Friday, August 26, 2016

Recipe: Easy Sweet Mantou 馒头


My children and hubby like this sweet mantou very much. My hubby especially, keep requesting. Why not, this is so simple and easy...I am always willing my love : )

 Dry ingredients
-   42g self raising flour (*you may substitute with all purpose flour, adding 1/2 tsp baking powder)
-   158g all purpose flour
-   75g corn starch
-   50g sugar
-   1/2 tbsp yeast
-   1/8 tsp salt

Wet ingredients
-   20g oil
-   130g water

The dough weigh around 480g, makes 8 for 60g mantou
  1. Combine all dry ingredients and mix well
  2. Add the wet ingredients and knead to dough
  3. Cover with cling wrap/ damp cloth, let it rise to double (time varies depending on yeast and seasonal temperature, takes about 1 hr in summer 2.5 hrs in winter here. At times, I do place it in the oven, pre-heated to 40C). For mantou breakfast in winter here, prepare an overnight dough *at room temperature, by adjusting the yeast to 1/2 tsp and 1/4 tsp for spring/autumn)
  4. Knead just to form dough, add flour if necessary, 1/2 tsp at a time (though you may knead longer for a smoother mantou)
  5. Shape 60g of dough to ball, place each ball on parchment paper individually
  6. Arrange them on steamer basket/tray, cover up with lid and rest for 20 mins (for cooler days, set steamer to 40C before placing the tray)
  7. Steam 11 mins on mid-high heat (longer for bigger mantou), off heat, with lid still on, wait for 5 mins before serving, and Ta Daaaa





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