Chinese Steamed Bun Recipe - Healthy Homemade Mantou
Recipe by Ethan Wong
Visit 3thanwong.com for more
Equipment
- Steamer
- Rolling Pin
Ingredients
- 2 cups All Purpose Flour (or medium protein flour)
- 1 cup Fresh Milk (optional water)
- 1 tsp Yeast (Quick Raise)
- 2 tbsp Sugar
- 1/3 tsp Salt
- 2 tbsp Oil
- Parchment Paper / Large Tart Paper Cup ( 4″ x 3″ with both side folded)
Instructions
- Lightly reheat milk to lukewarm and add yeast, sugar and salt.
- Mix well and set aside for 10 minutes or until the yeast has activated.
- In a mixing bowl, add all purpose flour, milk mixture and oil.
- If your have a mixer, simply use the dough function and mix it until they come together as a dough.
- Otherwise, begin mixing them with your hands or a fork.
- When the flour has absorbed all the liquid, begin kneading.
- Knead for about 10 – 15 minutes.
- If the dough is too wet, add more flour, or if it is too dry, add more milk.
- Cover the dough with a damp cloth or a cling film.
- Let the dough proof in a warm area for 45 minutes or until it double in size.
- Once proofing is done, flour your working surface with all purpose flour.
- Transfer dough onto the floured surface.
- Use a rolling pin or simply just your palms to gently flatten the dough into a square or a rectangular sheets of about 0.5 cm thick.
- Roll the sheets into a rolls and then roll it into an even longer rolls.
- Cut dough into a few pieces, the size of a mantou.
- About 2 inches width. Gently pull it to shape it into mantou shape.
- Transfer them individually onto parchment paper or tart paper cup.
- Proof them in an enclose warm area for 45 minutes.
- If you have an oven, simply proof them in the oven with the light bulb turn on and a bowl of hot water.
- Steam them for 20 minutes.
- Serve hot!
Nutrition
Calories : 451kcalCarbohydrates : 75gProtein : 11gFat : 11gSaturated Fat : 1gSodium : 262mgPotassium : 127mgFiber : 3gSugar : 8gCalcium : 13mgIron : 4mg