Thursday, August 27, 2015

班兰馒头 Pandan Swirl Mantou by Angela Seah Thulin

Ingredients -
1/2 tbsp yeast
75ml warm water (in microwave for 20-30secs)
1/2 tsp sugar
250g Bao flour
4 tablespoons sugar
4 tablespoons oil
Pinch of salt
2 tbsp water (another 1 tbsp water to add after dividing the dough to half).
*Opt - pink coloring
1 to 1.5 tbsp fresh concentrated pandan juice

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Water temperature should be slightly warmer .Set aside for 20 minutes. The yeast mixture will rise and becomes foamy.
2. Stand mixer ~ In a mixing bowl, add part (B) with only 2 tbsp water and the ready yeast mixture using low speed n combine them together (just to bring them together) or knead them by hand. It will be alittle dry/lumpy now, its ok.
3. Divide the dough into two.
4. One of the doughs back into the mixer, add the 1 tbsp water in and knead well till you get a nice dough. You 'might need' more water so add by tsp slowly... Add color now if you like.
5. Another dough to add part (C) in and on low speed to combine them together or knead it by hand.
6. Place both dough separately in a warm place to proof for 45 mins covering with a damp cloth.
7. Remove and use a rolling pin to flatten each dough to a rectangular shape.
8. Place the pink or pandan dough below/whichever, brush with some water and at all sides too. Ensure you brush sufficient water at whole surface but not wet.
9. Roll them up tightly (this way, it will not spilt open while steaming) and seal both end.
10. Cut the dough into your preferred sizes. In boiling water, steam them for 12-15 mins line with baking sheet or parchment paper below in med-high heat.

Do not overcrowd the rack to allow expansion. 

To freeze: finish the whole procedure here, let the mantou cool completely, then into the freezer. Steam again when you want to consume.

To make Pandan mantou, pls click -

For picture guidance, pls refer to this link -

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