each. Brush oil on the surface of one dough and place the other over it. Cut them in strips, 4cm wide for each.

5. Take one strip, with one hand on each end, try stretching it longer, twist it, go around make a knot.

6. Let it rest for 20 minutes.

7. Set up steamer. Place all buns on the steamer, turn on high heat to boil.  Once the water starts to boil, change to low heat, steam for 15 minutes counting from thereon.  Remove buns only after 5 minutes turning off heat.