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!