CHINESE MANTOU RECIPE RECIPES

Steps:

• In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes.
• Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water. Mix everything to form a dough.
• Turn it onto a floured board and knead until smooth.
• Return dough to the bowl, cover and let it stand in a warm place for about an hour or until doubled in size.
• Punch down, cover again and let it stand for 20 minutes longer.
• Knead the dough again and shape into rolls.
• Bring the water in the bottom of a steamer to a boil. Place the rolls in the steamer, leaving a 1- inch gap between them. Cook for 10 minutes or until firm and cooked through.
• Serve them hot.

Steps:

• Beat sugar, yeast, baking powder, and 1¾ cups (250 g) Hong Kong flour or cake flour in the bowl of a stand mixer fitted with the dough hook on low speed to combine. Combine milk, cream, and ¼ cup water in a measuring glass or small bowl. Reduce speed to low and, with motor running, gradually pour in milk mixture and mix until dough forms a ball, about 2 minutes. If dough has not formed a ball by then, gradually add more flour a teaspoonful at a time until it does. Continue to mix until very smooth, about 8 minutes more. (Alternatively, you can mix in a medium bowl with a wooden spoon or your hands until a shaggy, loose dough forms, then turn out onto a clean surface and knead until smooth and glossy, about 10 minutes. Place in a large bowl to rise.) Remove bowl from mixer and cover with a damp kitchen towel. Let dough rest until slightly puffed, 30–60 minutes.
• Meanwhile, cut out thirteen 3"-squares of parchment paper.
• Portion dough into 13 equal-size pieces (use a scale if desired). Roll each into an 8"-long rope. Tie each rope into a knot and tuck the end that came through the knot underneath the bun. Tuck the other end up and over the top. Place buns on parchment squares as you go.
• Cover buns loosely with damp kitchen towel and let rise in a warm place until slightly puffed and marshmallow-y in texture, 30–45 minutes.
• Pour water in a wok or large pot to come 1"–2" up sides. Set a steamer with a lid over wok, leaving at least ½" of space between the inside layer of steamer and water. Bring water to a boil over medium-high heat.
• Place as many buns as will fit in steamer, spacing about 2" apart. Cover and steam until cooked through, about 8 minutes. Transfer mantou to a plate. Repeat process with remaining buns, adding more water to wok as needed. Serve warm. Do ahead: Mantou can be steamed 2 months ahead. Freeze on a baking sheet until solid, then transfer to resealable plastic freezer bags or airtight containers and keep frozen. To serve, thaw in refrigerator overnight, then re-steam 3 minutes.