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Thursday, June 16, 2011

香兰馒头

Finally used up the balance of my 200gm Hong Kong Flour!! credits to the event Aspiring Bakers #8, I've manage to try out different method of bread making like bake, fry & steam! Did you realise all my recent bread making are in swirls & rolls patterns?! ^-* This simple mantou is very easy to make, no hiccups in between. But is best to consume immediately while is still warm. Do not leave in room temperature as it will toughen up.


Recipe source : 包好吃 Chinese Buns Recipe Book
Ingredient (6 buns)
  • 200gm Hong Kong Flour
  • 5gm instant yeast
  • 5gm baking powder
  • 20gm sugar
  • 80ml - 100ml water
  • 1/4 tsp pandan paste
Method
  1. Combine all ingredients except pandan paste into a mixing bowl. Knead the dough for 10mins till smooth. Divide into 2 portions.
  2. Add pandan paste to 1 of the plain dough and knead till colour is evenly blended.
  3. With a rolling pin, roll the plain & pandan dough into same rectangular shape.
  4. Place pandan dough on top of the plain dough. Roll up into a log.
  5. Cut into 6 equal portions. Cover with cling wrap and rest for 30mins.
  6. Steam over boiling water for 8mins. Serve warm.
I'm submitting this recipe to Aspiring Bakers #8 - Bread Seduction hosted by Sweetylicious
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9 comments:

  1. The SweetyliciousJune 16, 2011 at 12:03 PM

    CHEERS! (: yes, i realised that. all of that look so lovely and delicious! the mantou is so nicely swirled! i have this book and is still lying on the shelf :D eyeing on the cute buns they have.

    ReplyDelete
  2. AnonymousJuly 23, 2011 at 11:52 AM

    Hi Peng, I tried making this but the dough is ver dry, wondering if any shortening or butter needed cos could not find in the ingredients list

    ReplyDelete
  3. PengJuly 23, 2011 at 3:49 PM

    no grease is needed in this recipe. You can try to increase the water to 100ml.

    ReplyDelete
  4. AnonymousJuly 23, 2011 at 7:55 PM

    Hi Peng, thanks. I increae the water to 100ml and is much easier to handle. The buns indeed need to eat hot else turns hard in room temp :)

    ReplyDelete
  5. PengJuly 24, 2011 at 10:40 AM

    great to hear is ok now. yes the bun have to eat hot, but it can be store in fridge, just reheat a while it will become soft & fluffy again :D

    ReplyDelete
  6. Meow meowMay 5, 2013 at 12:48 AM

    thanks for the recipe share :) can you use all purpose flour instead of hong kong flour? and would it be the same amount?

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  7. PengMay 5, 2013 at 9:05 AM

    Meow meow...yes you can use same amount of plain flour :)

    ReplyDelete
  8. AnonymousMay 5, 2013 at 5:13 PM

    Indeed it was very dry. Unfortunately l only read about using 100mls of water after making them.Perhaps you could write 80-100 mls in your recipe.
    Mine looks pretty cos I used a layer of lotus paste between the green and white.But dry n hard.

    Vivien

    ReplyDelete
  9. PengMay 5, 2013 at 5:42 PM

    Vivien...thanks for the feedback :)

    ReplyDelete