Saturday, October 19, 2013

Wholewheat Okara Mantou (全麥豆渣饅頭)

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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)
Ingredients:
(A)
100g okara
40g sugar
1/8 teaspoon salt
130ml homemade unsweeten soy milk

(B)
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.
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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! 

15 comments:

  1. very nice mantous you've got there!! i can eat it as it is!

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  2. This is a healthy version of man tou! Thumbs up!!!

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  3. Hi Vivian, I love kind of chewy texture man tou, YUMMY!

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  4. Hi Vivian,

    Just wondering after the dough is shaped and left to rest for 20mins, is thr dough supposed to double in size/puff up before steaming them? I found a lot of other mantou and steamed bun recipes either let the dough proof again after shaping the buns until doubled in size before steaming or let the shaped dough rest for 15-20 mins but the dough may still look unchanged in size before steaming or completely skip that proofing/resting step, and go straight to the hot steamer after shaping.
    I can see on your blog that you've made many yummy looking steamed buns and mantou so was just hoping you could help answer my query :D

    Thank you for your time.

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    Replies
    1. After shaping the bun need to rest at least 20 minutes. This will help develop soft steamed buns. Lately I prefer to prove my shaped buns longer about 45 minutes. I find that it gives better soft texture.
      Double in size or not, it depends on the recipe as water content, quantity of yeast, type of flour used in the dough are not the same. For this okara steamed bun it won't change much in size after resting due to okara is added. So resting 20 minutes will do the job. Do experiment with the same dough. Rest your shaped buns 20 minutes and 45 minutes. Steam and compare, see which texture you prefer.
      I have a post on the comparison of the outcome with short and long proofing time. Do find out here http://vivianpangkitchen.blogspot.com/2011/10/purple-spiral-wholemeal-mantou-straight.html#.UmRdH_ky18E

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    2. Hi Vivian,

      Thanks for your reply :)

      I will try to experiment as you suggested, it was interesting reading about your findings with the diff resting times, I think I would prefer it to be softer too but not sure about the sour taste.

      Thanks again! :D



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  5. Hi Vivian,

    This mantou looks delicious. I like how fluffy it looks and how it's healthy. Thanks for sharing!

    Helen

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  6. I love firm and chewy mantous, reminds me of those in taiwan! if we dont have okara do you have any recommendations on what to substitute?

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    Replies
    1. This is okara steamed buns so okara is the main ingredient :D If you prefer firm and chewy mantou do refer some of my posted steamed buns recipe with sponge dough method. Happy cooking!

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  7. This is definitely healthier than the plain man tous. I love the fact that it uses whole wheat and okara.

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  8. Hi Viv,

    Interestingly, the addition of okara has changed the texture of traditional mantou. If I have any okara, I would love to give this recipe a try :D

    Zoe

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  9. Hi Viv,

    I don't have enough homemade soymilk (drank it all!), can I substitute with plain water?
    I'm trying to use up the okara and it seems silly to make more soymilk (and okara!!) just to finish up the old okara..
    Thanks!!

    ReplyDelete

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