As I mentioned in early post I’m going to share recipe with okara in making mantou (steamed buns). This is not soft fluffy kind of buns. This mantou has firm and chewy texture (扎实馒头). It is best to serve hot or warm with or without spread. With the okara and soya milk in the dough it gave soya bean taste to these mantou.
Adapted with minor modification from Carol
Wholewheat Okara Steamed Buns (全麥豆渣饅頭)
1/8 teaspoon salt
130ml homemade unsweeten soy milk
250g all-purpose flour
50g wholewheat flour
½ teaspoon instant yeast
Methods: (hands knead)
1. Add ingredients (A) into a kneading bowl. Mix to combine. Then add in flour and yeast from (B) and knead to form dough. Covered and leave to rest for 1 hour.
2. Turn dough out onto a well-floured work surface. Roll out into rectangle shape. Brush the surface dough with some water. Gently roll the dough into log.
3. Dive the log into 8 pieces and place on lined paper. Leave the mantou inside steamer (without turning the heat) to rest for 20 minutes.
4. Turn on the heat and start steam the mantou with medium heat. Once the water boiled, steam further for 8 minutes.
5. Once the steaming time is over, off the heat. Leave the buns inside the steamer about 3 minutes before open the lid.
I'm linking this post to The Little Thumbs Up event organized by Doreen from My Little Favourite DIY and Zoe from Bake for Happy Kids, hosted by Mich from Piece of Cake. Do cook or bake soy related products like tofu, tempeh, soya bean milk, soya sauce only as main ingredient (minimal 2 tsp), miso and linking your related bakes or dishes to October 2013 The Little Thumbs Up event. To find out more do refer to this link.
Next month will be me hosting November 2013 The Little Thumbs Up event with Oats theme. Oats from whole oat groats, steel cut oats (Irish oatmeal), Scottish oatmeal, rolled oats (regular or quick rolled oats) and even oat flour. Do link up your recipes and have fun!