As far as I know, matcha always go well with red bean. I was kind of lazy to make sweetened red beans for these mantou , so I decided to try cramberries instead. It worked well too.
Inspiration from: Instragram
Ingredients
Plain flour 400g
Dry instant yeast 4g
Warm milk 240g ( I needed one more tablespoon of water)
Matcha powder 6g
Sugar 40g ( adjust if you like it more)
Cranberries 100g ( I used sweetened type)
Oil 1 teaspoon ( for kneading use)
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| 10 seconds knead and 10 minutes rest for 3 times is all you need to do, it is so fun doing it this way. Dough is managed easily. Thanks to Dan Lepard! |
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| Spread cranberries evenly on the rolled dough sheet. Loved the green here. |
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| Oh dear, I was really greedy, never to have it so big bun size next time! |
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| Need to work on the water condensation, it did not happen to my pumpkin buns, why? hm.. |
Method
1. Yeast, sugar and warm milk well whisked in a jug. Let it sit for 5 to 10 minutes in warm area. When it is becoming frothy, it's ready to be used.
2. In a large bowl, well combined the matcha and flour. Gradually pour in the yeast mixture, stir until it comes to a soft dough. Cover and leave 10 minutes. With oiled hands, lightly knead and fold 10 seconds and leave for 10 minutes. Do that twice more during the 10 minute intervals. Roll into a ball and let it rise an hour or, until the size is doubled.
3. Deflate the air bubbles, roll into a long rectangle sheet, spread cranberries evenly and slowly roll it tightly like the way you would do to a swiss roll. Divide into your prefered sizes. Cover and let it rise for 30 minutes.
4. Set up steamer. Steam in high heat 15 minutes. Only remove buns 5 minutes after turning off heat.
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| It's actually very nice steamed buns when I tasted it. |
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