For me, mantou is a compact texture and dense. It's worst when you eat it when it's cooled/ left over for few hours.
BUT!! it's totally different from these sweet potato mantou.It turned out really soft, even on the second day. hmmm...I love this recipe even it's time consuming for shaping those buns into rose shape, but it's really worth it. Especially,when I looked at everybody's happy face when they looked at those buns, that makes me happy too:)
I saw this recipe from Wendy's blog. I posted the recipe here, but hop over to her blog for step by step shaping the rose mantou.
250gm steamed purple sweet potato
500gm pau flour
1 tsp baking powder
1/4 tsp salt
11gm instant yeast
Mash sweet potato, or blitz sweet potato with almost all the water to get a fine paste. Purple varieties tend to be firmer than orange ones.
With balance of water, mix with yeast.
Combine everything except shortening and mix to form a dough.
Put in shortening and knead until dough is smooth. Add slightly more flour is dough is way too sticky to handle. If the dough is sticky but can retain its form, like not slacking down, just continue to knead, the gluten just hasn’t form, there’s no need to add extra flour.
Cover and let dough proof until double, about 1 hour.
Punch down dough and knead for 1-2 minutes.
Divide dough into 50gm portions and form as you wish. For rose bud formation method, please read instructions below.
Cover and let the formed dough proof until doubled for another 45 minutes.
Steam on high heat for 12 minutes.
After proofing, see the difference, love it:)
After shaping it into rose shape, need more practice...lol
Beautiful, lovely , soft and yummy mantou !!!