I was in a foul mood today and I did not want to do anything housework (which I did eventually FML) when I came across Nyonya Cooking’s Youtube page with all her wonderful recipes! There and then I decided that I wanted to make something to eat instead.
When I read the recipe, I practically had everything at home to make mantao. And it is SO BLOODY EASY. Mantaos are my FAVORITE and most of the time I give in and settle with frozen supermarket ones or have them at Paparich.
I made it sometime after lunch time and Daniel had it for a mid-afternoon snack. And for some odd, surprising reason, he likes those tasteless little things! *up base level*
I followed Grace’s recipe word by word, except that I substitute water with milk for a creamier bun.
Ingredients: (adapted from Nyonya Cooking)
Ingredient A: Starter Dough
- 3.5 g yeast
- 30 ml milk
- 2 tbsp wheat flour
- 0.5 tbsp sugar
Ingredient B: Mantao
- 100 g wheat flour
- 50 ml milk
- 1 tbsp sugar
- 0.25 tsp salt
- 1 tbsp oil
- 0.5 g baking powder
- Mix yeast, (warm) milk, wheat flour and sugar well (ingredients in A).
- Allow yeast mixture to activate by allowing it to rest for 30 minutes at a warm area.
- Then, mix wheat flour, milk, sugar, salt and oil well (ingredients in B) to yeast mixture.
- Knead dough for 10 minutes or until dough is smooth.
- Place kneaded dough in a bowl which had been oiled.
- Cover bowl with a damp kitchen towel and place bowl at a warm area for 1.5 hours.
- Remove dough from bowl to a working area which has been dusted with flour.
- Flatten dough and sprinkle baking powder on dough.
- Then, knead baking powder into the dough for 5 minutes.
- Shape dough into a log to cut dough equally into 12 pieces.
- Rest the individual dough which are placed on baking paper for about 10 minutes.
- Steam dough for 8 minutes and enjoy!
For some weird reason, my mantao came out looking like it had freckles. I have a feeling it’s the final step I got wrong – the baking powder was not kneaded into the dough properly. Also, it was slightly yellower than Grace’s perfect white mantao though I think this is something to do with the wheat flour in Malaysia – it has a rather creamish-yellow color. I think the next time I’m gonna try making this again, I’m gonna try a different flour and add the baking powder into the dry ingredients first.
I made some daging masak hitam the other day so I decided to ‘celup’ the warm mantao into the chunks of beef and onion goodness. At times like this, I really do wish I had some kuah curry or rendang at home! This would also be great with kaya or deep fried and stuffed with egg mayo!
Daniel’s appetite was kinda off lately and I was very glad he ate one whole bun to himself! You got that right, he was having it while dreaming and contemplating his life ON MY BED.
Thanks for sharing the wonderful recipe, Grace! If any of you had attempted to make any of her dishes, be sure to upload it on her website Nyonya Cooking!
Update: I’ve made the mantaos again a couple of times with pao flour by Blue Key and adding the baking powder to all the dry ingredients in the beginning. I also made sure I kneaded the dough a little longer to make it smooth. Still have pretty ugly mantaos but otherwise looks better than the first one with freckles!