CHINESE STEAMED BUNS RECIPE (MANTOU 馒头)

                 
INGREDIENTS

• ½ cup Warm milk
• ¼ cup Warm water
• 2 Tbs. Vegetable oil
• 1 Tbs. Active dry yeast (3/4 tsp. more than 1 individual package dry yeast)
• 2½ cups All purpose flour (use blenched flour if you want complete white buns)
• ¼ cup White sugar
• 1½ tsp. Baking powder
• 1½ tsp. Salt

INSTRUCTIONS

1. Combine warm milk, water, oil and yeast in a mixing bowl and whisk to let yeast dissolve. Let it sit for 5 to 10 minutes and let yeast to activate and grow.
2.  Meanwhile add flour, sugar, baking powder and salt in a large mixing bowl and whisk to combine. Make a well middle of dry ingredients(flour mixture) and pour wet ingredients(milk mixture).
3. Slowly incorporate dry and wet ingredients together with a spatula. When enough flour has been incorporated into wet ingredients , begin to use hands to forms a dough.
4. When dough came together and there are no dry bits left in mixing bowl, take out dough from mixing bowl to a work surface; start kneading dough with both hands. Knead dough about 5 minutes until it’s elastic, really soft and very smooth.
5. Form dough as a bowl and put it back to mixing bowl; cover with a plastic wrap and let it rise for 1 hour or become its double of size at warm place.
6. Push middle of dough with your index finger and reshape dough; cover with a plastic wrap and let it rise another 45 to 50 minutes at warm place.
7. Roll out dough to ¼” thin on a work surface. Roll now-flat dough 2” wide long log. Sprinkle flour as needed, but keep it less as possible or if it’s not necessary don’t use it at all. Cut into 1” wide pieces, you will have 10 equal pieces of Mantou.
8.  Place buns on paper cupcake cups. (you can also use parchment paper or coffee filter as well)
9. Arrange on a bamboo or steel steamer. (you might need 2 depending on the size of your steamer) Cover them with a clean damped kitchen towel. Let it rest for additional 30 minutes.
10.  Meanwhile, fill a wok or steamer pot with water and bring it to boil over high heat. Place steamer with buns into wok or steamer pot; make sure water is not touching buns. Cover with a lid and steam for 12 to 15 minutes or until buns are fluffy and fully cooked.
11.  Tilt lid tiny bit for a slow air circulation for 2 to 3 minutes before open lid. If you open lid right away, nice fluffy buns will sink down on you and you don't want that happen.
12. Serve hot, enjoy!

not mine.credit and owner: ASIAN AT HOME WITH Seonkyoung Longest

How to make Chinese Steamed Buns (Mantou 饅頭)

Yields 8

This traditional Chinese recipe is already vegan; using only flour, yeast, water and, in this case, sugar. Plain steamed buns are a staple food that can be eaten with both savory and sweet accompaniments. Mantou originated in northern China as wheat was the major crop as opposed to rice in the south. This recipe can be multiplied to created larger batches. Mantou is best served fresh, but they can be frozen after cooking and re-steamed to heat up.

Ingredients

• 1/3 cup and 2 tablespoons warm water, about 105F [100 ml, 40C]
• 1 cup all-purpose flour [150 g]
• 1 teaspoon sugar [7g]
• 1 teaspoon traditional or instant yeast [4g]

Instructions

1. Combine the water, sugar and yeast. Let sit for 5 minutes for the yeast to bloom.
2. In a large bowl, combine the liquid and the flour. Stir with chopsticks to combine, then use clean hands to form the dough into a ball.
3. Knead the dough until it is smooth; about 5 minutes.
4. Place the dough into a bowl, cover with a moist towel or floured plastic wrap and let rise for one hour or until doubled in size.
5. Remove the covering and punch down the dough, knocking out any large bubbles in the dough.
6. Knead lightly and form into desired shapes. You can make small 1 1/2" balls, shape the the dough into a log and cut in to pieces, or roll the dough out into a long rectangle, roll it up and cut across the length to make snail shapes.
7. Cover the dough balls with a moist cloth or floured plastic wrap and let rise for 20 to 30 minutes until puffed up.
8. Prepare your steamer. Bring the water to a boil. To prevent the buns from sticking to the steamer basket, line it with parchment paper or oil the bottom lightly.
9. Carefully place the puffed dough into the steamer basket and steam on medium-high to high heat for 20 minutes. If you make larger buns, you may need to add more time. Try to avoid over steaming as this will result in a denser, tougher texture.
10. Removed the steamer basket from the heat but keep the lid on; let rest for 5 minutes before removing the buns.
11. Serve immediately with savory or sweet accompaniments.

By Mary Lin

not mine.credit and owner: MARY'S TEST KITCHEN