PRETTY FLOWER MANTAU

300g pau flour

1/2 tsp double-action baking powder

75g castor sugar

30g vegetable shortening

60g pumpkin paste

10g instant dried yeast

125-130ml lukewarm water

Glaze and filling

1 tbsp sesame oil

1 bunch spring onions, finely sliced salt and pepper

Stir yeast into warm water and set aside to froth. Sift flour and double-action baking powder into a mixing bowl. Stir in sugar, vegetable shortening, and finally the yeast mixture. Mix in pumpkin paste and using a dough hook mix on low speed into a dough.

Continue to knead until the dough is soft, smooth and pliable.

Turn out the dough onto a lightly floured surface and knead lightly with a sprinkling of additional flour if it is too soft. Divide the dough into two equal portions.

Roll out each half of the dough into a long log and cut into small pieces or scale into 20g pieces. Roll each piece into a ball. Using a rolling pin, flatten the ball and roll out into a thin circle.

Place a dough circle on the work surface. Place another dough circle below it, overlapping the edges slightly. Arrange three more circles of dough below the first two pieces. You will end up with five circles arranged in a straight vertical line. Use a fork and press down lightly over the overlapping sections to secure all the circles in place.

Glaze lightly with sesame oil and sprinkle chopped spring onion liberally over the pieces of dough, then sprinkle with salt and pepper. Starting from the bottom, roll up the five circles of dough into a Swiss roll. Once the Swiss roll is formed, roll a little with the palm of your hand to secure the seam.

Using a pastry cutter or sharp knife, cut each Swiss roll in the centre into two equal pieces. Each one will be in the shape of a flower. Repeat with the remaining pieces of dough to create more flower mantau.

Place each bun, cut side down, into a paper case. Arrange on a tray and cover with cling film. Set aside in a warm place to rise until double in size, 15-20 minutes.

Steam the flower rolls in batches over rapid boiling water on high heat for 10-12 minutes. Once done, turn off the heat but leave the buns in the steamer for another minute before removing from steamer. (This will prevent the buns from shrinking as they cool.) Transfer to a wire rack to cool.