Pandan Spiral Mantou/ Sponge Dough Method

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Some mantou with pork floss filling



It has been a long time since my last update of recipes. And I miss my baking routine in kitchen. Travelling with 2 young kids and expecting at the same time is not easy. During second trimester of pregnancy I easy to get tired especially involve lots of walking. Luckily with the help of my sisters I manage to bring my sons visit some of the popular places in Singapore, Sentosa Island and Zoo. They had so much fun visiting Underwater World and Dolphin Lagoon. They also had great time in Zoo seeing so many species of animals which hardly seen in Malaysia.

Well I like to begin with this mantou recipe which I made before I left for holiday. This is another mantou using My little space pau recipe which I tried before for the Chocolate spiral mantou. This time I double the volume, one part as plain and another part as pandan flavour. I bring along these mantou when I visit my parents in Peninsular Malaysia. They like it!

Adapted and slightly modified from My little space, Chicken 'Kou Ruo' Steamed Bun

Ingredients: yield about 50g x 32 pieces

~Plain dough

(A) Starter dough
100ml lukewarm water
2½ tsp yeast
1 tbsp sugar
130g plain flour
 
(B) Main dough
350g plain flour
70g castor sugar
½ tsp salt

(C)

50ml coconut milk
100ml water
2 tsp baking powder
½ tsp vinegar
* mix just about to use

~Pandan flavour dough

(A) Starter dough
100ml pandan juice
2½ tsp yeast
1 tbsp sugar
130g plain flour
 
(B) Main dough
350g plain flour
100g castor sugar
½ tsp salt
 
(C)
50ml coconut milk
100ml pandan juice
2 tsp baking powder
½ tsp vinegar
* mix just about to use

Methods:

~Starter Dough for both plain and pandan dough
Mix all till form dough. Keep aside for 10 minutes. Repeat the same for the pandan starter dough.

~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. Repeat the same for the pandan flavour dough.

2. Cover both dough and rest for 1 hour. Transfer the dough to working surface. Slightly knead to remove air bubbles.

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

4. 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. Leave to rest for 10 minutes. (Do refer to early post Chocolate spiral mantou for more picture on steps)

 

5. 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.

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 for 1 minute before open the lid.

I am submitting this post for this month Aspiring Bakers #8 – Bread seduction (Jun 2011) hosted by Jasmine from The Sweetylicious.