Making breakfast for the family has become a routine for me. I seldom purchase off the shelf bread loaf or frequent any bakery unless necessary. And ever since I found a couple of good bread and pau recipe, making breakfast seems not all that troublesome or difficult now. All you have to do is twig the old trusty recipe a little or simply adding new ingredients to make it different. ;D This time I used the same mantou recipe which I so loved and added pumpkin to it. Simple as that, we got pumpkin mantou. ;) And just the other day I saw Vivian Pang adding pork floss in her mantou and thought I try it too. Result? Delicious! :)
Ingredients for Pumpkin Pork Floss Mantou (Makes about 16 to 20):
120g pau flour (original calls for plain flour)
1/2 tsp active instant dry yeast
80ml warm water
pinch of salt
Knead all the ingredients together till it comes together to form a soft, smooth dough. Chill in the fridge up to 6-8hrs before use.
Main dough:100g starter dough (the other half can continue to chill up to 36 hrs before use)
1.5 tsp active instant dry yeast
300g pau flour
180g steamed pumpkin
20 ml water
40g caster sugar
1/4 tsp salt
Red Bean / Lotus paste filling
Method for Red bean / Lotus paste steam buns:
- Place everything in a large mixing bowl except the butter and knead till it comes together. Once it forms into a dough, add in the butter and continue to knead for a good 5 to 7 minutes on the mixer or 10 minutes by hand till it is elastic and smooth.
- Place the dough in a greased bowl and let proof till double in size. Punch out the air and divide the dough into 2 portions. Roll round and let rest for 5 minutes.
- Take a dough portion and roll it out with into a big flat rectangular, about 20am by 30cm. Brush with water and sprinkle with about 1 cup of pork floss or how ever much you like.
- Roll it up from the long side like a swiss roll and then slice it up into 8 or 10 equal portions. Place on a grease proof paper and let proof in the steamer (cold) for 10 minutes.
- Start the stove fire, once the water boils, lower it to medium low and let steam for 8 to 10 minutes. Then turn off the fire and let the mantous stay into the steamer for another 5 minutes before taking them out.
Ooops, duty calls! Got to go, so I have to stop here and come back again with another post soon.
Have a good week ahead all!
Your mantou looks really good.
I've never tried making mantou and yours motivate me to try = )
I have a question... if i'm kneading by hand ( not machine ).. do i have to knead till like windowpane effect ( like bread ) to consider the dough is ready ?
Thank you and Blessings
too lazy to do anything for breakfast tomorrow but shall keep your mantou recipe in mind!
Hi Christine, welcome to my blog! :) ok, you don't need to knead the dough till window panel for pau/ mantou. Just knead till the dough is smooth will do. Good luck & let me know how it turn out. :)
Looks wonderful! Thanks for sharing.
Lovely golden color mantou. I seldom buy from bakery too, always make it a point to prepare my own bread fast.
Lovely golden ! and look so soft!
Aiyo...this is really good!! I want to make it this Saturday...:) I have all the ingredients at home..even the pork floss!! I think I can't wait la...make it tomorrow...haha!
Just bought some pork floss the other day :)
Should I? should I not?
Bee, your mantou looks so good! Really inviting and love the combination as well.
Thanks for sharing.
What a great idea to add the pork floss... ^_^
Hope you will like this Lena....when you not too lazy to make it that is, hee. :)
Thanks for dropping by my blog Christine. :)
Good to know that Amelia. :) home made is always better. :)
Heehee, Reese, I think you will love this for sure. Yes, try it and let me know how it turn out ok?
Wendy...you should! Lol!
Thanks Kristy. This is indeed a nice combo, thinki will be making it again very soon. :)
Thanks neyeeloh! I love pork floss on anything, lol! :)
Hi, I love your blog and have been trying out some of your recipes. Really love them. Can I just ask how much butter do you use in this recipe as it's missing. Thanks.
Hi Khim! Glad that you like my blog. Hmmm...looks like someone is not reading my post properly huh?Heehee.. well, I did mention in my post that I have omitted the butter for this recipe as I had 2 failed attempts earlier. I suspected it's the butter and pumpkin's reaction or something...so this time I omitted butter and it turned out great. :) Good luck making them and enjoy munching it. ;)
Thanks for your prompt reply. So sorry about missing out these details. Shall try making tomorrow. Want to try more of your recipes because they are just so fantastic. Really impressed with your creative Swiss roll designs. I also adore your bun recipes. Thanks so much for sharing your recipes.
If substitute the pumpkin puree with fresh milk, how much fresh milk did you use?
Corinna, pls refer back to my previous post on fluffy soft mantou recipe. But minus the butter.
Thanks. I am eager to make them this week :)
Post a Comment