Steamed Chocolate Mantous... again!

After my last attempt on the mantous (buns), I know I can't get enough of these! So after baking the chocolate sables, I decided to make more mantous! Partly also I wanted to make some to give away. The original recipe is from Honey Bee Sweets. She made an assortment, whereas, I stick to chocolate swirl again because my children don't really fancy mantous with fillings.

Here is sharing how I made the pure chocolate swirl buns. I'm reproducing this recipe for my own reference.

Recipe for Steamed Chocolate Swirl Buns, extracted from HBS.

Ingredients:

Starter dough:
120g Hong Kong flour
1/2 tsp Instant dry yeast
70g Warm water
A pinch of salt

Method:
  1. Mix the warm water with the yeast. Mix well.
  2. Then add in HK flour and salt.
  3. Knead all the ingredients together till it forms a soft, smooth dough.
  4. Chill in the fridge overnight. Can store up to 5 days in the fridge.
Main Dough:

(A)
All of the above starter dough, approximately 190g
1 1/2 tsp Instant dry yeast
450g Hong Kong flour
260g Whole milk
70g Caster sugar
1/4 tsp Salt
74g Unsalted butter, room temperature

(B)
2 tbsp Cocoa powder

Method:
  1. Place all the (A) ingredients in a large mixing bowl except the butter.
  2. Knead them together until it forms a dough. Then add in the butter and continue to knead for at least 5 mins until it is elastic and smooth.
  3. Remove 1/3 of the dough and place in a bowl. Cover with cling wrap to proof.
  4. For the remaining 2/3 of the dough, add in (B) and mix well to incorporate completely. Then cover with cling wrap to let it proof for 60mins, or until double in size. (I was busy baking my sables that I let it proof for 80mins. 60mins is suffice.)
  5. When it has double in size, punch out the air.
  6. Roll out both the doughs separately into a rectangle.
  7. Then place the plain dough on top of the chocolate dough.
  8. Roll it out like a swiss roll.
  9. Using a scraper, cut out the dough and place them on a cut rectangular piece of baking paper.
  10. Then place them in a wok, cover and let it proof for 40mins.
  11. Without removing the proofed dough from the wok, turn on the heat and steam for 18mins.
  12. For the second batch (if your wok is not big enough to accomodate all, like me), steam for 12mins.
This time, my swirls definitely looked nicer and neater! Eat with some discipline required, because it is addictive! Enjoy!

I'm submitting this to the Aspiring Bakers #7 - Chocolate Delight (May 2011)!

29 comments:

kristy wong said...
May 27, 2011 at 5:34 PM

Hmm..mm.. I love mantou and these look really tempting. Thanks for sharing.
Cheers, Kristy

HoneyBeeSweets said...
May 27, 2011 at 6:02 PM

Hahaha, so glad you liked it so much. 

Anncoo said...
May 27, 2011 at 6:05 PM

Woah...I want some too. Looks very pretty neh!

cathysjoy said...
May 27, 2011 at 7:42 PM

very nice swirls & yummy looking mantou ;)

shirley@kokken69 said...
May 27, 2011 at 8:39 PM

Wow, you are getting to perfection!

Zurin said...
May 28, 2011 at 12:17 PM

I know my boys will love these! I love mantous too. I think Im going to give it a go. :)))

passionbaker said...
May 28, 2011 at 12:26 PM

Thanks kristy. You've got to try this!

passionbaker said...
May 28, 2011 at 12:27 PM

Thanks HBS! I love it to bits!!

passionbaker said...
May 28, 2011 at 12:27 PM

Sure, you can have some Ann! :p

passionbaker said...
May 28, 2011 at 12:27 PM

Thanks Cathy. How about making some for yourself?

passionbaker said...
May 28, 2011 at 12:28 PM

That's right Shirley! I'm almost like mantou now! LOL

passionbaker said...
May 28, 2011 at 12:28 PM

You've got to try this Zurin! It's really soft and fluffy!

cathysjoy said...
May 28, 2011 at 12:39 PM

I am quite lazy to prepare the starter dough in advance. I got no patience. Will bookmarked this recipe. ;)

DG said...
May 30, 2011 at 1:07 AM

Beautiful buns and great swirl on it :)

Joyce said...
May 30, 2011 at 9:59 AM

I love the swirls ! They look so nicely twist!

Reesethon said...
May 31, 2011 at 8:08 PM

I'm trying out now...hehe!

Thecoffeesnob said...
May 31, 2011 at 11:11 PM

I've never seen chocolate buns like this before! They look so good- do they taste like chocolate though?

passionbaker said...
June 1, 2011 at 8:07 AM

Thanks DG!

passionbaker said...
June 1, 2011 at 8:08 AM

Thanks Joyce!

passionbaker said...
June 1, 2011 at 8:08 AM

How? How? Will you get addicted like me? :p

passionbaker said...
June 1, 2011 at 8:09 AM

Thanks Laureen! Yes, the chocolate part do taste like chocolate. I added more cocoa powder to give it a good chocky taste!

Mythoughtsmyblog said...
June 1, 2011 at 8:22 PM

i would love to try this out soon.

Veronica Krystle Davis said...
June 2, 2011 at 11:42 PM

Lovely swirls but I am not a fan of chocolate in buns, so I guess I will use your recipe but use something else for the swirls. Thanks for sharing.

jo said...
June 6, 2011 at 8:34 PM

Hi Jane, are these the ones you posted in FB a while back? They look gorgeous and so, so temptingly fluffy as well.

passionbaker said...
June 7, 2011 at 4:37 PM

Hi, you should truly try this!

passionbaker said...
June 7, 2011 at 4:38 PM

Thanks Veronica!

passionbaker said...
June 7, 2011 at 4:38 PM

Yes Jo! You should try it! This was earlier batch, the latest batch I made was nicer! :)

Jessie Tee said...
December 19, 2013 at 11:08 AM

Hi! I've tried out few recipes and now looking for other flavour like chocolate one. As my kids were asking if mommy can make other than pandan or pumpkin flavour. And, lucky googles bring me to your blog.
May I ask if the Hong Kong flour can be substitute with Pau flour only?

Thanks.

Passionate About Baking said...
December 23, 2013 at 9:08 PM

Hi Jessie,
Pau flour is actually Hong Kong flour. It has the least protein.

Post a Comment

Be free with your mind!

Related Posts with Thumbnails