My friend, Janet who loves to cook and bake, was nice to share her buns with me last week. It was a lovely purple color as it was made with purple yam. When food is turned into an art piece, it makes the food more appealing. Since it tasted and looked so good, I decided to make some, but with carrot juice to get a bright orange color.
I posted a recipe for making the milk mantou 4 years ago, and I used that recipe for the white petals. Both milk mantou and carrot juice mantou recipes are listed below (for a total of 24 pieces).
Ingredients for orange petals:
||All purpose flour
Ingredients for white petals:
||All purpose flour
||Fat free milk
You will need 3-4 carrots to get 300ml of carrot juice depending on the size of the carrots.
- Prepare all ingredients, one set for the orange petals and one set for the white petals. Combine all ingredients for the orange petals in a mixing bowl, attach the dough hook and mix the ingredients with low speed. Knead the dough until smooth (about 10 minutes). Let the dough rest for 10 minutes. Repeat this step for the ingredients for the white petals (pictures 1, 2 and 3).
- During the 10-minute resting period, make sure to cover the container with plastic wrap. (picture 4)
- Take the dough out, punch down with your hands to deflate, and cut into half. Cover the second half with plastic wrap to keep it soft. Roll out the dough and roll it tightly to form a log. (picture 5)
- Cut the log into pieces and each piece should weigh about 20g. Cover pieces with plastic wrap. (picture 6)
- Repeat steps 3 and 4 for the orange petals. (picture 7)
- Roll each piece thinly like gyoza wrappers. (picture 8)
- You will need 3 pieces of the orange dough and 3 pieces of the white dough, alternate the colors. (picture 9)
- Roll the dough up (roll from the right hand side) to form a small thick log. (picture 10)
- Cut the rolled up dough in half from the center. When you turn the dough up, you will see the pretty rose shape and shape the petals with your fingers. (picture 11)
- Pour some cold water in the bottom of the steamer. Place rose shaped buns in the steamer lined with parchment paper, cover and let the buns rise for 20 minutes. Make sure to space out the buns (picture 12)
- After the final rise, boil water and steam the buns for 15 minutes until they are cooked and puffed.
P.S. Don’t skip the final rise, otherwise the bun outer layer won’t be fluffy.
Posted in Bread, Chinese, Dim Sum, Uncategorized
- Tagged carrot juice mantou, 玫瑰花饅頭，紅蘿蔔饅頭，曼頭, Mantou, milk mantou, Rose buns, Rose mantou, Rose shaped mantou, Rose shaped steamed buns
Last year around this time, I made the traditional mooncakes. If you never heard of the Mid-Autumn Festival (aka Moon Festival), a brief introduction is on that page.
I spent a month in Hong Kong this summer and ordered a customized mooncake mold which engraved with my blog’s name “Gin’s Kitchen”. So I’m very excited to use it for the very first time today.
As you can see from my posts, I am a big fan of Christine Ho. I like a lot of her recipes, including this Pandan Snow Skin Mooncake recipe. Happy Moon Festival!!
Ingredients: (makes 10 mooncakes with a 75g mold)
2 TbspMung bean filling
|Glutinous rice flour
Cooked glutinous rice flour (for coating)Pls see Christine’s recipe here
(I’m using a 75g mold and the ratio for filling and dough is 2:3)
- To make the pandan juice, steam the frozen pandan leaves for about 10 minutes in a steamer, then cut leaves into small pieces and blend with a food processer. (picture 1)
- Use a cheesecloth to squeeze out the pandan juice. (picture 2)
- Combine all types of flour and sugar in a mixing bowl. Set aside.
- In a separate bowl, mix milk, condensed milk, pandan juice and oil together and pour into the flour mixture. Mix until there is no lump. Pass through a fine sieve to have the finest texture. (picture 3)
- Steam the batter in a steamer over medium-high heat for about 20 minutes. Remove from the steamer and let it cool. Lightly knead dough by hand and until smooth. (picture 4)
- Cut dough into 10 portions, about 45g each. Mung bean filling should be 35g each, roll each into a round shape. (pictures 5 and 6)
- Wrap each filling ball with a dough and shape it into a ball. (picture 7)
- Lightly dust the mooncake ball and dust the mooncake mould with cooked glutinous rice flour, shake off excess four from the mold. Place the mooncake ball in the mold and press to print the pattern. Repeat this step for the rest of the dough and fillings. (pictures 8 and 9)
- Refrigerate overnight.
The flour help remove the mooncake from the mold easily. You don’t need to worry about the excess flour (see picture below) as you can use a clean brush to brush it off.
Posted in Chinese, Uncategorized
- Tagged Ice Skin mooncake, mid-autumn fetival, moon cake, moon festival, mooncake, mooncakes, Mung Bean paste, Pandan, Pandan Mooncake, Snow Mooncake, Snow skin mooncake