What is Wormwood Mantao & Wormwood Bean Paste
Wormwood mantao have a unique wormwood fragrance, sweet but not greasy, and the more you eat, the more fragrant.
Wormwood has a unique fragrance, which can not only be made into food, but also has the effect of preventing colds. In addition, wormwood has antibacterial, antiviral, hemostasis, dampness and liver protection effects. For us women, using wormwood for acupuncture can also lose weight; warm and nourish qi and blood; improve complexion spot effect.
Wormwood Mantao & Wormwood Bean Paste Recipe
Ingredients:
| All-purpose flour | 350 grams |
| Wormwood mud | 180 grams |
| Baking soda or alkali | 1.5g |
| Caster sugar | 40 grams |
| Lard oil | 1 tablespoon |
| Yeast | 4 grams |
How to make Wormwood Mantao & Wormwood Bean Paste
1. Wormwood mud.
2. Yeast is melted in wormwood mud.
Mix baking soda, caster sugar and flour evenly, add wormwood mud and knead into a ball, add 10 grams of lard and knead until smooth and delicate
smooth dough.
3. Press with a rolling pin.
4. Roll out repeatedly to form a large dough sheet.
5. Roll up from the long side and cut out the irregular ends first.
6. The rest are equally divided into three-finger-wide steamed bun embryos, each less than 60 grams, try not to cut too large, small size, short steaming time, more beautiful color.
7. The technology is not good, the cut is not symmetrical enough.
8. Put it in the steaming grate, wake up in a warm place of about 30~40 degrees for 30~50 minutes, see the status.
9. The steamed buns wake up in a big circle, and they feel frivolous when they are picked up. Today, the steamed buns are proofed in warm water for 45 minutes.
10. You can also use your finger to dip some powder, please press the surface and it will bounce back to indicate that the proofing is complete.
11. Put cold water in the steamer, put the steamed bun embryos in, boil over medium heat, cook for 7 minutes and simmer for 2 minutes, uncover the lid.
It’s a bit unexpected, the finished product is amazing.
12. So beautiful.
12. The texsure is also very good. I can’t wait to try one. The taste is very surprising.
13. Wormwood red bean paste.
13. Tender and light green, is it very eye-catching.
14. I posted it a little bit, but I was busy all of a sudden, don’t forget it, it took 5 minutes to post.
15. Wormwood and bean paste go well together.
Wormwood Mantao & Wormwood Bean Paste
Ingredients
- 350 g All-purpose flour
- 180 g Wormwood mud
- 1.5 g Baking soda or alkali
- 40 g Caster sugar
- 1 tablespoon Lard oil
- 4 g Yeast
Instructions
- Wormwood mud.
- Yeast is melted in wormwood mud.
- Mix baking soda, caster sugar and flour evenly, add wormwood mud and knead into a ball, add 10 grams of lard and knead until smooth and delicate
- smooth dough.
- Press with a rolling pin.
- Roll out repeatedly to form a large dough sheet.
- Roll up from the long side and cut out the irregular ends first.
- The rest are equally divided into three-finger-wide steamed bun embryos, each less than 60 grams, try not to cut too large, small size, short steaming time, more beautiful color.
- The technology is not good, the cut is not symmetrical enough.
- Put it in the steaming grate, wake up in a warm place of about 30~40 degrees for 30~50 minutes, see the status.
- The steamed buns wake up in a big circle, and they feel frivolous when they are picked up. Today, the steamed buns are proofed in warm water for 45 minutes.
- You can also use your finger to dip some powder, please press the surface and it will bounce back to indicate that the proofing is complete.
- Put cold water in the steamer, put the steamed bun embryos in, boil over medium heat, cook for 7 minutes and simmer for 2 minutes, uncover the lid.
- It's a bit unexpected, the finished product is amazing.
- So beautiful.
- The texsure is also very good. I can't wait to try one. The taste is very surprising.
- Wormwood red bean paste.
- Tender and light green, is it very eye-catching.
- I posted it a little bit, but I was busy all of a sudden, don't forget it, it took 5 minutes to post.
- Wormwood and bean paste go well together.
Rizqi Kho
Just made this tonight!!! I only did half the recipe and resulted in 7 beautiful yummy mantao
Atenas Peña P
Los hice y me salió espectacular la masa!!!! Muchísimas gracias!!! Hace años que intento hacerlos y no lograba esa esponjosidad. Los rellene vegetarianos y quedaron espectaculares!!! Saludos desde Argentina
Julie BeE
When I was in my early teens my sister would go to the asian market and come back with frozen “flower buns” and steam them. they were so delicious. I have no clue where she got the idea to try them.
Well now there are no markets around me, so I want to make them. This looks so easy to make.. thank you!!
Jamie Ann
We have a similar dish here in Germany. Those buns were life when I grew up <3 My grandma would always made them with blueberry sauce for us kids. But my grandpa would eat his with browned butter.
Alexandra C
I recently moved from Los Angeles to Michigan, and I really miss authentic Mexican and Chinese food so I decided to make it myself. I’m planning to make steamed red bean buns, and this was very helpful!
M B
I just made this and it worked perfectly! My family loved the buns they were really good. And I gotta say, the dough was so soft and smooth and perfect, I’ve never been this satisfied!
Charl Brill
I just made these at home and I love it! Dough is so soft and yummy, if you make it plain, sweet or savory, all is good with this. For my first time making mantao, and I followed every step just as it says, they ended up so perfect
nutbrittle
Ahh… chinese steamed buns. I remember going to chinese restaurants and ordering this back in the days. I always got the steamed buns with pork in it. Thank you for showing us how to make this, now i know how they made it
AMY Ting
This recipe is perfect! Super easy and the buns turn out nice and soft.
JUAN AULE
thank you for your recipe. I failed so many time making pau. But your recipe works so well. I will treasure your recipe and share with my fellow friends. Thank you once again !!
IP K
This is a great recipe! Thank you! My kids tried this with a friend but we do not have Asian stores around so ..this recipe is a God sent!
P H T
Thank you very much for this recipe! My boss used to make us this bread, since I move out of thr state I was wondering how she made them. And now I know! Thanks a lot!
Tamyre
Uau amei, quero muito fazer obrigada pela receita
Marites Castillo
I like how you gave instructions. Very slow and clear to follow. Thank you so much
Anita Borja
The way you bake or make a dough very neat love it
Lokman Hakim
Hi, thank you for sharing … one of my kids favorite … And as I said before your vids – cooking style so easy to follow, no hush hush 😊 … Blessings
Jacqueline
Hi. Erica, Thank you for sharing your recipe with us. Yesterday I tried your recipe and eventually it turned out ok. The dough was wet & I had to add much more flour. Why did the buns turn out like cream color? They weren’t white like your buns? I followed your instructions. What did I do wrong? I hope to hear back from you. Thanks again.
Gina Marie
I failed 3 times with various recipes before. But with yours, I succedd !!! thank you for sharing
Helene M.
I like the way you shared the method of making mantao in a very confident and simple way
Amebiki
I did it! Really nice
Tom Hales
That dough is perfection