orignal recipe shared by angela @ Fun at Sassy’s kitchen
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.
1/2 tbsp yeast
75ml warm water (in microwave for 30secs)
1/2 tsp sugar
250g Hong Kong flour
3 tablespoons sugar
4 tablespoons oil
Pinch of salt
3 tbsp water
Some black sesame
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.