piggy Mantou – hand knead

orignal recipe shared by angela @ Fun at Sassy’s kitchen

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I made some amendment to these
10 lil piggy

Note: after 1hr leave out to cool it… it was still soft despite it’s leave outside the steamer.

I personally like it. Felt that it tasted like the 荷叶包 taste.

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Ingredients

(A)
1/2 tbsp yeast
75ml warm water (in microwave for 30secs)
1/2 tsp sugar

(B)
250g Hong Kong flour
3 tablespoons sugar
4 tablespoons oil
Pinch of salt
3 tbsp water

Pink colouring
Some black sesame

Steps

1. Combine the part (A) in a bowl. Stir to mix well. Set aside for 20 minutes. The yeast mixture will rise and becomes foamy.

2.In a mixing bowl, add part (B) and the ready yeast mixture. combine them together forming a nice dough,i knead it by hand till it’s smooth.

3. Place both dough at a warm place to proof for 45 mins covering with a damp cloth.

4. Total dough yield 438g

So I divided into 10s 40g

Mix the balance 38g with some pink colouring

Rolled the dough into round shape n slightly flatten it abit.

Use some pink dough for the nose n the ears.

Den black sesame as the eyes.

5. Bring water to a boil and steam in med-high heat for 12-15 mins, line with baking sheet or parchment paper below.

Do not overcrowd the rack to allow expansion.

To freeze: finish the whole procedure here, let the mantou
cool completely, then into the freezer. Steam again when you want to consume.

Before
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After
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The texture

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One thought on “piggy Mantou – hand knead

  1. Pingback: Piggy mantou revisit  | Sim 沈妈咪的私房菜 Mami

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