fried mantou are they really fried?

Awesome! What temp did you fry them at? They look great. I have a desire for some mantou now...

I think the mantou of your childhood were probably a mix of your child tastebuds, nostalgia and more sugar and lard in them 

But know when you eat some foods for the very first time and you are blown away and on subsequent meals you're not nearly as blown away, even though it is identical.

I think its just a matter of your familiarity with the taste and higher expectations.

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Maybe. But I ate them several times a week for several months before my grandma stopped buying them. I have a reputation for being able to eat bread all the time and never get tired of it. I'm called the "bread king." Then again, maybe it is lard. Mmm, carbs and fat.

Awesome! What temp did you fry them at? They look great. I have a desire for some mantou now...

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errr... no idea what temp i fried at as don't have a thermometer

but its was pretty hot within about 20 seconds they were yellow and 40 seconds golden brown

virtually eaten all of them now so heaty better go drink something cooling

thank you  :) just made some lap cheoung rolls :)

wicked !! they look the part are taste really good !!

no chemcial taste either.

maybe i should make the rolls thinner but  taste wise they are wicked!!!

so final recipe was:

1t yeast

1t sugar

5T warm water

mix and sit for 10 minutes

1 3/4 cups flour ( i used 00 just because i had some)

1T sugar

1T lard (shortening or oil)

3/4t baking powder

1t salt

place into a food processor and blitz for a minute

then while the processor is on pour in the yeast and water mix and then the warm milk until it forms a dough. Knead dough for 10 minutes and then let rise for 2 hours.

punch down, divide into 16 pieces. shape let rest for 15 minute and then steam for 15 minutes.

made 8 mantou and 8 with some chinese wax sausages in as a filling 

lap cheoung rolls yum 

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I have a question regarding the recipe, there is warm milk in the instructions but I don't see it in the ingredients. Is there something missing? Your fried mantou looks great, I would love to make a version with salty egg yolk and custard.

thank you  :) just made some lap cheoung rolls :)

wicked !! they look the part are taste really good !!

no chemcial taste either.

maybe i should make the rolls thinner but  taste wise they are wicked!!!

so final recipe was:

1t yeast

1t sugar

5T warm water

mix and sit for 10 minutes

1 3/4 cups flour ( i used 00 just because i had some)

1T sugar

1T lard (shortening or oil)

3/4t baking powder

1t salt

place into a food processor and blitz for a minute

then while the processor is on pour in the yeast and water mix and then the warm milk until it forms a dough. Knead dough for 10 minutes and then let rise for 2 hours.

punch down, divide into 16 pieces. shape let rest for 15 minute and then steam for 15 minutes.

made 8 mantou and 8 with some chinese wax sausages in as a filling 

lap cheoung rolls yum 

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I have a question regarding the recipe, there is warm milk in the instructions but I don't see it in the ingredients. Is there something missing? Your fried mantou looks great, I would love to make a version with salty egg yolk and custard.

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oppss my mistake 5T warm milk

here you go deep fried mantou

yummy!!!

.....success!!!

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Your fried mantou looks very much like a Japanese fried bread.

Have you thought of mixing some curry and beef/chicken and use it as a filling, then wrap your mantou dough around it and deep-fry?

I love the Japanese fried-bread. They are more fluffy than mantou though.

here you go deep fried mantou

yummy!!!

.....success!!!

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Your fried mantou looks very much like a Japanese fried bread.

Have you thought of mixing some curry and beef/chicken and use it as a filling, then wrap your mantou dough around it and deep-fry?

I love the Japanese fried-bread. They are more fluffy than mantou though.

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yep i know the japanese fried buns they are nice too

Yep planning to put filling in soon so can make char sui bao, sausage rolls, chicken bao think this is my new favourite recipe. hehehe

yeah the japanese buns are more fluffy and the ones I have are covers in breadcrumbs hmmm..... chicken curry bun.

Have you ever eaten these with a small saucer of condensed milk? It's surprisingly delish in small quantities (I can't eat more than one). They serve it this way at some restaurants.

Have you ever eaten these with a small saucer of condensed milk? It's surprisingly delish in small quantities (I can't eat more than one). They serve it this way at some restaurants.

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not yet but will try it this weekend

so here a lap cheoung roll ( chinese sausage roll)

and here the chilli crab yummy sorry about the presentation we dived in before we remebered to take a photo

this was really good!!

That chili crab looks delicious! What recipe did you use? Or was it a "throw together'?

Your dough for mantou and baos look very good. I haven't used yeast in my dough, just baking powder. Try using fewer "rolls" in your lapcheung bao. I roll the dough out in an oblong with the ends thinner than the middle. The length is just long enough to wrap around the meat and overlap the other end.I usually use lapcheung cut in half crosswise as my family like to "taste the meat"

Try a filling of diced chicken thighs, onions, Chinese mushrooms and lapcheung.

