Roses Mantou

When I'm searching the recipe for bun, I saw this lovely purple sweet potato roses mantou. My sister birthday is almost here then I have an idea to make a bouquet of mix colour roses mantou because she like rose and mantou so much. Lot of preparation and work but result is so nice and she like it so much. But we can't get purple sweet potato here then I'm just replace with yellow sweet potato and mix with plain colour mantou. The result coming out like the roses is smiling.....everyone happy.

Recipes source : Wendyinkk

Yellow roses

250gm steamed yellow sweet potato( original recipe is purple sweet potato)

200gm water

500gm pau flour (I'm using low protein flour)

1 teaspoon baking powder

100gm sugar

50gm shortening

1/4 teaspoon salt

11gm instant yeast

White roses

Using plain mantou recipe.

For the leaf take some plain dough and add few drop of green colouring.

For the stick I'm using lolly sticks and wrap with green colour tissue paper.

Method :

1. Mash sweet potato, or blitz sweet potato with almost all the water to get a fine paste. Purple varieties tend to be firmer than orange ones.
2. With balance of water, mix with yeast.
3. Combine everything except shortening and mix to form a dough.
4. Add in shortening and knead until dough is smooth. If the dough is slightly sticky just continue to knead, the gluten just hasn't form.
5. Cover and let dough proof until double, about 1 hour.
6. Punch down dough and knead 1 to 2 minutes.
7. Divide dough to 90gm per portion. To form a rose bud.
8. Cover and let the formed dough proof another 45 minutes until double the size.
9. Steam on high heat for 12 minutes.

Rose Shaped Buns Method :

1. Make small dough balls of 15gm each. 
2. Flatten each ball and roll out circle.
3. With fingers, press the sides of the circle to make them flatter and create ripples(uneven)
4. Arrange 6 pieces of flattened dough, half stacking on top of each other.
5. Start rolling from the first piece on the bottom.
6. With a chopstick, saw the roll, it will roll while you saw, creating a fatter center than the sides.It will break into 2 rose bud.
7. Place rose buds upright on a piece of baking paper.
8. Let the buns rise to double and steam on high heat for 12 minutes.

Notes: 

In some rose I'm make two colour together, yellow and white. The result is nice.

Flatten out enough dough balls for one round of steaming before flattening out the rest. Keep the rest dough in fridge to prevent over proofing while you slowly form the rose buds. And keep the formed rose buds in the fridge(covered) to slow down the 2nd proofing while you shape. The shaping rose buds take time to complete. I'm making 24 roses is take me around the whole afternoon.

Siew Pau (Crispy Barbeque Pork Bun)

Siew Pau is famous in Seremban, one of the place near Kuala Lumpur. And one of my favourite snack after lunch but we can't get it easily here. The beginning I'm thinking is hard to make it myself because they have water and oil dough, lot of work but I'm can't wait anymore to have my favourite siew pau . Result is not that hard work I'm imagine, everyone can make it. Lot of good memories coming back when having fresh siew pau from oven.

Adapted from : The Waitakere Redneck's Kitchen

Water dough

60gm all purpose flour

60gm bread/high protein flour

40gm cooking oil

18gm sugar

1/2 teaspoon golden syrup

60ml water (minus 1 tablespoon)

Oil dough

62gm all purpose flour

37gm shortening

(Can make 9 siew pau if you like more just double up the amount)

Method for dough: 

Water dough

1. Rub oil with flour until it looks like breadcrumbs.
2. Dissolve sugar and syrup in water and add to the flour mixture. Mix together to form a smooth dough. Cover and rest for 15 minutes.
3. Divide dough to 9 pieces.

(If too sticky add more flour)

Oil dough

1. Rub the shortening with flour to form a soft dough. Cover and rest 15 minutes.
2. Divide dough to 9 pieces.

Method for bun :

1. Wrap oil dough into water dough and flatten.
2. Roll out into oval shape and roll up like a swiss roll.
3. Turn 90deg and roll out again to ovel shape and roll up like swiss roll.
4. Press down with palm and lightly roll out into a circle.
5. Place the filling (do not put too much filling), wrap and pleat into a pau shape. Place on a baking paper.
6. Brush with egg wash, sprinkle with some sesame seed and bake at 180C(fan) for 20 to 25 minutes or until golden brown.

Note :

Too much filling will makes it hard to pleat and will burst open during baking.

Do not let the filling touch the sealing edge. 

Filling

1. 85gm char siew. (chopped to small pieces)
2. 5 tablespoon peas

Seasoning for filling

1. Some water
2. Few drop of sesame oil
3. 1 teaspoon oyster sauce
4. 2 teaspoon sugar
5. 1 teaspoon dark soy sauce
6. Dash of pepper
7. Dash of chinese wine
8. 1/2 teaspoon cornflour (add with some water)

Method for filling:

1. Heat oil, add the char siew and the seasoning, mix well.
2. Add the cornflour to make the gravy thickens.
3. Remove and leave to cool down.

(Leftover filling can be frozen for future pau making)

 

Char Siew (barbeque pork)

Char Siew Pau is my shark and monster favourite, then I try make the char siew(baebecue pork) before make the outer. I'm try different recipes but this is the most delicious, the taste is just perfect. But the oven is bit messy but worth because can taste the lovely homemade char siew without food colouring or MSG.

Adapted from : Camemberu

Recipes source : ieat Fatty Cheong

1 kg Pork Collar (if you like it juicy) or Pork Shoulder (if you like it leaner)

250 gm sugar

150 gm oyster sauce

100 gm bean paste(Taucheo or Dou Jiang)

100 ml Soya Sauce

2 teaspoon rice wine

2 teaspoon black soy sauce

1 teaspoon red colouring (if you like to add, but I omitted)

(The amount can be use for 1 to 2kg Pork)

Method :

1. Mix all the ingredients together, marinade the meat in for at least an hour (best result is overnight)
2. Roast in a moderately hot oven for half an hour, turning and basting the meat till cooked and slightly charred.

Notes :

I roasted in my oven at 180C(fan) for half an hour, turning halfway and at the end turn to 200C for another 10 minutes for greater char  result.

The balance of the marinade sauce can keep it in refrigerate for cooking. (been used to cook other dishes the result is delicious) Because the amount of the marinade sauce can make more then 1kg Pork.