Time simply flew while we were busy with crafting activity. It is October and the year 2013 has entered it’s last quarter, also the busiest quarter of the year, Fall, Halloween, Thanks giving and Christmas.. then New Year countdown.
This is my first Fall edible craft recipe, the Cinnamon Pumpkin Mantou. Mantou is a Chinese steamed bun. The classic plain steamed mantou is soft and fluffy in texture. Various mantou recipes with added ingredients have been adapted over the time, wheat mantou, various type of filled mantou (bao), sweet potatoes mantou, yam mantou, red yeast mantou and of course pumpkin mantou. Besides the variation in tastes, mantou also comes in lots of styling, classic rectangular shape, braided shape, rose shape and pumpkin shape etc…
So… if there is already an existence of pumpkin mantou recipe, what makes my pumpkin mantou different from others? Well…. In conjunction to the Fall season, I adapted my mom’s traditional oriental mantou recipe and develop it into a more Westerner style and taste. I named this fusion cinnamon pumpkin mantou “When East Meets Wests In The Fall”, it is has the creamy cinnamon taste in it, yummy! I love it and can’t stop eating while I was fine tuning the recipe to the perfect taste I like.
Shaping of mantou is another interesting thing I have learned. Unlike play dough or clay dough, food dough like bao, mantou and bread are softer in texture. Due to the yeast effect, food dough will blow-up a bit during the shaping process. If the dough recipe is sensitive with shaping, the texture will collapse because it won’t proof accordingly as it was being interrupted. It is a whole new challenge to me to make this pumpkin mantou into edible craft, it took me 3 batches of practice to make a successful mantou with pumpkin shape. Hope you like it and try this recipe! They are perfect to go with soup or eat them alone when warm. Perhaps you can also adapt this recipe to make pumpkin bao with pumpkin filling inside, just my 2 cents.
Happy Fall!!! More recipes and crafts coming soon.