Hey Guys, today we are making these adorable “Baby Eeyore Spiral Mantou”.
They are fun to make with a super soft fluffy texture and pretty spiral patterns.
The pattern is created by using doughs with two different colors; one plain dough and the other soft blue has been coloured with this natural Blue Butterfly Pea Flower powder.
It’s more expensive but healthier and a great way to add more visual and to infuse flavors.
You will only need a small amount to achive the right colour tone, add the powder gradually until the desired colour is reached.
If you not keen to buy this kind of natural colour powder, kindly substitute it with standard food colouring.
And to cut the dough, you can use serrated knife if you want.
For me, the best way to do this is to use unflavoured dental floss, where as a knife kind of pushes from the top down and squished the slices.
When attaching small details, make sure to apply just a bit of water, coz the dough will not stick firmly if too much water is used.
Please do remember always cover them with a plastic wrap to prevent the dough dry while they are waiting working on the details.
These buns are favorites from kids to adults and it’s super easy to make at home. I grew up eating it a lot.
I remember having that for breakfast and great options for snack too.
Mantou was my childhood favorite and still is. I fell in love with this swirls since the first time I saw them, it looks beautiful and so tempting. And I know you’ve gonna love them too.
The texture so soft and fluffy, you won’t be able to resist them. If you keep them at room temperature in an airtight container, they even will stay soft moist on the next day.
These buns are great for whatever you’d like to fill them.
It can be eaten on its own or with some sweet spread like jams, condensed milk or to accompany savory dishes like your favorite floss.
I hope that you will enjoy making mantou as much as I do, and I really love to see what creations that you have been made from this recipe. Love you Guys!
BABY EEYORE SPIRAL MANTOU
Yield: 5 pieces
Active time: 1 hour
Total time: 1 1/2 hour
INGREDIENTS
- 315 grams Cake Flour
- 2 1/2 tablespoons Granulated Sugar
- 1 1/4 teaspoons Instant Yeast
- 1/2 + 1/8 teaspoon Baking Powder
- 165 grams Cold Water
- 16 grams Shortening
- 1/2 + 1/8 teaspoon Salt
- Food Colouring (Blue Pea Flower Powder for blue, Cocoa Powder for brown, standard food colouring for pink and black)
INSTRUCTIONS
- In a large bowl, mix in the flour, sugar, yeast and baking powder.
- Pour in the cold water and mix until just combined. By using cold water yeast becomes less active, so it give us more time to create the dough details.
- Add in the shortening and salt (you can use your hands to mix this or a stand mixer) keep on going until it’s create a dough ball.
Place the dough onto a work surface, continue kneading it for 5-10 minutes until it create a smooth ball (sometimes different brand flour can have different moisture level, so if it’s too dry add a tablespoon of water, if it’s too wet add a bit of flour). - After the dough is ready, spare some dough for the details; 30 gr for white; 10 gr each for brown, pink and black.
And for the rest dough, divide it into 2 equal portions for the spiral dough.
Cover all dough with a cling wrap to prevent it from drying out while waiting the rest of the dough to be coloured. - Colouring
– Take one portion of the spiral dough, add about 1/2 teaspoon Blue Pea powder, knead it to even the colour. You’ll only need a small amount to achive the right colour tone, add the powder gradually until the desired colour is reached.
It will be much harder to color the dough evenly this way (be patient), should the dough become dry when kneading, spray it with some water and continue kneading it.
* Please note that the colour will be darker after steaming so be mindful with the colour.
If you not keen to buy this kind of natural colour powder, kindly substitute it with food colouring.
Spare 30 gr of blue dough for the ears.
– Add some cocoa powder for the brown colour
– Using standard food colouring for pink and black.
After finish with the colouring, let all the coloured dough covered and rest for about 10 minutes so the gluten can relax a bit. - Rolling
Using rolling pin roll both white and blue spiral dough into about a same size thin rectangle.
Brush a thin layer of water as a glue on top of the blue dough, and then place the white dough on top of the blue dough.
Using rolling pin, roll the stack dough one more time to make sure that they are stick well and the surface is even.
Cut the edges of the dough to make it more tidy, brush a little water on top of the white dough.|
Starting from the side near you, roll them up tightly into a log.
Mark the dough into 5 equal pieces (you will have 2 extra ends). - Cutting
The best way to do this is to use unflavoured dental floss, where as a knife kind of pushes from the top down and squished the slices. You can also use serrated knife to do this. - Detailing
Place each cut spiral mantou on each parchment paper.
Always cover all the dough with a plastic wrap to prevent the dough dry while they are waiting working on the details.
When attaching small details, make sure to apply just a bit of water, coz the dough will not stick firmly if too much water is used.
– Face: roll some white dough thinly, cut with oval shape cutter ,apply a thin layer of water as a glue, stick it to the front side of the mantou.
– Ears: roll some blue and small pink dough into a teardrop shaped, stick and press the pink dough on top of the blue dough. Cut the sides of the dough and stick them each side of the head.
– Eyes, nose and eyebrows: roll some black dough, place and stick it according to position.
– For the Hair: cut some brown dough with star shape cutter and stick it on top of the head.
– Mark his face line verticaly from hair down to face with blade tool. - Final Proof
After finish with all the details, cover mantou with a clear container or cling wrap and set it aside to proof. - Prepare steamer
Preheat the steamer (the water level should be no more than 3 cm deep as excessive steam will ruin the look of the buns).
Wrap the lid with kitchen towel to prevent the water drops to the buns. - To check if the dough has been optimally proofed
The dough should look larger in size. rounded and airy, they also feel soft and spring back slowly when the surface is touched. - Steaming
Arrange the buns in the steamer and place the lid. Place a chopstick under the lid to create a small gap to allow the steam to escape. Steam over a medium heat for about 10-12 minutes. - Turn off the heat, let the buns rest in the steamer for 3 minutes and then remove the buns, serve them immediately or place on a wire rack to cool completely before you store them (this will prevent the bottom of the steamed buns from getting soggy).
NOTE
- If you keep them at room temperature in an airtight container, they will stay soft moist on the next day.
- You may keep them in the fridge for up to 4 days or in the freezer for up to 2 months.
- You may make lots of these mantou ahead of time and freeze it. To serve fridge or freeze mantou; steam for 10 minutes or wrap mantou with cling film and microwave on high for 1 minute.