Not yet a member Already a member ? Forgotten password ?
PETITCHEF
 Add your blog-site | Add your recipes | Receive daily menu | Contact us


Mantou Steamed Bun With Homemade Mung Bean Paste


By My Little Space (Visit website)

(5.00/5 - 1 vote)


This steam bun project was actually inspired by My Little Sprout during my visit to her blog. They were having dim sum at this Dragon-i Restaurant. And among those dim sum, I am totally attracted to these buns. They are so adorable! Can't wait to make them myself. So finally, I came up something like this. hehe.... So, what do you think about these cuties???

Ingredients for Mantou Bun dough :
500gm superfine flour
1/2 tbsp sugar
1/2 tspn yeast
3/4 tspn baking powder
240gm warm water

* 200gm Homemade Mung Bean paste

Method :

- combine all ingredients to form a dough.
- remove a handful of dough out and add in a few drops of red food colouring.
- let to proof separately for about 25-30 mins.
- place dough to working table & divide into 6 portion.
- roll the dough out flat and place in a tablespoon of mung bean paste.
- then sealed nicely and place it to a greaseproof paper.
Then start with the red colour dough by using 1/3 of dough. Rolling into an oblong shape and then carefully cut into 6 portion. Use a chopstick to mould the centre to make 2 good looking holes! haha.... Then paste them straight to the bun. Don't worry, it will stick!
*
And then use the leftover red dough to make the ears & tails. Just roll them out and cut into triangle shape. Fold both ends together (as shown in the above picture) and paste it to the dough. For the eyes, I used black beans. By the end of the process, the buns are all ready to steam (or proof at least half an hour before steaming). Finally steam those buns for 20 mins over a preheated steamer. Off the heat, once it's done and leave the bun in the steamer for 5 mins before withdrawing them. To prevent from shrinkage.
*
The texture of this mantou bun is slightly different from those dim sum steamed bao. Those dim sum steamed bao is much fluffier and softer. And mantou is more dense and can be used in deep frying or french toast. I will post about the homemade mung bean paste recipe after this. So, stay tune for more!




related searches :



Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  




Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Mantou - baozi - chinese steamed buns
    Mantou - baozi - chinese steamed buns
    other Easy
    2 Hour(s) 30 Hour(s)
    Ingredients :Ingredients: (a) old dough - about 300g gram 200g flour a pinch salt 1/2tsp yeast 110g water (b) main dough - about 770g 200ml cold milk 350g...
  • Recipe Mantou - baozi - chinese steamed buns
    Mantou - baozi - chinese steamed buns
    other Easy
    2 Hour(s) 30 Hour(s)
    Ingredients :Ingredients: (a) old dough - about 300g gram 200g flour a pinch salt 1/2tsp yeast 110g water (b) main dough - about 770g 200ml cold milk 350g...
  • Recipe Broccoli-mung bean thoran
    Broccoli-mung bean thoran (3 votes)
    Main Dish Easy
    25 Minute(s) 20 Minute(s)
    Ingredients :INGREDIENTS: Cooked Mung bean:1cup 1small head of Broccoli (about 125gm) To grind coarsely Freshly grated coconut:2/3cup Chopped green chili:-2,c...
  • Recipe Quick black bean soup with homemade pita chips
    Quick black bean soup with homemade pita chips (1 vote)
    Main Dish Easy
    10 Minute(s) 25 Minute(s)
    Ingredients :For Soup: 1 can reduced salt black beans, drained but not rinsed (we want to keep the starch of the beans to thicken the soup); 15.5 oz can 1 can orig...