Pandan Mantou

I made these pandan mantou this evening. This is the first time I made mantou and they turn out just nice.

This is my recipe for the mantou:-

Pandan Mantou

Ingredients

Plain white dough

117ml - 120ml plain water

1/2 tbsp corn oil

200g low protein flour

1 tbsp sugar

1/2 tsp yeast

A pinch of salt

Pandan dough

117ml - 120ml pandan juice

1/2 tbsp corn oil

200g low protein flour

1 tbsp sugar

1/2 tsp yeast

A pinch of salt

Method

The 2 different doughs have to be separately kneaded. I process the white dough using the breadmaker and the pandan dough using the mixer/kneader. Throw the ingredients for the plain dough according to the above order in the breadmaker. Set it to the dough function and let the breadmaker do its job.

Put the ingredients for the pandan dough into another bowl and knead it. You can either manually knead it using your hand or let your kneader do it. Knead it for approximately 15 to 20 minutes and let it proof for around 1 hour. It should be ready for rolling when the breadmaker's dough cycle ends.

Once the dough cycle ends, remove the plain dough from the breadmaker and the pandan dough from the bowl. Flatten the doughs and stack the pandan dough on top of the plain dough. Then, rolled them into a long roll and cut it into about 10 to 11 pieces (or more depending on the size that you desired). Placed each piece on a small parchment paper. Let the mantous rest for about 5 to 10 minutes before steaming them for 15 minutes on high heat. The mantous are best served hot.