Purple Sweet Potatoes Mantou(Bread machine version)

To save time, I am trying to pass all the kneading and proofing job to my bread machine. My bread machine proofs bread in a temperature control environment, so the timing is more consistent. Since it is easier to make mantou with bread machine, now I have more time to shape the mantou. :) This post is just to record the measurement needed for bread machine.

Ingredients:
300g unbleached flour
2 tbsp sugar
2 tbsp extra virgin olive oil
1 tsp yeast
70g purple sweet potatoes
140ml water

Banana Steamed Cake(rice cooker version)

Thank you to Phin Zhe's daddy who helped to take care Phin Zhe last night so that I can try out the rice cooker version of banana steamed cake recipe. He read books to Phin Zhe and made him a paper boat with a man and his paddle(drinking straw). I heard them singing"Row row row your boat....." :)

This recipe is definitely a keeper. I had a few pieces even though it is meant for the next day. So the recipe is enough to feed 2 adults+1kid for one tea break and you can still quietly eat some when you cut and pack them. ;) I forgot to take the picture of the whole cake. Will definitely take one when I make this cake again.

Recipe adopted from everybodyeatswell and 亲子厨.乐.

Ingredients:
160g organic unbleached flour and 1tsp aluminium free baking powder(mix well)
3 free range eggs
110g unsalted butter
60g brown sugar(original recipe is 110g sugar, you make your own judgement)
200g banana(over-riped and mashed)

1. Melt the butter and sugar in a big bowl. Mix well with a manual or electric whisk.
2. Add in eggs, beat lightly with manual or electric whisk.
3. Add in mashed banana, mix well.
4. Shift 1/3 of the flour mixture to the bowl and mix well. Repeat until all flour mixture has been added to the bowl.
5. Grease the inner pot of the rice cooker with some butter.
6. Pour the cake batter into the inner pot, press CAKE function.
**I am using Buffalo smart cooker, the cake function takes 45 minutes. If your rice cooker does not have CAKE function, you need to press the COOK again and again. The total cook time will vary from one rice cooker to another. It should be +/- 1hour.
7. Once it is done, remove the inner pot from the rice cooker. After a few minutes, flip the cake on a rack and allow it to cool down before cutting it.

Purple Sweet Potato Mantou

Well, I am not sure how I am going to blog about this. I don't do measurement when making mantou now. I just remember the dough texture I need to achieve. Then why am i blogging this? A record of my mantou experiments?

Perhaps you can refer to my pumpkin mantou earlier and substitute the pumpkin to purple sweet potato? :) The taste is totally different compare to pumpkin mantou, less sweet and more fragrant. I want to try purple sweet potato bread too, to complete my purple sweet potato series. :p But the problem is I don't see organic purple sweet potato on shelf very often.

Love the light purple color of the mantou. Picture above is the dough waiting to be rolled out and formed into mantou shape. Have been thinking of making duo color mantou, but...I am just lazy.

Purple Sweet Potatoes Steamed Cake

 

 

Normally I can only find orange sweet potatoes in organic shop. It is very rare to have purple sweet potatoes here. So when I spotted it on the shelf in Aeon, I grabbed one pack without a plan what to do with it. After that I started to worry if it can last until weekend. So on a weekday morning, I woke up earlier to make this purple sweet potato steamed cakes for breakfast.

 

Ingredients:

12 tbsp organic unbleached low protein flour
1 tsp organic aluminium free baking powder
1 organic free range egg
2 tbsp organic brown sugar
40ml milk(i used water as I have not introduced dairy to my boy)
1 tbsp organic extra virgin olive oil
4 tbsp purple sweet potato puree

Pumpkin seeds for deco

(But then I think white sesame seeds will be nicer. Will try next time.)

 

1. Sift flour and mix with baking powder in a bowl.
2. In another bowl, beat egg and sugar until thicken.
3. Fold in flour mixture and sweet potato puree.
4. Mix in milk and oil
5. Steam over medium heat for 10 to 15 minutes.


