Mantou, is a steamed bun served in many asian countries as a part of breakfast.
Ingredients: makes 18 mini buns
500g (3 cups) all purpose flour
10g (1 tbsp.) sugar
2g (1/2 tsp) salt
3g (3/4 tsp.) baking powder
8g (2 tsp.) active dry yeast
240g (1 cup) warm water
- In a large mixing bowl, combine flour, sugar, salt, and baking powder. Mix.
- Stir the yeast into ¼ cup water and let it stand for 5 minutes.
- Add the yeast mixture into the flour mixture. Add in the remaining ¾ cup of warm water. Mix into a ball.
- Transfer onto a floured tabletop and begin kneading. Knead until the dough issmooth, elastic and not sticky. About 5-10 minutes. (Add flour 1 tbsp. at a time if necessary.)
- Place the kneaded dough in a clean large bowl, and cover loosely with a plastic wrap (oiled so the dough won’t stick.) Then place a wet towel on top.
- Let the dough rise for 1 hour until doubled in size.
- Take the dough out and squeeze out the air bubbles. Knead a bit, then take a knife and cut the dough in half. Put one half back in the rising container and cover.
- Knead the half into a very smooth ball. Roll into a thin rectangle. Then roll it up into a cylinder. Sprinkle with some flour, and roll it some more. Cut into 7-10 equal sized pieces. Gently shape each piece into a mantou.
- Place in steamer and cover with lid. Let it rise for 20 minutes.
- Repeat with the other half of dough.
- Fill the steaming pot with 4 cups of water. Bring the water into a boil, then steam for 18 minutes. Or 25 minutes in total. Leave the cover on for 3 minutes. Then slowly lift the cover. Serve steaming :D