The most difficult thing for a novice is the state and process of flour fermentation. This Mantou I made is simple and delicious. For a novice friend, you can have a look at my recipe and method. Next, I will explain how to make white flour Mantou in detail.

How to make white flour Mantou

This Mantou I made is simple and delicious. For a novice friend, you can have a look at my recipe and method. Next, I will explain how to make white flour Mantou in detail

Print Recipe Pin Recipe

Equipment

1 food steamer

Ingredients

300 grams all purpose flour
150 grams warm water
3 grams dry yeast
a little caster sugar

Instructions

The first step: is very simple, take a bowl and put 3 grams of yeast, and a little sugar, (300 grams of flour with 150 grams of warm water, 500 grams of flour with 270 grams of water) I made 300 grams, pour Add 150g of water and stir, set aside for later use.
Step 2: Pour 300 grams of flour into the first step, stir it into a flour floc, and then knead it into a dough. This step is not difficult. The point is, that many people can't make steamed buns because they haven't done a good job in this step! Here comes the following, knead the dough, cover it with plastic wrap, and ferment it at a temperature of about 38 degrees for 1 to 2 hours, at least one hour, and at most two hours. I do it in winter at a room temperature of about 5 degrees. I put Put the dough in a steamer, and put hot water under the pot, so that it would definitely rise in an hour and a half, and it would become a honeycomb shape inside, as shown in the picture.
The second step is completed, and the third step is not difficult. Knead the dough to exhaust air, divide it into equal parts, and knead them into circles with your hands.
Put cold water in the pot, and put the steamed buns in the steamer for 20 minutes!!! Promise me, you must put it on for 20 minutes
After placing it, turn on the high heat and steam for 5 minutes, turn it to medium heat and steam for 15 minutes, turn off the heat, and simmer for 3 minutes, you will be pleasantly surprised when you open it~
I have made this steamed bun countless times without any failure. In fact, two steps are the most critical, the ratio of flour to water and flour, because each flour has a different absorbency, but the difference is not bad. Don’t make the flour too soft. , otherwise the steamed buns will collapse... Another one is the temperature and time of the first fermentation. It is not difficult to master these two, the steamed buns are so delicious