 

 

 

I love this steamed cake. It has the natural sweetness and fragrant of purple sweet potatoes. Those with pumpkin seeds on top are for adults and those without pumpkin seeds are for my boy(I haven't introduced seeds yet). He woke up quite late and was not ready for breakfast. So I put them in his bento box and let him bring to daycare. 

Millet raisin steamed cupcakes

I like to make this for tea break as it can be done in 5 to 10 minutes(up to before steaming). Then there is another 10 to 15 minutes steaming and tea break is ready. As I am making this more and more often, I have changed the measurement for flour from gram to tablespoon. That means I dun even have to take out my weighing scale now. :)

8 tbsp organic unbleached low protein flour
4 tbsp organic unbleached millet flour
1 tsp organic aluminium free baking powder
1 organic free range egg
2 tbsp organic brown sugar
70ml milk(i used water as I have not introduced dairy to my boy)
1 tbsp organic extra virgin olive oil
12 or more organic jumbo raisin, cut to smaller pieces

1. Sift flour and mix with baking powder in a bowl.
2. In another bowl, beat egg and sugar until thicken.
3. Fold in flour mixture
4. Mix in milk, oil and raisin
5. Steam over medium heat for 10 to 15 minutes.

This recipe yields 12 mini cupcakes.

3 of us finished it at tea break. None left. :)

Pandan Coconut Steamed Cupcakes

110g organic unbleached low protein flour or cake flour
1tsp organic aluminium free baking powder
 2 tbsp organic brown sugar
 1 organic egg
80ml blended pandan juice, concentrated
1tbsp virgin coconut oil

1. Sift flour abnd mix with baking powder in a bowl.
2. In another bowl, beat egg and sugar until thicken.
3. Fold in flour mixture.
4. Mix in pandan juice and oil.
5. Steam over medium heat for 10 to 15 minutes.

This recipe makes 12 mini cupcakes.

Molasses Wheat Mantou

Yes, it is mantou again. The same basic recipe, but able to tweak to many different flavour mantou.

Ingredients : 250g unbleached flour, 50g whole wheat flour, 2tbsp molasses sugar, 1tbsp extra virgin olive oil and 1tsp active dried yeast disolved in 70ml luke warm water

And finally my silicone pastry mat has arrived. No more messy, dusty and oily table top to clean after making mantou. Love the grids on it too. :)

Pumpkin Steamed Bun

 

Ingredients: 300g unbleached flour, 70g steamed n mashed pumpkin puree, 1tsp active dried yeast dissolved in 70ml luke warm water, 1tbsp brown sugar and 1tbsp extra virgin olive oil

Mix all ingredients, knead until a non sticky dough is formed. Add more flour if too sticky. Cover n leave aside until almost double in size. I left it for 2 hours. Roll out to thin rectagular piece. Roll like swiss roll. Cut into desired size. Leave for another 20mins. Steam with medium heat for 15mins. Turn off heat, keep lid close for another 3mins. Open the lid and you have just made yr family healthy mantou. :) Can easily substitude pumpkin to other ingredients like purple sweet potato etc.



Now we are making mantou almost every weekends. We will freeze some and let baby Phin Zhe have it at nanny's place during weekdays. Will share more mantou recipes when i have time. :)

Flaxseed and Ghee Steamed Bun

This is not the first mantou I did, have tried pumpkin mantou and raisin wholemeal mantou. Will blog about it when I have time. Since then, I have been thinking of new ingredients that I can put in my mantou. Just happened that I have a pack of flaxseed sitting on my kitchen top for long and my order of ghee has arrived, I decided to try out flaxseed and ghee mantou.

Ingredients are 300g unbleached and unbromated flour, 1.5tsp active dried yeast dissolved in 80ml luke warm water, 1tbsp brown sugar and 1tbsp flaxseed. Knead all ingredients to form a non sticky dough. Cover and let it sit until double the size. Roll the dough to thin rectagular shape. Roll into a swissroll shape. Cut into desired size. Let it sit for another half an hour. Steam over medium heat for 15mins. Off the heat, keep lid close for 3mins. Open the lid and serve.