Cook Time | 40 minutes |
Servings | serves |
Ingredients
- 235 grams Plain Flour 1 3/4 cup + 2 tbsps
- 15 grams Cornstarch 1 2/3 tbsp
- 3/4 teaspoon Active Dry Yeast
- 55 grams Sugar 1/4 cup + 1 tsp
- 170 ml Milk 2/3 cup + 1 tbsp, room temperature
- 1 1/2 tablespoons Vegetable Oil
- 8 grams Cocoa Powder 3 1/4 tsp
Ingredients
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Instructions
- Mix together plain flour, cornstarch, instant yeast and fine sugar, add in milk gradually and mix into a dough.
- Add in vegetable oil, mix until well blended.
- Divide dough into 2 equal portions, cover 1 portion (for chocolate dough) to prevent it from drying out.
- Knead the 1st portion (milk dough) for 6-7 minutes until the outer is smooth (lightly coat hand with flour if it is sticky), then cover and set aside to rest for 6-7 minutes.
- Add cocoa powder to 2nd portion gradually, knead for 6-7 minutes until the outer is smooth, then cover and set aside to rest for 6-7 minutes.
- Put the rested milk dough on parchment paper, roll out into thin flat dough (cover the rolled dough to prevent it from drying).
- Put the rested chocolate dough on parchment paper, roll out into thin flat dough.
- Put chocolate dough on top of milk dough, roll out again to left and right into thinner dough.
- Remove the parchment papers, put the thin dough on floured working table, flatten the dough at the end where rolling starts, then roll up the thin dough into a rod shape.
- Cut into 8 portions using serrated knife (for a nicer cut), put each on a piece of paper.
- Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
- Arrange mantou dough in steamer racks (leave some space between each), then put the racks over the warm water, cover and proof for 25 minutes. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto mantou, thus yield a prettier bun.)
- After proofing for 25 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for 15 minutes.
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