Purple Spiral Wholemeal Mantou/ Straight Dough Method;Having 2 Textures with Same Recipe?

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2nd Batch

Here I'm back on blogging! First I like to thanks for all the supports and wishes during my absent of blogging for these few weeks. (Seems like very long to me :P) Yeah, life with newborned baby pretty busy. Since my baby is fully breastfeed I have very little time on my own. However I will try to my best to maintain my blog.

I'm back with steamed bun again... Like to share on my discovery on steamed buns :D I adapted this recipe from Carol’s blog. This is the only straight dough method that I found. Actually I make these steamed buns a day before I delivered. During that time of course I don’t know I going to deliver but what I know is anytime! Therefore, I have no plan to keep any sponge dough (which I used to prepare one day before and store in the fridge). Although it is straight dough method the steamed buns turn out very soft and fluffy with normal plain flour. I guess due to the used of the sweet potatoes as part of the dough.



1st Batch

Call me silly if you want to. Actually I make this recipe twice in one day! The 1^st batch I follow Carol’s recipe which prove the finished shaped buns for 45 minutes. Since our environment temperature is around 28C (which I think is ideal for proving), I just leave it at room temperature instead of steamer with lightly warm water (35C, as stated in Carol recipe). After the proving the buns rise more than double its size. The steamed buns end up very fluffy with bigger holes compare with those with shorter (15-20 minutes) proving time. The buns still taste soft and nice but with a bit sour taste which due to long fermentation time. I think if I added more sugar the taste might taste better. Believe it or not, these buns still taste soft although leave at room temperature more than 12 hours! (I had them after I came back from Hospital as part of snack before I went to bed). Its’ texture actually more like bread.  

Due to sour taste and big hole in my steamed buns, I decide to make another batch with the same recipe but with shorter (15-20 minutes) proving time. These are the pictures taken from the 1^st batch and 2^nd batch. Which one you like more?

1st Batch



2nd Batch

Adapted and slightly modified from Carol recipe

(A) Purple Pau Dough
100g purple sweet potatoes (mashed)
100ml lukewarm water
1/2 tsp yeast
1/8 tsp salt
30g sugar
200g plain flour

Extra 10g plain flour for kneading after 1^st proving

(B) Wholemeal Pau Dough

140ml lukewarm water
1/2 tsp yeast
1/8 tsp salt
50g sugar
200g plain flour
50g wholemeal flour

Extra 10g plain flour for kneading after 1^st proving

Methods:

~ Purple and Wholemeal Pau Dough

1. Put all ingredients respectively in kneading bowl. Knead till form smooth dough. Cover separately and rest for 1 ½ hours or double its size.

2. Transfer the purple dough onto working surface. Knead to remove excess air bubble by adding the 10g flour gradually. It takes about 2-3 minutes (hand knead will do). The dough is done once smooth dough is achieved. Repeat the same for the wholemeal dough.

 

3. Divide both dough (purple and wholemeal) into two portions (for easy shaping).

4. Roll out both dough into rectangle shape. Brush the 1st dough surface with some water. Stack the other on top. Slightly roll to seal both dough together. Again brush the 2^nd dough surface with water and roll into swiss roll shape. Leave aside. Repeat the same for the other half portion.

5. With a sharp knife cut the roll into 8 pieces and place on greased paper. Put the mantou into steamer and rest for 15-20 minutes (longer if you prefer the one in 1st batch).

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

 

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

If you ask me which one I prefer I would say both. The only things I curious is why Carol's steamed buns look so nice (No big holes) although after long (about 45 minutes) proving time after shaping. Can anyone know the reasons ?