Wednesday, April 20, 2011

Chinese Steamed Bun - Mantou 馒头


I bought a packet of pao flour a couple of weeks back. Initially I thought of making vegetarian steamed bun with jicama filling. However, I made excuses to delay the pao making. Later on, an idea popped up in my mind to make mantou with the help of the bread maker. Hence, the mantou making process starts...

As you can see, there's room for improvement of my skill in rolling up the 2-color dough sheets. The 2 dough failed to stick together and resulted gaps between it. So, I got the swirled bun, instead of mantou, hehe...

Chinese Steamed Bun - Mantou (Pandan Flavor)
Makes 16 mantou

Ingredients:
500gm pao flour
240ml warm water
6gm dried yeast
50gm sunflower oil
3 tbsp fine sugar
pandan essence
parchment paper, cut into 5cmx5cm pieces

Steps:
1. Prepare the dough in bread maker. Add warm water, sunflower oil, pao flour, sugar and dried yeast in sequence.
2. When the dough is ready, divide it into 2 equal portions.
3. Flour the tabletop, knead one portion with pandan essence.
4. Flatten the original flavored dough into rectangle sheet. Do the same to the pandan flavored dough.
5. Top the pandan dough sheet on top of the original flavored dough sheet. Roll it up tightly.
6. Cut into pieces and allocate each on a piece of parchment paper.
7. Leave it proof for another 50 minutes.
8. Steam over high heat for 15 minutes.


Steamed Bun (Baozi, 包子)

16 comments:

PapaCheong's 拿手好菜 said...

Looks so easy to make. I'm gonna try it out this week.

Papacheong
http://home-cook-dishes-for-family.blogspot.com/

My Little Space said...

I love pandan flavour mantou! No worries, your's look good. Have a lovely evening.
Kristy

SimpleGirl said...

Wow, you even made mantou....superb!

Food For Tots said...

The mantous look so soft and yummy!! Love pandan flavour! ;)

Janine said...

I think your mantou looks really sweet with the light green and white swirls :D And it looks yummy - making me hungry for it now!

Anncoo said...

Love the color of this mantou. Looks soft and yummy!

Priya said...

Looks sooo soft and fabulous..

daphne said...

oooo... Pandan flavour Mantou! I always associate Mantou with chili crab! but pandan flavoured... good to eat by itself!

tigerfish said...

How did you enjoy them? Whenever I see Mantou, I think of chili crab!

But with these Pandan Mantou, I think I can have them as they are.

Sonia (Nasi Lemak Lover) said...

The texture look really soft and good.

babe_kl said...

Wow you can even mantou! Very good but I don't have bread machine :(

Joanne said...

Your mantou are so pretty! You're making me want to take a trip down to chinatown to seek out this flour!

The Experimental Cook said...

I love your blog and would like to give you this award. Please drop by to collect it ;)

kitchen flavours said...

Your mantou looks good! This would be lovely spread with some kaya while still warm, with a cup of hot black coffee! Mmm...

Blackswan said...

This could be another healthy initiative. Love it! I've tag u in an Easter Game @ 5 Recipes To Celebrate Easter!! Pls come & join in the party :) Happy Easter!

Min {Honest Vanilla} said...

Heheh thanks to your quick thinking it turned out great! In fact I like the little gaps, making it more stunning than the usual mantou :)

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