Hey I’ve made these twice and they’re amazing!! Just a note to everyone trying: after the steaming is done, leave the buns in there for 15mins to avoid them sinking into themselves
I just made this ones. I put cotton napkin under pot cover to avoid water dripping. They r amazing. Before i roll dough i put melted butter. Its so delicious Definitely making again.
It works! Ty for the wonderful recipe! :), it's nice, delicious, fluffy and soo satisfying. The hard steps are worth it, u can try kneading with mixer too actually. :)
Yes, proof only 1 time. Proofing time is crucial for mantou/pao, it is not soft if underproved, it will have wrinkle surface if overproved. It is easier to control the proofing time if proof over a consistent temperature, and the result is more consistent. Room temperature varies, and the proofing time needed might not be the same, you need to adjust it accordingly.
Thanks for sharing your recipe, and I tried it today. It came out soft and fluffy. I would like to ask why the surface has wrinkles. Those montao that I bought from the market has no wrinkles on the surface. Pls reply to share your advice. Is it that I didn't use a steaming basket ? Thank you.
The surface will have wrinkles if it is overproved. Proofing time is very crucial for mantou/pao, it is not soft if under proved, it will not be smooth if overproved. Condensation water will also ruin the product, bamboo steamer will prevent this problem.
@@MyKitchen101en Hi, thanks for sharing your experienced. Plse advice how to see the differences that the dough is over proof, and the best time for the proofing? Please reply. Thank you.
Frankly, it is difficult to see. Proofing time will be different if the temperature is different. That's why I always proof with fixed temperature (over fixed temperature warm water as shown in the video), then the proofing time is more consistent and the result is consistent too. I have made several tries to get the correct proofing time for the best result.
Does this come out sweet or plain? Also can I use strong bread flour(what difference would it make using bread flour would it just make it chewier etc)?
Hey, is the fine sugar like castor sugar? I tried this out but my mantou tasted a bit bland. I think it's because of my cocoa powder having no sugar added. I don't know.. Please respond.
I tried this recipe with my mom, and it tastes just like store bought mantou. You are a genius. I want to use brown sugar instead of white sugar. Do you think I can substitute the white sugar with the brown sugar? Will it come out the same?
I'm no expert but if it's exactly the same size as shown on video you can probably sell it for a dollar. Though I find that people will actually buy it more if you halve the size and sell it in twos. Well, it depends on your country though.
Traduçao Portugues 235 g (1 3/4 xícara + 2 colheres de sopa) de farinha 15 g (1 2/3 colheres de sopa) de amido de milho 3/4 colher de chá de levedura instantânea 55 g (1/4 xícara + 1 colher de chá) de açúcar fino 170 ml (2/3 xícara + 1 colher de sopa) de leite (temperatura ambiente) 1 1/2 tbsps de óleo vegetal 8 g (3 1/4 colher de chá) de cacau em pó
a l'instant j'essaye cette recette Jai atte dit gouter et de la faire gouter a d'autre personne moi Jai rajouter des pépites de chocolat pour faire plus gourmet et Jai fait la recette a loeil aussi
