|Steaming hot mantou, just out from the wok.|
This is my first attempt on mantou. I was suddenly inspired to try it out because of the picture of mantou I saw in my sis in law's (SIL) baking book. I borrowed the book on behalf of my mom because my mom is also into making pau. The book was in chinese and I for one was totally clueless on what was being written on it. I had to ask my SIL to translate the recipe for me. She's a pro in making bread, pau and mantou. Generally anything that uses yeast, she's an expert.
|The mantou has risen again after shaping. It's ready to be steamed.|
I've never been so happier with the way the dough turned out the be. It had double its size in an hour's time. By that time, the dough was so soft, so fragile that it made my heart sang because I smell success. Afterall, it's not often I can get my dough to the right consistency. Hubby is not a fan of mantou or bread but he ate 2 anyway. I ate most of it while sharing some with my in laws and friends. I'm contemplating to replace the thin layer of sesame spread with red bean or lotus paste. Think I should try that out sometime soon?
The recipe is upstairs and it's in hardcopy. Please leave a comment if recipe is needed.
Oh yea.. I know the pictures were not well taken because all food pictures were taken by me and I can't handle the DSLR as well as hubby. Been trying to polish my skills on it but... hrmmpp....... guess I lack of the passion.
(A) Water 260g
Medium Protein Flour (or wheat flour) 350g
(B) Medium Protein Flour (or wheat flour) 150g
Corn oil 5g (or 1 tsp)
Black sesame seed 25g
(C) Black sesame powder 25g
Icing sugar 15g
- Mix (A) with spatula in a bowl. It will be sticky. When well mixed, cover with damp cloth and let it proof for 1 hour.
- Mix (B) together. Mixture will be dry. Mix it well. Then take the mixture (A) which has proofed and mix together with mixture (B). Knead it on a floured surface till well blended and dough is smooth and no longer sticky. Leave it to rest for 10 mins.
- Take a rolling pin and roll the dough into a large rectangular shape. Brush the top of dough with a little bit of water. Then mix (C) and sprinkle on top of the slightly wet dough. Sprinkle it well and evenly.
- Slowly and gentlly roll the dough up (ie like rolling a swiss roll cake). Ensure there is no empty space when you roll the dough. Once done, hold each end of the long dough and slowly pull it to make it even slightly longer. Cut it into 16 portions and place each portion on a small piece of baking paper. Let it rest for another 25 mins. Steam it for about 20 mins.
My cooking tips : I replace half of the sugar with organic molasses which gives a better taste plus it is healthier. However, the mantou will be slightly brownish reddish due to color of molasses. Corn oil can be replaced with melted butter.