Year of the Snake Delights 2025
1.2 Snake Brings Fortune
Wednesday 1/29/2025
Year of the Snake Delights 2025
Lunar New Year Menu
1.2a Snake Brings Fortune
蛇來運轉
Snake Mantou
蛇饅頭
1.2b All-inclusive
包羅萬有
Green Tea Mantou +
Butterfly Pea Flower Mantou +
Rye Mantou
綠茶饅頭 + 蝶豆花饅頭 + 裸麥饅頭
1.2c Gold and Silver Full House
金銀滿屋
Candy Abalone
溏心鮑魚
1.2d Ushering in wealth & prosperity
招財進寶
Candy Abalone + Assorted Mantou
溏心鮑魚 + 各式饅頭
Steamed Bun
In Chinese culture, bun implies all-inclusive. Eating it also means "Fillings with gold and silver". For bun with rich taste, it can be differentiated into two types: sweet fillings and savoury fillings. During Lunar New Year eating buns means "the savoury one is gold filling while sweet one is silver filling". Many families will eat buns for the first meal on the first day of Lunar New Year, implying swallowing fortune and good luck into the stomachs.
Mantou
Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China.
Mantou are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from 4 centimeters (1.6 in), soft and fluffy in the most elegant restaurants, to over 15 centimeters (5.9 in), firm and dense for the working man's lunch. As white flour, being more heavily processed, was once more expensive, white mantou were something of a luxury in preindustrial China.
Measurements
Each kg flour add 5g yeast
1 teaspoon = 5ml/5g
1 tablespoon = 15ml/15g
White Flour Mantou
Ingredients
. All-purpose flour 500g
. Yeast 1 teaspoon 5g
. Water or milk 240g
. Granulated sugar 2 teaspoon 10g (optional)
. Cooking oil 5g (optional)
Method
1. Put some warm water about 35 degree C in a bowl. If temperature is too high, yeast will be killed. Put yeast in the bowl, add 2 teaspoon sugar. Stir to dissolve and wait for 3 minutes. If bubbles appear, that means yeast is activated. Place the bowl in an environment with roughly 30 degree C for 40-60 minutes to let it rest.
2. Pour flour in another bowl, pour the yeast water into the flour. Stir while pouring. Then add water or milk ( In Winter, use warm water or milk). Mix well until no more dry flour.
3. Knead mixture to become smooth and shiny flour dough, approximately 3-5 minutes. Cover the bowl with plastic film. Leave it to ferment for 1 hour. (In the Winter, put it in the steamer for quicker fermentation. Prolong the time for fermentation).
4. Fermentation to reach 1.5-2 times is OK.
5. If you peel it open and take a look, it is full of steam holes, big and small.
6. Sprinkle some dry flour on the pastry mat. Knead the dough to release air the second time, roughly 10 minutes. Before kneading to release air, 5g oil can be added to make the surface of Mantou smooth, shiny and soft.
7. After kneading, make it a long dough, use a knife to cut into small equal pieces. Observe to see any air holes inside. If there are, knead the piece to release air.
8. Knead each and every pieces to smooth and shiny. Make them the shape of a Mantou.
9. Place the Mantou in a steamer to rise for 20 minutes (40 minutes in the Winter).
10. Mantou will become bigger after second rise. It feels light. Push it down, it will bounce back.
11. Turn on the fire of the steamer and steam for 12-15minutes. Turn of the fire and braise for 3 minutes. Do not remove the lid to prevent Mantou from shrinking when cool air comes in.
12. When Mantou is cooked, open it to see that the steam hole structure is uniform. It is soft and tender.
1.2a Snake Brings Fortune
Snake Mantou
Ingredients
. All-purpose flour 500g
. Green Tea Powder 3-5 table spoon
. Yeast 1 teaspoon 5g
. Water or milk 240g
. Granulated sugar 2 teaspoon 10g (optional)
. Cooking oil 5g (optional)
. Dark chocolate 1 piece
Method
1. Put some warm water about 35 degree C in a bowl. If temperature is too high, yeast will be killed. Put yeast in the bowl, add 2 teaspoon sugar. Stir to dissolve and wait for 3 minutes. If bubbles appear, that means yeast is activated. Place the bowl in an environment with roughly 30 degree C for 40-60 minutes to let it rest.
2. Pour flour and green tea powder in another bowl, mix well. Pour the yeast water into the flour and green tea powder mixture. Stir while pouring. Then add water or milk ( In Winter, use warm water or milk). Mix well until no more dry flour.
3. Knead mixture to become smooth and shiny flour dough, approximately 3-5 minutes. Cover the bowl with plastic film. Leave it to ferment for 1 hour. (In the Winter, put it in the steamer for quicker fermentation. Prolong the time for fermentation).
4. Fermentation to reach 1.5-2 times is OK.
5. If you peel it open and take a look, it is full of steam holes, big and small.
6. Sprinkle some dry flour on the pastry mat. Knead the dough to release air the second time, roughly 10 minutes. Before kneading to release air, 5g oil can be added to make the surface of Mantou smooth, shiny and soft.
