Taro wholemeal oat buns (egg)

Moist, fluffy and light texture

This is the yummiest Mantou I have made so far.


I am happy with this experiment. It has a moist, fluffy and light texture, definitely something to do with the oats and egg.  The aroma from the taro and egg simply delightful.  Yes, I am very generous with the taro used here, that is why homemade is the best.

flavours from the taro and the egg... and lots of oats added here!

   Ingredients:
   Wholemeal flour  150g
    Plain flour   150g
    Instant dry yeast   4g
    Lukewarm milk   90g
    Oats    50g  ( just enough water, soaked in room temperature water for 10 minutes.  Discard excess water if any)
    Egg    1 medium ( 50g, without shell)

    Note: I had extra 2 tablespoons flour added to the dough during kneading as it was still a bit wet.


    Filling
    Taro  400g ( steamed, mashed, fry over low heat with 80g sugar, 30g oil and last, when it is about drying up,  I added 15g wheat flour to help combine the taro dough together).  Wrap with cling wrap and set aside ( or keep in the fridge for later used, if not using it on the same day).

well-risen dough

roll it out and spread taro evenly
(taro looked dry, it was kept in the fridge for 3 days before I got time to do these buns)
Anway, it will be softened after steamed.

roll like the way you would do to a swiss roll
divide them

 sprinkle top with sesame seeds,
let it rise again

With left over, just steam for 10 minutes again

   Method

   1.  Take 3 tablespoons from the lukewarm water and mix with the yeast.  Whisk until the yeast is well dissolved.  Set aside, you should it become foamy in a short moment and it is ready to be used then.

   2.  In a large bowl, combine bothe flours.  Pour in yeast mixture in the centre of the bowl, remaining milk, oats and egg.  Using a chopstick, stir and mix and bring everything to come as a rough dough. Cover and leave for 10 minutes.  Gently knead, stretch and fold for 10 minutes. Cover and leave for 10 minutes. Do twice more for the 10 minute interval.  Oil the bottom and dough top, cover and let it rise for an hour or, until it doubled it's size.

  3.  Punch down air bubble. Dust flour generously on the working surface.  Spread out the dough, flatten it by rolling into a rectangle sheet.  Spread Taro evenly.

  4.  Roll it up slowly and gently.  Divide them, place each on top of individual baking sheet, sprinkle sesame seeds on top of each.  Cover and let it rise for 40 to about an hour.

  5.  Set up steamer.  Rapidly on boiling water, steam at high heat for 15 minutes.  Turn off heat.  Remove buns only after 5 minutes.