Pandan Mantou (Pandan Steamed Buns)

Pandan Steamed Bun or Pandan Mantou. This Pandan Mantou is made with the fresh pandan leaves from our garden. My kitchen was filled with the pandan aroma when I steamed these buns.

For other Steamed Buns, please click here for the recipes.

How To Get Smooth Steamed Buns:

Low hydration dough around 51% - 55% (depend on the type of flours used). High hydration and wet dough may make the buns wrinkle.
Try not to proof the buns too long. Over proofing will cause the buns collapse when steaming and get wrinkle.
Cover the lid of the steamer with a kitchen towel. This will prevent steamer water dropping on the bun, to get a smooth skin.
Steam the buns at medium or medium low heat. High heat will cause the buns rise very fast and collapse, and the buns will not come out with smooth top.
Sudden temperature change will cause the buns shrink and get wrinkle. It is always advisable not to open the lid immediately after steaming. Once it’s done transfer the bamboo steamer away from the hot water and let it stand for another 5 minutes before removing the cover.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - Pandan Mantou (Pandan Steamed Buns)

Yields: 12 buns

INGREDIENTS:

300g pau flour (low protein flour)

25g caster sugar (please use 60g if you prefer sweeter. I used brown sugar)

1 1/2 tsp instant yeast

1 1/4 tsp double action baking powder

20g coconut oil or any vegetable oil

155g - 160g pandan juice (12 pieces pandan leaves + 180g water)

12 pieces (3” X 3”) baking parchment paper

METHOD:

Pandan Juice:

Chop pandan leaves into chunks. In a food processor, add pandan leave and water. Blend until fine.
Place pandan paste in a muslin bag and squeeze out the juice. If you don’t have a muslin bag, use your hand to squeeze out the juice through a sieve.

The Buns:

Mix all ingredients in the bowl of electric stand mixer. Knead the dough until all come together, around 10 minutes with the dough hook attached.
Cover the bowl with kitchen towel or cling wrap and let the dough rest for 30 minutes. I normally leave the dough in the same bowl after kneading and cover the bowl with kitchen towel for proofing.
Lightly dust the working surface with flour. Gently punch down the dough to deflate. Roll the dough to form a log. Cut and divide into 12 equal portion.
Shape each portion into a ball. Place each bun on a parchment paper that prepared earlier. Spread the buns on the bamboo steamer about inch apart.
Let the buns rise until 60% - 70% from its original size about 15 to 20 minutes in semi warm area.
Prepare the steamer, wrap the steamer cover with a clean cloth. This will prevent steamer water dropping on the bun, to get a smooth skin. Steam for 8 - 10 minutes over the medium heat.
Once it’s done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the buns will not shrink after cooling down.

NOTE:

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

How do I know my buns have risen enough?

1. You should feel lighter when you lift the buns up.

2. The buns should increase about 50% than their original size.

3. If you are unable to judge by just looking at the dough, you can do the finger poke test:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.