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Pandan Spiral Chinese Steamed Bun

Spiral Pandan Mantou-Soft Fluffy Chinese Steamed Bun

Pandan Spiral Mantou is made with milk and fresh pandan juice, this soft mantou has a mild sweet flavour and the fragrance of pandan.

Rate

5 from 5 votes
Prep Time 45 minutes
Cook Time 18 minutes
Proofing Time 20 minutes
Total Time 1 hour 23 minutes
Course Breakfast, Mantous
Cuisine Chinese
Servings 8 pieces
Calories 191 kcal

Equipment

  • 1 bamboo steamer

Ingredients
 
 

For milk dough:

  • 140 g pao flour
  • 10 g wheat starch
  • ½ tsp instant yeast
  • 35 g fine sugar
  • 75 g milk room temperature
  • 10 g corn oil or other vegetable oil

For pandan dough:

  • 140 g pao flour
  • 10 g wheat starch
  • ½ tsp instant yeast
  • 35 g fine sugar
  • 65 g pandan juice*

Instructions
 

  • *Pandan juice: Blend 15 g of pandan leaves with 75 g of water, extract 65 g pandan juice.
    Pandan Spiral Chinese Steamed Bun
  • Combine pao flour, wheat starch, instant yeast and fine sugar for both type of dough in 2 separate mixing bowl, mix well. Add in milk and pandan juice respectively, mix into a dough. (Reminder: Prepare both dough at the same time so that the proofing time is consistent.)
    Pandan Spiral Chinese Steamed Bun
  • Add in corn oil, mix until well blended. Cover pandan dough with a bowl to prevent it from drying out.
    Pandan Spiral Chinese Steamed Bun
  • Knead milk dough for 6-7 minutes until the outer is smooth (lightly coat palm with flour if it is sticky), then cover and set aside to rest for 6-7 minutes.
    Pandan Spiral Chinese Steamed Bun
  • Knead pandan dough for 6-7 minutes until the outer is smooth (lightly coat palm with flour if it is sticky), then cover and set aside to rest for 6-7 minutes.
    Pandan Spiral Chinese Steamed Bun
  • Put the rested milk dough on parchment paper, roll out into thin flat dough (cover the rolled dough to prevent it from drying).
    Pandan Spiral Chinese Steamed Bun
  • Put the rested pandan dough on parchment paper, roll out into thin flat dough.
    Pandan Spiral Chinese Steamed Bun
  • Brush the rolled pandan dough with some water, put rolled milk dough on top of rolled pandan dough, roll out to left and right to help both dough sticking together.
    Pandan Spiral Chinese Steamed Bun
  • Remove the parchment papers, put the dough on non-stick silicon mat (with milk dough at the bottom), roll out into thinner dough. Flatten the dough at the end where rolling starts, then roll up the thin dough into a rod shape.
    Pandan Spiral Chinese Steamed Bun
  • Cut into 8 portions using serrated knife (for a nicer cut), put each on a piece of paper.
    Pandan Spiral Chinese Steamed Bun
  • Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
    Pandan Spiral Chinese Steamed Bun
  • Arrange mantou dough in steamer racks, put over warm water, cover and proof for 20 minutes. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto mantou, thus yields a prettier bun.)
    Pandan Spiral Chinese Steamed 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.
    Pandan Spiral Chinese Steamed Bun

Video

Notes

This recipe yields 8 mantous. 
The nutritional value for reference is for 1 mantou. 

Nutrition (per serving)

Calories: 191kcalCarbohydrates: 39gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 1mgSodium: 5mgPotassium: 67mgFiber: 1gSugar: 9gVitamin A: 15IUVitamin C: 0.01mgCalcium: 17mgIron: 2mg
Keyword pandan spiral mantou, spiral mantou
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