Pumpkin Steamed Buns/Mantou

This Pumpkin Steamed Buns or commonly known as Pumpkin Mantou have been my favorite recipe.  Once a while, I will make some to enjoy any time of the day.  Any leftover, I will place them in the freezer and it always comes in handy, whenever I am too lazy to cook or finding myself too occupied.  It last for months in the freezer, however you can just leave them in airtight containers in the fridge and it last for a week or so.  This recipe is a keeper and I am sharing it with all out there who loves this yummy soft buns ~ smile ~

Ingredients:

150 g. pumpkin (peeled, steamed, mashed and set aside to cool)

300 g. plain flour (sifted)

1 tsp. baking powder (sifted)

50 g. caster sugar

1 tsp. instant yeast

1/2 tsp. salt

4 tbsp. water

2 tbsp. corn oil

Methods:

• In the mixer bowl, add plain flour, baking powder, caster sugar, instant yeast and salt. Stir with a spoon to mix.
• Add in mashed pumpkin and 4 tablespoons water; using the hook of the mixer, give it a mix/stir.  Then put the bowl on the stand mixer and mix with the dough hook using low speed.  Add in the corn oil and continue to mix, increase the speed to medium and continue mixing until the dough comes out clean from the side of the bowl.  (If the dough is too dry, add a teaspoon of water; do not add too much at a time.  The mashed pumpkin determine whether more water is needed or not.)
• Take out the dough from the bowl, place it onto a lightly floured surface and with both hands form the dough into a large ball.  Cover with the mixer bowl and rest for 10 minutes.

After 10 minutes

• Cut the dough into 2 portions.

• Take 1 portion, with a rolling pin, roll out the dough until oval shape.

• Fold into 3 parts inward

• Lightly dust a bit of flour over work surface, then place the folded dough on the work surface and continue to roll using a rolling pin and fold into 3 parts again.  This step is to be done twice.

• Next, roll out the dough into a large rectangle.
• Lightly brush the whole surface with water. 

• Then roll from the top down, until it form a long log.  

• Using your fingers, pinch to seal the end of the whole log.

• Cut the log into smaller portion using a cake scraper (sizes depending on your own preference).  Place each bun/mantou over a piece of wax parchment paper, and arrange them in a steamer rack/tray.  Repeat the steps with the second portion of the dough. 

• When all the buns/mantou is done, place the tray over the steamer pot fill with water. Cover and let it proof for 40 minutes.
• After the proofing time is up, place the steamer pot over the stove with high heat.
• Once the water starts boiling, lower the heat to medium and let it steam for 15 minutes.
• After the 15 minutes is up, off the heat, but do not open the  cover immediately. Slowly lift up the cover and tilt slightly to let the hot air inside slowly escape, for about 5 minutes; this step is necessary to ensure the smooth buns/mantous.
• After 5 minutes, remove the lid and remove the buns onto a wire rack for it to cool.
• These buns/mantous are best served warm as it is, or use a sharp knife to slit the middle of the buns to form a pocket, and spread a generous amount of butter.  This is indeed my favorite way of enjoying them, any time of the day.

Since I enjoys making them so often, I have tried making them into other shapes and sizes; it is indeed great fun!  I have here to share....

This beautiful and keeper recipe is adapted from 'Kathrine Kwa Baking Tutorial' with a very slight adjustment to suit my preference.

Purple Sweet Potato Mantou

Mantou is my family's favorite, thus as and when I feel like munching them I will make a portion of it.  Recently, due to the humid weather I tend to stock up sweet potatoes of purple, yellow and orange colors as well as yam for making desserts.  This time round the purple sweet potato are so starchy and I just couldn't help making Mantou out of it.  As mentioned in my 3rd September 2015 blog write-up, I am sharing this "Purple Sweet Potato Mantou" with all my readers out there who love Mantou as much as me... hehe!

Yesterday afternoon I make another batch with the leftover purple sweet potato for my grandson Brendan's breakfast and his morning break in School.

As the sweet potato are very starchy,  I add a bit more water and olive oil, and the outcome is softer texture and shiny on the outside.  I also decided to come up with the spiral shape which my grandson called it "snails".

For the full recipe click here.

Purple Mantou

After my September 3rd. posting on Mantou aka Chinese Steamed Buns, I did mention about making some purple mantou using purple sweet potatoes. Finally, I've bought the purple sweet potatoes and this is the outcome of it.....

Though the sweet potatoes are dark purple in colour but the colour of the mantou came out light purple.  This is the natural colour from the sweet potatoes and no artificial coloring is used.  For the recipe, it is the same as the previous posting.

Enjoy making this simple yet yummylicious mantou and happy munching.....

Mantou aka Chinese Steamed Buns

This Mantou recipe is vegan, using only flour, instant yeast, water, a bit of castor sugar and vegetable or olive oil.  It can be eaten plain as well as with savory or sweet accompaniments. Freshly steamed mantou which is still warm is best eaten by cutting a slit in the middle of the bun, spread with a generous amount of butter and eaten as the butter is melting..... Yum! This is my mum's favourite way of eating this fresh and warm Chinese Steamed Buns.  The thought of it makes me hungry already!

This simple recipe is adapted from Anncoo Journal, a recipe which I've tried and enjoyed making it over and over again, as and when I feel like eating.  The actual recipe is 'Pumpkin Mantou' and I've also try the recipe on sweet potato, and both are equally delicious.

Ingredients:

• 60g. pumpkin flesh (peeled and cut into pieces)
• 90g. water
• 3/4 tsp Instant Yeast
• 250g. plain flour (sifted)
• 25g. caster sugar
• 10g. vegetable oil (I use olive oil)
• 1 tbsp. black sesame seeds, toasted (I omit)

Methods:

1. Steam pumpkin till soft, mashed when still hot, and set aside to cool.
2. In a cup mix the instant yeast into the water.
3. In a big bowl add in sifted flour, caster sugar, mashed pumpkin and oil, use hand to mix the ingredients until well combined.
4. Add in the instant yeast mixture and knead to form a smooth dough, add sesame seed (if using) and continue to knead again till well mixed.
5. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.  The dough will rise to about double in size.
6. Dust table top with some flour.  Roll out the dough into a rectangle shape (about 13" X 6").  Brush some water on the top surface.
7. Roll up the dough like a Swiss roll and cut into small pieces (size according to your liking) and put on a small piece of baking paper each.
8. Arrange the mantou into a steamer and proof for 20 minutes or until it has risen to about double in volume.
9. Turn the heat to high and as soon as it starts to boil lower heat to medium and steam mantou for 15 minutes.  However, more steaming time is needed if you are making a bigger mantou.

Pumpkin Mantou

Orange Sweet Potato Mantou

Sweet Potato Mantou with toasted black sesame seeds

Notes:  During the process of making these mantou, I am also trying to experiment them. What I found out is that, if you prefer a softer texture add a little bit more water into the dough, but add them bit by bit as we knead the dough along the way.  Too much water will makes the dough too soft and sticky and we are not able to roll them.  Couldn't wait to make some purple mantou with the purple sweet potato ~ smile ~