Golden Twins Rose bread (Mantou)

Elegant Rose Shape steamed bread 🌹

This is my very first recipe that I share on my blog. I hope you guys like it ❤❤❤. Today I’m going to show you how to make Chinese steamed bread. This steamed bread is very popular in many Asian countries and it originally invented from China. Mantou normally serve warm as breakfast in the morning with warm soy milk. You can eat it plain or apply butter or spread that you like 😉 If this is to serve during lunch or dinner, this bread is a good substitute of rice or noodles that goes well with stir fry vegetables and meat.

Mantou texture is very soft and fluffy, it is close to soft dinner roll but using the steam method. The most common steamed bread are white in color with milk favor.

I have recently play around with a few colors and shapes but this Golden Twins Rose steamed bun definitely stand out in the crowd. It is so elegant yet healthy to eat as I’m using carrot puree as the natural coloring.

Ingredients

  • 2 cups of All purpose Flour
  • 1 teaspoon of dry active yeast
  • 2 tablespoons of sugar
  • 150ml of carrot puree (one medium size carrot) + 2 tablespoons of milk
  • 1/2 tablespoon of vegetable oil

Instructions:

  • Finely chop the carrot and cook in boil water until soft. Blend it until smooth and reserve 150ml of carrot puree to cool down to room temperature.
  • Mix dry ingredients in a bowl add in carrot puree, milk and oil. Mix it well.
  • Pour ingredients into the electric mixer with bread hook and beat it on low speed for 1 minute then medium high speed for 10-15 minutes until bread dough is soft and smooth, mixer surface is clean.
  • Hand knead the dough for another minute and separate the dough into 2 parts. Cover one part with plastic wrap to avoid from drying out. Roll the first part into a long log and divide it into 16 pieces. Reserve one piece to make the Rose cores as per picture below.
  • Roughly roll the 15 pieces of small dough into a ball and use a roller pin to flatten the dough into a circle (similar to dumpling skin)
  • Rose Cores – Now divide the reserve dough into 3 parts and roll into a small log.
  • Take 5 circles and place them on top of each other side by side and place one of the core on the center of the first circle. Roll the circles from left all the way to the right.
  • Take a knife and cut gently down in the middle. Place the cut side down, there when you get the twins roses. 🌹
  • Continue to work on the remaining circles to make another 2 pairs of twin roses. Place 2 roses together on a small square baking paper. Cover the 3 pair of roses with plastic wrap and continue the same steps for the second part of dough. (You will get 6 pairs of twin roses)
  • Pour warm water into your steamer (35-40c water temperature), place your roses onto the steamer with lid on and rest for 15 minutes until it started to rise a little bit. Waiting time varies accordingly to the weather, you might want to wait longer in Winter months.
  • Turn on your steamer, open your lid and little bit (you can place a chopstick on it) so the boiling water won’t drip on the bread. Steam on medium heat for 12-15 minutes. Turn off the heat and leave the bread in the steamer for a further 3 minutes. Carefully remove the lid and serve the bread immediately.

Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook. I love seeing your creations!

Rating: 0.5 out of 5.

3 thoughts on “Golden Twins Rose bread (Mantou)

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