Layered pineapple mantou (healthy recipes)

Mantou or Chinese plain steamed bun was my childhood favorite and still is. I remember having that for afternoon tea snacks. It’s like steamed buns, but usually without any filling inside and has a half-circle shape, soft and fluffy. Mantou is a staple of the Chinese. It can be eaten on its own or with some sweet spread like jams, condensed milk, etc or to accompany savory dishes. Mantou can be steamed or deep-fried.

I originally going to just do a plain mantou, but I thought hey..let’s spice things up a little bit. I colored the dough with some matcha powder and just had freshly made pineapple jam/compote. So..might as well right ? Matcha and pineapple ? They kinda go together actually 🙂

Layered pineapple mantou (8-10 pieces)

What you will need:
Dough 1

• ½ cup of water
• ½ pack of active dry yeast
• 5 oz of cake flour
• ½ tsp of matcha powder (optional)
• 2 Tbsp of sugar
• Small pinch of salt
• ¼ tsp baking powder
• ½ Tbsp cooking oil

Dough 2:

• ½ cup of water
• ½ pack of active dry yeast
• 5 oz of cake flour
• 2 Tbsp of sugar
• Small pinch of salt
• ¼ tsp baking powder
• ½ Tbsp cooking oil

Filling:

• 10 oz pineapple compote (refrigerated)

Instructions:

1. Prepare two large mixing bowl for dough 1 and 2 and add in flour, matcha powder (for dough 1) and baking powder and stir to mix well in each mixing bowl
2. Dissolve yeast in lukewarm milk and sugar. Once dissolves, let it sit for 5 minutes until they get foamy. Pour into the flour mixture, add in oil and mix well. Knead the doughs until they are smooth and doesn't stick to your hands anymore. You may need to add more flour or you may not. If the dough is still rather sticky, you may need to add a bit by a bit. Knead for about 10 minutes
3. Place each dough in a lightly oiled bowl to let it rest for about 1 hour or longer in winter time. It will double in size. Once they double in size, punch the down and knead for another minute
4. Dust your working area with some flour. Working with one dough at a time, roll each dough out into squares about ¼-inch in thickness (about 10 x 10 inch size). Try to roll them out about the same size
5. Prepare your steamer and line with parchment paper. Place dough 1 or dough 2 (whichever color order you like) on a clean and lightly floured surface. Spread ½ of the pineapple jam onto dough 1, leaving about 1-inch on the side. Place dough 2 on top of it and spread the rest of the pineapple jam onto dough 2 , leaving about 1-inch on the side
6. Starting with the end near you, roll them up to the other end. So you have a long log-shape dough. Cut them into 8 or 10 equal size
7. Don't over crowd your steamer, you may need to steam in batches, that's fine, as the mantou will expand. Steam them on high heat for 10 minutes. Serve warm or room temperature

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