Dual Colour Butterfly Mantou

5

by: The Fussy Palate






www.thefussypalate.blogspot.com Soft and fluffy mantou for breakfast




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6-8

A) Dough

7g Instant yeast

260g fresh milk

50g caster sugar

500g plain flour

10g butter

B)

2g red yeast powder (I used cocoa powder)

Nutrition Facts
Dual Colour Butterfly Mantou

Servings Per Recipe: 6

Amount per Serving

Calories: 396

  • Total Fat: 5.8 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 15.3 mg
  • Sodium: 69.1 mg
  • Total Carbs: 71.6 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 8.8 g
  • Protein: 12.9 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Mix caster sugar with 3/4 of fresh milk (195g) and stir well to dissolve sugar. Sprinkle instant yeast over remaining 65g of fresh milk and let it sit for about 2 minutes before stiring them to dissolve yeast. Place all other dry ingredients in A into a mixing bowl, pour in the wet in ingredients and mix well to form a rough dough. Knead dough till smooth and shiny.

2.  Place kneaded dough in mixing bowl and cover with clingwrap to let proof for 5 to 10 minutes.

3.  Divide dough into 2 equal portions. Knead red yeast powder (or cocoa powder) into 1 portion of dough till colour is even and dough is smooth and shiny. Roll out 2 of the dough till flat and almost even size.

4.  A) Brush water on 1 side of each flattened dough and place 1 dough of top of the other. Trim off sides of layered dough to get a rectangular shape and carefully roll up layered dough like rolling swiss roll. About 1cm at the end of the dough, brush on some water and gently press down dough to flatten it a little. Leave a tip of the end unrolled.

5.  B) Using a sharp knife, make precise cuts of about 1cm each. Place 2 pieces of cut dough together, sides of the dough with unrolled end facing each other. Place 2 chopsticks by the sides of the dough and press in chopsticks to meet (to form wings of butterfly). Repeat the same for the rest of the cut dough.

6.  Place baking paper under dough and leave dough in steamer to proof for 20 to 30 minutes.

related recipes

comments

Steve S

5

that is some talent right there! love it