Pumpkin mantou by Tan Yen Lee

Pumpkin 60gm (steam & mashed into paste), water 90gm, instant yeast 3gm, plain flour 250gm, suger 25gm, corn oil 10gm
Mixed all ingredient, until elastic & smooth, let dough rest for 5 min, u can start shaping, roll the dough into square & thin, brush away access flour on the surface, brush water on the surface ...roll up like a swiss roll...cut into equal size, put on parchment paper, place into steaming tray, proof for 15mins before start steam
Steam for 10mins, and leave it in the steaming tray for 5mins (open the cover) then take out...serve with slice butter while its warm...