How to Make Mantou
Add two or three small bowls of water to a pot., Put two big spoons of yeast into the pot and stir by hand. , After 5 minutes, put the flour in the pot slowly., Hold the pot firmly with one hand and stir the flour with the water and yeast with...
Step-by-Step Guide
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Step 1: Add two or three small bowls of water to a pot.
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Step 2: Put two big spoons of yeast into the pot and stir by hand.
, If it's too dry, you can add some water. , Continue doing this until there's no sticky substance left along the pot. ,, Do this firmly so the dough won't dry out. , Remember to put the pot in a place that is neither too warm nor too cold.
A temperature of 35 degrees Celsius (95 degrees Fahrenheit) will be perfect.
If the dough doubles in size or you poke a hole in it and it doesn't collapse, then the fermentation process is complete. , Knead the dough while adding a filling of your choice until you can't smell the sour flavor.
Then, tear off a small ball of dough and bake it on the hearth.
When it's done, tear it up.
If it doesn't appear yellow inside, then the dose of filling is correct. , Cut the dough log into any shape you want while adding a little bit of flour to it.
You can also mold the mantou into many shapes. , Make sure to leave a bit of space between them.
After the water has boiled in the steamer, put the steam tray into the steamer and begin to steam.
The steaming time depends on the size of the mantou, which generally takes about one hour for a normal portion. -
Step 3: After 5 minutes
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Step 4: put the flour in the pot slowly.
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Step 5: Hold the pot firmly with one hand and stir the flour with the water and yeast with the other.
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Step 6: Squeeze the dough forcefully with both hands and continue to do so until the dough is soft and smooth.
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Step 7: Cover the pot.
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Step 8: Let the dough rest for at least two hours.
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Step 9: When the fermentation process is over
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Step 10: take the dough out and press the air out repeatedly on a kitchen board.
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Step 11: Roll the dough into a long log on a kitchen board.
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Step 12: Place the slices of dough in the steamer tray.
Detailed Guide
, If it's too dry, you can add some water. , Continue doing this until there's no sticky substance left along the pot. ,, Do this firmly so the dough won't dry out. , Remember to put the pot in a place that is neither too warm nor too cold.
A temperature of 35 degrees Celsius (95 degrees Fahrenheit) will be perfect.
If the dough doubles in size or you poke a hole in it and it doesn't collapse, then the fermentation process is complete. , Knead the dough while adding a filling of your choice until you can't smell the sour flavor.
Then, tear off a small ball of dough and bake it on the hearth.
When it's done, tear it up.
If it doesn't appear yellow inside, then the dose of filling is correct. , Cut the dough log into any shape you want while adding a little bit of flour to it.
You can also mold the mantou into many shapes. , Make sure to leave a bit of space between them.
After the water has boiled in the steamer, put the steam tray into the steamer and begin to steam.
The steaming time depends on the size of the mantou, which generally takes about one hour for a normal portion.
About the Author
Helen Knight
Committed to making creative arts accessible and understandable for everyone.
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