This is a lovely mantou recipe which I came across from this blog [Food 4 Tots]. The recipe yields about 10-12 pieces mantou. I have doubled the portion to make the regular shape mantou and flower shape mantou. All in all, it makes 10 of each.
These mantous are soft, moist and light. It is not too sweet. I can say this recipe is a keeper if you love mantou.
Recipe adapted from Food 4 Tots with slight modifications to the method
220 gm pumpkin puree from about 300 gm pumpkin
100 gm castor sugar
500 gm plain or pau flour
3 gm [1 tsp] instant yeast
3 gm [1 tsp] baking powder
¼ tsp salt
30 ml corn oil [I used vegetable shortening]
- Steam pumpkin with skin for about 30 minutes or until soft. Remove and scrap the flesh, mash, weigh to 220 gm and set aside. Keep excess if any for other uses.
- Using an electric mixer, combine all the ingredients except water and oil in the mixing bowl. Knead the ingredients into a rough dough adding the water gradually. You may not need to use up all the water depending on how concentrated is the pumpkin puree.
- Knead until soft and add in the corn oil or shortening. Continue to knead until soft, smooth and pliable [no longer sticky].
- Place the dough in a lightly floured bowl, cover and leave the dough to rest for 20 minutes in room temperature.
- Lightly dust the working surface with flour and punch down the dough to deflate. Divide dough into 2 equal portions [about 480 gm each]. Shape into balls.
- Take one portion, divide dough into 15 gm each [30 portions]. Roll each piece into a flat circle of equal width.
- To form the rose, please see pictures below.
- Place rose buns on paper cases and rest for 30 minutes or until double in size in a steaming tray.
- Steam from cold water over medium high heat for 18-20 minutes. Off fire but leave buns in steamer for a further 2-3 minutes before uncovering and remove to cool on wire rack. This way, the mantou will not shrink after cooling down.
- Take the other portion and roll into a rectangle [about 14” x 7”].
- Brush a thin layer of water on the top surface, then roll up the dough like a Swiss roll starting from the wider edge.
- Roll the elongated dough out until it reaches a length of 15 inches. Cut the dough into 10 equal portions [about 1.5 inch].
- Place each portion on a piece of baking parchment paper or muffin liner and leave to proof for 30 minutes or until double in size.
- Starting from cold water over medium high heat, steam the mantou for 18-20 minutes (depending on the size of the mantou).
- Off heat and leave them for 3 minutes before removing them to cool. This way, the mantou will not shrink after cooling down.
You can steam the mantou using the stainless steel steamer but make sure to cover the lid with cloth to prevent water dripping onto mantou.
Mantou is best to serve warm or hot. If consume the next day, store inside an air-tight container and keep in the fridge. The mantou can also be frozen for up to 3 months. Thaw them in advance and steam for 2-3 minutes before serving.