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INGREDIENTS

Yellow Dough

50%    25g     German Wheat Flour Type 405

50%    25g     Turmeric Premix

5%     5g       Pane Sourdough Powder

14%    7g       Sugar

50%    25g     Water

2%      1g       Angel Instant Dry Yeast

2%      1g       Domino Verde Natural Bread Improver

4%      2g       Corn Oil

Vegetable Dough

50%    25g     German Wheat Flour Type 405

50%    25g     Vegetables Premix

5%     5g       Pane Sourdough Powder

14%    7g       Sugar

50%    25g     Water

2%      1g       Angel Instant Yeast                             

2%      1g       Domino Verde Natural Bread Improver 

4%       2g      Corn Oil

Method: 

1.    Mix all Yellow dough ingredients together until the liquid is absorbed

2.    Knead the dough into a ball

3.    Rest the dough for 5mins and knead again until dough is smooth

4.    Cut the dough into 4 portions and set aside covered

5.    Repeat the same steps for the Vegetable dough

6.    Flatten the small portions until 3mm for both colours

7.    Stack flat yellow dough on top of flat vegetable dough and roll tightly

8.    Fold the rolls, make a deep cut in the center, flatten and roll again

9.    Proof the mantou for 30 min or until mantou double

10. Steam mantou for 15 min.  Turn off steam, leave mantou for 3min

11. Remove lid, leave mantou for 3 min. Avoid water droplets

 

Red Dough

50%    25g     German Wheat Flour Type 405

50%    25g     Paprika Premix

5%     5g       Pane Sourdough Powder

14%    7g       Sugar

50%    25g     Water

2%      1g       Angel Instant Dry Yeast

2%      1g       Domino Verde Natural Bread Improver

4%      2g       Corn Oil

 

Ash-Grey Dough

50%    25g     German Wheat Flour Type 405

50%    25g     Ash-Grey Premix

5%     5g       Pane Sourdough Powder

14%    7g       Sugar

50%    25g     Water

2%      1g       Angel Instant Yeast

2%      1g       Domino Verde Natural Bread Improver

4%       2g      Corn Oil                                             

 

Method: 

1.    Mix all Red dough ingredients together until the liquid is absorbed

2.    Knead the dough into a ball

3.    Rest the dough for 5 min and knead again until dough is smooth

4.    Repeat the same steps for ash-grey dough

5.    Stack flat red dough on top of flat ash-grey dough and roll tightly into a log

6.    Cut into 4 mantou

7.    Proof the mantou for 30 min or until mantou double

8.    Steam mantou for 15 min.  Turn off steam, leave mantou for 3min

9.    Remove lid, leave mantou for 3 min. Avoid water droplets