IMG_7911project “1010 pumpkin mantou”.. here i come!
“1010 南瓜馒头の约”。。。偶报道来啦!
-(๑☆‿ ☆#)ᕗ

Ingredient recipe adapted from 下厨房 (makes about 5 layered mantou)

200g flour
30g milk powder
5g yeast
150g pumpkin puree * i used 180g
20g caster sugar

8g cocoa powder, sifted
3 tbsp pumpkin puree

IMG_7906食谱 (可做5个年轮馒头)

面粉 200克
奶粉 30克
酵母 5克
南瓜泥 150克 *我用了180克
细砂糖 20克

可可粉 8克,过筛
南瓜泥 3大匙

Directions/做法

IMG_7915– mix all ingredients together and knead till you get a soft dough. divide into 2 equal portions. add in cocoa powder and 3bsp pumpkin puree into one portion and knead till well incorporated. rise both dough till double in size
食材混合均匀,和面。面团分割成2等分后,在一份中加入可可粉和3大匙南瓜泥。搓匀。两份面团发酵至双倍大

IMG_7896punch dough down, and allow to rest for 30 mins
排气、静止30分钟

prepare and grease moulds as above to be used as the core for the bun. mine’s 3cm in diameter
if you don’t have these moulds, you can use aluminium foil to coil them
模具涂抹油。我的模具直径为3厘米. 如无模具,可用锡纸卷成核心

roll both dough into L35 x W13.5cm sheets
面团擀成长35 x 宽13.5 厘米面皮

IMG_7900divide each dough into 5 equal strips
各面皮分割成五等份长条

 IMG_7901spray a thin coat of water onto the dough then start rolling the dough around the mould
面皮喷上少许水,将其卷到模具上

seal seams well
封口捏紧

follow up with another layer, and continue this process till you get a 5- 6 layer dough
以交替方式继续将面皮卷在模具上直到各馒头达到 5-6层年轮效果

flatten the dough slightly and allow to rise for another 30mins
bring a pot of water to boil, then steam buns on medium heat for 10 mins
turn off fire and allow mantou to sit in steamer for 3-5 mins before opening lid
* REMEMBER TO COVER LID WITH CLOTH
面团轻轻压扁后发酵30分钟
将一锅水烧热后,转中火将馒头蒸10分钟
熄火后,不可马上开盖。待3-5分钟后,再开盖哈
* 小唠叨!蒸馒头时,盖子一定要包上布哈

IMG_7914this mantou is very soft… pumpkin pumpkin i love you
加入南瓜泥的馒头的确不同凡响

i am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary 
and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY

little thumbs upand

Best Recipes for Everyone #3 Oct 2013 ~~ Bun in my Hot Steamer hosted by Fion of Xuanhom’s Mom Kitchen Diary

Best_Recipes

Pollution index: 462 (i’m staying home)

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(19) Comments

  • Esther Lau aka Copycake Kitchen (October 10, 2014)

    Good morning dear, this is absolutely outstanding Pumpkin Mantou! Great job and well done on 1010 project 🙂

  • Mel (October 10, 2014)

    You and Esther made same pumpkin mantou but yours look fashionable way with extra chocolate flavour. Yum.

  • Joceline (October 10, 2014)

    怎么那么棒!好有创意o。。你家的 sha bo lang chang 真是足!哈哈哈

  • Ann Low (October 10, 2014)

    Victoria, I love your layered mantou. So creative. Can we exchange? 😀

  • Grace (October 10, 2014)

    Awesome! How you manage to roll dough into equal size? You\’re great!

  • 0620 (October 10, 2014)

    今早我要进来,但是进不到,怎么办?
    然后我现在又试,终于可以了
    是不是不想请我吃年轮馒头哦 ><""

  • sharon (October 10, 2014)

    非常特别。。。!

  • Aunty Young (October 10, 2014)

    哇!
    哇!
    哇!
    一看时;就想这是怎么做到的?
    啊!你太棒了! 好喜欢!

  • 婉婉下午茶 (October 10, 2014)

    好有趣的做法,人家说咸鱼翻身。。我说你啊,帮馒头翻身了啦!^^

  • Fion (October 10, 2014)

    哇,有别于传统馒头,这太赞了
    感恩有你,小打令^^

  • Sally (October 10, 2014)

    你真的太有创意了,这个也被你想到。。赞!:)

  • Veronica Ng (October 11, 2014)

    Very very creative in making mantou this way, Victoria!

  • irene myme (October 11, 2014)

    你太棒了,创意十足,太赞了哦!

  • May Law (October 11, 2014)

    亲亲, 我来迟了。。这好棒的馒头, 唯独属于你家的创意十足馒头了!

  • eileen (October 12, 2014)

    你啊,就是爱给我惊喜,明明平平无奇的馒头,经你的手,就变成魅力四射的馒头,
    谢谢你,太爱你了。

  • Jess @ Bakericious (October 13, 2014)

    Victoria, this is really so special, and so much works leh, but u did it so well, bravo!

  • Doreen (October 13, 2014)

    Vic,
    好特别的两色层次的馒头!
    小拇指叫好 :D
    mui

  • Kimmy (October 22, 2014)

    Victoria, you are so creative with baking and even steamed buns. Thanks for sharing the way to do it.

  • Zoe (@bake4happykids) (November 5, 2014)

    Hi Victoria,

    Sorry for my late visit as I was away for my holidays.

    5 layered mantou!!! Yet, you made them so easily!!! Glad that I have learned this technique from you 😀

    Zoe

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