Pink Seeded Mantou

Rose syrup water is used to create a beautiful pink look, I can't really taste the flavour here.

Poolish method is used here again, my favourite way of making Mantou so far.  I like chewy and dense Mantou, this is it.

I made mini buns, hm....I still prefer burger size buns!

Chewy and moist Mantou

Ingredients A
500g plain flour
500g lukewarm milk
5g yeast
2 tablespoons castor sugar


Ingredient B
200g plain flour
150g wholemeal flour
50g soy flour
3 tablespoons rose syrup ( diluted with 3 tablespoons water)
3 tablespoons pepitas
3 tablespoons cranberries
3 tablespoons flaxseed
3 tablespoons sunflower seeds
3 tablespoons chia seeds
3 tablespoons rolled oats ( pre-soaked with a little boiling water just enough to cover the oats)                            

Oil ( not more than one tablespoon altogether) is used to oil hand, oil bowl, oil top dough.
It does make kneading job easy.
                       

Method
1.  Mix yeast, sugar and lukewarm milk. Stir until yeast well dissolved. Pour into ingredient A, stir and mix into a wet dough. Cover and leave for a few hour until dough rises 3 times.

2.  Add ingredient B into A. Knead 10 seconds, cover and leave for 10 minutes. Do that twice more  during the 10 minute interval.  Let it rise for an hour or until doubled in size.

3.  Punch down gas bubbles, dust flour on the working surface, roll out dough into rectangle shape, roll it up tightly and gently, seal seams up.  Divide into buns. Let it double its size for about an hour.

4.  Set up steamer. Get it steamed in high heat for 20 minutes.  Turn off heat, remove buns 5 minutes later.

I made two humongous roses too..