So now I am exploring more recipes to use this natural yeast. Saw Cheese Mantou (Herman Starter) was really popular in one of the Taiwanese bakery and I was attempting to see whether I can replicate some and entice my kid to eat.
I hope if you have recipes using Herman, feel free to share with us if you don't mind.
Findings: This recipe takes a long proofing time. So it is good to prepare the dough in the night and let it proof overnight.
The texture is soft and fluffy when eaten fresh. Pairing it with cheese created a nice balance between salty and sweet.
Unfortunately, the layers are not bind well because of the melted cheese. I should not have used grated or slice cheese as it melts quickly. Next round, I will attempt on block cheese instead. Just cut into small cubes.
I seriously need more improvement in shaping the mantou.
What you need:
50g Herman starter
1 tsp oil
240g Blue Key Pau Flour
In a bowl, combine sugar, oil, milk and Herman starter together.
Add in flour and form a rough dough.
Knead into a smooth dough and form a ball.
Let it proof for 12 hours or overnight in room temperature, covered.
Remove from bowl and flatten the dough.
Roll into a long rectangle, roll up and let it rest for 10 mins.
Turn 90 deg, roll into long rectangle and roll up. Let it rest for 10 mins.
Turn 90 deg and roll into a rectangle. Thinner will get more layers.
Sprinkle cheese leaving 1" around parameter.
Roll up (lengthwise), making sure it is tightly rolled.
Cut into 8 portions and place on liner.
Let it rest in the steamer until double in size. No heat.
Steam on med high heat for 20 mins.
Tilt the lid a little to release some air steam, closed it and let it cool for another 15 mins before removing.
Note: To consume, reheat the mantou by steaming it.