Chinese Steamed Milk Buns/Mantou (Poolish Method) 牛奶饅頭(液種法)

These steamed buns are made with poolish and the recipe is an adaptation from my Chinese Steamed Buns (Mantou). What I did was to make a poolish with 20% of the total flour amount, let it ferment in the fridge overnight, and then mix it with the rest of the ingredients to form a dough.... Continue Reading →

Chocolate Swirl Steamed Buns (Mantou) 朱古力雙色饅頭

After making steamed buns with purple sweet potatoes, my children demanded chocolate ones. This time I lengthened my dough by rolling it thinly in order to create a bigger spiral pattern. I didn’t bother taking pictures during the process as it was pretty much the same as before. Please visit my previous post, Purple Sweet... Continue Reading →

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