No.

Japanese pumpkin works too, Ali. However you need to adjust to see whether extra water is needed.

Janice,
For your question,
a) The pumpkin puree has enough water for the dough. If you feel the dough is too dry, slightly add more water.
b) There are two types of yeast usually used to make steamed buns: instant yeast and dry yeast. If you are using dry yeast, activate them by placing them in warm water, in this recipe mix with puree (around 35 degree C) before mixing with the dough. But instant yeast can be added directly in the flour.
c) you should avoid adding instant yeast near sugar and salt. Although I place them together but in different locations. By the way, I am using high sugar tolerance instant. Make sure read the instruction on the bag of your instant.

I’ve tried your plain mantou recipe and it was so GOOD! Thank you for the great recipe and clear instructions.

I come across this pumpkin bun recipe and would like to give it a try. There are few question i would like to ask you as follow:

a) Do we need water in this recipe? Because i don’t see that we need it. But aren’t the instant yeast needed water for proofing before slowly added in the flour?
b) I see from the picture show above that you have combined pumpkin puree, yeast, salt, sugar and flour together in the mixing bowl and knead it.
c) As i understand from your plain mantou recipe is to avoid adding instant yeast with sugar and salt.

I would like to make pumpkin mantou only 🙂

Thank you.

Steam well, cool down and place in air-tight bag. Re-steam after freezing.

Buns can be quite creative with colors. Happy cooking!