Rose Shaped Steamed Buns/Mantou (玫瑰花饅頭)


Rose Shaped Mantous

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:

500g All purpose flour
300ml Carrot juice
35g Sugar
5g Yeast
1/4 tsp Salt
1 Tbsp Vegetable oil

Ingredients for white petals:

500g All purpose flour
300ml Fat free milk
35g Sugar
5g Yeast
1 Tbsp Vegetable oil

Directions:

You will need 3-4 carrots to get 300ml of carrot juice depending on the size of the carrots.

Carrot juice

  1.  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).
  2. During the 10-minute resting period, make sure to cover the container with plastic wrap.  (picture 4)
  3. 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)
  4. Cut the log into pieces and each piece should weigh about 20g.  Cover pieces with plastic wrap. (picture 6)
  5. Repeat steps 3 and 4 for the orange petals.  (picture 7)
  6. Roll each piece thinly like gyoza wrappers.  (picture 8)
  7. You will need 3 pieces of the orange dough and 3 pieces of the white dough, alternate the colors. (picture 9)
  8. Roll the dough up (roll from the right hand side) to form a small thick log.  (picture 10)
  9. 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)
  10. 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)
  11. After the final rise, boil water and steam the buns for 15 minutes until they are cooked and puffed.

steps

Mantou 1

P.S.  Don’t skip the final rise, otherwise the bun outer layer won’t be fluffy.

Mantou (Chinese Steamed Buns) 饅頭


Mantou (Chinese Steamed Buns)

Mantou are originating from Northern China.  These buns are soft and fluffy in texture, pretty plain in taste, not sure if everyone will like it but I’m a big fan.  I like to eat them fresh straight after steaming (plain) or deep fry them.  You can also give it a little sweet flavor by dipping in condensed milk.

Ingredients:

5g
300 ml
500g
35g
1 tbsp
Instant dried yeast
Milk (or water)
All purpose flour
Caster sugar
Vegetable oil

Directions:

  1. In a small bowl, dissolve dried yeast in warm water.
  2. Combine all ingredients in a mixing bowl, attach the dough hook and mix the ingredients with low speed.  Knead the dough until it’s smooth, around 10 minutes.  Let the dough rest for 10 minutes.
  3. Dust a clean work surface lightly with flour, roll out the dough to a 25” x 6” rectangle.  Fold it into thirds and roll it out again to approx. 17” x 10” rectangle.  Brush the surface with water.
  4. Roll the dough tightly from the longer edge to form a log.  Cut the log into half and cut out 4 even pieces from each log.
  5. Prepare 8 square pieces of parchment paper, slightly larger than the bun.  Put parchment paper under each bun.
  6. Place buns in a large steamer (most steamers have multi layers), pour some cold water in the bottom of the steamer, cover and let the buns rise for 20 minutes.
  7. After the final rise, steam the buns for 20 minutes until they are cooked and puffed.
  8. If not eaten immediately, they can be stored in the freezer for up to 3 months.  Reheat them in a steamer for 5 minutes after removing them from the freezer.