Via Google Translate: Chocolate Spiral Mantou (Steamed Oriental / Chinese Bun) | MyKitchen101en Hasil: 8 Bahan: 235 g (1 3/4 cup + 2 sendok makan) tepung terigu 15 g (1 2/3 sdm) tepung maizena 3/4 sdt ragi instan 55 g (1/4 cangkir + 1 sdt) gula pasir halus 170 ml (2/3 cup + 1 sdm) susu (suhu kamar) 1 1/2 tbsps minyak sayur 8 g (3 1/4 sdt) coklat bubuk arah: 1 Campur tepung terigu, tepung maizena, ragi instan dan gula halus, tambahkan susu secara bertahap dan campuran ke dalam adonan. 2 Tambahkan minyak sayur, aduk sampai tercampur. 3 Divide adonan menjadi 2 bagian yang sama, meliputi 1 porsi (untuk adonan coklat) untuk mencegah dari pengeringan. 4 Uleni bagian 1 (adonan susu) untuk 6-7 menit sampai luar yang halus (ringan mantel tangan dengan tepung jika lengket), kemudian tutup dan sisihkan untuk beristirahat selama 6-7 menit. 5. Tambahkan bubuk kakao untuk porsi 2 secara bertahap, uleni untuk 6-7 menit sampai luar yang halus, kemudian tutup dan sisihkan untuk beristirahat selama 6-7 menit. 6 Taruh adonan susu beristirahat di atas kertas perkamen, menggelar menjadi adonan datar tipis ( menutupi adonan digulung untuk mencegah dari pengeringan). 7 Taruh adonan cokelat beristirahat di atas kertas perkamen, menggelar menjadi adonan datar tipis. 8 Put cokelat adonan di atas adonan susu, menggelar lagi untuk kiri dan kanan menjadi adonan tipis. 9 Lepaskan kertas perkamen, menempatkan adonan tipis di atas meja kerja berupa serbuk, meratakan adonan di akhir di mana bergulir mulai , kemudian menggulung adonan tipis menjadi bentuk batang. 10 Potong menjadi 8 bagian menggunakan pisau bergerigi (untuk lebih bagus cut), menempatkan masing-masing pada selembar kertas. 11 Bawa 500 ml air ke mendidih di sebuah kapal, off panas, kemudian tambahkan 1 Liter air biasa. 12 Susun adonan mantou di rak steamer (meninggalkan beberapa ruang antara masing-masing), kemudian menempatkan rak atas air hangat, tutup dan bukti untuk 25 menit. ( Reminder: Menggunakan kapal bambu uap akan mencegah air kondensasi dari menetes ke mantou, sehingga menghasilkan bun cantik.) 13 Setelah pemeriksaan selama 25 menit, giliran tinggi panas sampai air mendidih (sekitar 3 menit), kemudian mengurangi ke media panas dan uap untuk 15 menit. Recipe at:mykitchen101en.com/chocolate-spiral-mantou-steamed-orientalchinese-bun/
The ingredients part is fine, for the steps the translation might be a bit different. I don't understand Indonesian, can only translate using Google Translate. You may refer recipe in English if you can understand English at: mykitchen101en.com/chocolate-spiral-mantou-steamed-orientalchinese-bun/
I have try this so many times and it turned soo goodd.. my son loved it so much. But currently im out of milk..can i just use plain water? Still good right? Haha
hai salam kenal..wau chocolate spiral mantou..terbaik resepinya, nanti singgah ya kedapur sy , sda dipadam yang merah, saling support..semoga sukses selalu..video penuh ..
![[SUB] Steamed Custard Buns :: Soft & fluffy :: Easy Recipe](http://i.ytimg.com/vi/Ed_0pLggDvM/mqdefault.jpg)
once every blue moon my mind spirals into a frenzy about mantou and the perfection that it is
After searching on UA-cam for a bao with fine texture, I finally found this. It looks good and with all the good reviews, I’m gg to give it a try.
Hey I’ve made these twice and they’re amazing!! Just a note to everyone trying: after the steaming is done, leave the buns in there for 15mins to avoid them sinking into themselves
If the bun is not overproved, it won't shrink when done.
Try this recipe this morning and it turns out great. Thanks for sharing the recipe. It's very easy to follow and very quick too.
Yay good job🥳🥳
I made this today and it's perfect😍 just like store bought
Yay good job🥳🥳
I just made this ones. I put cotton napkin under pot cover to avoid water dripping. They r amazing. Before i roll dough i put melted butter. Its so delicious
Definitely making again.
Wonderful!
@@MyKitchen101en I become addicted. I made this one over 20 x already.
Thankyou for the recipe.... Just tried it and turned out good...
I can’t wait to make these for my mom!! They look so good!
Did they work?
