Making Of Mini Mantou

Mantou & Silver shreds Roll

Ingredient 1:
130g hong hong flour
70g water
1 tsp yeast

Method:
1. Mix yeast with water in a mixing bowl. Add in the flour mix and knead well.
2. Cover with a cloth. Set a side and prove for 2 hours or double the size.

Ingredients 2:
150g hong kong flour
40g sugar
15g shortening
25g water
½ tsp double action baking powder

Method:
1. Mix sugar with water. Add into the prove dough. Add in the remaining ingredient (flour, shortening and double action baking powder).
2. Mix and knead until smooth and shiny dough formed.

Making of Mini Mantou
1. Cut dough into small pieces.
2. Roll out dough. Fold the edges towards inside.
3. Repeat this roll out and fold in steps again (repeat this steps for 5 times).
4. Roll dough up in a “Swiss Roll” style.
5. Flatten the swiss roll and re-roll.
6. Stick a piece of paper on each dough.
7. Set aside and proves for 30 minutes.
8. Steam over high heat for 10 minutes. Serve.

Roll out dough.


Fold the edges towards inside.


Repeat this roll out and fold in steps again (repeat this steps for 5 times).


Roll dough up in a “Swiss Roll” style.


Flatten the swiss roll and re-roll.


(After Re-roll) Done.