Mantou steamed bun with homemade mung bean paste

Ingredients

for Mantou Bun dough :

• 500 g superfine flour
• 1/2 tablespoon sugar
• 1/2 teaspoon yeast
• 3/4 teaspoon baking powder
• 240 g warm water
• 200 g Homemade Mung Bean paste

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Preparation

• 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 minutes. 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.
• 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 and paste it to the dough.
• 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 minutes over a preheated steamer.
• Off the heat, once it's done and leave the bun in the steamer for 5 minutes 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.