IMG_6308i wanted to make something healthy and fast for hubby’s breakfast tomorrow and i remembered the chinese doctor (中医)saying that mantou is a very healthy choice… but me being me… i never really made these because i haven’t thought about how i could go about beautifying it…. ≖‿≖… and btw, did i ever tell you how i get my inspiration whenever i want to decorate my bake?  a pen, and a paper…. ´・ᴗ・`… yup… every time before i start baking, i start to doodle … i just draw and draw until something satisfactory turns out p(*^-^*)q

Recipe adapted from 食品中国

Ingredients

IMG_6309250g all purpose flour
2g instant dry yeast
1 tsp sugar
125ml water
10g cocoa powder

食材
面粉 250克
即溶干酵母 2克
糖 1小匙
水 125毫升
可可粉 10克

Directions/方法

IMG_6311– dissolve yeast into 130ml of water. temperature of water should not exceed 40 degrees C
酵母融入130毫升的水,水温不可超过40摄氏度

– sift flour and sugar into mixer bowl and add in water a bit at a time, mixing with a pair of chopsticks at the same time
面粉、糖筛入容器中,慢慢加入水,边加入,边用筷子搅拌

– once flour mixture becomes clumpy, hand knead dough until it becomes soft and shiny
面粉大略成团时,用手搓揉至鬅松状态

– rise dough till it is 1.5-2x larger than the original size. sift some flour on dough and poke your finger through the dough. if it does not spring back, the rising process is considered
发酵至1.5-2倍大。面团撒上少许面粉,将手指插入后面团不回缩,就代表发酵已完成

– divide dough into 2 equal portions and punch one dough down and knead briefly. set aside
面团分割成2等份,将一份排气,轻轻搓揉。待用

– meantime, sift cocoa powder onto another dough and knead till it is well incorporated. add a bit of water if you find the dough too dry
另一份筛入可可粉,搓揉至均匀。如面团变干,可加入适量的水份

IMG_6313– press original dough till it is slightly flat and run it through the dough roller, setting roller to the widest thickness (@7). if you do not have dough roller, please refer to my personal notes
将原味面团压平,送入压面机,压面宽度调为 “7”。如无压面机,请参考我的温馨小贴士

– fold this original dough sheet a few times and sift some flour on the dough. ensure that the folding is tidy. run it through the roller 3 more times
原面团折叠几次,筛上面粉,再次送入压面机。此步骤重复3次

– change the setting of the dough roller to 5 (i.e. thickness will be thinner), and using the same method above, run dough through machine 3x
宽度设定调至“5”(既是比“7”较薄)。以上步骤再重复3次

– place dough sheet on tabletop, trimming the top and bottom of dough and divide into 3 equal portions. sift flour on dough, and place each portion on top of the other. set aside
将压平的面皮摆在案板上,上下修饰,再将面皮分割成3份。筛上面粉,然后将面皮叠起,待用

– repeat the same rolling and dividing process for chocolate dough
以上压面、折叠、修饰面皮步骤重复于可可面团

– place a portion of original dough on the tabletop, and a portion of chocolate dough on top of it
将一份原面皮放在案板上,上方铺上一层可可面皮

– roll dough up swiss-roll style, ensuring that it is rolled up tightly. seal seams well and slice dough into 3 equal portions. all to rise for 20 mins. repeat the same process for the remaining dough sheets
将面皮卷起、卷紧。封口捏紧,切成3份。休面20分钟。此步骤重复于其余原面皮和可可面皮

– place dough onto a wet greased steam-mat. ensure that you space out dough when steaming to allow sufficient rising space
将馒头放在涂抹了油的蒸盘上,馒头之间保留足够空间

– bring a pot of water to rolling boil, then turn heat down to medium-high heat. steam mantou for 15 mins. after steaming time, OPEN THE LID ONLY AFTER 5 MINUTES
将一锅水煮滚后,降至中高火,将馒头蒸15分钟。蒸煮过程完成后,待5分钟后在开盖儿

– enjoy
尽情想用

Personal notes/温馨小贴士:

IMG_6314– i do not own a dough roller, so i rolled my dough manually into a 0.4cm sheet respectively
偶木有压面机,所以用了擀面杖将面团擀成0.4厘米厚度的面皮

