Gojiberry Pumpkin Wholemeal Mantou ( flaxseed)

This experiment was satisfactory, I used a smaller batch here.

Ingredients:
    Plain flour  150g
    Wholemeal flour  100g
    Instant dry yeast   3g
    Mashed pumpkin   80g
    Gojiberries  30g ( soaked with 2 tbsp red wine overnight, remove remainding wine before adding   into the flours).
    Lukewarm milk  50g
    Brown sugar  30g
    Flaxseed  2 tablespoons

    Note:
    1.  Less than one teaspoon oil (altogether) for kneading, oiled hand, bowl and top of the dough for rising.
    2.  During the kneading, I also needed extra one teaspoon of flour as the dough was a little sticky.

Well risen dough

Flatten dough nicely, roll it up tightly after that.

divide them, take second rise.

      Method
      1.  Take 1 teaspoon out of brown sugar, together with the yeast, all mix in the lukewarm milk.  Stir until the mixture is smooth and well dissolved.  You should see the bubbles appearing in a short moment.  It is ready to be used.

      2.  In a bowl, mix flours with sugar well.  Pour in yeast mixture,  mashed pumpkin, gojiberries and flaxseed.  Quick stir to bring everything to a rough dough.  Cover and leave for 10 minutes.  Gentle knead, fold and stretch for 10 seconds. Cover and leave for 10 minutes.  Do that twice more for the 10 minute interval.  Cover and let it rise for one hour, or until the size is doubled.

      3.  Punch down air bubbles, dust flour on working surface, roll out dough into a rectangle sheet, flatten the sheet really nicely. Roll it up tightly like the way you roll the swiss roll.

     4.  Divide them into buns.  Place them on parchment paper sheet,  cover and let it rise for about an hour ( double the size).

     5.  Set up steamer.  In high heat, steam the buns for 15 minutes.

     6.  Turn off heat.  Remove buns out only after 5 minutes.