Rose Mantou

Mix all ingredients evenly and knead into a very smooth dough. I used a stand mixer. Some say it's not advisable to knead mantou dough in a stand mixer as it's too dry and hard, which could cause wear and tear to the machine. I don't mind, but if you're okay with it too, here's a rough guide for your reference: Place all ingredients into the mixing bowl of the stand mixer. Start with low speed (setting 1) for 2-3 minutes until it forms a shaggy dough without dry flour. At this point, check the dough's consistency—if you squeeze a small piece of dough and it holds together firmly, it's good. If there’s still a lot of dry flour, add a little more milk. Switch to medium speed (setting 3) and knead for 10 minutes. Transfer the dough to a work surface and manually shape it into a very smooth dough.

Divide the dough evenly into 24 small portions and roll each into a ball. Cover with plastic wrap.

This quantity makes only 6 roses, which are quite large. When I made them late at night, I didn't have the patience to divide the dough into smaller pieces for rolling. Each portion was around 18g, making 24 portions. If you divide it into 32 portions for 8 roses, it will look better. Adjust according to your preference.

Roll the dough portions thin like dumpling wrappers. Stack 8 wrappers as shown in the image. Lightly spray some water since a bit of dry flour was used during rolling, which can make it difficult to roll up properly. Roll up from top to bottom and seal the edge tightly.

Cut it in half right through the middle, and you'll have two roses.

Place the cut side down onto a steaming tray. Gently adjust the petals to spread them slightly outward. Continue with the remaining groups. Proof the dough in an oven with a cup of warm water at 32°C (about 90°F) for 30 minutes.

I used a steam oven. Steam for 20 minutes with original steam setting, then let it sit for 3 minutes before removing.

This recipe can serve as a base for making other colors and shapes of your choice.

The plain version tastes best with a milky aroma, without adding red yeast rice powder.

Knife-cut or round mantou requires slightly longer proofing time than rose-shaped ones. Roses should proof until about double in size, while knife-cut versions should proof until 1.5 times their size. Gently press the dough; it should spring back. Proofing takes about 50 minutes at 32°C (about 90°F).

For a smooth final product, ensure the dough is kneaded until smooth and elastic.

The rose's color might look even better if it's lighter. Only use 1-1.2g of red yeast rice powder.

For purple mantou, use 240g of all-purpose flour with 10g of purple sweet potato powder. To make yellow mantou, add 10g of pumpkin powder.

I bought the purple sweet potato powder and pumpkin powder from Tomizawa Shop.

Finished Product

Finished Product