Sunday, 13 February 2011

Homemade mantou (Chinese steamed bun)


During Chinese New Year meal, I made mantou to serve with the roast duck. The mantou is easy to make and taste much fresher, soft and fluffy. After my 5km run this morning, I decided to make another batch of steamed bun to serve with braised pork belly. So I deserve the extra calories. :-)



Mantou
Ingredients (20 buns)




  • 280 gm Hong Kong flour
  • 100 gm wheat starch (Tung Mein Fen)
  • 80 gm icing sugar
  • 30 ml vegetable oil
  • 8 gm fast action yeast/dry yeast
  • 180 ml warm water
  1. Sift flour, wheat starch, icing sugar into a mixing bowl. Then form a well in the middle and add in yeast, water and oil. Use a spatula to mix well.

  2. Don't worry as the mixture is a little bit sticky. Dust the worktop with some Hong Kong flour and give a good 10 minutes of kneading to the dough.

  3. Then set aside in a warm area to rise, cover with damp tea towel.

  4. After the dough had triple in size, dust the worktop again and give a good 5 minutes of kneading.

  5. Then roll into a long dough and cut into 20pieces. Take a piece and roll into ball, then roll out into a circle of 5mm thickness. Use an oil chopstick to glaze the top half of the circle and fold into half.
  6. Let it rise for a further 30minutes before steaming.

  7. Steam for 12-15minutes on high heat.

Enjoy with your favorite meat.....braised or roast.




1 comment:

Veronica Ng said...

Hi Christine loved your mantou. A very unusual way to fold the mantou. Won't the mantou stick together when you steamed them? Thanks for sharing.