I bought this at Kemchi market, I thought it would taste like chocolate but no it’s just dough. Wish I knew what to eat it with.
just follow your recipe and the mantou turn out really well. thanks for sharing
You are welcome, don't forget to subscribe my channel for more recipes.
I made them and omg i looove it 😍😍 thanks a lot for this recipe
So pretty and so simple
That’s a fantastic recipe thanks for a sharing a delicious mantho😊
Just made this it's soo yummilicious 😋🤤😋! So good u can even eat it on its own .. usually I love to spread margarine on mantous 😆
Glad you liked it!!
Im going to try this.. Looks delicious...
Your background music is very calming. Makes me want to fall asleep :)
Kk
It works! Ty for the wonderful recipe! :), it's nice, delicious, fluffy and soo satisfying. The hard steps are worth it, u can try kneading with mixer too actually. :)
Thanks for trying. Don't forget to subscribe our channel.
Floriana Hoei
I always buy this, so delicious
Hi
Thank you for your recipe. I often make mantao with your recipe and this is so perfect!
Glad you like it!
Plain flour is all purpose flour?
YUMMO. Thanks for sharing
tried this and it came out SO GOOD!! fluffy and massive buns. my arms died in the process tho😂
so i just skip the layering process and cocoa powder, if i wanna make a plain mantou? am i right
Yes.
This is my memories, thanks for sharing it
Can I use this recipe for character mantou?
Haven't tried that.
Overall is only need 1 time fermentation ?
And the fermentation can I just put in room temperature?
Yes, proof only 1 time. Proofing time is crucial for mantou/pao, it is not soft if underproved, it will have wrinkle surface if overproved. It is easier to control the proofing time if proof over a consistent temperature, and the result is more consistent. Room temperature varies, and the proofing time needed might not be the same, you need to adjust it accordingly.
Is cornstarch and cornflour different.
Same, tepung jagung.
Superb 🥰
Hi..How to make frozen mantou...
Same way, just put the steamed mantou in freezer for later consumption.
What can I substitute for cornstarch,can you use cornflour or rice flour
Cornstarch is tepung jagung, sometimes labelled as cornflour.
can u explain again the steaming process? Can I use A electric steamer ?
Please refer recipe for details: mykitchen101en.com/chocolate-spiral-mantou-steamed-orientalchinese-bun/
when proofing let the fire on or off?
Off the fire.
Background music make me wanna cry.
Thanks for sharing your recipe, and I tried it today. It came out soft and fluffy. I would like to ask why the surface has wrinkles. Those montao that I bought from the market has no wrinkles on the surface. Pls reply to share your advice. Is it that I didn't use a steaming basket ? Thank you.
The surface will have wrinkles if it is overproved. Proofing time is very crucial for mantou/pao, it is not soft if under proved, it will not be smooth if overproved. Condensation water will also ruin the product, bamboo steamer will prevent this problem.
@@MyKitchen101en Hi, thanks for sharing your experienced. Plse advice how to see the differences that the dough is over proof, and the best time for the proofing? Please reply. Thank you.
Frankly, it is difficult to see. Proofing time will be different if the temperature is different. That's why I always proof with fixed temperature (over fixed temperature warm water as shown in the video), then the proofing time is more consistent and the result is consistent too. I have made several tries to get the correct proofing time for the best result.
can we use other type of sugar like caster sugar or powder sugar or normal sugar instead of fine sugar?
You can use caster sugar or powder sugar.
@@MyKitchen101en
TYSM 💛 will definitely try this recipe and update here soon :)
these r satisfying!!!!
May i know how many grams 3/4 tsp instant yeast it is
I haven't measure the weight, 3/4 tsp= 1/2 tsp + 1/4 tsp.
Mean is 3gr
Does this come out sweet or plain? Also can I use strong bread flour(what difference would it make using bread flour would it just make it chewier etc)?
It is mild sweet. Haven't tried with bread flour, you may try to see the difference.
Hi...is it suitable for the steamed buns with filling?
Yes.
@@MyKitchen101en thank you so much for your reply, I'll try it🙏
Hey, is the fine sugar like castor sugar?
