This is the second time i make 饅头mantou, but this time i followed "flower bun 花卷" recipe, which i adapt from here.
I didnt follow his way of twisting the dough, as i was thinking of the flower bun i have tested before at one of the restaurant, so i made the bun according to what i remember i ate before. But i also "hand itchy", also made different designs which more to "饅头 mantou".
For color, i planned to mix white and green, but i forgot to take out half the dough, before mixing in the green.
For ingredients, these are the changes i have made:
- plain flour ➟ i changed to pao flour
- cooking oil ➟ i used butter instead
- fresh milk or water ➟ i used fresh milk
- pandan paste ➟ i used pandan flavor + green coloring
- plain flour ➟ i changed to pao flour
- cooking oil ➟ i used butter instead
- fresh milk or water ➟ i used fresh milk
- pandan paste ➟ i used pandan flavor + green coloring
Overall, im satisfied with these flower bun for:
❀ softness
❀ nice texture
❀ butter fragrance
❀ and its so much lighter than my previous batch of 饅头 mantou
❀ softness
❀ nice texture
❀ butter fragrance
❀ and its so much lighter than my previous batch of 饅头 mantou
So, what's next? For next 饅头 mantou or flower bun 花卷 making, i shall mix color i.e green & white, cocoa & white, and also to put in some filling and make it a 包 pau ❣
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