Milo Mantou (Milo Buns)
My favourite is the fried Mantou, that is either dipped into chili crab sauce or simply the sweetened condesed milk. Sometimes, I will have this craving for a hot, soft Mantou, especially for breakfast. So, after many attempts in the various baking, this time round, I am to try making buns! (no more baking, but steaming plus lotsa "hands-on"!)
Here in this post, I ventured into a little twist, adding a special taste to the normal Mantou. Apart from my experiment with the milo cookies, this time, yes milo Mantou. And the key ingredient for buns? - Yeast.
INGREDIENTS:
- 350ml warm water
- 3 tbsp white sugar
- 3 tbsp milo powder
- A dash of salt
- 2 tsp instant yeast
- 1 1/2 tbsp oil
- 600g white bread flour/all purpose flour
1) Mix salt, yeast and oil in the warm water.
2) Stir in milo powder and sugar. Blend well and let the mixture sit for 5-10mins
3) In a large bowl, sift in flour and create a "crater" in the middle.
4) Slowly pour in the wet mixture into the center, bit by bit while mixing with hand.
(Do not pour in the wet mixture all at once but bit by bit till the pliable consistency. Stop adding if you feel that it is getting too soft and moist to knead on.)
(Do not pour in the wet mixture all at once but bit by bit till the pliable consistency. Stop adding if you feel that it is getting too soft and moist to knead on.)
5) Continue kneading the dough till it forms elastic smooth ball. (Approx 15mins & dough should not stick to hands and should be stretchy)
6) Cut square pieces of baking sheet.
7) Roll dough to a tube shape. (5cm diameter). Slice into 16-18 loaves & lay each onto a piece of baking sheet.
8) Set dough aside, wait 20mins for them to rise (best to cover with plastic wrap). Dough till be almost doubled in size and look puffy.
9) Steam the dough for 15mins in a steamer and enjoy your Hot fluffy Milo Mantou!
Equipments or ingredients for this recipe that you may need:
looks so fluffy! Thanks for posting this recipe, I will try it with ovaltine instead 'cos I don't have any Milo on hand at the moment. So there's no need to proof the dough twice, only once is enough after shaping the dough? That's interesting.
ReplyDeleteYou're most welcome! :)
ReplyDeleteIt's good to know someone who is like me, loves to test & trial different variations for desserts recipe! All the best to your Ovaltine bun! The name already sounds delicious! :D
Sorry, realized I didn't affirm your doubt.
ReplyDeleteYeap, I only let the dough proof once and it works. I've seen other recipes doing the reverse.
They let the dough proof first and then cut & shape it.
I think there shouldn't be a difference, but I feel that the dough is more manageable before letting it proof. Else you may deflate the "air" within from shaping after proof. :)