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Before you jump to Matcha Mantou (Steamed Buns) recipe, you may want to read this short interesting healthy tips about Treats that provide You Energy.
Eating healthy foods tends to make all the difference in the way you feel. Whenever we eat more healthy meals and less of the detrimental ones we typically feel much better. A salad helps us feel much better than a piece of pizza (physically anyway). Sometimes it’s tough to find healthy foods for treats between meals. You can spend numerous hours at the supermarket searching for the perfect snack foods to help you feel healthy. Why not try one of many following nutritious snacks the next time you need some extra energy?
Whole grain meals are an superb choice for a fast healthy snack. A slice of whole wheat toast, as an example is a great snack in the early morning. Chips and crackers created from whole grains can be excellent for quick snacks to eat on the go. Choosing whole grain snacks is always far better than eating the highly processed grains we commonly come across in our grocery stores.
You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to matcha mantou (steamed buns) recipe. You can cook matcha mantou (steamed buns) using 8 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Matcha Mantou (Steamed Buns):
- Prepare 200 g cake flour (or all purpose)
- You need 20 g wheat starch (can replace with flour)
- Provide 1 tbs matcha
- Use 35 g sugar
- Provide 1/4 tsp salt
- Get 140 g warm milk or water (more or less depending on humidity)
- Take 1 tsp instant dry yeast (or active dry)
- Provide 1/2 tsp baking powder (optional)
Instructions to make Matcha Mantou (Steamed Buns):
- In a large bowl, whisk together dry ingredients (everything except milk) until well combined. If using active dry yeast, keep it separate.
- Warm milk in a small saucepan over medium heat, constantly stirring until mixture becomes lukewarm. The milk should not be hotter than 40 degrees celsius.
- Slowly pour in warm milk into dry ingredients, continuously stirring the misture until it forms a sticky dough. If using active dry yeast, let the yeast rest in the warm milk for about 5 minutes before pouring into the dry ingredients.
- Knead dough until it becomes smooth and does not stick to your hands (around 10-20 minutes). Leave it in the large bowl and cover with plastic wrap or a damp towel. Let the dough rest until it doubles in size (45-60 mins)
- After the dough doubles in size, punch out the air and knead for about 5 minutes. Cover and let it rest for an additional 30 minutes.
- Lightly dust your counter and dough with flour and roll it out into a large flat square/rectangle about 1/4 an inch thick. Swiss roll it up until it becomes a spiral log. Cut into 6-8 equal pieces. (You can also just roll the dough into a log and cut it into equal sized pieces :D)
- Lightly cover the dough pieces in plastic wrap and allow them to proof for around 20-30 minutes. (Important to get fluffy mantou!)
- Boil water in a steamer over high heat and steam the proofed mantou for 5 minutes (make sure to cover lid with a towel to prevent water from dripping onto your mantou!).
- Turn off the heat and let the mantou sit in your steamer for 5 minutes, without lifting the lid (the mantou may shrink if you skip this step). And thats it! Your steamed matcha buns are ready~ These are best served warm. Cover with plastic wrap or store in an airtight container while still warm to preserve moisture.
- Notes: - Steamer temperatures may vary. If your mantou turns out a bit wrinkly, try steaming it over medium heat for 10-15 minutes. - I noticed that replacing the water with milk resulted in slightly lighter mantou, but did not have the mild milky taste - Add more matcha powder if you prefer a stronger matcha taste! You can also try adding two tablespoons of cocoa powder~ - The mantou will expand in the steamer so make sure they're not too close together c:
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