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(Purple) Sweet Potato Mantou with Black Sesame & Black Bean Filling

bread, breakfast & brunch 2 Responses »
May 172013

Mantou

I hardly schedule my bakes or plan them ahead. I’m an impromptu person, i bake and cook what i feel like at the very last minute depending on the cravings or inspirations. :)
(which is why i stock up all the basics just in case – we can survive for 2 weeks without needing to step out!)

To be honest, planning ahead to bake stress me out. Haha! Strange but true!

So how did this Sweet Potato Mantou came about? For a start, i was gifted 3-already-steamed-sweet-potatoes a couple of days ago and they’ve been sitting in the fridge waiting to be used. Because i was already working in the kitchen on the granola, i thought, well.. might as well just make sweet potato mantou which sits pretty high on my to bake list. Off i went to google and viola, i saw a couple of recipes that caught my eyes. After scanning through them, i decided on Chelle’s, which was adapted from Cuisine Paradise and Swee San.

Ahh, all the talented bakers. I was very sure that my mantou will be purrrfect and boy, was i right or was i right? :P

Mantou1

(Purple) Sweet Potato Mantou with Black Sesame & Black Bean Filling

(makes 9 mantou)

1 tsp instant yeast
80ml lukewarm water
240g plain flour
1 tsp baking powder
65g caster sugar
250-300g purple sweet potato, cooked and mashed ; i used 260g
2 tbsp vegetable oil
3 tbsp roasted black sesame seeds + 4 tbsp black bean & black sesame powder
15-20g sugar

Method

1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 5 minutes till bubbles appeared.
2. Sift plain flour and baking powder together in a big bowl with the caster sugar till combined. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand and then the mashed sweet potato till it forms soft dough.
3. Add the oil and give the dough a quick knead till well combine or till dough does not stick to your hand.
4. Set the dough aside in a lightly flour/oil bowl, covered with towel and let it proof for about 30 – 45 minutes till the dough became slightly bigger.
5. Lightly grind roasted black sesame seeds, the bean powder and sugar using a mortar and pestle.
6. Knead proof dough on a lightly floured work surface for a few second, flatten and roll into a rectangular shape, divide it into 3 visually, fold the left flap in follow by the right flap in. Re-roll into rectangular shape, 60cm x 20cm. Brush the dough with water and sprinkle the filling on it, roll it up lengthwise into an oblong shape, and cut them into equal portions ~ 50g.
7. Place each shaped mantou on the steamer rack with greaseproof paper below and rest for another 15 minutes.
8. Transfer the steamer rack into the pot of boiling water and steam over medium heat for about 8 – 10 minutes (depending on the size of the mantou).
9. When done, remove from steamer and serve hot/warm.

If not, wait till the buns have cooled down, lay out on a sheet pan then freeze. When the buns are frozen, place them in a ziplock bag and seal well before storing in freezer. Re-steam in the steamer for a 5 -8 minutes to defrost (there is no need to take the buns out earlier to defrost).

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Mantou2

We LOVE it!!!

It’s so good that i already planned to make these at the in laws’ place when they’re back from their vacay. Yup, to score brownie points ah.. hahahaaa! But mainly because i know the mother will be extremely delighted. She’s a hardcore mantou fan.. but bread? Nah.

The texture is not as fluffy as the usual mantou as it consists quite an amount of sweet potato but then, that’s exactly why i fell for it. It’s deliciously different, still fluffy, but more weight.

YUMS!!

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[Wordless Wednesday] Bacon & Feta Rolls

bread, Wordless Wednesday 1 Response »
Apr 102013

Using pizza dough, great with soups!

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Pull Apart Apple Cinnamon Bread

bread 2 Responses »
Feb 272013

This loaf of bread has been on my radar for the longest time but i never had the chance to go about baking it until Imp came over for lunch one fine day – otherwise, i think this bread will still be on my to-bake-list! Lol!

I am usually pretty gung-ho and will always attempt new bakes on the day guests arrive but for this bread, it wasn’t the case. From the look of the bread, it was a little intimidating. I wasn’t sure if my first attempt will nail it down so yes, i actually did a test bake prior to the lunch date. Heh! And boy, was i glad or what!

During my test bake, i coated the apples with sugar before i layered them up in the bread dough. Guess what happened after that?

My bread dough was unbelievably wet! The sugar coating became syrup-like. AIYO!

Thankfully, the loaf was still beautiful albeit a tad wet but the point is, it was harder to handle so i mentally noted to never coat apples with sugar again in the future for all my bread baking adventures.

Pull Apart Apple Cinnamon Bread

For the filling


1 green apple, skinned, cubed
85g sugar
1-2 tsp ground cinnamon
1/4 tsp nutmeg
26g unsalted butter

For the dough


60g unsalted butter, melted
1/3 cup lukewarm milk
1/4 cup lukewarm water
2 large eggs
385g plain flour
45g sugar
1/2 teaspoon salt
2 1/4 teaspoons instant yeast

To make the dough

1. Whisk together the butter, milk, water, eggs, and vanilla extract.
2. In the bowl mixer, mix together the flour, sugar, salt, and yeast, then add the wet ingredients. Using the dough hook attachment mix and knead, until the dough is smooth. The dough will be quite soft. If it seems too dry add a little water, if it seems too sticky add just a little flour, up to a 1/4 cup.
3. Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.
4. Grease a 9″ x 5″ loaf pan.
5. Gently deflate the dough and turn it out onto a lightly greased surface.*  Roll the dough into a 12″ x 20″ rectangle.
6. Stir the vanilla into the melted butter. Spread the butter mixture over the entire top on the dough, Use a pastry brush to get the butter even spread over the surface of the dough. Sprinkle the brown sugar over the top, using your hand to spread it evenly over the butter. Sprinkle the cinnamon evenly over the dough. Add the apples, on top of the cinnamon and sugar and sprinkle on the nuts, if using.
7. Cut the dough crosswise into six 3 1/2″ x 12″ strips. Stack the strips on top of one another. Cut the stack into six pieces, about 2″ x 3 1/2″ each. This part is a little messy but it doesn’t have to be perfect.
8. Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight. I sprinkled any nuts or apples that had fallen off over the top of the dough after I put it into the pan.
9. Cover the pan and allow the loaf to rise for 30 to 60 minutes, until it’s almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
10. Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely.
11. While still slightly warm, spoon the glaze over the top of the bread.

(adapted from here)
Note : do not coat apples with sugar. also, i managed to get 2 loaves out of 1 recipe. ;)

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The first time i baked it, i almost wiped out the entire loaf!!

It’s crazy. It’s friggin crazy good! If not for the little self-control left in me, i would have finished the whole loaf. AIYO!

This loaf of bread is truly irresistible. I mean, look at the little hand that couldn’t wait (above). Despite repetitive warnings to make Beep stay away, he bravely stole-pulled a piece as i clicked away knowing well the music he’d face there after. Lol!

Imp loved it! :)

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