I like this pau recipe. It is simple and provide great result. I have made 2 batches of dough. The 1st batch is plain dough and the 2nd batch is with pandan flovour.
(A) Plain dough
2 cups plain flour
1 cup low protein flour
2 tsp baking powder
1 tsp yeast
½ tsp salt
3 tbsp sugar
1 cup milk(can replace with water)
1 tbsp oil
(B) Pandan dough
2 cups plain flour
1 cup low protein flour
2 tbsp coconut powder
2 tsp baking powder
1 tsp yeast
½ tsp salt
3 tbsp sugar
1 cup pandan juice
1 tbsp oil
Methods:
1. Mix flour, baking powder, yeast, salt and sugar together. Pour in milk (reserve some) and mix into a pliable dough. Add oil and knead till smooth. Cover and
2. After proving divide both dough into 2 portions. Roll out each portion from plain and pandan dough into rectangle shape. Transfer the plain dough on top and slightly stretch to cover most of the pandan dough surface.
3. Gently roll the dough to make tight seal for both of the dough. Make sure the two dough stick well together.
4. Roll the dough like a swiss roll and cut into pieces.
5. Place inside the steamer and rest for 15 minutes.
6. Start steaming from cold water with medium heat. Once the water boiled, turn down to low-medium heat and steam further 7-10 minutes. Off the heat and rest for 1 minutes before open the lid.
Is the mantou sweet ?
ReplyDeleteThe mantou is on mild sweet as I only add 3 tablespoon(about 45g) of sugar.You can add more according to your taste.
ReplyDeleteHi vivian,
ReplyDeleteur mantou looks awesome! Can u advise whether the baking powder u used is single or double acting?
Thks n regards,
Chelsea
Since yeast is used in this recipe, single baking powder is enough.
ReplyDeleteThks for the tip, Vivian! :)
ReplyDeleteChelsea
When you say plain flour, do you mean All Purpose Flour? And the low protein means Cake Flour?
ReplyDeletePS: Is the dough supposed to be pliable and not rubbery?
ReplyDeleteYes. Plain flour=all purpose flour and low protein flour=cake flour.
ReplyDeleteI'm not sure what you meant by rubbery..however we used to say knead till form pliable dough.
is it "knead till form pliable dough" the same with having texture almost like bubble gum so when you stretched wide it won't tear apart? sorry for my english
ReplyDeleteSorry I can't understand what you meant. Making steamed buns is not like bread dough which require reaching stretchable stage (like the one you mentioned). As long as the dough is evenly smooth is sufficient enough. Base on my experience it is easy to get smooth dough when sufficient liquid is added at the beginning of kneading process. So try to stick to the recipe. Add 5ml more if find that the dough is dry. If turns out sticky add 1-2 teaspoons flour to get easy handle dough. Hope this can help. Do drop your name so I can address you?
ReplyDeleteSome of your directions are crossed out. Is that correct or a mistake. I would like to know whether to follow or ignore those lines. Thank You!
ReplyDeleteIs correction. Already remove to avoid confusion. Thanks for highlight.
DeleteWhat kind of yeast are you using?
ReplyDeleteInstant yeast
DeleteIs it possible to replace the low protein flour with plain flour as well?
ReplyDeleteHow to make the pandan juice? Do you make the concentrated one and mix it with water until 1 cup? Do you mean 'coconut powder' is coconut milk powder? Thanks (*^^*)
ReplyDelete