LEEKS MANTOU

I found making those rose mantou very addictive and challenging. No doubt, it is time consuming and I did get backache for standing long. But it did not stopped me.
So, I got some orange coloured sweet potato and some purple coloured ones too.
And I did a batch each of the orange and purple Rose Mantou to give away.



The more I worked on these roses, the more, I love them.



The orange coloured dough was a bit softer than the purple coloured one. But can still get equally good shaped roses.


Here they are after steaming. Beautiful to look at and wonderful to eat.

I did a batch of savoury LEEKS MANTOU too.


Drain minced leeks well. Mix with salt, pepper (I used black pepper) and oil (I used 1 tablespoon sesame oil and 2 tablespoons of vegetable oil.

Roll the dough into a rectangle and arrange leek filling over dough. Roll it into a log shape and cut triangles along the log.

This is the "open face" type. Place a chopstick to hold down the centre while waiting for the 2nd proofing. I did not get a good shape with this way and its quite messy too.

So I tried another way of rolling the other half of dough and then cut triangles instead. Put the filling on each triangle and roll it up as a croissant.

Now this is much better, the leeks are enclosed inside the dough.

Steamed Leeks Mantou or is it croissant?