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


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

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


IMG_6311– dissolve yeast into 130ml of water. temperature of water should not exceed 40 degrees C

– 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

– once flour mixture becomes clumpy, hand knead dough until it becomes soft and shiny

– 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

– divide dough into 2 equal portions and punch one dough down and knead briefly. set aside

– 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

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

– 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

– 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

– repeat the same rolling and dividing process for chocolate dough

– place a portion of original dough on the tabletop, and a portion of chocolate dough on top of it

– 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

– place dough onto a wet greased steam-mat. ensure that you space out dough when steaming to allow sufficient rising space

– 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

– enjoy

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

– 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

– 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

– i sliced my mantou into eight 5cm portions

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

Pollution index: 29 (excellent)


(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)


  • 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)


  • 鲸鱼蓝蓝蓝 (March 14, 2014)


  • eileen (March 14, 2014)


  • 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)


  • 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


    • 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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Victoria Bakes – Baking into the Ether