Chinese Steamed Buns(Mantou)
The Chinese invented steamed buns(Mantou) more than a thousand years ago. It became the most famous traditional wheaten food in China. Usually the steamed buns(Mantou) are only made from flour, without filling. People in northern China like to eat pasta, and almost every family can make steamed buns(Mantou).
The instructions of making steamed buns are not complicated, the emphasis is on the degree of fermentation and the time for kneading the dough. The dough is usually fermented to twice its original size. When making steamed buns, it must be kneaded hard for at least 15 minutes. Let the dough stay for a while before steaming.
- About 250 gram flour
- 3 gram yeast
- Add some water and yeast to a bowl, mixed well.
- Add yeast water to the flour, stir with chopsticks, then add water slowly while stirring, let the flour agglomerate.
- Knead the flour agglomerates into a dough with your hands, Cover with plastic wrap，Let it ferment to twice the size in a warm place. Cut the pieces with a knife, or shape them by hand. Let them stay there for 5 minutes.
- Take out the fermented dough and knead the dough until the pores are even，about 15 minutes.
- Put them in a steamer and steam for 20 minutes after boiling.