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Balance. The Botanical Baker | Baking inspired by nature's botanical garden. Thrifty Household | Spend Wisely Save More. Wholemeal Pumpkin Mantou. This is a busy weekend for me as I suddenly have the urge to conquer a few recipes in my to-do-list. While waiting for my son to finish his Saturday enrichment class, I managed to stomp upon this Organic Wholemeal Flour from one of the local supermarket. It has a finer and right texture compare to another brand that I used to buy so I decided to get a packet to test out my new Steam Pumpkin Mantou recipe which I modify from the previous recipe that I made. I modify the recipe a bit which made this rather simple and easy compare to previous one. And this Steam Mantou is full of texture when biting because of the use of the Wholemeal flour, Sesame seeds, Raisin and Wolfberries.
Method:1. Pumpkin Pork Floss Mantou. Making breakfast for the family has become a routine for me. I seldom purchase off the shelf bread loaf or frequent any bakery unless necessary. And ever since I found a couple of good bread and pau recipe, making breakfast seems not all that troublesome or difficult now. All you have to do is twig the old trusty recipe a little or simply adding new ingredients to make it different.
;D This time I used the same mantou recipe which I so loved and added pumpkin to it. Simple as that, we got pumpkin mantou. ;) And just the other day I saw Vivian Pang adding pork floss in her mantou and thought I try it too. Result? Delicious! Truth is, I actually had 2 failed attempts on making this steam pumpkin mantou before this. With the addition of savory pork floss was a superb idea! Ingredients for Pumpkin Pork Floss Mantou (Makes about 16 to 20): Starter dough: 120g pau flour (original calls for plain flour) 1/2 tsp active instant dry yeast 80ml warm water pinch of salt Method: Main dough: 300g pau flour.
Pumpkin Mantou. A lovely day for a pumpkin mantous... recipe as below :- (a) Starter Dough 130gm pau flour 2t instant yeast 100ml lukewarm water Mix well the above and let rest for 15 mins (b) 200 gm pumpkin puree 170gm pau flour 100gm caster sugar 1-1/2 t Double action Baking powder 5t crisco shortening extra 4T of pau flour - Add only if the dough is wet after the starter dough rest for 15 mins, add in (b) and mix till smooth (i mixed using the bread maker for 30 mins) . cover and proved for 45 mins or till double . After 45 mins, lightly knead dough to release air, and divide dough into 50 gm each. Let proved second time for 15 mins or till double . Verdict :- soft , fluffy orangey mantou! Pumpkin Mantou （金瓜馒头） Yesterday was my first time making mantou (馒头） or chinese buns. I was doubting whether I should post such a ugly picture.
Well, the purpose of this blog is not just to showcase how "well" I can cook or bake (note the inverted commas), it serves also to present some of my failures. Failures in baking, cooking or understanding instructions and of course taking pictures with my lousy camera. LOL. The failures shouldn't just go to the chickens or my stomach, but they also deserve some mentioning so that I will not repeat the same mistakes again. Well, the pumpkin mantou were actually very nice in terms of taste, soft and chewy, but somehow I couldn't achieve a smooth skin surface.
Blame it on my steaming skills. It was my first time steaming buns. We ate the buns together with the Singapore Indian Curry that I cooked last night. So eventually it was still a success, if you don't mind the appearance of those wrinkly looking mantou. Nigella Lawson. Pumpkin Mantou. The mantou looks blur, but the background is clear. That's my phone. See how my current town, Kuala Kangsar looks like.
That clock tower is the major landmark in town. It shows you, there's you've reached town!!! Well, besides it being a landmark, it has its historical significance. I hope you still remember those pumpkin buns. She has finished her share of the bun and Lydia looks bored in the car while waiting for Papa to do some stuff.... Steam Pumpkin Mantou - 金瓜馒头. Pumpkin Mantou/ Straight Dough Method-Pumpkin # 3. This recipe is modified from my early post Mini Milk Mantou. I added pumpkin into the recipe. I just like the golden yellow colour with some pumpkin fragrant. I steamed some with pork floss as my sons requested. Adapted and modified from 阿芳的3杯面粉 Ingredients : yield 16 pieces 2 cups plain flour 1 cup low protein flour 1 tsp baking powder 1½ tsp yeast ½ tsp salt 1 tbsp sugar 150g pumpkin puree 80g water Some pork floss for filling Methods: 1. 2. 3. 4. 5. Gongfu Girl -- Discovering the way of tea, one cup at a time.
Simple, delicious, and sometimes decadent vegan and vegetarian cuisine. | Food as love. Food as creativity. Food as art. Food as health. Food as consciousness. Food for the sharing. Go Bake Yourself. The Ardent Epicure. Eats Well With Others. Yummy Chunklet. Back Road Journal | Little treasures discovered while exploring the back roads of life. Not Quite Nigella » The cooking, eating and travel blog of a hungry blogger from Sydney, Australia. Goan Pork Curry Tacos: Crossing Two Cultures | A Tiger in the Kitchen.
It could be said that I have never looked forward to a cookbook launch more than I have “Cowgirl Chef: Texas Cooking with a French Accent.” No, it isn’t the fact that it’s the very first book I’ve ever blurbed. (“A charming tale of moving to Paris for love—and staying for food. Ellise Pierce’s delicious accounts of weaving together Texas and French cuisines will leave you hungry. But what truly satisfies are the lovely stories that bind them all together.” — Cheryl Lu-Lien Tan, author of A Tiger in the Kitchen: A Memoir of Food and Family) Or the fact that I’m mentioned in it. (Hello, page 189!) Rather, it’s that in the close to three years in which I’ve been cooking along with Ellise over at Cowgirl Chef in our monthly Let’s Lunch Twitter lunchdate, I’ve been thinking: Why isn’t this woman writing a cookbook?
I’ve salivated over her black pepper strawberry scones, sundried tomato pesto palmiers and far more, thinking all of these need to be compiled in a book somewhere. So, enjoy y’all.