Carrot cheese mantao

Carrot cheese mantao


  • Pao flour 250g
  • yeast 2.5g
  • Sugar 20g
  • Oil 5g
  • Carrot juice 120g (I use 1 carrot plus 200g water, blend in fruit maker)
  • Grated cheese (for filling)


  1. Mix all Ingredients (except cheese) & knead to form a smooth dough.
  2. Divide dough into 8 equal portion. Rest all dough for 5 minutes.
  3. Flatten dough with a rolling pin to make a circle, with the corner of the circle thinner than the centre. Place 1 tablespoon of grated cheese in the centre, seal it tightly. (This dough was not sticky and very pliable, there was generally no need to flour the work surface)
  4. 4.Place the dough onto some cut baking papers. Place in a large bamboo steamer, cover with lid & let to proof for about 50 minutes.
  5. 5. Heat a wok of water over high heat & bring to boil.
  6. 6. Place in the bamboo steamer & steam over medium heat for about 15 minutes.

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