IMG_7153this steamed bun truly lives up to its name… SUPER smooth.. SUPER SOFT! highly recommended
这个馒头哈。。真是滑溜溜,又软绵绵。。强力推荐!
♡⑅⃝◌꒰  ˘̤ з꒰ ˃̶̤⌄˂̶̤ `  ू꒱◌⑅⃝♡

Recipe adapted & translated from 随心歇息站

Ingredients

250g plain flour
40g caster sugar (can be increased according to personal preference)
2g instant dry yeast
7g corn oil *i used organic coconut oil
140g water

IMG_7151食材

中筋面粉 250克
细砂糖  40克 (嗜甜者,糖的份量可以多加一点)
即溶酵母  2克
粟米油 7克 *我用了有机椰子油
水 140克

IMG_7160Directions/做法:

– dissolve yeast into water and mix well. add in the rest of ingredients and knead till they come together
将即溶酵母加入水,溶化拌匀,加入所有材料,拌成团

– knead till you get a soft dough and proceed with first proofing for c. 50 mins or till twice the original size
将面团揉至光滑后,进行基本发酵约50分钟或发至2倍大

– after proofing, punch dough down and divide into equal portions. shape into ball and place onto baking paper
发酵完毕后,把面团排气,搓圆,放在烘焙纸上

– pour water (room temperature) into steamer and place dough into steamer. proof for 30 mins or till 1.5x the original size
蒸锅盛入凉水,把面团排列在蒸盘; 进行最后发酵约30分钟或至1.5倍大

– turn on fire to high heat and steam mantou for 20 mins
开大火蒸,约20分钟

– after steaming, turn off fire. do not open the lid immediately. lift the lid up very slightly and keep it ajar for 5 mins before removing steamed mantou. cool buns
蒸好之后,蒸锅开小缝,待5分钟后才完全把锅盖打开,把馒头拿出,待凉

* proofing time is for reference only and should be adjusted according to room temperature
(发酵时间只供参考,面团发酵要视乎气温和发酵实况)

Personal notes/温馨小贴士:

IMG_7156– i halved the recipe and made four 50g mantou
我将食谱减半,做了4个50克的馒头

– to paint expressions, mix dark cocoa powder with one egg yolk and paint on mantou just before steaming (after second proofing)
彩绘馒头方法 ~ 一颗蛋黄中加入黑可可粉、拌匀。送入蒸锅前(二次发酵后)在馒头上绘画即可

IMG_7155we love charlie brown
我们都爱查理·布朗
♡+* Ɗɑɫë*+♡

Pollution index: 330 (hazardous…. )

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(0) Comments

  • 0620 (July 3, 2014)

    Ha 果然滑溜溜的卡通脸蛋,真想捏一下 XD
    妳真棒咯!!谢谢推荐 ^^

  • Cheryl - Bakingtaitai (July 3, 2014)

    I like Charlie Brown too! This bao recipe does not use any shortening and I like it! It also uses plain flour instead of Hong Kong flour aka bao flour. Hmm…wondering if I replace with HK flour, will it works?

  • Kelly Ng (July 3, 2014)

    This is so cute !
    Do we need to wrap the lid by a piece of cloth to prevent water drop on the Bao\’s skin ? How can you make the skin so nice ?
    BTW, I was wondering, can we leave the dough in fridge overnight and steam the next morning ?
    Thanks Victoria !

    • Victoria Bakes (July 3, 2014)

      hello Kelly, nice to see you again… yes, you are very right, i did cover the lid with cloth before steaming. I am not sure about this dough, but i have previously stuck a mantou dough to rise in the fridge overnight, brought it to room temperature the next day before steaming. it was ok… but another batch, i steamed immediately without bringing to room temperature.. it was … er.. well, i won\’t do that again

  • Hannie (July 3, 2014)

    yummy!
    I like sweet potatoes mantou,can i add some sweet potatoes?then do I need to make changes on other ingredients?

  • Mel (July 3, 2014)

    Oh really, super soft? I never had made mantou before and since it was a highly recommend, of course I will try it out too. Thanks for sharing with us.

  • 婉婉下午茶 (July 3, 2014)

    好可爱的查理布朗馒头!!我最爱吃馒头了,谢谢你的分享。

  • Rumbling Tummy (July 3, 2014)

    真可爱! I won\’t bear to eat him up.

