Food 美食 Hong Kong Food Diary Taiwan Food Diary

Online Shop Food Diary:[From Taiwan] 1 Mantou Vol.2

We had a great experience with the previous order from 1 Mantou Studio. We ordered few other flavours this time. Check out our review for these 6 buns.

We had a great experience with the previous order from 1 Mantou Studio. We ordered few other flavours this time. Check out our review for these 6 buns.

The English and Chinese versions of blogs of previous trials:


What did we order?
。Whole Wheat Bun with Purple Potato and Mashed Taro。
。Michel Cocoa。
。Chocolate Bun with Cream Cheese。
。Choco Bun with Cocoa Butter Custard。
。Hojicha bun with Hojicha Butter Custard。
。Chilli Bun with Cheese。

Advertisements

Whole Wheat Bun with Purple Potato and Mashed Taro

A bun with big portion! You can feel the density and weight of the bun. Too much for breakfast so The Big cut it into half.

This was our first trial of whole wheat chinese bun. We love the little twist of the traditional Chinese buns. With the first bite, you will find it much different from the original texture but that was enticing. It was much more fluffy and moist. The aroma of whole wheat becomes more obvious with each chew.

The 2 different fillings are delicately distributed. Mashed purple potato has a stringer flavour so only 1 layer was filled with it while mashed taro has a milder flavour so it was filled in the remaining roll. Therefore, you can taste the balance of aroma with the mashed creamy ingredients with their natural sweetness.

Advertisements

Michel Cocoa

The bun was made of 72% cocoa powder of the French brand, Michel Cluize. The dough has a less chewy texture than other flavours but still dense and fulfilling. It has a nutty flavour of the chocolate flavour. The chocolate sauce was mixed with oreo pieces to comprehend the texture of the bun and at the same time, adding a just-right amount of sweetness.

Advertisements

Chocolate Bun with Cream Cheese

This bun was also made of Michel cocoa powder thus the dough has similar flavour as the previous one. The texture was slightly more chewy than the roll. After reheating, the chocolate cream became lava-like. We love the creamy and rich texture while the cream cheese remained cold and rich. It’s like a piece of chocolate cheesecake inside a bun.

Advertisements

Hojicha bun with Hojicha Butter Custard

Among the few buns, this is our favourite. The aromatic Hojicha filled the bun. The butter custard also blends in with Hojicha powder. You will be surprised by the texture of butter custard which made of milk powder, butter and Hojicha. Butter custard is a signature of Taiwan. Try this special flavour out and you will fall in love with it. The bun has a just-right sweetness and the beautiful charcoal-roasted aroma.

Advertisements

Chilli Bun with Cheese

A popular flavour but it did not impress us. There is a slight hotness in the bun but it was way too mild. The chilli may need a handful of salt to heighten the hotness. The cheese is the leading role here. The mixture of cheese is a combination of Mozzarella and Cheddar with a greater portion of Mozzarella. The Big would want a stronger hit by the Cheddar.


1 Mantou Studio has never disappointed us. We will try more flavours and become a Mantou expert.

If you also bought 1 Mantou, remember to check out the reheating method to make sure you got the best taste of buns. We also posted the link to the reseller!

Hong Kong Food Diaries:

Our Travel Blogs:

0 comments on “Online Shop Food Diary:[From Taiwan] 1 Mantou Vol.2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: