Table Of ContentMantoulicious
Creative & Yummy
Chinese Steamed Buns
Xue Ren
@Mantoulicious
Contents
This book is dedicated with love to:
The memory of my late father who was my role model.
His strength and unyielding spirit continue
to guide me through life’s many challenges.
My husband for his patience, support and understanding,
especially when I was working on this book.
My students, the source of my inspiration.
Editor : Lydia Leong
Designer : Lynn Chin
Photographer: Mocco Sunshine Studio
Copyright © 2020 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine
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in preparing this book. The parties make no representation or warranties with respect to the contents of this
book and are not responsible for the outcome of any recipe in this book. While the parties have reviewed
each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients,
cooking temperatures and individual cooking abilities. The parties shall in no event be liable for any loss
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National Library Board, Singapore Cataloguing in Publication Data
Name: Xue Ren.
Title: Mantoulicious : creative and yummy Chinese steamed buns / Xue Ren.
Description: Singapore : Marshall Cavendish Cuisine, [2019]
Identifier(s): OCN 1121298304 | ISBN 978-981-48-6826-6 (paperback)
Subject(s): LCSH: Bread--China. | Steaming (Cooking)
Classification: DDC 641.815--dc23
Printed in Singapore
Contents
Introduction • 5 Intermediate Level Bun Designs
Basic Tools and Equipment • 7 Moo Moo Cow Sandwich Buns • 63
Basic Ingredients • 11 Tribal Owl Buns • 69
Frolicking Narwhal Buns • 75
Overview of Steps • 12
Black Sesame Raccoon Buns • 81
Basic Dough Recipe • 14
Flying Polar Bear Buns • 85
Colouring the Dough • 19
Day at the Beach Buns • 91
Filling the Buns • 21
Bun Filling Recipes • 23 Advanced Level Bun Designs
Mantou 101 • 26 Little Mermaid Buns • 99
Lucky Cat Buns • 105
Basic Level Bun Designs
Happy Fox, Leaf and Mushroom Buns • 111
Easter Egg Buns • 31 Magical Unicorn and Cloud Buns • 121
BBQ Prawn Buns • 32 Panda and Bamboo Bun • 129
Kawaii Dango Buns • 34
Weights and Measures • 136
Kitten Sandwich Buns • 37
Little Sheep Buns • 41
Black Sesame Koala Doughnut Buns • 45
Chick Doughnut Buns • 49
Playful Seal Buns • 53
Eggs-on-Toast Buns • 57
4
Introduction
4 5
Introduction
I have always loved baking and I have many fond memories
of the times I spent baking with my mother after school. Even after
I started working as a designer in the advertising industry, I continued
to experiment and hone my skills in baking. It was something I
would make time for despite the long hours at work, because it was
something I truly enjoyed doing.
Gradually, as I developed my skills as a designer, I also started to
incorporate this sensitivity into my baking. It was then that I started
working with Chinese steamed buns. But why Chinese steamed
buns, you may ask. Firstly, the ingredients are readily available and
inexpensive. Secondly, the malleable dough provided me with the
perfect blank canvas to try out my ideas and express my creativity.
As I spent time working with the dough, I also realised that it helped
soothe me, making me more patient and focussed.
This collection of steamed bun designs has been carefully curated
from my experience as a cooking instructor, to cater to home cooks
of different skill levels. If you are new to making steamed buns
and modelling dough, start with the Basic designs and master the
techniques before moving on to the Intermediate and Advanced
designs. I have included photos of every step to guide you through
the process.
I know you will enjoy making these Chinese steamed buns as much
as I do. And guess what? The fun doesn’t end with steaming the buns.
These creations are guaranteed to impress, and your family and loved
ones will feel incredibly special when they are presented with them.
Enjoy!
6
6
Basic Tools and Equipment
6 7
Basic Tools and Equipment
This section details the list of basic kitchen equipment
and tools that are useful for making Chinese steamed buns.
Although it is convenient to have these items on hand,
feel free to improvise.
