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Marshall Cavendish International - Xue Ren

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138 pages

English

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Description

Whether plain or with filling, Chinese steamed buns are typically just round. But with some modelling techniques and creativity, along with a palette of colours, Chinese steamed bun instructor, Xue Ren, shows how you can transform the humble steamed bun into the stuff of dreams. With a carefully curated collection of designs to cater to every skill level, complete with fully illustrated step-by-step recipes and a bonus section on fillings, this book will guide you to make these enchantingly adorable steamed buns that taste as good as they look. Create your own centrepiece for your next meal or party with Mantoulicious: Creative & Yummy Chinese Steamed Buns.

Sujets

Desserts

Cakes

Cake

Cake (gâteau)

Informations

Publié par	Marshall Cavendish International
Date de parution	02 décembre 2019
Nombre de lectures	0
EAN13	9789814893046
Langue	English
Poids de l'ouvrage	3 Mo

Informations légales : prix de location à la page 0,0700€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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Mantoulicious
Creative Yummy Chinese Steamed Buns
Xue Ren
@Mantoulicious
This book is dedicated with love to:
The memory of my late father who was my role model. His strength and unyielding spirit continue to guide me through life s many challenges.
My husband for his patience, support and understanding, especially when I was working on this book.
My students, the source of my inspiration.

Editor : Lydia Leong
Designer : Lynn Chin
Photographer: Mocco Sunshine Studio
Copyright 2020 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300
E-mail: genref@sg.marshallcavendish.com Website: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The parties make no representation or warranties with respect to the contents of this book and are not responsible for the outcome of any recipe in this book. While the parties have reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The parties shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices:
Marshall Cavendish Corporation, 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd, 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing in Publication Data
Name: Xue Ren.
Title: Mantoulicious : creative and yummy Chinese steamed buns / Xue Ren. Description: Singapore : Marshall Cavendish Cuisine, [2019]
Identifier(s): OCN 1121298304 | eISBN: 978 981 4893 046 Subject(s): LCSH: Bread--China. | Steaming (Cooking)
Classification: DDC 641.815--dc23
Contents

Introduction 5
Basic Tools and Equipment 7
Basic Ingredients 11
Overview of Steps 12
Basic Dough Recipe 14
Colouring the Dough 19
Filling the Buns 21
Bun Filling Recipes 23
Mantou 101 26
Basic Level Bun Designs
Easter Egg Buns 31
BBQ Prawn Buns 32
Kawaii Dango Buns 34
Kitten Sandwich Buns 37
Little Sheep Buns 41
Black Sesame Koala Doughnut Buns 45
Chick Doughnut Buns 49
Playful Seal Buns 53
Eggs-on-Toast Buns 57

Intermediate Level Bun Designs
Moo Moo Cow Sandwich Buns 63
Tribal Owl Buns 69
Frolicking Narwhal Buns 75
Black Sesame Raccoon Buns 81
Flying Polar Bear Buns 85
Day at the Beach Buns 91
Advanced Level Bun Designs
Little Mermaid Buns 99
Lucky Cat Buns 105
Happy Fox, Leaf and Mushroom Buns 111
Magical Unicorn and Cloud Buns 121
Panda and Bamboo Bun 129
Weights and Measures 136

Introduction

I have always loved baking and I have many fond memories of the times I spent baking with my mother after school. Even after I started working as a designer in the advertising industry, I continued to experiment and hone my skills in baking. It was something I would make time for despite the long hours at work, because it was something I truly enjoyed doing.
Gradually, as I developed my skills as a designer, I also started to incorporate this sensitivity into my baking. It was then that I started working with Chinese steamed buns. But why Chinese steamed buns, you may ask. Firstly, the ingredients are readily available and inexpensive. Secondly, the malleable dough provided me with the perfect blank canvas to try out my ideas and express my creativity. As I spent time working with the dough, I also realised that it helped soothe me, making me more patient and focussed.
This collection of steamed bun designs has been carefully curated from my experience as a cooking instructor, to cater to home cooks of different skill levels. If you are new to making steamed buns and modelling dough, start with the Basic designs and master the techniques before moving on to the Intermediate and Advanced designs. I have included photos of every step to guide you through the process.
I know you will enjoy making these Chinese steamed buns as much as I do. And guess what? The fun doesn t end with steaming the buns. These creations are guaranteed to impress, and your family and loved ones will feel incredibly special when they are presented with them.
Enjoy!

