Mantou (Chinese Steamed Bun) a simple bun that can be taken plain or even go with chili crab, braised pork, curry, etc. In some occasions, we eat deep fried mantou. It is with no filling but mantou can have many varieties of flavour depends on what you like. I used to make bao, a type of Chinese steamed bun with filling, to me there is a little difference between these two steamed buns. The texture of the mantou is not so fluffy as the bao. Mantou texture is soft but denser than bao! My son ate two of the chocolate spiral steamed buns straight after I took the photos!
The proportion of chocolate dough and plain dough for this creation is 1:3, I have tried on 1:1 but the swirl turned out is not what I like. I love how this swirls turned out, it looks beautiful!
This recipe is with reference to Carol's Milk Mantou (鲜奶馒头) with minor change. I add a tsp of cocoa powder and extra 30ml of milk.
今天上的馒头。。。自己是非常满意那双色卷。巧克力和白面团的对比是 1：3
The proportion of chocolate dough and plain dough for this creation is 1:3, I have tried on 1:1 but the swirl turned out is not what I like. I love how this swirls turned out, it looks beautiful!
This recipe is with reference to Carol's Milk Mantou (鲜奶馒头) with minor change. I add a tsp of cocoa powder and extra 30ml of milk.
今天上的馒头。。。自己是非常满意那双色卷。巧克力和白面团的对比是 1：3
To get the lovely uniformity swirls you must flatten the dough thinly and roll up the dough properly.
Ingredients:
Starter Dough:
120g plain flour
1/4 tsp instant dry yeast
70ml water
1/10 tsp salt
Method:
1. Place all dry ingredients in a bowl, pour in water, stir well to combine. Knead the dough with hands for 7~8 mins or until it is smooth and no longer stick to hands.
2. lightly greased a bowl, place the dough in and cover. Proof it at room temperature for 6~8 hours or you can place in fridge proof overnight.
3. Take out the dough and punch down the air. Cut out the portion require and keep the rest in cling wrap in fridge up to 4 days.
Ingredients for mantou:
100g starter dough
300g plain flour
1/2 tsp instant dry yeast
170ml warm milk + 30ml gradually add in depends on flour
30g fine sugar
1/8 tsp salt
1 tsp cocoa powder + 1 tsp milk
Method:
1. Place all dry ingredients in a big mixing bowl, gradually add in 170ml warm milk. Knead the dough together to form rough dough. Take out 1/3 of the dough and mix with the cocoa mixture.
2. Knead the 2/3 plain dough to smooth dough (add more milk if the dough is dry). Cover and let it proof to double in size.
3. Knead the 1/3 chocolate dough to smooth dough (add more milk if the dough is dry). Cover and let it proof to double in size.
4. Punch down the air in the plain dough and flatten it to rectangle thin dough. Do the same for the chocolate dough. Flatten the chocolate dough to the same rectangle size as the plain dough.
5. Overlap the chocolate dough on top of the plain dough as in the photo. Roll the dough up gently. Cut the dough into 2 inch section, place a piece of parchment paper below each dough.
6. The steamer has to be preheated to around 35C, switch off the fire. Place the mantou dough inside the steamer and proof for 15 mins or until it is double it size.
7. Switch on the fire to medium and steam for 15 mins. Leave a gap on the steamer when it is nearly done, you have to place a chopstick between the lid and the steamer.
8. Switch off the fire immediately when the steaming time is 15 mins. Let the mantou sit off heat in the steamer for 5 mins before take them out.