Milky Mantou / steamed buns with red bean filling
Ingredients:
Fresh Milk 90g
Sugar 15g
Instant dry yeast 1/2 tsp
Pao flour/all purpose flour 150g
Vegetable/Olive Oil 1 tbsp
steps:
1) I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 15mins, off machine. 2) Rest for 10mins, press out all air, divide dough into 6pcs of 40g dough.
3) shape and roll into ball shape OR wrap in fillings.
4) place the steam rack on the wok with warm water (45'C) and proof for 20-30mins or till double the size. It is ready when you touch the bun's surface and it is bouncing back.
4) steam at medium high heat for 10mins.
5) Off the fire and wait for 8 mins only open the lid cover.
For "WuBa" Shaping:
1) after pressing out air and knead each dough several times, roll each dough into balls. (must cover dough with cling wrap to avoid drying out the surface)
2) wrap each dough with filling or skip this if making plain type.
3) place each dough on a piece of "pao paper" or baking paper.
4) use milk as the "glue" to attach the parts to the bun's surface. brush a thin layer of milk by finger tip or brush, then only place the following parts
5) mix the following powder to the remaining dough for coloured dough
a) 1/2 part for green : spinach powder / green tea powder
mix well the powder with the dough by kneading it several times, if a bit dry, just add a drop or two of the fresh milk. divide green dough into 6 portions. roll each portion into thin ropes. cut the ropes into 0.5cm in length and combine all together to form the "hair"
b) 1/4 for black : bamboo charcoal powder
mix well the powder with the dough by kneading it several times, if a bit dry, just add a drop or two of the fresh milk. roll tiny dough into ball as eyes, shapes for mouth, etc
c) 1/4 part for pink : red yeast powder
mix well the powder with the dough by kneading it several times, if a bit dry, just add a drop or two of the fresh milk. make the ears!!
6) usually after shaping, the proofing time could be reduced as during shaping, the buns are proofing too. so when you touch the bun's surface which is bouncing back, then you can start steaming the buns now.
Tips for smooth surface:
1) using a cloth to wrap the lid cover to avlid water dripping on the surface which will cause wrinkled skin.
2) do not open lid cover immediately after steaming. Must let the temperature slowly go down to avoid sudden temperature change which will cause wrinkled skin too.
奶香饅頭/包子
材料：
牛奶 90克
中筋麵粉150克
有機蔗糖15克
酵母1/2茶匙
米糠油／玉米油／橄欖油1湯匙
做法：
1)把所有材料混合均勻。
2)攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。
3)保鲜膜盖好休面10分钟。然后分割40克（6粒）或50克（5粒）。
4)将每个小面团反复揉，排气。
5)用手来回搓揉，整形成圆圆的馒头状/包入内陷成为包子。
6)准备一锅水，开火煮至45度（用手可以摸到温溫即可）,把造型好的馒头放入锅内发酵约20－30分钟，轻轻按压表面可感觉有弹性。
7)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。
備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用8號功能打15分鐘即可，然後跟著3-9的做法完成。
