I am trying to find a good mantou recipe, i’ve tried it plain… and i’ve also tried the starter dough method. The conclusion is I like it plain. The bun won’t look as pretty but it’s just a lighter taste. However, I think the starter dough method will work better for baos with filling- charsiew or chicken pau- because it’s a more elastic texture.
Starter dough method:
(A) Starter dough
100ml lukewarm water
2½ tsp yeast
1 tbsp sugar
130g plain flour
(B) Main dough
350g plain flour
110g castor sugar
½ tsp salt
2 tsp baking powder
½ tsp vinegar
* mix just about to use
(D) Chocolate paste
1 ½ tbsp cocoa powder
1 tbsp warm water
*mix into paste and set aside
Mix all till form dough. Keep aside for 10 minutes.
1. Put flour, sugar and salt into the starter dough bowl. Slowly add in the (C) mixture. Knead till all the ingredients well incorporate and become pliable dough.
2. Divide the dough into 2 portions. Add the chocolate paste into one of the portion and knead till well combine. This will be the chocolate dough.
3. Keep plain and chocolate dough separately. Cover both dough and rest for 1 hour 30 minutes.
4. Transfer the dough to working surface. Slightly knead to remove air bubbles.
5. For one layer mantou, divide plain and chocolate dough into half and shape into balls. Keep aside for 10 minutes. Roll the balls into rectangle shape. Brush the chocolate dough surface with some water and stack the plain dough on top. Gently roll into swiss roll shape.
6. For double layers, divide the other half into 2 portions(1/4 portion). Shape into balls and keep aside for 10 minutes. Repeat the process of rolling and stacking but this time double layers. Gently roll into swiss roll shape.
7. With a sharp knife cut the rolls into 8 portions (about 50g each). Place the mantou on greased paper and rest in steamer for about 15 minutes.
8. Start steaming from cold water with medium heat. Once the water boiled, steam further 8 minutes.
9. Once the steaming time is over, off the heat. Leave the mantou inside the steamer for 1 minute before open the lid
I made some nice chocolate swirls with the starter dough method. I love how it turned out… I didn’t bother with the wax paper so the bun stuck to the steamer. Luckily I wasn’t expecting the Queen for breakfast.
I also give the plain mantou my thumbs up for it’s simplicity…
3 grams dried yeast
125 ml warm water
250 grams plain flour
20 grams caster sugar
½ teaspoon vegetable oil
Stir the sugar and dried yeast in the warm water until it’s dissolved.
In large mixing bowl, pour the vegetable oil in the flour, along with the water/yeast/sugar mixture and mix until it comes together into a rough dough.
Turn it out of the bowl and knead the dough for about 10 minutes until it’s smooth and springs back when pulled.
Let the dough rest for 5 minutes under a damp towel.
On a floured surface, roll the dough out to form a long rectangle.
Fold one end into the middle, then pick up and fold the other end into the middle as well, forming a three-fold.
Roll this out again into a rectangle.
Use a basting or pastry brush and brush the top with water before rolling the dough up tightly.
Cut into little rolls and place on individual baking sheets slightly bigger than the size of each roll.
Fill your steamer with cold water.
Place your rolls into the steamer and allow it to rise for 20 minutes before turning your steamer on (if you can’t cook all your rolls at once, leave them in a bowl covered with a cloth to rise separately).
Steam your man tou buns for 15-20 minutes and serve them piping hot out of the steamer, or deep fry them.