Pumpkin Two Tone Steamed Buns

Recipe

Ingredients
Plain dough:
70g warm water
3/4tsp instant yeast

150g Hong Kong flour/ pau flour
35g icing sugar
1/4tsp baking powder
9g shortening

Pumpkin dough:
2tbsp warm water
3/4tsp instant yeast

130g Hong Kong flour/ pau flour
30g icing sugar
1/4tsp baking powder
50g pumpkin flesh (steasmed and mashed)
7g shortening
15-20g water

Steps:
Plain dough:
1. Mix yeast and lukewarm water together, set aside for 10-15mins.
2. Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre.
3. Pour yeast mixture and shortening into the centre of the well.
4. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
5. Cover and set aside to rest for 40mins.

Pumpkin dough:
1. Mix yeast and lukewarm water together, set aside for 10-15mins.
2. Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre.
3. Pour yeast mixture, mashed pumpkin, water(add 1tbsp of water first, if you find that the dough is dry then add in some more water.) and shortening into the centre of the well.
4. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
5. Cover and set aside to rest for 40mins.

Moulding:
1. Place dough on a lightly floured surface and knead for a while.
2. Divide plain dough into 20g each.
3. Divide pumpkin dough into 12g each.
4. Flatten the plain dough, wrap in the pumpkin dough and seal it.
5. Flatten it and roll out the dough into oblong shape.
6. Use a pastry wheel to cut through vertically about 2mm apart from each cut.
7. Twist the dough into round shape and place it on a square(6x6cm) grease proof paper.
8. Cover and let it rest for 30mins.
9. Preheat steamer, bring water to a rapid boiling.
10.Arrange buns on steaming rack with some gap in between buns for expansion.
11.Steam buns over medium heat for 10mins.