Steamed Black and White Bun ~ Man Tao (雙色饅頭)

Steamed Black and White Bun ~ Man Tao (雙色饅頭)

This is a post that keep in the draft for a long time, nearly forget about it! Today, I am releasing it for you all.

Two tone 'man tau'

Two tone ‘man tau’

What’s all about? Black and White? An old movie?

I am talking about the bread/ ‘man tao’饅頭 that I made today. It is the colour of this steamed bun. Black is actually dark brown sugar (台灣黑糖), and the white is the plain white layer.

They are a traditional breakfast bread roll in China. Also, so popular in South-East Asia, even now. They have so many different flavour: like pandan juice; pumpkin; yam; or purple sweet potato. Personal, I like the purple sweet potato, but it is not easy to buy from England. . Also in Taiwan and Malaysia. People like to have them in their breakfast with a cup of fresh-made hot or cold soya milk . Mmm, so yummy!

Today, I only made this brown sugar ‘man tao’. Maybe I will show you how to make the other flavour, some day next time.  I got some idea to serve with this bread. Me and my children like to dip it into the condense milk and eat it. I suggest you need to try it, I beg you will like it straight away.

Two tone man tau

Two tone man tau

This recipe was adapted from here.

Steamed Black and White Bun ~ Man Tao (雙色饅頭)

Ingredient: 

For the black: 

  •   250g Plain wheat flour
  •   4 g Dark brown sugar    ( I bought it from Taiwan, 台灣黑糖)
  •   145 ml Water
  •   3/4 tsp Active dried yeast    ( reduce half of  the quantity, if use the instant one )
  •   8g Vegetable oil

For the White:

  •   250g Plain wheat flour
  •   12g White sugar
  •   140g Warm water
  •   3/4 tsp Active dried yeast   ( reduce half of the quantity, if use the instant one )
  •   2.5g Vegetable oil
Two different layer for man tau: top layer is brown sugar flavour

Two different layer for man tao: top layer is brown sugar flavour

Two different layer for man tau, top layer is brown sugar flavour

Two different layer for man tao, top layer is brown sugar flavour

Method: 

For the Black: 

  1. For the Black:  Melt the dark brown sugar with water over medium heat. Let it cool down.
  2. Take 1 tbsp of the sugar syrup to mix the yeast first. Leave for about 2 minutes to wait for the yeast gets foamy.
  3. Place the flour, oil, yeast mixture and sugar syrup in a large mixing bowl. Mix well and knead the dough until smooth and elastic about 8 minutes. Covered with a damp cloth.
  4. For the white: Take 15ml of the warm water, mix with the yeast. And let it sit on the table for about 10 minutes to bubble up first. Place the flour, sugar, oil and the yeast mixture in a large mixing bowl. Gradually, add the lukewarm water into the flour. Knead the dough until smooth and elastic. Covered with a damp cloth and rest for 10 minutes on the table.
  5. The following step is shaping the dough. Roll the brown sugar dough as thin as you can, about 70cm x 25cm long. Fold in 3 layers, leave on the table. Then do the same job with the white plain dough. Roll into about 70cm x 25cm on the table, and fold into 3 layers.
  6. Then roll the brown sugar one and the white plain one into 45cm x 25cm long, separately. Then place the brown layer on top of the white layer. Seal the edge and use the rolling pin to roll the two layers together. It will have bubbles come up from the top layer. Just insert a toothpick or pin into the bubbles to release the air out.
  7. Roll up from the longer side like a sausage roll, seal the edge together tightly.
  8. Cut the roll into 16 equal lengths, place each little bun on an oiled paper. Then put on a steamer with a space between each one to let them double the size.
  9. Put the steamer with the buns in a warm place. Let it proof until double the size for about 30 minutes.
  10. Now put the steamer over a medium-high heat for about 12 minutes. Then turn the heat down and open a little gap between the lid to release the steam out. Steam for another 2 minutes, off heat. Leave it and don’t move the steamer, let it stay there for 5 minutes.
  11. Then you can enjoy a nice steamed bun / Man Tao with a cup of hot milk.
Two tone man tau

Two tone man tao

Note:

  • You can serve the bread roll with the condensed milk.
  • To open a little gap between the lid of the steamer, after the steaming time. It will prevent the steam drop down on the bread.
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