Diet & Nutrition by Peg's Cottage

Ingredients: Sesame powder 65 gram Pau flour 140 gram Milk 50 gram Yeast 1/2 teaspoon Sugar 10 gram Method: Place all the above ingredients in your BM. Select the dough button and run for 15 minutes. Stop the BM. Then add a few drops of oil. Select dough again, then run for another 10 minutes. Until your Pau dough is shiny. Proof the dough for about 30 minutes. Shape any of your desired shapes. Proof for 20 minutes. Steamed at the steamer for 14 minutes. Served immediately, or can store in the freezer. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: 250 gram of Superfine Flour 30 gram of Sugar 1/4 teaspoon of Salt 125 gram of Cold Water 1 teaspoon of Oil 10 gram of Baking Powder + 10 ml of Cold Water Yield 10 buns, each 50 gram Method: Place all the above ingredients in BM, select dough mode for 15 minutes. Then add oil, mix again for another 5 minutes. While BM is still mixing, sprinkle baking powder + cold water. Take out the dough and proof for 30 minutes. After 30 minutes, shape your bun and put 1 tablespoon of Char Siew (Pork). If you wish to know how to make Char Siew, please find @  https://pegscottage.blogspot.com/2018/05/recipe-of-homemade-ppc-charsiew.html  Rest buns for 15 minutes. (Open Cover) Steam for 14 minutes. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

For this blog, am going to share on the skin of the steamed bun.  Recipe adapted from  https://rasamalaysia.com/char-siew-bao/ .  Thank you, Rasa Malaysia. Ingredients: 160 ml of Warm Water 1 tsp of Yeast 280 gram of Cake Flour 100 gram of Wheat Starch 50 gram of Icing Sugar 10 gram of Vegetable Oil 1/2 teaspoon of Lemon Juice 10 gram of Baking Powder 10ml of Cold water Method: I used BM to help me on the dough mixing part. Place the ingredients according to this sequence: Water → Lemon Juice → Cake Flour → Wheat Starch → Icing Sugar → Yeast → Select Dough Mode → 20 minutes. Add Vegetable Oil → Another 20 minutes. Sprinkle the Baking Powder + Cold water at the dough, Mix well. Let the dough proof for 30 minutes. (Open Cover) Take out the dough and press out the air. Weight each dough about 54 gram. Recipe can make about 12 steamed buns. Add in filling. Then rest the buns for another 15 minutes. Steamed buns for 13 minu...

Yield 8 Buns Original Mantou Dough 85 gram of Water 150 gram of Super Fine Flour 20 gram of Sugar 1/4 teaspoon of Salt 1/4 teaspoon of Yeast Dragon Fruits Mantou Dough 85 gram of  Dragon Fruit Juice 150 gram of Super Fine Flour 20 gram of Sugar 1/4 teaspoon of Salt 1/4 teaspoon of Yeast Method: Place the original mantou dough ingredients into BM, according to the sequence: water →flour → Sugar → Salt →Yeast. Select dough mode and run for 15 minutes. Take out the original mantou dough and put in the fridge to delay the proofing time. Follow the same mixing method in preparing the dragon fruits mantou dough. Take out the original dough from the fridge. Let the 2 dough proof for about an hour or until it has double its size. (Open Lid method to prevent shrinkage after steamed) Weight the dough and divide each dough into 16 small balls. Roll each ball into long strip, about 20cm each strip, and weaved the mantou accordingly. Steamed at the steamer for 1...

