熊猫馒头 Panda Mantou by Angela Seah Thulin

Ingredients -
(A)
1/2 tbsp yeast
75ml warm water (in microwave for 20-30secs)
1/2 tsp sugar
(B)
250g Bao flour
4 tablespoons sugar (I added 1/2 tbsp more)
4 tablespoons oil
Pinch of salt
3 tbsp water (maybe another 1 tbsp to add in slowly n see the dough texture), mine was ok at 3 tbsp.

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Water should not be too hot. Just slightly above warm. Set aside for 20 minutes. The yeast mixture will rise and becomes foamy.
2. Stand mixer - In a mixing bowl, add part (B) and the ready yeast mixture using low speed n combine them together for just few minutes or by hand till smooth dough.
3. Take a small part of the dough (to make the eyes. ears etc), add black coloring to it and achieve the tone you desire. Knead it.
4. . Place the 2 ready doughs in a warm place to proof for 45 mins covering with a damp cloth.
5. Remove and shape.
6. Drip a drop of water to the eyes, ears, nose so that they will stick together.
7. In boiling water, steam them for 15 mins line with baking sheet or parchment paper below in high heat.

Done!

班兰馒头 Pandan Swirl Mantou by Angela Seah Thulin

Ingredients -
(A)...
1/2 tbsp yeast
75ml warm water (in microwave for 20-30secs)
1/2 tsp sugar
(B)
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
+
(C)
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 - https://www.facebook.com/sassyangelakitchen/photos/a.293385444201389.1073741840.233664896840111/281608188712448/?type=3&theater

For picture guidance, pls refer to this link - https://www.facebook.com/sassyangelakitchen/photos/a.293385444201389.1073741840.233664896840111/282379401968660/?type=3&theater

Happy Valentine's - Rose Mantou by Angela Seah Thulin

For reference, please click on this link: 
https://www.facebook.com/sassyangelakitchen/photos/a.293385444201389.1073741840.233664896840111/287922234747710/?type=3&theater

Facebook Link: https://www.facebook.com/groups/platepalate/permalink/796473243740311/
Recipe:

Ingredients -

(A)
1/2 tbsp yeast
75ml warm water (in microwave for 20-30secs, temp should feel slightly warm and not hot)...
1/2 tsp sugar
 
(B)
250g Bao flour or Hong Kong flour
4 tablespoons sugar
4 tablespoons oil
Pinch of salt
1 tsp of strawberry emulco*Opt - add drops of pink coloring 

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Set aside for 20 minutes. The yeast mixture will rise and become foamy.
2. Stand mixer - In a mixing bowl, prepare part (B) and add the ready yeast mixture using low speed n combine them together for few minutes or by hand.

3. Place the ready dough at a warm place to proof for 45 mins covering with a damp cloth.
4. Remove from oven.

5. Weigh each dough to 9g and use a rolling pin to flatten the dough into flat round shape.
6. Make at least 5-6 (as the petals) of these and then overlayer them and roll them up.

7. Roll them up
8. Cut the dough as shown in the pic.

9. In boiling water, steam them for 15 mins line with baking sheet or parchment paper below in medium heat.

Before to steam pic >> you can see that the yeast is still activating and roses are still blooming away :)



Note: Should you wish to make two colors -

At step 2 after mixing them for a quick while and achieving a big dough, half the portion. Take the plain dough out (knead till smooth) and then send to proof. While the other, place it back into the same mixing bowl, add the strawberry emulco in and add 1 tbsp water and continue to knead by your stand mixer till all incorporated well.

Done!



Flower Mantou by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418591320./287922234747710/?type=3&theater

Ingredients -
(A)
1/2 tbsp yeast...
75ml warm water (in microwave for 30secs)
1/2 tsp sugar
(B)
250g Bao flour
4 tablespoons sugar
4 tablespoons oil
Pinch of salt
4 tbsp water
+
(C)
1 tbsp water
1-2 drops of purple coloring
*mix together

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Set aside for 20 minutes. The yeast mixture will rise and becomes foamy.
2. Stand mixer ~ In a mixing bowl, add part (B) and the ready yeast mixture using low speed n combine them together forming a nice dough or knead it by hand.
3. Divide the dough into two.
4. One of the doughs back into the mixer, add part (C) in and on low speed to combine them together or knead it by hand.
5. Place both dough at a warm place to proof for 45 mins covering with a damp cloth.
6. Per flower ball - 50g (divide into 3 portions and roll them into 3 long strips).
7. Stick the top of 3 strips together and braid them.
8. Then from one end to the other end and roll them up. See pic.
9. Bring water to a boil and steam in med-high heat for 12-15 mins, line with baking sheet or parchment paper below. 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.

Chocolate Mantou by Angela Seah Thulin

Recipe link - 
https://www.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1418591320./282379401968660/?type=3&theater

Ingredients -
(A)
1/2 tbsp yeast...
75ml warm water (in microwave for 30secs)
1/2 tsp sugar
(B)
250g Bao flour or
4 tablespoons sugar
4 tablespoons oil
Pinch of salt
4-5 tbsp water
+
(C)
1 tsp water
3/4 tbsp cocoa powder (sieve)

Steps -
1. Combine the part (A) in a bowl. Stir to mix well. Set aside for 20 minutes. The yeast mixture will rise and becomes foamy.
2. Stand mixer - In a mixing bowl, add part (B) and the ready yeast mixture using low speed n combine them together forming a nice dough or knead it by hand.
3. Divide the ready dough into two.
4. One of the dough back into the mixer, add part (C) in and on low speed to combine them together or knead it by hand.
5. Place the ready dough at a warm place to proof for 45 mins covering with a damp cloth.
6. Remove and use a rolling pin to flatten each dough to a rectangular shape.
7. Place the white dough below, brush with some water and at all sides too. Ensure you brush sufficient water at whole surface.
8. Then lay the Choco dough on top of the white dough. Brush the Choco dough with some water and at all sides. Ensure you brush sufficient water at whole surface.
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. Steam for 12-15 mins line with baking sheet or parchment paper below in high heat.

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