– i sprayed some water on the original dough before placing chocolate dough on top; and then sprayed some more water on chocolate dough before rolling
我在原面皮喷上少许水,放上可可面皮,在喷上少许水,再将面皮卷起

– just before dividing dough into 2 portions, i pinched a small handful of dough and coloured a portion red with red yeast powder, and another portion with matcha powder. i then shaped the red portion into mini teardrop portions and cut out leaf shapes (using mini fondant cutters) on the matcha dough. i sprayed a bit of water before affixing strawberries onto the mantou
面团搓成后(既在分割成2大份前),我捏了一小把的面团,搓入红曲粉,在将一小把面团挫入绿茶粉。红棉团分割成小圆团,搓成草莓形状。绿茶部份擀扁,用叶子模具裁切出小叶子。在整形后的馒头喷上少许水,粘上草莓和叶子就可以啦

– i sliced my mantou into eight 5cm portions
我将面团切成8个5厘米的馒头

IMG_6310hubby was confused for a moment if it was a swiss roll or mantou (。◝‿◜。)

Pollution index: 29 (excellent)

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(18) Comments

  • Mel (March 14, 2014)

    Hi Victoria
    Well as for me I already got to stress out studying the recipe whenever I want to try out something that I never bake or made before not to say getting a pen and paper to draw out and implement creative ways!! Im sure your followers always look forward what is the cute and sweet things Victoria has made! Your hb\’s office mate must be very envy of him to hv such a good wife to prepare breakfast/lunch box for him. Wink! Wink!

  • Qi Qi in the house (March 14, 2014)

    传统的馒头,也让你变得如此可爱了!

  • Baby Sumo (March 14, 2014)

    Definitely the prettiest mantou I\’ve seen… 🙂 Fantastic job!

  • 0620 (March 14, 2014)

    开了恨开胃的馒头咧 :)

  • Ling Yuen Chin (March 14, 2014)

    黑白分明,可爱哦!

  • 鲸鱼蓝蓝蓝 (March 14, 2014)

    你的馒头有水果的点缀哟
    看起来真美丽:)

  • eileen (March 14, 2014)

    你是个艺术家来的,作品永远都那么让人眼前一亮。

  • May Law (March 14, 2014)

    这馒头让我很清新的感觉, 看了很舒服, 吃了更舒服了! 哈哈哈

  • kitchen flavours (March 14, 2014)

    Hi Victoria,
    Never knew mantou can be so pretty! I am darn lousy at decorating, and art is my worst subject in school!
    Your mantou looks very pretty and delicious to eat!

  • Esther Lau aka Copycake Kitchen (March 14, 2014)

    Hi Victoria,this is the most beautiful mantou i have ever seen!
    It\’s my turn to kowtow to you my dear, hehe…

  • 柠檬叶 (March 15, 2014)

    但凡是蒸的东西都很健康了。
    你居然能够把平凡无奇的馒头整得这样没,我佩服啊佩服!!!!
    你是美食家,也是艺术家啊!!!

  • Sonia (March 15, 2014)

    You are really good in beautify the foods you prepared..

  • Doreen/mui (March 17, 2014)

    Hi Vic,
    I always love how you 细心deco your baking.
    They are all so cute and pretty.
    Can throw a mantou over for my breakfast ..lol

    mui

    • Doreen/mui (March 17, 2014)

      Oops! Typo error.. :p
      I mean your bakes.

  • Mae (November 11, 2014)

    You mentioned husband breakfast how do you keep the done man tou? Fridge and just resteam?

    • Victoria Bakes (November 12, 2014)

      hi mae, yes, for short term storing (i.e. consuming within next 2 days), pack in bags and chill. otherwise, freeze them. steam again when you want to eat it

      • Mae (November 12, 2014)

        I made it but not as nice but husband complains too bland… Should I have added more sugar or salt into the dough?

  • Victoria Bakes (November 12, 2014)

    hi Mae, sorry to hear ur hubby didnt enjoy it. but mantou is supposed to be a healthy steam bread, and hence it is usually bland (in china) and has no filling. pple will eat it as staple food probably sometimes with soup. if u like, spread some kaya.

    alternatively, u can pump up sugar or refer to another recipe of mine which is the sweet mantou, the one with a charlie brown face.

    hope this helps

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