Tuesday, October 27, 2015

Espresso Choco Chip Mantou

Bad hazy periods like these have seriously affected me by quite abit. With an already not-too-good respiratory system, the nose just got worse with the ever increasing PSI. I cannot wait to get out of here for the fresh air man!!!

Now, bad weather not only cause me to have bad blocked nose, it has also dampened my mood to bake and cook! These steamed buns were a result of forced baking, but fortunately they still turned out well and fit for brekkie.

Wanna make them again when the weather and my mood gets better.

Espresso Choco Chip Mantou

5g Instant yeast
60g espresso, cooled (without sugar)
123g fresh milk
35g caster sugar
340g plain flour
5g butter (room temp)

3 tbsp unsweetened chocolate chips

1. Mix caster sugar with all of espresso and part of fresh milk to make 137g and stir well to dissolve sugar. Sprinkle instant yeast over remaining 46g of fresh milk and let it sit for about 2 minutes before stirring them to dissolve yeast. 
2. Sift plain flour. Place all dry ingredients into a mixing bowl, Pour in the wet ingredients and mix well to form a rough dough. Knead dough till smooth and shiny.
3. Place kneaded dough in mixing bowl and cover with clingwrap to let proof for 10 minutes.
3. Do a quick knead on the dough to remove the air then using a rolling pin, roll out dough to form an even rectangular shape with even thickness of 0.5cm and 70cm in length.
4. Trim off sides of dough to get a nicer rectangular shape, sprinkle chocolate chips over rolled dough evenly and carefully roll up dough like rolling swiss roll. About 1cm at the end of the dough, brush on some water and gently press down dough to flatten it a little. 
5.  Using a sharp knife, slice rolled up dough into 10 equal pieces. (I got 9 pieces)
6. Place baking paper under dough and leave dough in steamer to proof for 20 minutes.

7. Steam mantou on medium high heat for 8 minutes. Make sure water is boiling before placing in mantou. Place lid cover sideway for about 1 minute. Remove steamer with lid covered slideways away from stove and let cool for further 2 minutes or so to cool - this is done to prevent mantou skin from crinkling up with the sudden temperature change. Serve warm!

To freeze - Allow mantou to cool and then place in ziplock bag, press out air, zip and freeze.

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