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Chocolate Spiral Mantou 

Chocolate Spiral Mantou 

Cooking Time

Preparation Time : 20

Cook Time : 40

Total Time : 60


Serves 6

  • 1 3/4 cup 2 tbsps Maida

  • 1 2/3 tbsp cornstarch

  • 3/4 tsp instant yeast

  • 1/4 cup 1 tsp sugar

  • 2/3 cup 1 tbsp milk (room temperature)

  • 1 1/2 tbsps vegetable oil

  • 3 1/4 tsp cocoa powder


  • 01

    Mix together plain flour, cornstarch, instant yeast and sugar, add in milk gradually and mix into a dough.

  • 02

    Add in vegetable oil, mix until well blended

  • 03

    Divide dough into 2 equal portions, cover 1 portion (for chocolate dough) to prevent it from drying out.

  • 04

    Knead the 1st portion (milk dough) for 6-7 minutes until the outer is smooth (lightly coat hand with flour if it is sticky), then cover and set aside to rest for 6-7 minutes.

  • 05

    Add cocoa powder to 2nd portion gradually, knead for 6-7 minutes until the outer is smooth, then cover and set aside to rest for 6-7 minutes.

  • 06

    Put the rested milk dough on parchment paper, roll out into thin flat dough (cover the rolled dough to prevent it from drying).

  • 07

    Put the rested chocolate dough on parchment paper, roll out into thin flat dough.

  • 08

    Put chocolate dough on top of milk dough, roll out again to left and right into thinner dough

  • 09

    Remove the parchment papers, put the thin dough on floured working table, flatten the dough at the end where rolling starts, then roll up the thin dough into a rod shape.

  • 10

    Cut into 8 portions using serrated knife, put each on a piece of parchment paper.

  • 11

    Bring 500 ml of water to steamer at boil, off the heat, then add in 1 Litre of plain water.

  • 12

    Arrange mantou dough in steamer racks (leave some space between each), then put the racks over the warm water, cover and proof for 25 minutes.

  • 13

    After proofing for 25 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for 15 minutes.



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