Mantou - Steamed Chinese Buns
Mantou - Steamed Buns. These steamed soft and fluffy buns are perfect with noodle soups or any Chinese dish.
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- 1 1/2 tsp instant dried yeast
- 500 g all purpose flour
- 25 g caster sugar
- 2 tsp vegetable oil
- 300 ml warm water
Place the yeast, flour and sugar into the bowl of a stand mixer, fitted with a dough hook.
Gently mix for a minute until everything is well combined.
Pour in the oil and water. Then mix on a slow setting until a sticky looking dough has formed.
Turn the speed up to medium and knead the dough until it is smooth. This takes 10-15 minutes.
The may still be slightly sticky, but that is okay. Leave the dough sit for 5 minutes.
Oil your hands and remove the dough from the bowl.
Lay the dough out on a floured board and use a rolling pin to roll it out into a rectangle (roughly 65cm x15cm)
Fold the dough rectangle into thirds to create a square.
Roll it out again to roughly a 50 cm x 25 cm rectangle.
Use a pastry brush (or your fingers) to lightly brush the surface with water.
Roll out the dough into a long log, i.e roll the 50cm side over and over
Use a sharp non-serrated knife to slice the log into 16 pieces. I tend to do this by cutting the log in half, then cutting each half in half and so on until I have 16 equal sized rolls.
Cut 16 small squares out of cooking paper and place a bun on each square.
Place the buns into your steamer baskets. If your steamer is quite small, place half the buns in the steamer and leave the other half under a tea towel.
Allow the buns to rise for a further 20 minutes.
Then add boiling water to your steamer and cook the buns for 15-20 minutes until puffed up and cooked through.