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Mantou is a type of Chinese plain bun. Normally is white or red in colour. To make it interesting we can put purée vegetable and seeds.
I have wanted to make it for a very very long time. Every time I wanted to make it, something comes up.. Finally I’ve got time for this. To make it more healthy, I’ve added Wholemeal flour and purée pumpkin.

100g Pumpkin without skin
90g Water
3/4tsp Instant yeast
200g Pau flour/Hong Kong flour
50g of Wholemeal flour
3 tbsp Caster sugar
2tbsp Vegetable oil or olive oil
2 tbsp Black sesame seeds (toasted)
2tbsp gojiberries , soaked and soften

Steam the pumpkin till soft, about 15 mins and mash it while it is still hot. Set aside till cool.
In a small bowl, mix instant yeast and water together.
Next on a table top, pour out flour and make a well in the middle. Add sugar, puree and oil. After that, the instant yeast and water into it. Mix well, and use hand to knead the mixture to a smooth dough and no longer sticky, add toasted black sesame seed, knead well again. Cover dough and rest for 15 minutes at room temperature.

Now, dust table top with some flour and roll out the dough into a rectangle shape. Brush some water on top of the surface and add goji berries all over it.
After that, roll up the dough like a Swiss roll. Roll the dough tightly (this is important so the mantou remains in a nice shape after steaming), into a log.

Cut the dough into small pieces (8pieces) and put the small mantou on a small piece of wax paper. Spray some water on the surface of the Mantou.
Put the mantous in the steamer and proof for 20 minutes or double in volume.
Fill up water in a steamer on the stove.
Turn the fire to high and bring water to a boil, then turn the fire to medium, steam the mantous for 15 minutes.
Or you can put it in a electric steamer and steam it for 15 mins.
Leave for 5 mins before opening. This will helps to maintain its shape and texture.

**Cover the cover with a cloth, this will prevent water dripping down on the mantous.
** Store the cool steam buns in a air tight container. These buns stay soft until the following day. But if you wanted a more softer texture the following day, do re- steam it for 5minutes and serve warm. Enjoy!

Covering the cover with cloth