Basic Tools and Equipment
This section details the list of basic kitchen equipment and tools that are useful for making Chinese steamed buns. Although it is convenient to have these items on hand, feel free to improvise.

Mixing Equipment

Bread Machine
Like the stand mixer, a bread machine can make the kneading process easier. If using a bread machine to knead the dough, make sure that the heating function is not turned on, as this could accelerate fermentation.

Stand Mixer
A stand mixer with a dough hook attachment can make the kneading process easier and help you achieve a smoother and more delicate dough than when kneading by hand. I would not recommend using a handheld mixer as it might not be powerful enough for kneading.

Steaming Equipment

Bamboo Steamer
A bamboo steamer is a good option as bamboo absorbs water, so there is no worry about condensation inside the steamer. The disadvantage, however, is that bamboo steamers tend to get mouldy if left damp. Avoid this by drying in the sun before storing.

Stainless Steel Steamer
A stainless steel steamer is easy to maintain and durable, but steam tends to collect on the lid and condensation can produce water droplets that drip onto the buns, leaving burn spots. To prevent this, wrap the lid with a cloth.
8

Modelling Tools

Cake Modelling Tools/ Fondant Decorating Tools
Dough can be shaped and moulded by hand, but these tools can make the job easier and faster. For example, a ball tool can be used to create indents for eyes and a blade tool can be used to shape hair etc.

Paint Brush
Fine tip watercolour paintbrushes are handy for applying small amounts of water for attaching fine details. Have at least two paintbrushes in your toolbox - one for applying moisture and the other for colouring. Choose good quality paintbrushes to avoid the hairs falling out and getting onto the buns.

Toothpicks
Toothpicks with pointed tips are handy for picking up small bits of dough and creating fine details.

Sugar Craft Cutter
Sugar craft cutters are ideal for creating decorative details quickly and easily. The cutters that I use most frequently in this book are flower and star cutters. Both plastic and metal cutters will work well.

Silicone Baking Mat
These mats are great for kneading dough as they are non-stick. Choose a mat that comes with grid marks and guides, so you can roll the dough to size without needing a ruler.

Dough Scraper
Dough scrapers are useful for cutting dough into the required portions. I also use it for modelling and shaping dough. Both plastic and metal dough scrapers work well for this purpose.

Rolling Pin
I use a Chinese rolling pin to shape and flatten the dough. Choose one that is about 25 cm long for the designs in this book. Both plastic and wooden rolling pins will work fine.

Silicone Pastry Brush
A silicone pastry brush is useful for applying oil on buns, although my personal preference is to use my fingers!

Water Spray Bottle
A fine mist water spray bottle is useful for keeping the surface of the dough moist when attaching details. This is especially ideal when working in a dry or air-conditioned environment. Use room temperature drinking water in your spray bottle to avoid affecting the fermentation process.
9

Other Useful Tools

Digital Kitchen Scale
A digital kitchen scale is handy, especially when it comes to measuring small quantities of ingredients that are likely to lead to the success or failure of a recipe. Choose a scale that allows for 0.1-g increments for greater accuracy. A tare function is also useful.

Lollipop Sticks
I use lollipop sticks as support for larger bun designs. These sticks are available in most baking specialty stores. For designs where you may need to leave the sticks in to steam with the buns, use food-safe bamboo sticks. Bear in mind to remove them before serving.

Parchment Paper
Also known as baking paper, parchment paper has a silicone coating, so food placed on it will not stick. It is also water-resistant and will not become soggy from steaming. Parchment paper is available in rolls, or ready-cut to size.

Timer
Whether you choose to use a mechanical or digital timer, having one will help you keep track of resting, proofing, kneading and steaming times. Although proofing times vary, I find that noting down the timing helps me gauge how long it will take on hot days, cool days or in an air-conditioned room, so I can better anticipate the process.

Wire Rack
Once the buns are done steaming, place them on a wire rack. This will allow them to cool more rapidly and help prevent condensation from accumulating and causing the buns to become soggy.
Fat/Oil

Sugar

Flour

Instant Dry Yeast

Liquid
11

Basic Ingredients
You will need only a few key ingredients to make steamed buns. Feel free to experiment with di