Another busy week as need to churn out a lot of reports and attend meetings to get ready for the visitation of VIP from HQ next week.
During the mixing of ingredients, I forgot to add in the water slowly, instead I just mixed all into the mixture, thus the dough is so so sticky that I have to add in some flour to make it pliable.
Recipe adapted from 搵到食
6g pumpkin (I used 130g)
90g water (I used 20g)
3g instant yeast
250g hong kong flour
25g caster sugar
1. Remove the seeds and skin from pumpkin, steam till soft and mash.
2. Mix instant yeast and water, add in flour, mashed pumpkin, sugar and oil, knead till dough become smooth.
3. Rest the dough in room temperature for 5 mins.
4. Roll the dough into rectangle shape, brush some water on the surface, spread the raisins evenly on the dough.
5. Roll up the dough like swiss roll and cut into pieces equally.
6. Place each dough onto the greased paper and put into the steamer. Proof for 45 mins.
7. Steam the mantou for 15 mins at big fire.
8. Do not remove mantou from the steamer. 9. Open the steamer lid a bit for 5 mins, then remove the lid and serve.
* do not add water at once, add in slowly bit by bit.
The mantou is fluffy but not so soft as what Cass had described, I think I had added too much flour that also caused the mantou to be a bit dry, my bad :(. I like the mantou to be soft but it is too fluffy for my liking, may be is affected by the dryness as well. And the mantou is not sweet, quite bland but as I added some raisins and it helps to enhance the sweetness. I think if the mantou is soft and a bit sweeter, definitely will be very nice to eat.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Eileen's Diary.
& co-hosted by Charmaine of Mimi Bakery House.