Mixing Equipment
Bread Machine Stand Mixer
Like the stand mixer, a A stand mixer with a
bread machine can make dough hook attachment
the kneading process can make the kneading
easier. If using a bread process easier and help
machine to knead the you achieve a smoother
dough, make sure that and more delicate dough
the heating function than when kneading
is not turned on, as by hand. I would not
this could accelerate recommend using a
fermentation. handheld mixer as it
might not be powerful
enough for kneading.
Steaming Equipment
Bamboo Steamer Stainless Steel Steamer
A bamboo steamer A stainless steel steamer
is a good option as is easy to maintain and
bamboo absorbs water, durable, but steam tends
so there is no worry to collect on the lid
about condensation and condensation can
inside the steamer. The produce water droplets
disadvantage, however, that drip onto the buns,
is that bamboo leaving burn spots. To
steamers tend to get prevent this, wrap the lid
mouldy if left damp. with a cloth.
Avoid this by drying in
the sun before storing.
8
Modelling Tools
Toothpicks
Toothpicks with
pointed tips are handy
Cake Modelling Tools/ Paint Brush Sugar Craft Cutter
for picking up small
Fondant Decorating Fine tip watercolour bits of dough and Sugar craft cutters
Tools paintbrushes are handy creating fine details. are ideal for creating
Dough can be shaped for applying small decorative details
and moulded by hand, amounts of water for quickly and easily. The
but these tools can make attaching fine details. cutters that I use most
the job easier and faster. Have at least two frequently in this book
For example, a ball tool paintbrushes in your are flower and star
can be used to create toolbox — one for cutters. Both plastic
indents for eyes and a applying moisture and and metal cutters will
blade tool can be used to the other for colouring. work well.
shape hair etc. Choose good quality
paintbrushes to avoid
the hairs falling out and
getting onto the buns. Silicone Baking Mat
These mats are great for
kneading dough as they
are non-stick. Choose a
mat that comes with grid
marks and guides, so you
can roll the dough to size
without needing a ruler.
Dough Scraper Rolling Pin Water Spray Bottle
Dough scrapers are I use a Chinese rolling A fine mist water spray
useful for cutting pin to shape and flatten bottle is useful for
dough into the required the dough. Choose one keeping the surface
portions. I also use it for that is about 25 cm long of the dough moist
modelling and shaping for the designs in this when attaching details.
dough. Both plastic and book. Both plastic and Silicone Pastry Brush This is especially ideal
metal dough scrapers wooden rolling pins will A silicone pastry brush when working in a
work well for this work fine. is useful for applying oil dry or air-conditioned
purpose. on buns, although my environment. Use room
personal preference is to temperature drinking
use my fingers! water in your spray
bottle to avoid affecting
the fermentation process.
9
Other Useful Tools
Digital Kitchen Scale Lollipop Sticks
A digital kitchen scale I use lollipop sticks as
is handy, especially support for larger bun Parchment Paper
when it comes to designs. These sticks Also known as baking
measuring small are available in most paper, parchment paper
quantities of ingredients baking specialty stores. has a silicone coating,
that are likely to lead to For designs where you so food placed on it
the success or failure of may need to leave the will not stick. It is also
a recipe. Choose a scale sticks in to steam with water-resistant and will
that allows for 0.1-g the buns, use food-safe not become soggy from
increments for greater bamboo sticks. Bear in steaming. Parchment
accuracy. A tare mind to remove them paper is available in
function is also useful. before serving. rolls, or ready-cut to size.
Timer Wire Rack
Whether you choose Once the buns are done
to use a mechanical or steaming, place them
digital timer, having one on a wire rack. This
will help you keep track will allow them to cool
of resting, proofing, more rapidly and help
kneading and steaming prevent condensation
times. Although proofing from accumulating and
times vary, I find that causing the buns to
noting down the timing become soggy.
helps me gauge how
long it will take on hot
days, cool days or in an
air-conditioned room, so
I can better anticipate
the process.
