Mantou is a type of Chinese steamed bun. Unlike baozi, it is normally without filling. It can be eaten plain or sandwiched with stuffed meat. It is also great for dipping into gravy or curry sauce.
Mantou doesn’t have to be the usual plain boring white. It can be colourful as well by adding vegetable puree. I particularly like to use pumpkin puree as it gives the mantou a bright yellow look and extra nutritional value. Besides that, pumpkin puree can also make the mantou extra moist and flavourful. These pumpkin mantou are super soft and moist when warm, and remain soft even a couple of hours after steaming.
Choose pumpkin that is bright in orange, an indication of ripeness and sweetness. Different type of pumpkin will yield different level of sweetness and flavour. So, adjust the amount of sugar that best suit your palate. You will also have to pay careful attention to the amount of water added to the dough. It is much affected by the concentration level of pumpkin puree. Some puree are more diluted than the others. To be safe, add water little bit by little bit to the dough, and knead it until it is soft and smooth (
Note: You don’t have to knead it until pass
the membrane test like bread dough.)
This pumpkin mantou recipe is very easy to make. It requires lesser effort in kneading and proofing time than making bread. The size of the dough for this recipe is quite small and can be handled easily. I kneaded it with my hands, but of course, you are free to do it with either bread maker or kitchen mixer (with a dough hook).
I must admit that I am still a novice in making mantou. Although my mantou were far from perfect, I felt elated when my family devoured the whole batch within a day. They even became one of my son’s favourite school snack.
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Get the recipe and step by step photos for Pumpkin Mantou at PAGE 2 BELOW.
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Get the step by step tutorial for How To Make Pumpkin Puree at PAGE 3 BELOW.
RECIPE FOR PUMPKIN MANTOU
Yields: 10-12 small mantou
Ingredients:
110 grams pumpkin puree (note 1)
50 grams castor sugar (note 1)
250 grams pau flour or plain flour (note 2)
3 grams instant yeast (about 1 teaspoon)
3 grams baking powder (about 1 teaspoon)
1/8 teaspoon salt
15 grams olive oil (or salad oil)
50 – 60 ml water
Methods:
- Prepare pumpkin puree (refer to PAGE 3) .
- Mix instant yeast with half portion of the water (about 30 ml) together. Set aside for 5 minutes.
- In a mixing bowl, combine pau flour and baking powder. Sieve and add in sugar and salt to combine. Add in pumpkin puree to roughly incorporate.
- Add in oil and yeast mixture (from step 2) and knead. Add the remaining water bit by bit to the dough. You don’t need to finish all the water. The amount of water is subject to how concentrated the pumpkin puree is. When a rough dough is formed, transfer it to a working surface and continue kneading until the dough is no longer sticky, soft and smooth.
- Place the dough in a lightly oil bowl, cover with cling wrap. Let the dough rest for 20 minutes in room temperature.
- Lightly dust the working surface with flour. Gently punch down the dough to deflate and knead it for 1-2 minutes.
- Rough the dough into a rectangle (approx. 35cm x 20cm). With a pastry brush, remove any excess flour on the top surface and brush a thin layer of water on it. Starting from the wider edge, roll up the dough like a swiss roll.
- Roll the elongated dough out until it reaches a length of 45-50cm.
- Cut out both end and divide the remaining dough into 8-10 equal portions.
- Place each portion on a piece of baking parchment paper or muffin liner.
- Proof them for another 30 minutes until double in size. I proof the mantou inside the bamboo steamer with lukewarm water underneath. You can also proof inside an oven (without power).
- Starting from cold water and with medium high heat, steam the mantou for 18-20 minutes (depending on the size of the mantou).
- Once it’s done, open the lid slightly to release the heat for 5 minutes. Transfer the bamboo steamer away from the water and let it stand for another 2-3 minutes before removing the lid. With this, the mantou will not shrink after cooling down.
Notes:
- I used local pumpkin which is not so sweet and the amount of sugar (50g) is just right for us. You can reduce the sugar to 30g if you prefer it to be less sweet.
- Pau flour is a special type of flour used for making Chinese steamed buns. It gives the mantou a softer and fluffier texture as compared to plain flour.
- I kneaded the dough wtih my hands as the size of the dough is small and easy to handle. You are free to do it with breadmaker or kitchen mixer (with a dough hook).
- You can steam the mantou with stainless steel steamer. Be sure to cover the lid with cloth to prevent water dripping on the mantou.
- Best to serve warm. If consume the next day, store inside an air-tight container and keep in the fridge. These mantou can also be frozen for up to 3 months. Thaw them in advance and steam for 2-3 minutes.
- The diameter of my bamboo steamer is 12 inch.
- I bought my bamboo steamer from a local shop selling kitchenware (Pembekal Peralatan Dapur Gas – Lee Poh Wah) at Jalan Kepong, Kuala Lumpur.
HOW TO MAKE PUMPKIN PUREE
Steps:
- Slice away the skin and cut into small cubes.
- Steam until tender.
- Discard water seeping out from steaming. While the pumpkin is still hot, mash it with a fork until it becomes puree .
- Press puree through a sieve to yield a smoother texture. Leave to cool.
Note:
Pumpkin puree can be made in advance. Divide the puree into small qualities and store in containers or freeze bags. You can put them in the fridge for a week or freeze them for up to 3 months. Thaw before using.
- See more at: http://food-4tots.com/2014/12/05/pumpkin-mantou/3/#sthash.CIF617vY.dpuf
