Recipe adapted from 随心歇息站
Ingredients (makes seven 50g buns)
200g flour * i used cake flour
2g instant dry yeast
30g cane sugar
130ml soy milk, cold *i used 140ml as it’s winter
食材(可做 7个50克馒头)
面粉 200克*我用了蛋糕粉
即溶干酵母 2克
蔗糖 30克
冷豆浆 130毫升 *因冬天关系,我用了 140毫升
Directions/做法
– mix all ingredients together and knead till you get a soft dough. rest dough for 15 mins
将所有食材拌成团,揉至光滑状态并松弛15分钟
– divide dough into 7 equal portions, shape into ball and place on baking paper
分割成7等份,搓圆,放在烘焙纸上
– place buns into a pot filled with room temperature water, cover with lid and allow to proof till 1.5x its original size, c. 25 mins
把面团排放在盛有凉水的蒸锅内进行最后发酵约 25分钟或至 1.5倍大
– turn on fire to medium-high heat and steam buns for 25 mins * i brought the pot of water to a rolling boil, then place the proofed buns into the pot and used medium heat to steam for 10 mins. remember to cover lid with a piece of cloth before steaming
开中大火蒸,约25分钟*我事先将水烧开至沸腾后,再将发酵后的面团摆放进以中火蒸 10分钟。蒸煮前,切记蒸锅盖儿必须裹上一块布
this is medium heat for me
以上乃俺家的中火
– once steamed, (turn off fire) uncover lid by a little. remove cover completely only after 5 mins
蒸好之后,蒸锅开小缝,待5分钟后才完全把锅盖打开。取出馒头即可享用
– brush chop with red food colouring and stamp onto cooled mantou
冷却后的馒头可使用刷上食用红色素的木印直接盖到馒头上
– my habit is always to steam one bun first in order to grasp the right steaming time and heat for the subsequent buns
我有个怪癖~也就是喜欢先蒸一个馒头。。嗯,一个馒头。如此,以第一个馒头蒸出来的效果再适量掌握火候和蒸煮时间
Pollution index: 219 (heavily polluted)
Mantou usually looks plain but you make it into so refreshing by just print out that print. So lovely look. Ans using soy milk sounds great for a change.
冬天吃热乎乎的馒头多美好呀!
The print is so pretty! Perfect gift for friends who are getting married!
白白嫩嫩的馒头盖上那红红及可爱的囍字真好看^^还有那剥了皮的馒头真是诱我啊!
No need to rest to rise??
Hi Mae, if you see the instructions above, the first rest is 15mins, and after shaping, you need to proof till 1.5x original size
I love the texture of your mantou, Victoria. I am sure the soy milk brings fragrance to the otherwise plain Mantou. And the stamp really made them so much more interesting!
Victoria, I can see how soft your mantou is. The pale white look with that bright red stamp definitely makes it even more appealing to eat. I\’m bookmarking this recipe 🙂
可爱到爆表…怎么舍得入口吖~
可怜的你亲亲我, 忙到半夜才来到亲亲的家吃馒头,这馒头让垂头丧气的我精神起来了!
好好好。。下回我也学亲亲先蒸一粒什么的, 然后才继续蒸其他的, 这样就不会全都“沉船”了, 哈哈哈…
Victoria, love love love your endless baking and cooking. So inspiring!
You seem to be pretty resource to find nice and fanciful stamps. May I know where you get this stamp?
hi, i bought it in hong kong
Hi Victoria,
I tried this recipe today. However the dough is sticky. Issit suppose to be that way? Ended up I add more flour cos was not able to shape the dough. My buns ended up a bit dense. But taste good. ☺
Hello Phoebii, no, the dough should not be sticky. Put it this way, you should be able to handle it and shape it into a ball after you grease your palm. If it just doesn\’t get off your fingers, it\’s a tad too wet then. As a general rule of thumb, it should have come together by sixth min of machine kneading. Maybe in future, you like to set aside 20% of the liquid then add as necessary.
If you take a look at the original recipe contributor\’s link, you can see what the dough looks like. And usually, mantou is pretty dense looking (at least the ones I see in Beijing ), so I think you ultimately got it right 🙂
Hope this helps.
Hi. May I know are you using unsweetened soy milk?
Hi yes I did. But it doesn’t matter you use sweetened ones as it will not affect the sweetness of the bun to a great extend.