Cutie Dumpling Mantou/Pao 13/6/2018

1st attemp in making these cuties

Hihi dear all~ that day I shared my millet dumplings but today wanna share my fatty boom boom dumplings mantou/pao.... hahaha... my mom said these dumplings are so funny.... (heart broken)

Today also made these mantou in the office... recipe just normal mantou recipe... cocoa powder, red yeast rice powder and pandan juice are used for the colouring. I am using unbleached plain flour resulted not pure white mantou....

In my case, I knead the dough in 2 times, one for white dough and another one for green dough as I am not using spinach powder but I used Pandan Juice. Below is recipe by Meiji Teacher and her way of making...which is just slightly different from mine... but you can follow her way which is more cutie than my fatty boom boom mantou.... HAPPY TRYING!!!!

(2nd attemp in making these cuties)

Cutie Dumpling Mantou/Pao
(By Meiji Teacher of Taiwan)
Ingredients:
(A)
100g All purpose flour
3g Sugar
1g Instant dry yeast
50g fresh milk
1 tsp vegetable oil

spinach powder: a little
Red yeast rice powder: a little
Pumpkin powder: a little
Bamboo charcoal powder: a little

Steps:

) knead dough by hand or by bread maker till smooth for about 10mins, hand clean bowl clean dough smooth. Liquid part if too dry may add more water or milk as different brand flour may have different water absorption.

2) divide dough into the following:-
White: 120g of white dough was separated.
Green: 30g of white dough with spinach powder,
Red/Yellow/Black: remaining white dough divide into 3 three pieces and rubbed into the color respectively.

3) The white dough is divided into 40g each and rolled into a circle. (If wanna make pao, wrap in filling now) Slightly flatten it. Hold the dough in one palm and press it by the plastic cutting knife squeeze it to the left. Change hands, press to the right, there will be a triangular prototype. press the same way to the third side also. Flatten again the triangle shape.

4) Spinach dough, divided into 5g each, roll into oval shape. Using roller pin to roll them into flat. Use the back of the knife to cut lines on the green leave shape flat dough. Brush some milk on the triangle bun, place the 2 leaves on left and right slanting cross it.

5) roll the yellow dough into tiny thin string and place on the center across the bun. make a bow tie and stick on too. using milk as a glue to stick.

6) Use the black dough to make eyes and smiling lips. may add pink dough (white dough + a little red dough) for the blush.

7) Place all kitty's bun on the steaming rack. in the wok, add some water (about 2cm height water level) and on the fire till water is warm (about 45'C) then turn off the fire. Place the steaming rack on the wok and let it proof for 20-30mins.
(if your shaping process is long time till the bun already fully proof, you may skip the proofing time and straight away on the fire to start cooking.

8) steam for 10mins with medium heat. Lid cover wrapped by cloth to prevent dripping water to the surface. Off fire when time's up. DO NOT OPEN LID immediately. Wait for 10mins then open lid cover carefully..

粽子Q版馒头/包
（參考王美姬老師的）

材料

①低粉：100克

糖：3克

酵母：1克

水：50克左右

油：少許

②菠菜粉：少許

紅曲粉：少許

南瓜粉：少許

黑炭粉：少許

做法：

1) 材料1拌勻揉光滑，分出白麵團120克。

綠麵團，30克揉入菠菜粉，

紅曲粉，南瓜粉，黑炭粉分成三塊，分別揉入顏色。

2）白麵團分成每40克的劑子，揉成圓形。微微壓扁一些些。一手掌心按住麵團，一手拿分割板先往左邊擠。換手，往右邊擠，就會出現三角的雛形了。第三邊也是這樣擠。

然後切割板放平，壓一壓。因為擠的時候，麵團會變高，所以要壓平一些些。

3）菠菜麵團，分成每個5克的劑子，搓成橢圓形。擀平，差不多是分割板的一半。

分割板切割出線條。抹水粘在白麵團上，左右交叉。

4）南瓜面搓細條。先交叉往中間推壓，形成蝴蝶結。黃線條沾水粘在中間的位置。加上蝴蝶結，要加上眼睛和腮紅。

5）准备一锅水，开火煮至45度（用手可以摸到温温即可）,把馒头/包子放入锅内发酵约20－30分钟，轻轻按压表面可感觉有弹性。如果塑型用的时间太长，水滚后就直接蒸。

6）大火烧开蒸锅内的水后，转中火蒸10分钟。关火后，放置10分钟再小心打开盖子。不要让水滴到馒头表面。