I tried this out but my mantou tasted a bit bland.
I think it's because of my cocoa powder having no sugar added.
I don't know.. Please respond.
You may use castor sugar. Cocoa powder is without sugar.
真厲害
If use active dry yeast then have to set aside in warm water or warm milk to let it bloom?
Yes.
yess!!
yess!!
Rebecca Lai
i felt cying in the bckground music..remembering those days wen i was a child...huhu
Is there a cups/spoon measurement?
Please refer recipe for gram to cup conversion: mykitchen101en.com/chocolate-spiral-mantou-steamed-orientalchinese-bun/
I tried this recipe with my mom, and it tastes just like store bought mantou. You are a genius. I want to use brown sugar instead of white sugar. Do you think I can substitute the white sugar with the brown sugar? Will it come out the same?
Thanks. Brown sugar should be ok, you may try.
@@MyKitchen101en could I prepared them the night before to steam the buns next morning?
You need to steam it immediately when proofing ends. Keep the steamed mantou refrigerated or freeze it for later consumption.
The flour that you use, is it low/ medium / high gluten flour? Tks
Medium, all-purpose flour/plain flour.
@@MyKitchen101en tks so much. I'll try...
Hi can I use butter instead of the oil ?
I haven't tried with butter, you may try.
If I don’t have corn flour can I use all plain flour?
Texture will be too chewy, adding some cornstarch make it softer.
Wow. Liked and subscribed
How much can i sell this at school im also a student
I'm no expert but if it's exactly the same size as shown on video you can probably sell it for a dollar. Though I find that people will actually buy it more if you halve the size and sell it in twos.
Well, it depends on your country though.
Hi looks so perfect 2nd yumm. Can i bake in oven?
Should be ok.
No. Steamer is also known as the most powerful leavener which if you use an oven it wouldn't get big and will be a super hard bread.
Hi may I know do u have recipe for Pandan flavour one? Thanks
Not yet currently.
Looks very tasty 😍
Yummy .😋
Traduçao Portugues
235 g (1 3/4 xícara + 2 colheres de sopa) de farinha
15 g (1 2/3 colheres de sopa) de amido de milho
3/4 colher de chá de levedura instantânea
55 g (1/4 xícara + 1 colher de chá) de açúcar fino
170 ml (2/3 xícara + 1 colher de sopa) de leite (temperatura ambiente)
1 1/2 tbsps de óleo vegetal
8 g (3 1/4 colher de chá) de cacau em pó
Hi can i use bao flour instead?
Yes.
Hi dear
About cocoa powder is it unsweetened or sweet??
Unsweetened.
So cute
What song are you using?
Side Path, from UA-cam Audio Library.
After u cut it do u leave it to rise or steamed it right away?
Need to proof for 25 minutes before steaming. For details please refer recipe: mykitchen101en.com/chocolate-spiral-mantou-steamed-orientalchinese-bun/
@@MyKitchen101en thank you i saw it when i watch the video a 2nd time will try soon !
I'm so hungry now lol
May I use water instead of milk?
Should be ok, use less amount of water.
@@MyKitchen101en ok thank you
is plain flour = all purpose flour??
Yes.
What are the customary measurements?
Recipe at mykitchen101en.com/chocolate-spiral-mantou-steamed-orientalchinese-bun/
can i add normal cocoa powder?
Yes, the recipe uses normal cocoa powder (not the premix cocoa beverage powder).
@@MyKitchen101en hiii and one more thing can we use tapioca starch instead of corn starch?
I haven't tried with tapioca starch yet, you may try.
@@MyKitchen101en sure i think it sld be the same
Can I substitute milk for other milk like coconut and oat milk?
Should be ok.
hello. can i fried ? tq
You may try.
a l'instant j'essaye cette recette Jai atte dit gouter et de la faire gouter a d'autre personne moi Jai rajouter des pépites de chocolat pour faire plus gourmet et Jai fait la recette a loeil aussi
What song is that 😍
Side Path, UA-cam Audio Library.
