[CC cooks]: wholemeal mantou

My hometown is in Northern China and just like my Dad, I absolutely love things made with flour…dumplings (duh!), mantou, bao, noodles, and so on. I’m not entirely sure how it happened but my Nan is a master (or should I say mistress?) at making these things so I’ve been learning from her.

I was suddenly craving mantou, except I wanted to use wholemeal flour instead so this was kind of an experiment. Plus, it was only my second time making mantou by myself without having my Nan around to check if I’ve done things correctly so I had my fingers crossed and prayed for success! haha.

So how did they turn out?

 My (mini) mantou…fresh from the steamer! YUM!

Thankfully, they turned out well…I like to make mine small, but I think this time they were a little TOO small! haha. But they still tasted good. I think I might have added slightly too much water because my Nan’s ones are a bit drier than mine. But practice makes perfect, right?

I also filled some with hae bee hiam and made some pork floss ‘rolled’ mantou (not pictured).

Next time I’ll make them bigger…gotta practice more!

Have a great weekend, everyone!

Thanks for reading! ^^


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