Blossom Mantou @ Moho Bun

These blossom mantou also called as 'wishful silver' and some even called it as 'moho buns' in China. This kind of bun is actually originated from Yantai traditional pasta varieties. According to the legend, this bun was invented by the Yuan Dynasty, Luoyang the Dongxiang 'Ma' family's kitchen helper.At that time, the Ming Emperor is still a 'Ma' family's handyman. He loves eating these buns and later after he became the Emperor. He started introducing these beautiful peony looking buns to everyone and now has became one of the famous snack in China. This bun is quite sweet unlike other steamed buns and it's widely sold during special occasions or festivals. Here, I have to  thank Vivian for the inspiration & the introduction. These buns are really awesome.

Ingredients :
Starter Dough :
200gm   all purpose flour
180ml   water
1 tspn   yeast
(combine all ingredients & mix well then set aside to ferment overnight or at least 8 hours)

Main Dough : (for 5 buns)
(A)
300gm   all purpose flour
2 tbsp   shortening
200gm   starter dough
150gm   sugar

(B)
100ml   water
1/4 tspn  lye water (or 1 tspn vinegar)
2 tspn  baking powder

*some food colouring

Method :
(1)  mix together ingredients (B) till baking powder dissolved.
(2)  then combine ingredients (A) & (B) into a big mixing bowl and stir to form a soft dough. Knead till smooth .
(3)  need not further fermentation, straight away divide into 5 portions by twisting the dough for separation. For better result do not use a knife.
(4) place dough to parchment paper & rest for 15 mins before steaming them over high heat for 20-25 mins .

You'll get more or less 420gm of starter dough after overnight fermentation, which can be used in making 2 portions of the above recipe. I made one portion with plain colour and another portion with colour as desired.  Then wrap one with another to form this colour mixture buns (as shown in picture). Some even making these buns by using rice flour and ended up with a name called 'moho kuih'.

Actually, these buns are not totally perfect cause I didn't dissolved the baking powder into water properly and causing the yellow spots on the bao skin. However, overall they look fine! haha.... Hope you guys will love it too. It's sugar high Friday! So, enjoy.
*
I'm sending this to Wild Yeast Blog @ Yeastspotting.

Comments

  1. oo it's so colourful. Kids would sure love this...ahem...amend...and adults too

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  2. Hi Kristy, wow... beautiful blossom mantou..look really good. Very soft and fluffy & I love the color combination, very pretty.

    I exchange my burger & fries with you? LOL

    Have a nice weekend.

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  3. i saw in Vivian post too, and bookmarked for next year Ching Meng already, hahaha..
    Have a lovely weekend ahead Kritsty.

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  4. How beautiful! You always know how to get the extra touch....

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  5. These buns are very colorful and beautiful. You did a nice job my friend. Have a wonderful weekend.

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  6. Oh how delicate and pretty those buns are Kristy. Thank you for sharing the story and the recipe. Simply lovely:)

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  7. yeah, i 've just seen vivian's one. BOth of you made these very pretty and they also look very fluffy!

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  8. I dont understand why you can bake and I cannot.. hahahahaa... everything looks so good in your blog.. how i wish i were staying next to your house.. hahahaa...

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  9. I don't think I've tried these blossom mantous but they do look very pretty. Have a great weekend.

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  10. Kristie the lovely pao still looks good and yummy to me.

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  11. they are lovely, perfect spring color!! love them!

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  12. I was hoping you would drop by... my baker daughter is very intrigued by these buns. They are very unusual to us. Thanks for sharing them on foodie friday, see you next week.

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  13. Kristy, your smiling buns looks so yummy. Wish I can have some. This is only available during the Nine Gods festival here.

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  14. wooow...bollos espectaculares colorido y delicioso me encantaría probar,abrazos hugs,hugs.

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  15. Kristy, these are stunning!! A blossom bun as pretty as you! Cheers!
    XOXO,
    Lyndsey

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  16. Absolutely beautiful Kristy, always beautiful. You are true talented baker :)

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  17. Hi Kristy :) These are so colourful and pretty! No need to eat, just stare at them and I feel full ;) Thanks for so generously sharing such a thorough recipe.

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  18. I've always enjoyed looking at your colourful food. Just back from shopping trip in Korea. Lots of blog hopping to catch up :) Have a good week ahead!

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  19. Just back from holiday and saw your smiling mantou. They are beautifully done! Thanks for the introduction of this great recipe. Myself really enjoy having them all the time!

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  20. Hi kristy!!!, these looks lovely, love the colours would be a big hit with the kids

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  21. Tried this before, it didn't turned out well. Now must try your way. It's quite costly when we buy these kuihs for certain occasions. Thanks for sharing.

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  22. Hi Kristy,
    According to ur recipe, lye water can be replaced by vinegar. But these two are so different, one is alkaline and the other is acid. Is there any mistake here? I very want to try this recipe.

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  23. Hi Nha, first of all thanks for visiting. Sorry the cause of confusion here. Lye water is actually to help the bun stay in shape or slightly harden and vinegar is to give fluffier texture to the bun. You can actually try both in different dough and check the differences.
    All the best to you & Have fun!
    Kristy

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  24. @Kristy: thanks for your explaining, I guess I like vinegar more than lye version, but I'll try them both.
    Best wishes to you.

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  25. Hi Kristy, your moho kuih so lovely.. i think i fall in love with it..:D

    I thy my first and second batch, and its totally failed.. I try step by step like your way, but they dont smile at all... whats wrong with my moho?

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  26. Hi Nina, sorry for the late reply and also sorry about the failure. I would love to find out what went wrong as well. Firstly, I would like to find out if your starter dough fermentation in good shape? And then your steamer! Are you sure your steamed is preheated before steaming? Other than that make sure your yeast is active.
    Hope this will help. All the best.
    Kristy

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  27. Wow very beautiful looking mantous. Thanks for sharing!

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