Yumm yummm good
Please add subtitle indonesian
Via Google Translate: Chocolate Spiral Mantou (Steamed Oriental / Chinese Bun) | MyKitchen101en
Hasil: 8
Bahan:
235 g (1 3/4 cup + 2 sendok makan) tepung terigu
15 g (1 2/3 sdm) tepung maizena
3/4 sdt ragi instan
55 g (1/4 cangkir + 1 sdt) gula pasir halus
170 ml (2/3 cup + 1 sdm) susu (suhu kamar)
1 1/2 tbsps minyak sayur
8 g (3 1/4 sdt) coklat bubuk
arah:
1 Campur tepung terigu, tepung maizena, ragi instan dan gula halus, tambahkan susu secara bertahap dan campuran ke dalam adonan.
2 Tambahkan minyak sayur, aduk sampai tercampur.
3 Divide adonan menjadi 2 bagian yang sama, meliputi 1 porsi (untuk adonan coklat) untuk mencegah dari pengeringan.
4 Uleni bagian 1 (adonan susu) untuk 6-7 menit sampai luar yang halus (ringan mantel tangan dengan tepung jika lengket), kemudian tutup dan sisihkan untuk beristirahat selama 6-7 menit.
5. Tambahkan bubuk kakao untuk porsi 2 secara bertahap, uleni untuk 6-7 menit sampai luar yang halus, kemudian tutup dan sisihkan untuk beristirahat selama 6-7 menit.
6 Taruh adonan susu beristirahat di atas kertas perkamen, menggelar menjadi adonan datar tipis ( menutupi adonan digulung untuk mencegah dari pengeringan).
7 Taruh adonan cokelat beristirahat di atas kertas perkamen, menggelar menjadi adonan datar tipis.
8 Put cokelat adonan di atas adonan susu, menggelar lagi untuk kiri dan kanan menjadi adonan tipis.
9 Lepaskan kertas perkamen, menempatkan adonan tipis di atas meja kerja berupa serbuk, meratakan adonan di akhir di mana bergulir mulai , kemudian menggulung adonan tipis menjadi bentuk batang.
10 Potong menjadi 8 bagian menggunakan pisau bergerigi (untuk lebih bagus cut), menempatkan masing-masing pada selembar kertas.
11 Bawa 500 ml air ke mendidih di sebuah kapal, off panas, kemudian tambahkan 1 Liter air biasa.
12 Susun adonan mantou di rak steamer (meninggalkan beberapa ruang antara masing-masing), kemudian menempatkan rak atas air hangat, tutup dan bukti untuk 25 menit. ( Reminder: Menggunakan kapal bambu uap akan mencegah air kondensasi dari menetes ke mantou, sehingga menghasilkan bun cantik.)
13 Setelah pemeriksaan selama 25 menit, giliran tinggi panas sampai air mendidih (sekitar 3 menit), kemudian mengurangi ke media panas dan uap untuk 15 menit.
Recipe at:mykitchen101en.com/chocolate-spiral-mantou-steamed-orientalchinese-bun/
@@MyKitchen101en is this correct?
Translate via Google Translate.
@@MyKitchen101en But I find this inaccurate!
The ingredients part is fine, for the steps the translation might be a bit different. I don't understand Indonesian, can only translate using Google Translate. You may refer recipe in English if you can understand English at: mykitchen101en.com/chocolate-spiral-mantou-steamed-orientalchinese-bun/
so nice
I have try this so many times and it turned soo goodd.. my son loved it so much. But currently im out of milk..can i just use plain water? Still good right? Haha
hai salam kenal..wau chocolate spiral mantou..terbaik resepinya, nanti singgah ya kedapur sy , sda dipadam yang merah, saling support..semoga sukses selalu..video penuh ..
😍😍😍
This mantou like sholin soccer,stepenchow movie hahaah
OMG! I don't read care, I steam 25 minutes, no proof