Sunday, 8 May 2016

Sweet Potato Mantou

I am giving myself a breather from crocheting.  Right now I think I had done 34 scarves and 19 beanies.

Thus I am feeling a little lethargic as we have already celebrated Mother's day cum my dad's birthday yesterday.

I bought some purple sweet potato for making Bubur Cha Cha but I decided to pinch a little for Sweet Potato Mantou because I find it so pretty!

Findings: Based on the 20g portion, I find that it is not enough to yield 12 pcs.  Thus I reduced 2g on each "petal".

Also need to dust frequently as my "petal" tends to stick together after forming the rose.

Position the disc half of the first the previous to ensure a nicer rose petal.

Source: MamaCheung

What you need:

300g plain flour
110g mashed and cooked purple sweet potato
35g sugar
2 tsp instant yeast
2 tsp coconut oil
200g lukewarm water


Add the yeast and 1 tsp of sugar into 100g of lukewarm water. Stir to mix well and let it rest for 10 mins.

Add the mashed sweet potato and the remaining sugar into the remaining 100g of water, mix well.

Stir in the yeast mix.

In a large bowl, combine flour and potato mixture together.  Stir with chopsticks to form into a rough dough.

Knead the mixture until the dough leaves the side of the bowl. 

Then add in the oil, and continue to knead until oil is absorbed into the dough and become a smooth dough.

Cover and let it rest for 10 mins.  Do not over proof or else the pattern will not form.

Take out the dough, sprinkle some flour over the countertop and roll into a sausage shape.  Divide into 20g pcs.

Roll the pcs into a ball and flatten into a disc.  (5 discs is needed for each mantou).

The first disc should have the longest diameter, followed by the second disc and so on.  Place the second disc over lap half of the first disc, the third disc overlap half of the second disc, and the fourth disc overlap half of the third disc.  

Roll up the fifth disc into a tube, making sure its length is the same as the diameter of the other discs. Then roll the other disc over the tube.

Slice the middle to form 2.  Gently fold down the discs a little to form petals.  

Place the buns directly into the steamer and cover with a lid.  Let it rest for another 20-30 minutes before steaming, do not touch the buns until they are cooked.

Use cool water to start steaming the buns using medium high heat, when the water starts to boil, turn to medium heat and steam for 10-12 minutes.  Do not open the lid while steaming.

Turn the heat off after 10-12 minutes and let it rest for 3 minutes before opening the lid.  (this is crucial for the bun not to collapse in shape)

Serve either warm or room temperature. 

Happy Mother's Day to all mothers out there.  I definitely know that being a mom is no easy task and I salute to all especially those with special needs kiddo.


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