wholemeal mantou

wholemeal mantou

Soft, fragrant mantou for breakfast. This is heavenly!

The search for a good mantou recipe that remains fluffy even when cold remains elusive. Many recipes use copious amount of baking powder to achieve the fluffiness, but even so, by the next day, the mantou is considerably harder compared to yesterday.

This recipe, as warned, will not be fluffy like others, because it relies only on yeast and does not contain any baking powder. I found them delicious and though did not have a very fluffy texture, on eating the next day, I found they did not become any harder as well. The texture remained the same, slightly dense and chewy.

What won me over is the usage of vegetable oil. I detested using shortening, which to me had a kind of…petroleum like smell. This smell is quite apparent, to me, especially when kneading it into the dough manually. Since then, I have been put off shortening.

Wholemeal mantous (adapted from frozen wings)

  • 250 grams cake flour
  • 80 grams wholemeal flour
  • 3 grams instant yeast
  • 25 grams castor sugar (I used 50 grams)
  • 200 grams full fat milk
  • 10 grams canola oil
  1. Place all flour, yeast and sugar into the bowl of a standing mixer fitted with a dough hook.
  2. Combine milk and oil in a jug.
  3. Turn on the mixer to low and gradually add in liquid.
  4. Turn the speed to medium-low and knead for 10 minutes, or until the dough passes window-pane test.
  5. Let the dough rest for 5 minutes.
  6. Turn out the dough onto a floured work area and lightly knead for 2 minutes. Roll the dough to around 20 x 30 cm and roll up the dough swiss-roll style from the longer side. Pinch the seams well to seal. Slice into 6 slices.
  7. Place each mantou, seam side down, onto a small piece of grease-proof paper and arrange inside the steamer, spaced out as much as possible to allow for proofing.
  8. Proof for 40 minutes.
  9. At the 30th minute, start boiling the water for steaming.
  10. Steam at medium high heat for 25 minutes. When done, open the lid and allow the steam to escape for 5 minutes before removing mantous. This will reduce shrinkage.

wholemeal mantou inside

I am submitting this entry to Aspiring Bakers #31: Bao Ho-Chiak 包好吃 hosted by Miss B of Everybody Eats Well in Flanders.

Note: I increased the sugar because I intended to eat these plain and I like my mantous sweet. If you intend to use jam or any other condiments, please adjust sugar accordingly.

Advertisements

2 thoughts on “wholemeal mantou

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s