南瓜三角包 （Pumpkin Triangle Bao)

依然是换汤不换药的食谱，只是换上了新面貌来登场。 

【南瓜三角包， 可做16-17粒】

材料：

200克南瓜泥

400克香港面粉

80克细糖

22克白油

50克清水

5克即溶干酵母粉

花生馅：

130克花生碎， 20克烤香芝麻， 40克細糖， 50克奶油

**将所有材料混合即可。

： 

做法：

1。 将包粉， 酵母和细糖拌在一起，加入南瓜泥混均匀。 

2。再将白油以手指慢慢的擦入成小状粒， 徐徐的加入清水， 搓成柔滑光滑的面团，盖上布休面60分钟。

3。将发酵好的面团放在撒有面粉的平桌上，再度轻微的揉制。

4。把面团搓成长条状， 分成每个45克， 休面10分钟。

5。再揉成小圆团， 包入内馅， 制成三角形。放在烤盘上， 待发15分钟至按下面团有弹性（按下面团后， 面团又恢复原状， 拿起时感觉包子变轻了。)

6。待水滚后，放入蒸笼里，待然后用大火蒸约12分钟即可。 放置2 分钟后才开盖， 以筷子留缝。 

【Triangle Pumpkin Pao， makes 16-17】

Ingredients：

200g mashed pumpkin

400 g hongkong flour

80g castor sugar

22g shortening

50 ml water

5 g instant yeast

Peanut filling：

130g ground peanut， 20 g roasted sesame, 40g castor sugar， 50 g butter

** Combine and mix all the ingredients. 

： 

Method：

1.  Mix flour, instant yeast and sugar, add mashed pumpkin, well combine.

2.  Add shortening,use your fingertips work with all the ingredients,  pour in the water slowly and form into a ball of dough. Cover with clear cloth and rest for 60 minutes.

3.  Sprinkle some flour over the work surface, put the dough on it and to knead the dough well. 

4.  Roll the dough into strip, cut the dough individually for 45 grams each and rest for 10 minutes.

5.  Then knead into small ball,  flatten it and scoop in 1 tbsp filling, shape into triangle,   Place it onto well organized steamer for fermenting 15 minutes.  

6.  Moving into boiled steamer by simmering for 12 minutes, and let it stay for 2 minutes, to leave spaces for cooling by chopsticks.

I'm submitting this post to the Best Recipes for Everyone，  July 2015 Event : I have a date with "Pumpkin" organized by Fion of XuanHom's Mom and co-hosted by Rachel