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Steamed Mantou ~ Flower Bun



Mantou is a steamed plain bun but void of  filling.  It's a staple food in Northern China where wheat and not rice is grown due to the cold weather.  On the other hand, rice is the staple food of the Southern Chinese.  This bun is very versatile, as it can be eaten plain on its own or dipped in sauces of most Szechuan dishes.  Not being a street food back here in Malaysia, mantou are often served in restaurants as an accompaniment with dishes and they are delectable once sponged up in sauces of these delicious dishes.  For an interesting tale regarding the origin of  this mantou, check it out  'here'











Mmmm .........slightly sweet and chewy, I like it!.  Served with some braised pork belly .......... recipe will be in my next post, so please stay tuned!

Ingredients  (makes 12 buns)
Dough 'A'
  • 250 gm Pau flour
  • 1 tsp instant dried yeast
  • 150 to 160 ml water
Dough 'B'
  • 250 gm Pau flour
  • 1 tsp baking powder
  • 90 gm caster sugar
  • 1  Tbsp shortening or cornoil   ( I used shortening)
  • 90 to 100 ml water
Method  (Dough 'A')
  1. Sieve flour into a bowl, add in yeast, mix well and add in water.
  2. Mix dough into a ball and knead for 10 mins.
  3. If using the mixer, use dough hook and knead for 7 mins.
  4. Cover with a damp cloth and leave to prove in a warm place  for about 1 hr or more, or till double in size.
(Dough 'B') 
  1. Sieve flour with the baking powder into a bowl, add in the sugar, mix well.
  2. Knock out air from Dough 'A' and place in the centre of the flour mixture for Dough 'B'.
  3. Gradually add in water, shortening.  Blend well and knead for 10 mins.
  4. If using the mixer, use dough hook and knead for 7 mins.
  5. Place dough onto a floured surface, knead for a while and divide into 2 portions.
  6. Then subdivide each portion to 6 small pieces about 70 gm each.  Roll up each piece of dough into a ball.
  7. Roll out thinly into an oblong,  make slits but not right up to the end of the dough. 
  8. Apply a layer of sesame oil.  Roll up and holding the two ends, twist it and tie into a knot.
  9. Place each knotted bun/flower bun on a piece of baking paper.
  10. Cover and let prove for 10 mins.
  11. Steam under rapidly boiling water for 10 mins.  When opening the lid, ensure that condensed water do not drip onto the buns.
  12. Serve.
Note :  Cover the rest of the balls of dough to prevent them from drying up while waiting for their turn to be shaped.
                         


I'm submitting this post to   Aspiring Bakers  # 8 -  Bread Seduction   hosted by  
Jasmine of  'The Sweetylicious'

Also submitting this entry to  Muhibbah Malaysian Monday.  Do check it out 'Here'.

Comments

  1. Very nice plower bans!
    Haven't eaten mantou for long. Your post intrigues me to make some again.

    ReplyDelete
  2. They are very beautifully shaped!

    Thanks for showing me how to make these buns.

    ReplyDelete
  3. WOW!Your flower buns looks so pretty twisted, can I have some together with the braised pork?
    端午节快乐!

    ReplyDelete
  4. I love this too, make them quite often but not of recent....too many delicious food bookmared! lol! looking forward to your braised pork!

    ReplyDelete
  5. yes, I love mantou with braised pork but of course i will remove the layer of fats and put lots of mushrooms. haha that's my way of eating mantou.

    ReplyDelete
  6. Thanks for sharing how to shape the buns. I've been looking for new ways to shape mantous :)

    ReplyDelete
  7. Christine
    Thank you. So, I'll be looking forward to your post soon!

    Zoe
    You're most welcome. But I've been having problem commenting on your blog, the Google sign in keeps popping up.

    Anncoo
    If you're not so faraway, then of course you can. Happy dumpling festival to you and your family too!

    Jeannie
    Yup, will post that soon. Agree with you, too many lovely recipes bookmarked.

    Yummy Bakes
    Yes, I'll discard the fatty part too! But if it's totally lean meat, it'll be a bit hard.

    ReplyDelete
  8. Cheah, Thanks so much of sharing this recipe, I always wonder how to shape this flower buns, I can't wait to try this out. Happy Dumpling Festival to you1

    ReplyDelete
  9. Your mantou looks so pretty! Thanks for the ste-by-step pictures!

    ReplyDelete
  10. Your mantous look perfect! So soft and fluffy too, wish I could have a steaming hot one right now :)

    ReplyDelete
  11. cheah, that's pretty! i doubt i can make this flower, sure a lot of lubang!

    ReplyDelete
  12. Wendy
    You're most welcome! Yup, there are other ways of shaping them too.

    Sonia
    Thanks! I'll look forward to your post on this soon. Happy Dumpling Festival to you and your family too!

    Biren
    Thank you. They're quite easy to make and you can shape them into a crescent too ....just roll up the slitted dough, no need to twist.

    Jen
    Yes, have to admit that they're nice ..... family members gave the thumbs up!

    ReplyDelete
  13. oh this looks great love Chinese food perfect with the pork

    ReplyDelete
  14. I love mantou but so lazy to make it. I know it's not too tricky but have to factor in the rising time etc. Mmm,the mantou/ pork combination is making my mouth water now :)

    ReplyDelete
  15. Cheah, your last picture just tempted me to have some flower buns with the fatty meat! haha... Miss that dish a lot ler! :o) Hope you're enjoying your evening.
    Good night,
    Kristy

    ReplyDelete
  16. Great tips for making the flower buns! They look good for dipping into some gravy!

    ReplyDelete
  17. Your flower mantou so beautiful!Looking forward to your braised pork.

    ReplyDelete
  18. oh they look beautiful love the way you have folded!

    ReplyDelete
  19. Hi Cheah, mantou and braised pork belly is a marriage in heaven! You just gave us an idea for this cold weather here right now!

    ReplyDelete
  20. Rebecca
    Oh yes, making this again.

    Shaz
    May take a longer time to rise in your area now!

    Kristy
    You made lovely mantou too!

    Busygran
    You're most welcome!

    yummylittlecooks
    Oh, just posted today.

    Ananda
    Thank you!

    chopinandmysaucepan
    I'm making them right now, in Perth, looks like it'll take a longer time to prove!

    ReplyDelete

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