Easiest Way to Cook Delicious Mandarin Orange Mantou (Steamed Bun)

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Mandarin Orange Mantou (Steamed Bun). Wish I can grab one from here. How to Make Chinese Steamed Buns Whiter? Use a bamboo steamer when possible.

Mandarin Orange Mantou (Steamed Bun) My detailed instructions and tutorial video will help you to succeed. Steamed Bun - Mantou '馒倴' is a soft and fluffy bun that is made from just a few simple pantry ingredients. There are endless ways to serve these buns, such as with jam, nut butter, butter, or as an accompaniment for the Spicy Thai Basil Tofu dish. You can cook Mandarin Orange Mantou (Steamed Bun) using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mandarin Orange Mantou (Steamed Bun)

  1. You need of 🍊 1/2 biji buah labu saiz kecil-kupas kulit & potong kecil.
  2. You need of 🍊 260 gm tepung kek @ tepung roti.
  3. Prepare of (boleh guna 250gm tepung gandum & 10gm tepung jagung).
  4. Prepare of 🍊 4 gm yis kering.
  5. You need of 🍊 40 gm gula.
  6. You need of 🍊 40 ml air.
  7. It's of 🍊 10 ml minyak jagung @ minyak masak.
  8. You need of 🍊 1/2 sudu teh garam halus.
  9. Prepare of 🍊 sedikit pewarna oren.
  10. You need of 🍊 daun plastik.

Mantou (simplified Chinese: 馒倴; traditional Chinese: ι₯…ι ­), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in Northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang. chewy mandarin orange mantou (steam bun) ~ highly recommended QQ ζ©˜ε­ι¦’ε€΄ ～ 强推 - Victoria Bakes. Β· Mantou recipe is a Chinese steam bread/bun recipe that is both simple and delicious. It's Vegan friendly and is a great side dish with any meal. Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings are called as mantou.

Mandarin Orange Mantou (Steamed Bun) instructions

  1. Kukus labu selama 5 minit @ sampai lembut. Kemudian, blend dgn air hingga halus menjadi puri (dapatkan 150gm puri labu ye).
  2. Di dlm mangkuk adunan, satukan puri labu, tepung, yis, gula, air, minyak, garam & pewarna oren. Gaul & uli selama 10-15 minit hingga menjadi doh yg agak lembut & tidak melekat di tangan. Jika doh terlalu lembut, tambah sedikit tepung lagi..
  3. Perap doh di dlm bekas bertutup selama 30 minit hingga naik 2x ganda. Saya tutup dgn plastik wrap.
  4. Timbang doh setiap satu 30-40gm (dpt dlm 7-8 biji) Bulat2kan & masukkan ke dlm kain tuala & genggam/ramas dgn kuat supaya corak kain tuala melekat pd doh sebagai kulit buah limau.
  5. Buat lubang di tengah2 doh dgn menggunakan chopstik sebagai bekas tangkai limau. Kemudian gariskan pula sebanyak 5x di tepi lubang tadi sebagai line pd kulit limau.
  6. Letak di atas baking paper/kertas minyak. Rehatkan 30 minit hingga kembang.
  7. Kukus selama 10-15 minit dgn api sederhana besar..
  8. Setelah masak, cucuk dgn daun plastik di tengah2 lubang tadi sebagai daun limau. Sedia dihidangkan panas2 & boleh cicah dgn sekaya @ jem yg di sukai...

This is a traditional Chinese knife cutting steamed buns (Mantou) recipe with two rising processes. We will introduce the one-rising process in another post. Are you getting tired of making steamed buns that come out wrinkly or collapse or simply just not smooth? I used to wonder why in the world perfectly proofed buns come out Making basic steamed buns is not complicated if you get the right tips and of course like they say practice makes perfect. Chinese Steamed Bun is one of the most basic staples in Chinese cuisine.