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I’m back with Mantou

I haven’t been here for a d**n long time. I was back in Taiwan, my FAVOURITE country of all time (not Singapore, of course) to visit my beloved relatives whom I’ve not seen in THREE YEARS.  God I miss them sooo much! Unlike most other Singaporeans who would have gone to Taipei visiting shopping centres (like those in SG) and night market, my mum and I went back to good ol’ Ping Tung situated at the bottom (i.e. South) of Taiwan for our share of cheap and delicious food and night market visitations. Those weren’t the highlight though. seeing my relatives with the same jovial grins and heart-warming , familar faces. I really really really miss ALL of them right now back in Singapore. Wish I can live there forever and ever.

all right, sorry to bore you with my mindless daydreaming. Here’s something I made with inspired by one of my favourite breakfasts in Taiwan– 5- grain Man Tou (it doesn’t really have 5 grains though). My mum and I love this version. My dad isn’t really a fan of steamed stuff, more of deep fried, but he found this acceptable anyway.

hee, its actually not that yellowish!

Black Sugar 5-Grain Mantou

makes 6 medium Singaporean pieces/ small Taiwanese pieces

Ingredients

(Dough)

Basic ingredients
 Instant Yeast  2g ( 1/2 tsp)
Plain Flour 200g
Baking powder 1.5g (less than ½ tsp)
Water 100ml + 180-250 ml
Black sugar 35g
Final dough
Black and white sesame 2 tsp
Wolfberries 20g
Raisins 10g
Assorted nuts 30g

 

 

 

 

 

 

 


a close up

 

Method:

Cook black sugar with 100ml of water till the sugar dissolves to form a syrup. Add 180ml of water and let cool.

Mix yeast, baking powder and flour. Form a well and add the mixture from step 1. Knead for 2 minutes until a smooth dough is formed. If the dough seems too dry, add water by the tablespoon. Cover with a wet cloth and let rest for about 20 minutes.

Knead the final dough ingredients into the proven dough till smooth. Knead into a 2.5cm (breadth) rod. Cut the rod into 6 pieces and place on steaming paper (optional)

Let rest for 25 minutes.

Steam on high heat for 8 minutes.

Going to YEASTSPOTTING!!!

To know more about “black sugar” and “mantou”, CLICK HERE!!! 😀

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