Purple Carrot Man Tou

Recipe:

Plain Dough
250g flour (i used 200g pau flour + 40g cake flour + 10g wheat bran)
150ml liquid (i used 110ml warm water + 40ml natural yogurt)
1 tsp natural active instant yeast
1 tsp molasses sugar
*extra flour for dusting
*some olive oil for greasing

Purple Carrot Dough
200g pau flour
100ml warm water
1 tsp natural active instant yeast
1 tsp molasses sugar
60g purple carrot (presteamed & mashed)
*extra flour for dusting
*some olive oil for greasing

(1) Put the ingredients in a breadmaker and knead for 15-20 minutes, separately for the plain dough and purple carrot dough.

(2) Rub some oil around and let both doughs proof for 1 hour.

(3)  Divide both doughs into 2 portions. Start rolling 1 set, plain dough first into flat, thin square shape. Then purple dough. Brush some water on plain dough and put purple dough on top. Repeat for the other set.

(4) Tightly hold, roll both dough together into a swiss roll shape and seal the end with some water.

(5) Divide and cut into smaller pieces starting from the middle. Grease some oil at the bottom of each man tou and lay on greased paper.

(6) Put the man tou in steamer, and leave to proof for 15 minutes.

(7) Start steaming from normal temperature water for 15 minutes. Once done, wait for 1-2 minutes before tilted the lid slightly. After another 2 minutes, remove man tou from steamer and serve immediately. (I normally dish out only man tou to be consumed, and leave the rest in the steamer with the lid slightly tilted off)


Note: To keep unfinished man tou, let the man tou fully cool at room temperature and freeze for up to 1 month in freezer.

Sweet potato man tou

Recipe:

200g pau flour
100ml warm water
1 tsp instant active yeast
1 tsp molasses sugar
1 small piece orange sweet potato (steamed and mashed, remove excess water)
1 tsp olive oil (for brushing

(1) In a bowl, put 20ml of water and add in yeast and stir till all mix. Shortly after, add in sugar and let stand for 10 minutes. It should turn frothy.

(2) Prepare sifted flour in a mixing bowl. Add in balance of 80ml water, sweet potato and the yeast mixture. Use a chopstick to mix it.

(3) Start to knead till a soft dough is formed - around 10 minutes. Knead longer if still not soft and smooth.

(4) Make into a ball shape, rub with some oil. Put in the mixing bowl, cover with a kitchen towel and let it proof for 1 hour.

(5) Punch down the dough and knead for few minutes. Form a long log, divide and cut using a dough cutter, start from the middle. Shape the dough into any preferred form.

(6) Rub some oil at the bottom of each dough and put on piece of baking paper. Transfer the dough into a steamer, cover and let the dough proof for another 15 minutes.

(7) Steam in preheated steamer for 15 minutes.

Made about 12 - 16 man tou depending on size

Steamed sugarless black sesame mantou

Recipe:
150g pau flour
10g toasted and blended organic black sesame
2 Tbsp olive oil
65ml mixed beans water (from mixed beans soup i cooked)
1 tsp instant active yeast

(1) Put water in a bowl, stir in yeast bit by bit and mix well. Let stand for 5 minutes.

(2) In a mixing bpwl, mix flour and sesame powder together, Add in olive oil and mix till dissolve. Pour the yeast water onto the mixture and mix in.

(3) Manually knead the mixture till a soft and smooth dough is formed - around 15 minutes. Rub some oil on the bowl surface and all round the dough. Cover with cloth and let stand to proof for 1 hour.

(4)Remove dough to a working table. Punch the air out and knead for few minutes. Form a long log and roll the dough into a flat rectangle shape using a rolling pin, thickness as preferred.

(5) Roll it into a swiss roll shape and divide into 4 portions, starts from the middle. Rub some oil at the bottom of each dough, cover and let stand to proof for 20 minutes.

(6) Steam in preheated steamer for 15 minutes.

Yields: 4 small to medium size pau

Homemade pandan kaya and steamed spinach bun

Recipe:


OLD POST

Homemade pandan kaya and steamed spinach bun

Ingredients for Pandan Kaya:
-4 eggs
-250g brown sugar
-350ml - 400ml fresh coconut milk
-5 stalks pandan leaves

For fresh coconut milk, try to get from wet market, put shredded coconut over a muslin cloth and add water to get coconut milk juice until getting the desire amount.

(1) Put all ingredients to room temperature. Mix egg with sugar and stir till all sugar dissolved. Set aside.

(2) Chop pandan leaves into 2" long and blend with 150ml coconut milk. Sieve it over muslin or coffee filter. Squeeze the juice out. Set aside.

(3) Mix no.1 and no.2 plus remaining coconut milk until all dissolved. Sieve it over muslin or coffee filter the second time. Squeeze the juice out. This will be your final product before bringing it to boil.

(4) Double boiled for 1.5hr in very low temperature. Stir once a while for the first 30 minutes. Stir more for the next 30 minutes.

(5) Put the cooked kaya to room temperature before transferring it into a glass jar. Yield 2 small jars for this recipe.

Ingredients for Steamed Spinach Bun:
-One small bowl pureed baby spinach, removed fibrous skin
-200g pao flour
-100g self raising flour (or all purpose flour + 1 tbsp baking powder)
-2 tbsp organic almond powder or equivalent
-1 tbsp instant yeast / wet yeast
-1 tbsp organic sugar
-1/2 tbsp vco

(1) Mix all and put in a big bowl spreaded with oil at the base, covered and set aside for 1hr minimum.
(2) Divide into desired size and portion eg 12 small balls or 6 big balls.
(3) Preheat and Steam for 12 minutes in high temperature. Leave for a while before removing.
(4) Serve with homemade kaya

Steamed wholemeal pau with red bean paste filling

Recipe:
100g pau flour + extra for dusting
30g wholemeal flour
1 1/2 Tbsp olive oil + extra for dabbing after proofing
1 tsp yeast
1 tsp agave nectar
1 tsp nutmeg (crushed and blended)
1 bowl cooked red bean, excess water removed (blended and kept in fridge for at least 1 hour)
1/2 cup warm water

Dough
(1) In a rounded edge plate, put few Tbsp water in it. Sprinkle in yeast and let stand for 10 minutes.
Add in agave nectar and let stand till it turns frothy.

(2) In a big bowl, sieve in pau flour. Add in wholemeal flour and mix well.

(3) Pour in yeast mixture and stir in with the dough. Mix in olive oil. Add water, 1 Tbsp at a time till the dough is knead able. Knead till the dough threaten to stick to the sides of the bowl, feel soft but not sticky to hands.

(4) Rub the dough with some olive oil, put back into bowl and cover with cloth. Leave to proof for 1 hour.

(5) Press down the proofed dough and knead for 5 minutes. Divide dough into ping pong size balls. Leave to proof for 30 minutes.

(6) Press the dough till it is thinly flatten. Scope 1/2 Tbsp red bean paste filling onto it and press close the pau skin. Repeat for the rest of the dough.

(7) Put in muffin liners, in a solid muffin cup and steam in preheated steamer for 10 minutes. Wait for 5 minutes before dish out.

Red bean paste filling
(1) Mix together nutmeg and agave nectar with red bean paste and keep in fridge till harden.


Yields: 7 wholemeal pau