Matcha Spiral Mantou is made with milk and Matcha powder, this soft mantou has a mildly sweet flavor and the fragrance of Matcha. It is suggested to use pao flour to make this lovely mantou as the color is prettier. Plain flour is yellowish in color, and the color of spiral mantou will be less attractive if plain flour is used.
You may make this Matcha Spiral Mantou in advance and freeze for later consumption.
Check out other delicious mantou recipes.
CHINESE VERSION: 抹茶螺旋馒头-松软带着香味的抹茶馒头
Matcha Spiral Mantou (Japanese Green Tea Spiral Mantou) | MyKitchen101en
Yields: 8 spiral mantou
Ingredients:
For milk dough:
150 g pao flour
½ tsp instant yeast
35 g fine sugar
75 g milk (room temperature)
10 g corn oil (or other vegetable oil)
For Matcha dough:
142 g pao flour
8 g Matcha powder
½ tsp instant yeast
35 g fine sugar
75 g milk (room temperature)
10 g corn oil (or other vegetable oil)
Instructions:
1 Combine dry ingredients for both types of dough in 2 separate mixing bowls, mix well. Add in milk, and mix into a dough. If the doughs are drier, add in more milk, ½ tsp at a time, until it reaches the consistency as shown in the video (all flour just comes together to form a dough, it is not sticky). (Reminder: Prepare both doughs at the same time so that the proofing time is consistent.)
2 Add in corn oil, and knead until well blended.
3 Cover Matcha dough with a bowl to prevent it from drying out.
4 Use a stand mixer with a hook attachment and knead milk dough over “speed 2” for 5 minutes until a smooth dough is formed. Shape dough into a ball, cover, and set aside to rest for 6-7 minutes. Knead Matcha dough over “speed 2” for 5 minutes, until a smooth dough is formed. Shape dough into a ball, cover, and set aside to rest for 6-7 minutes. (Reminder: Knead each dough for 6-7 minutes if do it manually, lightly coat the palm with flour whenever the doughs are sticky.)
5 Put the rested milk dough on a non-stick baking cloth, and roll it out into thin flat dough (cover the rolled dough to prevent it from drying).
6 Put the rested Matcha dough on a non-stick baking cloth, and roll it out into thin flat dough.
7 Brush the rolled Matcha dough with some water, put rolled milk dough on top of rolled Matcha dough, and roll out to left and right to help both doughs stick together.
8 Remove the baking cloths, put the dough on a non-stick silicon mat (with milk dough at the bottom), and roll out into thinner dough. Flatten the end where rolling starts. Brush with some water while rolling up the thin dough into a rod shape.
(Reminder: Don’t brush the whole piece with water at one time as the dough will become soft when it starts to absorb the water and makes it difficult to be rolled up. Brush a small part at one time, then roll up immediately.)
9 Cut into 8 portions using a serrated knife (for a nicer cut), and put each onto a piece of paper.
10 Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
11 Arrange mantou dough in steamer racks, put over warm water, cover, and proof for 20 minutes. (Reminder: Using a bamboo steamer to steam will prevent condensation water from dripping onto mantou, thus yielding a prettier bun.)
12 After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes. Matcha Spiral mantou is done.
Matcha Spiral Mantou (Japanese Green Tea Spiral Mantou)
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Ingredients
For milk dough:
- 150 g pao flour
- ½ tsp instant yeast
- 35 g fine sugar
- 75 g milk room temperature
- 10 g corn oil or other vegetable oil
For Matcha dough:
- 142 g pao flour
- 8 g Matcha powder
- ½ tsp instant yeast
- 35 g fine sugar
- 75 g milk room temperature
- 10 g corn oil or other vegetable oil
Instructions
- Combine dry ingredients for both types of dough in 2 separate mixing bowls, mix well. Add in milk, and mix into a dough. If the doughs are drier, add in more milk, ½ tsp at a time, until it reaches the consistency as shown in the video (all flour just comes together to form a dough, it is not sticky). (Reminder: Prepare both doughs at the same time so that the proofing time is consistent.)
- Add in corn oil, and knead until well blended.
- Cover Matcha dough with a bowl to prevent it from drying out.
- Use a stand mixer with a hook attachment and knead milk dough over “speed 2” for 5 minutes until a smooth dough is formed. Shape dough into a ball, cover, and set aside to rest for 6-7 minutes. Knead Matcha dough over “speed 2” for 5 minutes, until a smooth dough is formed. Shape dough into a ball, cover, and set aside to rest for 6-7 minutes. (Reminder: Knead each dough for 6-7 minutes if do it manually, lightly coat the palm with flour whenever the doughs are sticky.)
- Put the rested milk dough on a non-stick baking cloth, and roll it out into thin flat dough (cover the rolled dough to prevent it from drying).
- Put the rested Matcha dough on a non-stick baking cloth, and roll it out into thin flat dough.
- Brush the rolled Matcha dough with some water, put rolled milk dough on top of rolled Matcha dough, and roll out to left and right to help both doughs stick together.
- Remove the baking cloths, put the dough on a non-stick silicon mat (with milk dough at the bottom), and roll out into thinner dough. Flatten the end where rolling starts. Brush with some water while rolling up the thin dough into a rod shape. (Reminder: Don’t brush the whole piece with water at one time as the dough will become soft when it starts to absorb the water and makes it difficult to be rolled up. Brush a small part at one time, then roll up immediately.)
- Cut into 8 portions using a serrated knife (for a nicer cut), and put each onto a piece of paper.
- Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
- Arrange mantou dough in steamer racks, put over warm water, cover, and proof for 20 minutes. (Reminder: Using a bamboo steamer to steam will prevent condensation water from dripping onto mantou, thus yielding a prettier bun.)
- After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes.
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