Green Mantou's （绿馒头）
After multiple years of intense curiosity and the distinct aromas of yeast slithering into each and every corner of my kitchen, I alas transformed my experiences to craft a recipe!
The rich green hues are sharpened by dried spirulina powder, classified as a cyanobacteria and a touted superfood, as well as an otherwise simple spinach-water blend. These green mantou's host a myriad of thriving vitamins and minerals, not to mention the soft, elastic texture of each bite!
Without further-ado, I present to you my very own Green Mantou recipe!
Recipe
Cuisine: Asian
Serving(s): 18 buns
Level: Medium
Level: Medium
Prep time: 1 hr 50 min
Cook time: 15 min
Total time: 2 hrs 5 min
Ingredients
- 1/4 cup spinach
- 1/2 cup water
- 1/2 teaspoon sugar
- 3/4 teaspoon active dry yeast
- 6 tablespoons lukewarm water
- 3 cups flour (+ more for dusting surface)
- 1 tablespoon dried spirulina powder
- 1/4 teaspoon baking powder
- 1 tablespoon rice wine vinegar
- 1/4 cup vegetable oil (+ more for greasing steamer surface)
Instructions:
- In a blender, blend together spinach and water until smooth. Finely strain spinach-water mixture until all that is left is the liquid, sans any excess bits of spinach. Save spinach residuals for a healthy smoothie or veggie dish!
- In a separate small/medium sized bowl, place in sugar and yeast. Then proceed by adding ~6 tablespoons of lukewarm water. Mix together the components until smooth and thick, with no more yeast pellets visible.
- While yeast mixture continues to foam, in a separate large bowl, whisk together flour, spirulina powder, and baking powder, ensuring no clustered clumps are present.
- After yeast mixture has nearly tripled in size, pour into flour mixture. Then spoon in rice vinegar. Gradually trickle strained spinach-water solution into flour mixture, mixing with a pair of chopsticks/fork as you proceed.*
- Knead until all components are fully incorporated and dough coalesces, with it being smooth and pliable. If too dry, slowly add a bit more water. If too wet, add a bit more flour.
- Cover bowl with saran wrap, layered by a lid or towel on top. Place system under sunlight or middle shelf of oven with light on. Wait 1.5-2 hours, or until dough has enlargened significantly (approx 2-3 times its size)
- Transfer dough onto a generously floured surface, and knead until dough is smooth. If dough is too sticky, add a bit of flour. Next, mold a large indentation in the center and pour oil into the crater. Continue to knead until oil is fully incorporated and dough is smooth and glossy.**
- Roll dough into a cylinder, and cut the shape by halves, rendering 18 slices of dough that can fit snuggly into the palm of your hand.
- Proceed to knead each sliver of dough, dusting more flour if too dry, and stretching the edges of the dough inwards. Next, fit the dough onto one of your palms with any creases/folds tucked facing downwards on your palm. Keeping this palm still, use your other hand to roll and shape it, forming a small ball without any wrinkles facing upwards on the surface. Finally, placing back onto the floured surface, roll the sides to form a perfectly smooth ball. Repeat this kneading technique with the remaining slivers of dough.
- Transfer balls of dough onto lightly greased stainless steel steamer racks, with any fixation of creases/folds hidden and facing down. Cover to let proof for a second round (6-8 minutes). After dough has enlargened and their surfaces are fully smooth, transfer steamer onto a pot of water filled up a little less than half-way, with the pot placed on stove.
- Turn heat on HIGH and allow to steam for 15 min.***
- After time is reached, place pot-steamer system on a cool surface. Let the steamer system rest untouched for 10-15 minutes. IMPORTANT: Do NOT open the lid of your steamer immediately after this stage! Your mantou's will collapse and appear wrinkly!
- Open the lids and enjoy mantou's as is or dip in some tomato soup (literally my guilty pleasure)! After steamed, mantou's can be left outside in an airtight container at room temperature for 1 night. After the first night, store in refrigerator in an airtight container for up to 7-10 days. When consuming, cover buns with a wet paper towel and heat in microwave for 1 minute after refrigeration to restore texture and taste.
Notes:
*i can't stress enough how one must trickle the solution in gradually! It is most likely expected that you will not exhaust all of your spinach-water blend-- and that's perfectly fine!
When adding in the water while mixing, dry flour should still be visible.
**for mantou's, gluten is your BEST friend. In fact, the more you knead, the tastier your mantou's will render. You (k)need to knead as long as you can until the dough is fully smooth.
***do NOT open the lid while the mantou's are steaming.
***if water seems to be running low, add more to the pot.
***make sure you watch the time, too little time will result in an unfinished piece, and too much time will cause the water vapor to collect on the buns leading to their collapse.