  • eileen (July 3, 2014)

    要是你的手没有在作品上搞一点花样,还真的不是你咯!
    哈哈哈哈!

  • Fion@轩宏妈 (July 3, 2014)

    白白的馒头,还画上这么可爱的卡通,哈哈哈

  • Esther lau (July 3, 2014)

    Cute, cute, cute! Charlie Brown but i love Snoopy too 🙂

  • Ann Low (July 4, 2014)

    I\’m always impressed by your creations. This bun looks neat and cute 😀

  • joceline (July 4, 2014)

    创意的点心。很棒。

  • Jess @ Bakericious (July 4, 2014)

    so cute! another recipe must keep inside my folder 😀

  • Mimibakeryhouse, Charmaine (July 4, 2014)

    oooh….charlie brown mantou…so kawaiine!!!! wen you visit SG, you must bring me some of your adorable creations for me… ^^

  • Doreen/mui (July 4, 2014)

    Vic,
    Love your super soft mantou!
    Pass soft over please!! Hehe

  • gina (July 5, 2014)

    When do proofing, need to cover with wet cloth?

  • lena (July 7, 2014)

    i almost missed this post of yours..it\’s been a long time since i last made mantou…and this recipe seems easy too , thx!

  • fromthekitchenofeloise (July 11, 2014)

    The mantous are so cute cute cute cuz!!! 😉

  • Cherlyn ma (September 3, 2014)

    How long do we need to knead to get a smooth dough? Kneading by hand?

    • Victoria Bakes (September 3, 2014)

      hi Cheryl, you can do by hand or machine. it takes me about 6 mins by machine, and kneading by hand, depending on how much strength i exert, maybe 15 mins. overall, this is unlike kneading bread where u need a window pane stage. you r only trying to achieve a dough that has come together and is smooth, then you stop. hope this helps

  • nunoi (November 24, 2014)

    Hi I used to make this bun by using all purpose flouer but it didnt taste and rise good. So plain flouer is wheat flouer or cake flouer?

    • Victoria Bakes (November 25, 2014)

      hi nunoi, can i just find out what you meant when you said it didnt taste good? if you mean you were looking for a sweeter mantou, do go ahead to pump up sugar. however if you mean it was dense, then you will need to check the texture of your dough when you left it to rise. you should add or reduce liquid accordingly to get a smooth dough before rising. also, i presume your yeast has not expired

      plain and cake flour, unless gluten free, are all wheat flour. sorry to hear about your disappointment.

  • Chichi (April 2, 2015)

    Hey hello there ! I wanted to ask you, how can you make the skin so nice ??
    I\’ve been trying to several times, but I just can\’t do it as good looking as yours…
    Tell me your secret 🙂

    Btw I love your website !

    • Victoria Bakes (April 2, 2015)

      hey Chichi, thanks for your compliments. first of all, i hope the dough in itself was a silky dough before proofing. adjust flour/water components as necessary to achieve the desired consistency. most importantly, note the heat that you use. the original instruction from the original recipe contributor worked well for me but there are times i hv wrinkled mantou. so i suggest you try steaming one mantou to ensure you get the right heat. dimples can be caused by inappropriate steaming time and also, if you forget to cover the lid with cloth, the water droplets will destroy the smooth skin..

      that\’s all i can render for now and hope you get \”that perfect one\” soon

      thanks for coming by

  • Chichi (April 4, 2015)

    I see ! Thank you for the tips 🙂

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  • Shirleen (March 21, 2016)

    In the same wok, some buns become wrinkle, some very nice and some shrink and wrinkle. May I know why?

    • Victoria Bakes (March 21, 2016)

      set aside a test bun in future to get the right steaming time for your buns. it sound like unequal distribution of heat (i can\’t really figure out how this happen) ~ some has been over steamed it sounds. did water drip onto the buns during steaming process btw? if so, over lid with cloth. do check out my comment above to chichi on the same. it also just occurred to me that it could be uneven rolling of dough, causing in trapped air pockets that deflates after steaming

  • tracy (April 1, 2016)

    HI…I had make this bun…but I dint steam if after make..i keep it inside airtight Tupperware..after tomorrow it seem different already..whats wrong? it is cannot keep for rise dough?

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