玫瑰花红枣馒头 – 养生篇^_^

Freshly and Lovingly Steamed on : 1st Mar 2014

image

image

Yes, another Mantou. Forgive me dear friends. My oven is still in tremendous ICU condition. I wondered if I need to give it an honorable funeral anytime soon. It beseeched me not to and I do not bear to as well. Not matter what, it had kept me company during the darkest period of my life. I am sentimental. I am soft hearted. I cannot withstand persistent begging.

So …. I am back to steaming once again. I have been feeling rather off recently. The stress level has created some imbalances in my life. I figure it’s time for food therapy. In this Mantou, I attempted to incorporate rose and red dates. This is a healthy snack since I made it small and the ingredients are very good for woman as far as I know  in my limited knowledge of TCM.

Disclaimer: I am not a Chinese physician, I am not giving medical advices. Eat at your own risk. ( me munching away as I wrote).

The basic dough is the same as the previous Mantou item. So here goes:

Ingredients:

300g Hong Kong Flour
3 Tbsp Freshly grounded rose buds
3g Instant Yeast
3g Baking Powder
40g Granulated Sugar
160ml Water
15g Canola oil

Fillings
10g Red dates ( grind it into a coarse paste)
1 Tbsp freshly ground rose buds
Honey to taste

Directions:

Mix flour, yeast, baking powder, ground rose buds and sugar together in the mixer bowl. Mix well before pouring in the water and oil. Stir with a spoon to combine before kneading it for 10 mins.

Cover it and let it proof for 1 hr or until double in size.

I shaped these into roses by flattening the dough and cutting out 5 cm diameter circles. I stacked one circle halfway on top of the other. 5 circles per rose although I attempted to stack 7 circles for one of them to see the effect.

For the filling, I basically mix the ingredients together.

I used the filling as the centre piece of the rose by rolling it into a rod shape and placed it at one end of the dough before rolling them up.

Let these proof for 15 mins. During which, hest up the water in the wok. Ensure the water is boiling before placing the buns in. Steam for 12 mins at medium heat.

image

image

image

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s