tag:blogger.com,1999:blog-4001189483359117348.post6299470811062640030..comments2024-03-26T16:35:28.861-07:00Comments on Loving Creations for You: Smooth, Single-Proofing Cute Mantou (adapted from įžå§Ŧčå¸)Susanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4001189483359117348.post-90659525112499529182020-03-04T04:17:59.933-08:002020-03-04T04:17:59.933-08:00You are welcome đYou are welcome đPhay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-36405117274987172142020-03-01T18:58:17.954-08:002020-03-01T18:58:17.954-08:00this was absolutely awesome! Thanks so much for po...this was absolutely awesome! Thanks so much for posting this recipe!!!Lee yeoJinnoreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-67950577595293306952019-03-22T03:22:45.030-07:002019-03-22T03:22:45.030-07:00Hi Lina,
Sorry I have no idea if there is an eBook...Hi Lina,<br />Sorry I have no idea if there is an eBook version for this đ . Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-56373497354708294882019-03-19T16:52:31.683-07:002019-03-19T16:52:31.683-07:00Hi there ...I saw her books from online and the we...Hi there ...I saw her books from online and the website was in Chinese. I'm wondering if you know whether she has books on e-version on Google store as this would help me as I cant read Chinese. Thank you for your help and I really appreciate it đLinahttps://www.blogger.com/profile/11354300860605066293noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-36143737603411114532019-03-19T16:49:16.596-07:002019-03-19T16:49:16.596-07:00This comment has been removed by the author.Linahttps://www.blogger.com/profile/11354300860605066293noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-27178662022031624782019-03-19T16:47:45.893-07:002019-03-19T16:47:45.893-07:00This comment has been removed by the author.Linahttps://www.blogger.com/profile/11354300860605066293noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-18522111938762889822018-05-17T06:49:28.876-07:002018-05-17T06:49:28.876-07:00Hi Phay Shing,
Thank you for the explanation! I w...Hi Phay Shing,<br /><br />Thank you for the explanation! I will let you know how my next trial goes :DAnonymoushttps://www.blogger.com/profile/09819695334489016368noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-61780559640530371862018-05-14T15:53:14.217-07:002018-05-14T15:53:14.217-07:00Hi Penny,
Yes mantou dough is different from bread...Hi Penny,<br />Yes mantou dough is different from bread dough where we knead until it passes windowpane test. For the mantou dough the hydration should be just enough that it doesn't crumble as you work it. I did add more hydration than what was mentioned in the book but not by much more. With less hydration, the dough is very much firmer so it is less prone to sticking to surfaces as you work, thus producing the smooth surfaced end product.Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-17413174645284177692018-05-14T02:37:19.937-07:002018-05-14T02:37:19.937-07:00Hi Phay Shing,
I just reread the whole post yest...Hi Phay Shing, <br /><br />I just reread the whole post yesterday and saw the link to her youtube video. I think my dough was right, her dough looks a bit dry. But I prefer softer bun, so I might increase the amount of liquid next time. I saw one of her TV show appearance on youtube, the dough was so dry and breaking apart, but she still managed to get the end result super smooth, amazing! <br />I probably got used to bread where the dough is very elastic, I kind of forgot that mantou dough is not as elastic. I'm going to try some more. Thank you!! :)Anonymoushttps://www.blogger.com/profile/09819695334489016368noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-46254543949406492272018-05-11T01:27:04.369-07:002018-05-11T01:27:04.369-07:00Hi Penny,
Thanks for trying this out :). As menti...Hi Penny,<br /><br />Thanks for trying this out :). As mentioned in my post and in her book, please adjust the hydration accordingly during kneading as it really depends on climate and the type or brand of flour you use. What we provide is just a guideline so do use your discretion :). <br /><br />Try not to let the steaming water to fall into the buns during steaming as far as possible as it will cause wrinkling. It does take some practice to work with the dough such that it does not stick and stretch during shaping so don't give up. It's a pity I have too much on my plate now to play with steamed buns. Perhaps when I have the bandwidth or my hands itchy too much again đ Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-60519442150632579522018-05-10T22:07:09.117-07:002018-05-10T22:07:09.117-07:00Hi Phay Shing, I finally tried this; I used your a...Hi Phay Shing, I finally tried this; I used your adapted version with the original amount of yeast. However, the dough was very dry and broke very easily (not stretchy at all), it was very difficult to shape. The end result was good though. I'm just curious if it's supposed to be like that. I couldn't get my surface as smooth as yours though, it was wrinkled. I did everything as instructed, except that I added 1 tbsp of milk while kneading. Can you help me troubleshoot please? I'm in Canada btw, so the air is drier than in Singapore. Thank you so much! :)Anonymoushttps://www.blogger.com/profile/09819695334489016368noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-274809281213965722018-03-20T02:29:19.442-07:002018-03-20T02:29:19.442-07:00wow..thanks alot for the tips..will try!! thanks.....wow..thanks alot for the tips..will try!! thanks.. =)Anonymoushttps://www.blogger.com/profile/11715818071543252816noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-12439906693253493112018-03-19T00:18:06.635-07:002018-03-19T00:18:06.635-07:00Hi Sarah, I drew the features using edible marker....Hi Sarah, I drew the features using edible marker. Not painted. Just regular Wilton or americolor edible markers. I didn't want to stress about trying to work fast to include the details using dough for a trial run so used edible marker instead so that I can focus on the basic technique. You can put half worked buns in the fridge of you find that you are slow. I use this method when I made a large batch of buns. Reduce the amount of yeast used also helps. Just take longer time to proof before steaming.Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-10665899930422322912018-03-18T22:45:28.157-07:002018-03-18T22:45:28.157-07:00u painted the eyes, nose & tongue? good idea l...u painted the eyes, nose & tongue? good idea leh...i got her 2 books and attended her class yet Im duper slow on shaping...haha..Anonymoushttps://www.blogger.com/profile/11715818071543252816noreply@blogger.com