Mantou “馒头”, initial translation translated as “barbarian’s head” (蠻頭) which eventually evolved into the modern “馒头”. It was said that that the word “mantou” came from the era of the Three Kingdom when Zhuge Liang and his army met with a swift-flowing river that defied any attempt to cross it.
A barbarian warlord advises him that they would sacrifice men and threw their heads into the river to appease the river deity to allow them to cross. As Zhuge Liang does not want to sacrifice any of his men, he has all his livestock slaughtered that the army was brought along. Made buns shaped similar to human heads and filled with meats. These buns were then thrown into the river and eventually they cross the river successfully.
A similar bun is a baozi. Mantou is the more common word, and in certain districts, (for example, the Jiangnan area of China, and Korea) mantou (or the equal neighborhood perusing of the word) can be utilized to demonstrate both the filled and unfilled buns, while in Japan they are known as “manjū” alludes just to filled buns.
There are two methods of making Mantou
- Traditionally, an aged dough are used as an activator to rise the dough so the mantou would be fluffy, soft, and delicate, but they do take extra time to prove as well as extra effort in taking good care of the aged dough.
- In the modern days, things got a lot easier as we now have a quick rise yeast and this way we save a lot of time! More importantly, there is no need to take care of an aged dough.
Chinese Steamed Bun Recipe - Healthy Homemade Mantou
- 2 杯 通用面粉 (或中筋面粉)
- 1 杯 鲜奶 (或水)
- 1 茶匙 酵母 (速生)
- 2 汤匙 糖
- 1/3 茶匙 盐
- 2 汤匙 食油
- 羊皮纸 / 大挞纸杯 (4英寸× 3英寸，两面折叠)
- 拌匀并放在一边 10 分钟 或直到酵母被激活。
- 揉约10 – 15分钟。
- 让面团在温暖的地方发酵 45 分钟 或直到大小增加一倍。
- 使用面杖或只用手掌轻轻地将面团压成约 0.5厘米厚的正方形或矩形薄片。
- 在封闭的温暖区让面团发酵 45 分钟.
- 蒸 20 分钟.
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