Phew!! finally i found a recipe to post for AB event to support Ms B ^_^
Thanks to Ms B the host for 'May' Asipring Bakers event for letting me know that the event has extended by 2 days and the round up will be on the 3rd of June.
i was like yeah! yeah! yeah !!
Actually, i have a few more baoS that i have prepared earlier, hopefully i will be able to post all before 'Bao Ho Chiak AB event ends.
This is a soft, fluffy and healthy mantou. Mantou means steamed buns in chinese. It is a plain bun that has no filling inside. It is so good to eat with kopi o or chinese tea. Pumpkin puree is added into this mantou. A wonderful thing about this recipe is that it do not use shortening but sesame oil. I uses olive oil instead.
吃着香香的南瓜馒头再配上一杯热热的'kopi 0' 太爽了!!
这贴子是特别为AB活动而准备的.AB5月的主持人是Ms B (Everybody eats well in Flanders) 她的主题是'包好吃!!' 很开心...Ms B让我知道活动的截止日期改了. 改到6月2号了.
Warm morning sunlight coming thorough the window while we are having a cup of kopi o and this pumpkin mantou...: )
This is how i prepare mashed pumpkin .1..Steamed pumpkin with skin on for 20 minutes.
2..When pumpkin is cooked scoop the flesh out
3..The is the skin left..
4..This is the steamed mash pumpkin
把面团的所有的材料放入面包盆, 按搅拌就可以了. 等面团好了就可以分割和整行了. 还有还有这食谱不用白油噢!! 是用芝麻油而我呢改用橄榄油^_^
After proofing for 20 minutes.
Golden glowing pumpkin yellow ..nice right?? It is fluffy and soft ^_^
喜欢这金金黄黄的颜色, 柔软又带点QQ口感 ^0^
1..Dough is combned and knead in bread maker.
Cover with a wet towel and rest for 15 minutes.
(i cover with cling wrap and rest for 20 minutes)
2.. After 20 minutes.
3..Pour out the dough onto a work surface.
4..Divide dough into small portions. 50g each.
5 + 6..Divide each small portion into 3 parts.
7..Rolled them into 3 long strips.
8..Stick the top of 3 strips together.
Follow the above tutorial to plait the 3 strips together.
7..Roll the plaited dough up like this. (7) side view
8. Turn up right (8) top view and place into a silicone cupcake cups or cupcakes moulds lined with paper cases. (my cupcakes cup size is 7cm)
Let's see what is the ingredients:
Steamed PumpKin buns aka pumpkin mantou ...南瓜馒头
recipe source:YUM YUM Magazine (volume 83)
(I make 10 steamed buns with this recipe)
300g plain flour
100g pumpkin - steamed and mashed
2 tbsp sugar
1/2 tsp salt
3 tbsp sesame oil (i used olive oil)
120-130ml water(i used 125ml)
6g instead yeast (i used 1 1/2 tsp which is about 4.5g)
1 tbsp black sesame (i did not add this)
- Combine all the ingredients and mix into a smooth dough. Cover with a wet towel and rest for 15 minutes. (i used my bread maker to mix and knead. Cover with cling wrap and rest for 20 minutes)
- Divide dough into small portion of 50g each.
- Divide each dough into 3 small parts and roll into strips. Plait them together (please refer to pic A and pic B above) and place into paper cup. Leave to proof for 15-20 minutes.
- Steam over high heat for 12-15 minutes. Remove and serve warm.
** Store the cool steam buns in a air tight container. I found this buns stay soft until the following day. But if you wanted a more softer texture the following day do re- steam it for 2-3 minutes and serve warm.
Come have tea with me!! Would you like to have 'kopi 0 (coffee with sugar) or tay C (tea with sugar and evaporated milk'...lol
I am submitting this post to Aspiring Bakers #31: Bao Ho-Chiak 包好吃 (May 2013)
hosted by Miss B of Everybody Eats Well in Flanders.