Thursday, November 25, 2010

Pumpkin Mantou

Bought a half pumpkin from the market after a bit of persuasion from the seller..and i thought maybe i could make some buns or mantou as i havent made these before out of pumpkin. So i checked thru some blogs and finally decided to make pumpkin mantou using a recipe from Wendy's blog. In her recipe, she actually put some pumpkin filling into the buns, i didnt do that, i just left it plain and yes, the buns turned out exceptionally well.. soft , fluffy and the hint of this pumpkin flavour , it's just wonderful even if it's plain.
Thank you to wendy for sharing this recipe. Initially i was a bit sceptical while waiting it to proof to double size cos it was a rainy day and it almost took me close to 2 hrs for doubling the size and i was thinking whether it would affect the texture of the buns but no..the result is just fantastic. Wendy has got pictures of kneading the dough so just go to her blog to get a more detailed way of doing it. The recipe is what i got direct from her post, but i changed the method of shaping cos i rolled up the dough and cut into pieces.
You may like it round..just shape it anyway you like.


love the colour too from the pumpkin



Ingredients ( inspired by wendy from Table for 2..or more )
60gm sugar
90gm pumpkin puree
1tsp instant dry yeast
150gm pau flour
1tsp double action baking powder
10gm butter

Method:
1.Combine sugar, pumpkin puree and yeast
2.Combine pau flour, double action baking powder and butter and mix to form crumbs.
3.Pour (1) into (2) and mix to form dough
4.Knead dough until smooth and no longer sticky
5.Let dough proof in a warm place until double in size. Cover it.
6. After proofing, punch down the dough and knead for 2 mins and roll out  into a rectangle.
7.Slowly roll like swiss rolls, trim off the edges and cut into equal pieces.
8.Cover and let buns proof for 2nd time for another 45 mins. Steam on high heat for 12 mins.

32 comments:

  1. Lena...this is good and I am going to try this out this weekend since I will be free this weekend :)

    Btw do I need to steam the pumpkin first before I puree it or just puree it raw ? Sorry, I have not done any pumpkin puree before :)

    Thanks in advance.
    Elin

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  2. Lena,
    Round ones look good. But my knives are never sharp enough to make clean cuts on doughs :p
    hahaha. I am a lousy knife sharpener.
    Glad you enjoyed the mantous :)

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  3. The mantou looks very nice & fluffy. Good job, Lena! Hope you're having a wonderful day.
    Chers, Kristy

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  4. Love the golden bright color of the mantou! Very cheerful. :) very tempted to try this, thanks!

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  5. Lena dear..I must try this recipe today:) i will let you know hasilnya ya:) thanks:)

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  6. Yummy looking mantou! Looks so soft, feel like grabbing a bite right now!

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  7. Lena...can you give me your email address ? :p I have some urgent matter to ask you so as not to spam your comment box * wink thanks !

    my email addy is
    elinluv@ymail.com

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  8. hi elin, you will need to steam the pumpkin first till soft, in my case, i mashed it till fine.

    wendy, i'm also a lousy knife sharpener..sometimes just use pastry cutter

    cikmanggis- yeah, try and let me know.

    and the rest, thanks a lot!!

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  9. elin, i 've sent you my mail.Let me know if you didnt rcv it.

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  10. Mmm...sure looks good. I'll try this one day :D

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  11. So far I have only eaten the white mantou. Yours look really beautiful....both in shape, colour and texture. I can't get the pao flour here so I think if I make here, the texture won't be as fine. Thanks very much for sharing.

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  12. mommy to chumsy, yeah, if you try, let me know the results.

    mary, i think too the texture probably wont be that soft..not too sure about this cos over here, we normally use pau flour..maybe you would like to try this with superfine flour..

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  13. Hi Lena, first time visiting your blog. I made Pumpkin bun recently also, mine with fillings. I will try this recipe, which yields a better colour. Thanks for shairng!

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  14. Hi Lena,
    Do I need to wait for the mashed pumpkin puree to cool first before adding sugar and yeast. If I add sugar to the mashed puree, the sugar will melt & looks watery. TQ.

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  15. hi delphine: yes, pls allow the puree to cool down before adding sugar and yeast. i will include that note in the recipe just in case others are doubt. thanks!

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  16. hi lena..thank u so much for sharing this recipe..i made this already n really like this ez n nice recipe..

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  17. hi jun, thanks for letting me know that! so glad that it turn out good for you!

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  18. Hi,

    In the second proof, are we to wait till the dough pieces double in size? because 45 minutes later, my shaped dough pieces still look unchanged in size, or is the time specified just a guide?

    Thanks!

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  19. hi ang,

    did your get your first rise well? if it did, it shouldnt be a problem rising the 2nd time. You dont have to wait until double its size but at least expanded quite a bit. If you read from my post, i also encountered problem during my first rising, almost 2 hours. Let me know how it turns out if you're doing this again. thanks!

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  20. Hi Lena,

    Last time it also took me around 2 hrs for my dough to double in size during the firt proofing, 'cos it was a cold night and I didn't really provide much of a warm environment for it to rise quicker.

    For the second proofing after I shaped the dough pieces, it took me more than 45 mins (around 1hr & 15 mins for it to appear doubled in size) before I steamed them.

    Yesterday, I made another attempt, this time only letting it proof for exactly 45 mins(still appeared unchanged in size) before steaming them. The resulting buns looked puffier/bigger after steaming (maybe due to the baking powder?)and tasted soft and fluffy. So I'm guessing that that unlike bread making, there's no need for the shaped dough pieces to double in size before cooking/steaming when it comes to pau making?

    Will keep experimenting and will try out the other recipes on your blog! :)

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  21. hi ang, so glad now hearing that you got it!!I just recently made some sweet pototes mantou or rather pau, different recipe,only 1 proof required and still very soft, hope you will like that. I dont know when i will post that cos i havent drafted the post, hopefully not too long...thanks!have a good day!

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  22. I just love everything in pumpkin. Let me try the steamed pumpkin kuih. If I successful then only I try Pumplin mantau.

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  23. sheoh yan, sure it will be successful!

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  24. hi, if i do not have instant dry yeast, can i use active dry yeast? and if yes, how much warm water should i use to activate it?? This is because your recepi does not use any water.

    im very keen to try as pumpkin man tao is my all time favourite!

    thanks
    cindy

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  25. hi cinbaby, i have no experience with active dry yeast. I used instant yeast for all my recipes. However, you can try by adding maybe around 1/4 cup of warm water to activate your dry yeast, use a little more than 1tsp of dry yeast, maybe 1 1/4tsp and then reduce the pumpkin puree by the same amount of water weight that you added in for the yeast mixture, otherwise i'm afraid that the dough might be too sticky. Let me know the outcome if you are making this. Thanks.

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  26. THanks Lena! that sounds like a balance math. OK will go with that method this weekend. thanks!!

    Cindy

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  27. Just wondered if you can use veg oil or veg shortening instead of butter?

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  28. kenny: yes, you can replace butter with vegetable oil. Happy trying!

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  29. Thanks lena, i'll try this once the pumpkins are cheap, after halloween! :D

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  30. May I know if I double the ingredients to 300gm pau flour, how bout the amount of baking powder and yeast? issit 2tsp too much?

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    Replies
    1. you can add another 3/4tsp to the instant yeast. As for baking powder, just remain as it is.,shld be okay.

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