7. After kneading, make it a long dough, use a knife to cut a small. Observe to see any air holes inside. If there are, knead the whole dough to release air.
8. Knead the long dough again to smooth and shiny. Make it the shape of a Snake. Use a small knife to gently carve the snake skin pattern. Add a tongue and 2 eye balls.
9. Place the Mantou in a steamer to rise for 20 minutes (40 minutes in the Winter).
10. Mantou will become bigger after second rise. It feels light. Push it down, it will bounce back.
11. Turn on the fire of the steamer and steam for 12-15minutes. Turn of the fire and braise for 3 minutes. Do not remove the lid to prevent Mantou from shrinking when cool air comes in.
12. Use a frying pan to melt the chocolate. Wait for the Mantou to cool down a little bit. Use a tooth pick and melted chocolate to make a dot on the eye balls.
1.2b All-inclusive
Green Tea Mantou +
Butterfly Pea Flower Mantou +
Rye Mantou
Green Tea Mantou
Ingredients
. All-purpose flour 500g
. Green Tea Powder 3-5 table spoon
. Yeast 1 teaspoon 5g
. Water or milk 240g
. Granulated sugar 2 teaspoon 10g (optional)
. Cooking oil 5g (optional)
Method
1. Put some warm water about 35 degree C in a bowl. If temperature is too high, yeast will be killed. Put yeast in the bowl, add 2 teaspoon sugar. Stir to dissolve and wait for 3 minutes. If bubbles appear, that means yeast is activated. Place the bowl in an environment with roughly 30 degree C for 40-60 minutes to let it rest.
2. Pour flour and green tea powder in another bowl, mix well, pour the yeast water into the flour and green tea mixture. Stir while pouring. Then add water or milk ( In Winter, use warm water or milk). Mix well until no more dry flour.
3. Knead mixture to become smooth and shiny flour dough, approximately 3-5 minutes. Cover the bowl with plastic film. Leave it to ferment for 1 hour. (In the Winter, put it in the steamer for quicker fermentation. Prolong the time for fermentation).
4. Fermentation to reach 1.5-2 times is OK.
5. If you peel it open and take a look, it is full of steam holes, big and small.
6. Sprinkle some dry flour on the pastry mat. Knead the dough to release air the second time, roughly 10 minutes. Before kneading to release air, 5g oil can be added to make the surface of Mantou smooth, shiny and soft.
7. After kneading, make it a long dough, use a knife to cut into small equal pieces. Observe to see any air holes inside. If there are, knead the piece to release air.
8. Knead each and every pieces to smooth and shiny. Make them the shape of a Mantou.
9. Place the Mantou in a steamer to rise for 20 minutes (40 minutes in the Winter).
10. Mantou will become bigger after second rise. It feels light. Push it down, it will bounce back.
11. Turn on the fire of the steamer and steam for 12-15minutes. Turn of the fire and braise for 3 minutes. Do not remove the lid to prevent Mantou from shrinking when cool air comes in.
12. When Mantou is cooked, open it to see that the steam hole structure is uniform. It is soft and tender.
Butterfly Pea Flower Mantou
Ingredients
. All-purpose flour 500g
. 8 Butterfly Pea flowers + warm water
. Yeast 1 teaspoon 5g
. Water or milk 240g
. Granulated sugar 2 teaspoon 10g (optional)
. Cooking oil 5g (optional)
Fillings
. Purple yam
. Mayonnaise
Method
1. Put some warm water about 35 degree C in a bowl. If temperature is too high, yeast will be killed. Put yeast in the bowl, add 2 teaspoon sugar. Stir to dissolve and wait for 3 minutes. If bubbles appear, that means yeast is activated. Place the bowl in an environment with roughly 30 degree C for 40-60 minutes to let it rest.
2. Soak 8 butterfly pea flowers in warm water for 15-30 minutes. Strain the butterfly pea flower water in a container. Pour flour and butterfly pea flower water in another bowl, mix well. Pour the yeast water into the flour mixture. Stir while pouring. Then add water or milk ( In Winter, use warm water or milk). Mix well until no more dry flour.
3. Knead mixture to become smooth and shiny flour dough, approximately 3-5 minutes. Cover the bowl with plastic film. Leave it to ferment for 1 hour. (In the Winter, put it in the steamer for quicker fermentation. Prolong the time for fermentation).
4. Fermentation to reach 1.5-2 times is OK.
5. If you peel it open and take a look, it is full of steam holes, big and small.
6. Sprinkle some dry flour on the pastry mat. Knead the dough to release air the second time, roughly 10 minutes. Before kneading to release air, 5g oil can be added to make the surface of Mantou smooth, shiny and soft.
7. After kneading, make it a long dough, use a knife to cut into small equal pieces. Observe to see any air holes inside. If there are, knead the piece to release air.
8. Steam cook purple yam and remove skin. Smash purple yam in a bowl and add mayonnaise, mix well. Make small balls. Knead each and every pieces of dough to smooth and shiny. Shape each piece into a disk. Wrap it with a ball of purple yam. Make them the shape of a Mantou.
