南瓜馒头

AP flour 5 cups
Water 320 ml
Kabocha squash puree 2 cup (steamed and then pureed in blender with 2 tbsp of whipping cream)
Milk Powder (optional)
Instant dry yeast 1.5 tsp
sugar (4 tbsp or to your taste)

Put it in bread machine (water, squash puree, milk powder, flour, sugar and yeast).
Choose "Dough" function.
面发好了，选mix把面团再揉揉，面还软的话就再加点面粉进去。揉好后的面团应该是切开里面组织均匀，没有明显气孔。
撒干面，分剂子整形，上蒸格醒20分钟，冷水上锅，20分钟，关火后 5分钟揭盖。
成品组织细腻，轻松撕下薄薄的馒头皮。