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Sunday, 25 January 2015

45 mins Chinese Steamed Bun aka Steamed Mantou 45分钟简易蒸馒头

Steamed Mantou served with Stir-fry Sweet Soy Pork Slices

For Stir-fry Sweet Soy Pork Slices recipe, click here.


I have a long list of steamed food recipes pending to be uploaded to my blog. I like to steam food for my boy because it's healthier and less 'heat'. Chinese believes that eating deep fried or baked food will generate body heat that may cause sore throat, cough, body ache... etc. My boy got stiff neck lately, so my dad told me to STOP BAKING. Alright, let's steam, steam and STEAM! It's actually easier for me :)

This is the simplest mantou recipe that I kept. No kneading, just mix everything, shaped, wait and steam. All ready in 45 minutes or 50 minutes if you want to shape it very nicely.


Ingredients and method: (Yield 10 Mantou)

(A)
120g Warm Water
30g Castor Sugar
3/4 tsp Instant Yeast
15g Oil 

1. 
Mix (A) in a mixing bowl.

(B)
250g Hong Kong Flour
1/4 tsp Salt

2.


Add in (B)

3. Mix to form a pliable dough. 


Transfer to a floured worktop.


4. Roll out and divide into 10 balls.



5. Roll out each dough and fold back. Place on the baking sheets. Cover and let it proof for 25 minutes.



6. Steam in a hot steamer for 10 minutes. Serve warm.

Note: For leftover mantou, keep in an air tight container, store in the fridge. Steam again before consume. 

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Some feedback from those who have tried this recipe:


By Caryn Chan



By Caryn Chan




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