Saturday, May 21, 2011

Chocolate Spiral Mantou/ Sponge Dough Method

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I still have few posts for the bread series. However today I like to share on pau recipe. Will continue the series on Monday.

I read this starter dough pau making method from My little space. Her pau texture was very soft and fluffy. Therefore I like to give it a try. I used the recipe for this chocolate spiral mantou. The result was really great! Do drop by her blog for more useful tips on this starter dough method.

Adapted and slightly modified from My little space, Chicken 'Kou Ruo' Steamed Bun
Ingredients: yields about 50g x 16 pieces

(A) Starter dough
100ml lukewarm water
2½ tsp yeast
1 tbsp sugar
130g plain flour
(B) Main dough
350g plain flour
110g castor sugar
½ tsp salt

150ml water
2 tsp baking powder
½ tsp vinegar
* mix just about to use

(D) Chocolate paste
1 ½ tbsp cocoa powder
1 tbsp warm water
*mix into paste and set aside

~Starter Dough
Mix all till form dough. Keep aside for 10 minutes.

~Mantou dough
1. Put flour, sugar and salt into the starter dough bowl. Slowly add in the (C) mixture. Knead till all the ingredients well incorporate and become pliable dough.

2. Divide the dough into 2 portions. Add the chocolate paste into one of the portion and knead till well combine. This will be the chocolate dough.

3. Keep plain and chocolate dough separately. Cover both dough and rest for 1 hour 30 minutes.

4. Transfer the dough to working surface. Slightly knead to remove air bubbles.

5. For one layer mantou, divide plain and chocolate dough into half and shape into balls. Keep aside for 10 minutes.  Roll the balls into rectangle shape. Brush the chocolate dough surface with some water and stack the plain dough on top. Gently roll into swiss roll shape.  

6. For double layers, divide the other half into 2 portions(1/4 portion). Shape into balls and keep aside for 10 minutes.  Repeat the process of rolling and stacking but this time double layers. Gently roll into swiss roll shape.

7. With a sharp knife cut the rolls into 8 portions (about 50g each). Place the mantou on greased paper and rest in steamer for about 15 minutes.

8. Start steaming from cold water with medium heat. Once the water boiled, steam further 8 minutes.

9. Once the steaming time is over, off the heat. Leave the mantou inside the steamer for 1 minute before open the lid.


  1. Looks really good n yummy! Thanks for sharing ;)

  2. Another beautiful swirl or spirals from you! Your bread always look soft & fluffy, so ... now I'm looking forward to see more of your bread series :))

  3. CaThY,
    Thanks. I'm glad you like it.

    Thank you. The dough texture is just right to handle and make the shapping easier.

    Thank you.

  4. Hi, Your man tou looks so nice. Thks for sharing

  5. Hi Vivian, how creative you're making mantou by using the steamed bun ingredients. Surprisingly the outcome is fantastic. Thanks for trying out the method. I should try it some day too since my kids love steamed bun alot. Hope you're having a fabulous day.

  6. Hello Vivian, First time I write to you but I visit you often. Sorry for my english, i'm french Canadian :))
    I realised my first Mantou and my family loved ! I made several of your recipes and I share on my french blog with your blog reference (of course!).
    My Mantou where not as soft as I thought but I think I'll practice my method !!
    I love your blog. Thanks to you !


  7. Hi Vivian,
    Is it possible to use melted chocolate instead of cocoa powder mixture?

    1. Using melted chocolate means more liquid into the dough. This may gives sticky dough. If you really want more chocolate flavour, add in some chocolate chips besides cocoa powder.

  8. Hi Vivian, I tried to make mantou using this recipe. However, the dough seems not soft enough, when I rolled the dough, it would shrink back. After steaming, the mantous were ok, just chewy n soft, instead of fluffy. What went wrong? Can u tell me what mistake did I do? Many thanks.

  9. Any substitute for white vinegar? What's d function of adding that in?

  10. It is a very soft and fluffy bun...hubby said the fluffier bun ever...very good recipe. I'm wondering the same though...what's the purpose of adding vinegar in the liquid? Well that's probably made the bun super fluffyyyyy. ...thanks for the yummy recipe. Will try the overnight sponge dough method this week....I'll let you know


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