Steamed Coconut Milk Mantau with Oatmeal ( VOML Vegan ) 蒸鮮椰奶胚芽饅頭 (中式素食)

Updated: Jan 12

Making Chinese steamed mantau ( or you can call it BUN) is simple, but i added a lot of oatmeal for texture and chewiness. I did not choose whole-wheat flour because some people may not like its roughness -- but if you want to enhance the nutritional value, use whole wheat flour with a bit more liquid. I chose coconut milk over milk or water because the coconut smell is so pleasing as if fills my kitchen.


這是很簡單的中式蒸饅頭, 但我加了很多燕麥 ,令它更有質感 ,也較有嚼勁。 我不用全麥,因為全麥較粗糙 ,初試者未必會歡喜哪種口感 ,如果想再增加養份 ,也可以用全麥粉及相應加多些水份來做。 我不用牛奶也不用水 ,以椰子奶代替這兩種材料來增加香味, 因為饅頭仍未蒸熟時,椰香已四處飄散。(▼中文版食譜在英文版下面▼)


Steamed Coconut Milk Mantau with Oatmeal (VOML Vegan) 蒸鮮椰奶胚芽饅頭(中式素食)

(▼中文版食譜在英文版下面▼)

學素SIMPLY VEGETARIAN cookbook recipe, page 272

BUNS, CAKES, COOKIES & SCONES


Prep Time: 1.5 hour

Cook Time: 15 mins

Difficulty: Medium

Servings: 8

Ingredients:

150 g high-gluten flour (bread flour)

300 g low-gluten flour (cake flour)

20 g instant oat meal