Steamed Little GoldFish Buns 金魚饅頭

Steamed Little GoldFish Buns 金魚饅頭

Forgot how long my bread hasn’t been made after New Year? I think it is a right time to get back my practice.

Today I will be going to make steamed buns/mantou 饅頭. In many Chinese cultures, steamed buns are a popular food.  It can be eaten as a portable snack or any meal, is the main food for breakfast though.

You must be wondering why people called them ‘mantou’, but others called ‘baozi’? Actually, Chinese steamed buns can be stuffed with fillings or without. Those stuffed buns are called ‘baozi’ and those without are called as ‘mantou’饅頭.

Basically, mantou is made with flour, yeast, and water, like all the basic bread. But now there are so many variations about, such as milky mantou, whole grain mantou, pumpkin mantou, etc. Once the buns developed, you can create lots of differing shape, colour or taste.

The instruction of this goldfish buns, I’ll show you the pictures below but without the description. I wish you can understand. Just a few more practice, you’ll get the goal. 🙂

Steamed Little GoldFish Buns 金魚饅頭

Ingredient: 

  • 450g All-purpose flour/ Plain flour
  • 200g Sweet potato puree
  • 4.5g Dried active yeast
  • 20-25g Unrefined light brown sugar or coconut sugar
  • 60g Lukewarm water
  • Black sesame seeds

 

Method: 

  1. Prepare the sweet potato, peeled and sliced, steamed to soft. Mash and set aside.
  2. Add a tablespoon of warm water with the active yeast, along with a teaspoon of sugar will help the yeast develop, set aside for few minutes.
  3. Sieve the flour, add sugar, sweet potato puree, and yeast mixture, mix until well combined.
  4. Add a little bit of water at a time, the quantity really depends on your flour. Judge by yourself.
  5. Knead the dough until smooth. Cover the bowl and let it proof in a warm place until double up in size.
  6. Deflate the air out from the dough and cut into pieces, doesn’t matter the size or the weight.
  7. Follow the pictures will let you know how to get the fish shape. Place them in a lined steamer, leave some gap between each one as they’ll expand after steaming.
  8. Proof again around 15 to 20 minutes. Bring the water of the steamer to a boil over medium-high heat. Calculate the time from the boiling point, then steam the buns for 12 to 15 minutes (depending on the size of your buns).
  9. Off heat and leave the steamer without disturbing for around 5 minutes. Then serve warm.

Note: 

  1. You need to prepare a pair of chopstick, a fork, and a bamboo skewer for shaping the fish.
  2. Dip a little bit of water with the chopstick or bamboo skewer before dipping the black sesame seeds.
  3. Use the skewer to poke the dough for fish scale.
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