Purple Sweet Potato Rose Bud Mantou

Purple Sweet Potato Rose Mantou

Recipe from      : wendyyinkk@blogspot
Level                : intermediate
 

The meaning of mantou, often refer to Chinese steam bun popular in northern China. One of my friends posted a picture of the rose mantou to me and she said is for her mum in JB. I was fascinated that a mantou can be transform to a beautiful rose bud. Then I search in Pinterest for rose mantou and I found it. Thank you Wendy, whoever read this recipe please try. You can make to your love one for special occasion. Please try!!!

 
Ingredients
250 g steamed purple sweet potato
200 g water
500 g pau flour (low gluten flour)
1 tsp. baking powder
100 g caster sugar
50 g veg shortening Crisco brand)
1/4 tsp. salt
11g instant yeast

Method

1.     Mash the sweet potato or blend the sweet potato with 100g water or more into a fine paste.

2.     The balance of the water, mix with 11 g yeast.

3.     Combine all dry ingredients except the shortening in a mixer bowl and mix well. Pour in the yeast with water and knead to form dough.

4.     Now add the shortening and continue kneading until dough is smooth. Add more flour if the dough is too sticky to handle. But if is still sticky but can retain the shape of a ball, then just continue kneading for another 15 minutes till is really smooth and shining.

5.     Remove from the mixer bowl and shape into a ball. Put the dough back to the mixer bowl and let it proof for an hour or double in size cover with a damp cloth.

6.     After proofing, punch down the dough and knead with hand for 1 or 2 rounds.

7.     Divide the dough into half. One for the rose bud and the other half for mantou.

For mantou: Divide the dough to 50g each. Form the shape as you wish. Line with a paper cup paper and let it proof until double the size.

8.     Steam on high heat for 12-15 minutes.

Formation for Rose Bud Bun

1.     Divide dough into small ball of 15g each. (as picture step 1)(6 small ball to make 2 rose)

2.     Flatten each ball and roll out flat. (as pic. Step 2)

3.     Then use finger to press the sides of the circle to thinner and to create ripple effect. (small wave)

4.     Arrange 1^st pieces of the flattened dough on the flour surface then continue with the rest 5 half stacking on top of each other. (as pic. 3)

5.     Start rolling from the 1^st piece from the bottom.(as pic.4) Roll like as picture 5

6.     With a chopstick, saw the roll. The roll will be rolled while sawing. This will create a fatter center than the sides. Eventually it will break into 2. (as pic. 6, 7 & 8)(sawing, using front & back)

7.     Place the rose bud upright and place them on paper cup paper. (as pic. 9)

8.     Let the rose bud rise to double and steam on high heat for 12-15 minutes.

*Notes: Flatten out enough dough balls for one round of steaming before flattening the rest of the dough balls. While steaming, then you start again. This is to prevent over proofing. This method really need time consuming. When mantou fresh from steamer, the color is bright but the color will change pale when is cooling down.

 

 

 

 

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29/6/17