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 weighs around 480g, makes 8 for 60g mantou
- Combine all dry ingredients and mix well
- Add the wet ingredients and knead to dough
- 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)
- Knead just to form dough, add flour if necessary, 1/2 tsp at a time (though you may knead longer for a smoother mantou)
- Shape 60g of dough to ball, place each ball on parchment paper individually
- 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)
- 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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