9. Place the Mantou in a steamer to rise for 20 minutes (40 minutes in the Winter).
10. Mantou will become bigger after second rise. It feels light. Push it down, it will bounce back.
11. Turn on the fire of the steamer and steam for 12-15minutes. Turn of the fire and braise for 3 minutes. Do not remove the lid to prevent Mantou from shrinking when cool air comes in.
12. When Mantou is cooked, open it to see that the steam hole structure is uniform. It is soft and tender.
Rye Mantou
Ingredients
. Rye flour 350g
. All-purpose flour 150g
. Yeast 1 teaspoon 5g
. Water or milk 240g
. Granulated sugar 2 teaspoon 10g (optional)
. Cooking oil 5g (optional)
Method
1. Put some warm water about 35 degree C in a bowl. If temperature is too high, yeast will be killed. Put yeast in the bowl, add 2 teaspoon sugar. Stir to dissolve and wait for 3 minutes. If bubbles appear, that means yeast is activated. Place the bowl in an environment with roughly 30 degree C for 40-60 minutes to let it rest.
2. Pour rye flour and all-purpose flour in another bowl, mix well. Pour the yeast water into the flour mixture. Stir while pouring. Then add water or milk ( In Winter, use warm water or milk). Mix well until no more dry flour.
3. Knead mixture to become smooth and shiny flour dough, approximately 3-5 minutes. Cover the bowl with plastic film. Leave it to ferment for 1 hour. (In the Winter, put it in the steamer for quicker fermentation. Prolong the time for fermentation).
4. Fermentation to reach 1.5-2 times is OK.
5. If you peel it open and take a look, it is full of steam holes, big and small.
6. Sprinkle some dry flour on the pastry mat. Knead the dough to release air the second time, roughly 10 minutes. Before kneading to release air, 5g oil can be added to make the surface of Mantou smooth, shiny and soft.
7. After kneading, make it a long dough, use a knife to cut into small equal pieces. Observe to see any air holes inside. If there are, knead the piece to release air.
8. Knead each and every pieces to smooth and shiny. Make them the shape of a Mantou.
9. Place the Mantou in a steamer to rise for 20 minutes (40 minutes in the Winter).
10. Mantou will become bigger after second rise. It feels light. Push it down, it will bounce back.
11. Turn on the fire of the steamer and steam for 12-15minutes. Turn of the fire and braise for 3 minutes. Do not remove the lid to prevent Mantou from shrinking when cool air comes in.
12. When Mantou is cooked, open it to see that the steam hole structure is uniform. It is soft and tender.
1.2c Gold and Silver Full House
In China, abalone symbolizes wealth and good fortune. Its shape like ingot, the ancient silver and gold money, representing wealth and good luck. It means surplus and abundant.
Candy Abalone
Since the shape of abalone looks like ingot, a common saying: "one bite of abalone is one bite of gold".
Ingredients: frozen fresh abalone, chicken soup, shallot, garlic, ginger, bay leaves, Shaoxing wine, oyster sauce, rock sugar, salt
I used frozen fresh abalone. The method of preparation is similar to that of dried abalone which is soaked in water and swollen up.
Eating Mantou dipping with Secret Abalone Sauce is super delicious!
Method of Preparing Candy Abalone:
First, remove the flesh of abalone from the shell; cut off the intestine and small piece of gristle at the head end; trim off the frill and lip. Sprinkle some salt on the meat and brush the surface of the meat with tooth brush. Rinse with cold water.
I invented a new method of braising fresh abalone: Pour the secret abalone sauce below into a stainless steel container. Put the cleaned abalone in the sauce. Place the container over a steaming pot. Cover the steaming pot with lid. Use extremely low fire to braise for 4 to 5 days. Be patient.
Ingredients: frozen abalone, chicken soup base, shallot, garlic, ginger, bay leaves, Japanese sake wine, rock sugar, salt, corn starch
Chicken soup base: chicken carcass/bones, ginger, shallot, garlic, onion
Secret Abalone Sauce: chicken soup base, ginger, shallot, garlic, onion, Japanese sake wine, abalone
Garnish: Lettuce leaves, Mantou
1.2d Ushering in wealth & prosperity
Candy Abalone + Assorted Mantou
《Preparation》
1.2a Snake Brings Fortune
1.2b All-inclusive
1.2c Gold and Silver Full House
1.2d Ushering in wealth & prosperity
《Ingredients》
▲ All-purpose flour; Yeasts; Granulated sugar
▲ Green Tea Powder；Dark Rye Flour；
Butterfly Pea Flower
Year Of The Snake Song Chinese New Year,
Vocal Music Education, Singing Songs,
Lunar New Year Dance!
K5 Hidden Peak Education
Snake Dance - Chinese New Year in Penang, Malaysia
Sean Gransee - Slow
Next, Year of the Snake Delights 2025 2.2 Good Luck Ahead
Coming Soon, Seasonal Salad Around the World 2025
Publisher： Chef Kar Delight
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