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.
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 water2½ tsp yeast
1 tbsp sugar
130g plain flour
(B) Main dough
350g plain flour
110g castor sugar
½ tsp salt
(C)
150ml
water2 tsp baking powder
½ tsp vinegar
* mix just about to use
(D)
Chocolate paste
1
½ tbsp cocoa powder1 tbsp warm water
*mix into paste and set aside
Methods:
~Starter
DoughMix 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.
This will be my another post for this month Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.
Looks really good n yummy! Thanks for sharing ;)
ReplyDeleteThe spirals are very nice :)
ReplyDeleteAnother 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 :))
ReplyDeleteCaThY,
ReplyDeleteThanks. I'm glad you like it.
Wendy,
Thank you. The dough texture is just right to handle and make the shapping easier.
DG,
Thank you.
Hi, Your man tou looks so nice. Thks for sharing
ReplyDeleteHi 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.
ReplyDeleteKristy
Hello Vivian, First time I write to you but I visit you often. Sorry for my english, i'm french Canadian :))
ReplyDeleteI 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 !
Line
http://miamdesbiscuits.blogspot.com
Hi Vivian,
ReplyDeleteIs it possible to use melted chocolate instead of cocoa powder mixture?
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.
DeleteHi 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.
ReplyDeleteAny substitute for white vinegar? What's d function of adding that in?
ReplyDeleteIt 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
ReplyDelete