Ingredients: A: 1/2 tablespoon yeast 75ml warm water 1/2 teaspoon sugar B: 75 gram  Mashed Yellow Sweet Potato (Steamed , Mashed) 250 gram Pao Flour 3 tablespoons sugar 4 tablespoons oil Pinch of salt Method: 1. Mixed yeast mixture A in a cup and wait for the yeast to rise and become foamy. 2. Pour the yeast mixture into BM. 3. Then followed by Pao Flour --> Mashed Sweet Potato --> Sugar --> Salt. 4. Select dough mode and run for 20 minutes. 5. Stop. 6. Put oil in and select dough mode, run for another 10 minutes. 7. Take the dough out, shape. 8. Proof until double its size or 45 minutes. (Depends on your room temperature) 9. Steam at the steamer for 15 minutes. (Place a clean cloth under the steamer cover to prevent water dropping on your Pao/ Mantou) 10. Off the steamer, lift a bit of your steamer cover  and wait for 3 minutes before you open your cover to prevent the Pao became wrinkle. 11. Serve immediately. If cannot...

Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

This is the filling i made for my Pumpkin Mantou/ Pao . If you would like to know in details, kindly PM me via my blog or join me at my FB page @ Baking Diary by Peg’s Cottage 潮汐河旁小屋 Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Recipe for my Mantou/ Pao's filling, please stay tune. Thank you. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Serves: 10 pieces Ingredients 60g Japanese Sweet Potato 90g Water ¾tsp Instant yeast 250g Plain flour/Hong Kong flour 25g Caster sugar 10g Vegetable oil or olive oil Instructions Steam sweet potato and use fork to smash it. Set aside till cool. Put all the ingredients in BM - Except oil. (Sieve the flour before putting it into the BM) Then press Dough function for 20 minutes, After 20 minutes pour oil in and run for another 7 minutes. Until it is well mixed. Weight 43 gram for each Mantou, roll it into ball shape and put on a banana leave. (You can have 10 balls for this recipe) Put the mantou in the steamer and proof for 20 minutes or about double in volume. Steam mantou for 14 minutes. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients:  Pao Flour 250 gram Sugar 30 gram Salt 1 gram Yeast 3 gram Cold water 125 gram Vegetable oil few drops Fillings: Lotus Paste Method: 1. Dough Mode for 15 minutes. (BM) 2. Add oil. (BM) 3. Run till 20 minutes. (BM) 4. Proof for 20 minutes 5. Add in lotus paste fillings. Shape. 6. Proof for another 10 minutes 7. Steam for 11 minutes Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Proofing in Progress Ta..Dang...Proudly Present... Serves: 10 pieces Ingredients 60g Pumpkin without skin 90g Water ¾tsp Instant yeast 250g Plain flour/Hong Kong flour 25g Caster sugar 10g Vegetable oil or olive oil Instructions Steam pumpkin and use fork to smash it. Set aside till cool. Put all the ingredients in BM - Except oil. (Sieve the flour before putting it into the BM) Then press Dough function for 20 minutes, After 20 minutes pour oil in and run for another 7 minutes. Until it is well mixed. Weight 43 gram for each Mantou, roll it into ball shape and put on a banana leave. (You can have 10 balls for this recipe) Put the mantou in the steamer and proof for 20 minutes or about double in volume. Steam mantou for 14 minutes. 

Yields: 10-12 small mantou I ngredients: 50 – 60 ml water 250 gram Pao flour （包粉) 110 gram pumpkin with skin （南瓜）- 蒸了，沥水，再秤。 40 gram sugar （糖） 5 gram salt （盐） 1 teaspoon yeast （酵母） 6 gram of oil （蜀油） Steps: （步骤 ） 1. Place water in the pan (room temperature) 室温水放在面包机最低部。 2. Follow by Pao flour. (Sifted) 包粉放在牛奶上面。 3. Place pumpkin on top the flour. 南瓜带皮放在包粉上面。 4. Put sugar at the left corner 糖放左边。 5. Then salt at the right corner. 盐放右边。 6. Make a well, put yeast in. 酵母放中间。 7. Press Dough Function, Run for 20 minutes. Then Stop. 8. Add oil, Run the same Function for 20 minutes. 9. Rest the dough for 5-10 minutes. 10. Then shape. 11. Proof for 1 hour or until double in size. 12. Steam about 12-15 min. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.