This is all stir-fried with oyster sauce. I usually make it fairly saucy so the baos will be juicy when you bite into them.

got the recipe from packo's website www.malaysianfood.net

the recipes on it are some of the best for malaysian food very close to the food you get at hawker centres and the crab was yummy, although personally i would add more chilli then in the recipe i can personally vouch for the chilli crab and satay recipes so far.

actually dejah woul you like to share your dough recipe?

as i would like to compare the results with my dough as the first batch i think i used too much baking powder and it tasted chemical

actually dejah woul you like to share your dough recipe?

as i would like to compare the results with my dough as the first batch i think i used too much baking powder and it tasted chemical 

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origamicrane,

My recipe for bao is post #20 (page 2) of the thread titled Dejah's foodblogging this week in the Chinese Forum (page 7)

Make sure when you add the baking powder, you mix it in well. I usually stir well with a spoon, then shift into a bowl before I add the rest of the ingredients. Make sure you add the 1/2 tsp salt as that seems to counteract the chemical taste somewhat.

on't know if I mentioned it in the recipe, but adding a couple tbsp vinegar to the steaming water helps to keep the dumplings white. Don't ask why . . . just do it!

There are also acouple other recipes in that thread: meat fillings for sui mai and wontons

http://forums.egullet.org/index.php?showto...ndpost&p=685778

That should make it easier.

kewl! :)

well this week is the cooking competition.

They finally decided they want me to make chilli crab and sticky rice

I will take some photos along the way and post them on saturday night.

kewl! :)

well this week is the cooking competition.

They finally decided they want me to make chilli crab and sticky rice 

I will take some photos along the way and post them on saturday night.

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pics of my cooking competition dish

http://forums.egullet.org/index.php?showto...30entry863292

pics of my cooking competition dish 

http://forums.egullet.org/index.php?showto...30entry863292

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Good show! origamicrane.

The chili crab looks great. It's too bad the "judges" didn't appreciate good food nd something different. I hate it when people "play it safe" all the time. It would have made for a more interesting show for the audience if they had used their hands!

pics of my cooking competition dish 

http://forums.egullet.org/index.php?showto...30entry863292

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Good show! origamicrane.

The chili crab looks great. It's too bad the "judges" didn't appreciate good food nd something different. I hate it when people "play it safe" all the time. It would have made for a more interesting show for the audience if they had used their hands!

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thanks dejah!

the crab was pretty good ;)

thats the problem with the British!! very conservative when it comes to new foods, they acquire new tastes by osmosis!!

My restaurant did a chinese new year special menu abuot 7 years ago

the menu had sharks fin soup, suckling pig and black sesame soup dumplings,

the customers drank the soup but left the shark fin, ate the pork but left the crackling skin and didn't even touch the black sesame soup dumplings once they pierced them!!

Jeeze, origamicrane, you look awfully young to have a restaurant. I am thinking you are a teenager!

Does your restaurant have a website? Do you serve regional Chinese?

BTW, where are you located in England?

Jeeze, origamicrane, you look awfully young to have a restaurant. I am thinking you are a teenager!

Does your restaurant have a website?  Do you serve regional Chinese?

BTW, where are you located in England?

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hehehe!!

thanks i''m actually 29 this year.

the restaurant is the family business so not mine my fathers.

No my restuarant doesn't have a website there no need as its in a very middle class english suburb so the food is very westernised cantonese food but its popular with the customers.

Wow, origamicrane, your chili crabs looked really good! Reminds me of my one and only time in Singapore eating this signature dish. It's unforgetable.

Indeed eating crabs with shells on is a hassle. When I have family dinner with my extended family: 2 caucasians, rest is ABC/mix and parents-IL from Toisan. Most of them don't want to get their hands dirty.... I usually have almost 2 crabs all to myself! LOL.

How many crabs did you cook? It's enough to feed a whole village!

Wow, origamicrane, your chili crabs looked really good!  Reminds me of my one and only time in Singapore eating this signature dish.  It's unforgetable.

Indeed eating crabs with shells on is a hassle.  When I have family dinner with my extended family:  2 caucasians, rest is ABC/mix and parents-IL from Toisan.  Most of them don't want to get their hands dirty....  I usually have almost 2 crabs all to myself!  LOL. 

How many crabs did you cook?  It's enough to feed a whole village!

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yeah i wanted to make the most authentic version of the dish as possible and i think i succeeded there

yeah thats why i lost i forgot westerners just can't get their hands dirty

bought 15 crabs used two in the filming and cooked 13 for the judges it took about 3 hours.