The more one progresses towards the Southeastern chunk of Asia, the more prominent steamed foods become. Right from the highly popular Tibetan steamed dumplings and the mouthwatering Japanese Cotton cheesecake to the fluffy steamed eggs from Korea, the continent makes abundant use of this style of cooking. One such popular steamed dish, which is made in China, is the Mantou, or the Chinese steamed bun.
The classic mantou is white in color and is a popular staple in various Chinese regions. Made with wheat flour, sugar, water, and leavening agents, this soft and fluffy bread can be eaten with just about any Chinese gravy dish. A fried version of these buns is simply served with sweetened condensed milk. Follow the recipe below to steam up some wholesome mantou this weekend.
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Print Recipe Chinese Steamed Bun Recipe
Mildly sweet steamed Chinese bread rolls.
Place the yeast in a bowl and pour the warm water over. Stir in the sugar to dissolve. Let stand for 15 minutes.
Sift the flour into a bowl. Add the yeast and water mixture and begin stirring immediately.
Keep stirring until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as is needed.
Turn the dough out onto a lightly floured surface, and knead until it is smooth and elastic (about 10 minutes). Add more flour or water if needed.
Cover and let rest for 1 1/2 hours. Punch the dough down again, and let it rest for 1 - 1 1/2 more hours, until it's size has doubled.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve.