Mantou (Chinese Steamed Buns)

This is the second recipe I made over the last weekend of March 2017.  This on also came from YiReservation.

400g Flour
5g Instant Yeast
200ml Milk
1/2 tsp Baking Powder
1 tbsp Oil
40g Sugar
2g Salt


- Same as the Milk Bread recipe, I chucked everything into the mixer, except for the milk, which I only added 100ml to begin with.  As the dough comes together I added more until I had a smooth dough with no stickiness.  I had to add a bit more water though.  Keep kneading until you have a smooth, elastic dough.

- Let the dough proove for 60 minutes.

- Knock down and knead about 5 minutes (this I did by hand)

- Divide the dough in 2

- Roll each ball into a sausage of about 3cm in diamiter


- Flatten the dough and roll into a rectangle.

- Roll up, nip the ends off, and cut the log in 4 - 5 equal links.

- Proove for 30 minutes then either:

  1.  Steam for 15 minutes, then keep the steamer closed for a further 5 minutes after switching the
       heat off.

OR

  2.  Freeze the rolls after prooving, and when you want one, remove from the freezer 30 minutes in
       advance, then steam as per point 1.