Monday, February 8, 2010

Plain Man Tou - 白馒头

Tried this plain bun from 孟老师's new book 孟老师的中式面食 , it was quite easy to do, the book says 'using the basic ingredients and shortest time to make this basic plain mantou', it took me slightly more than an hour and we can have fresh piping hot bun for breakfast...


Water 260g

Instant yeast 5g (1tsp+1/4 tsp)

Plain flour 500g

Fine sugar 25g

Salad oil 5g


1. Mix water with yeast.

2. Mix all the rest of the ingredients in a bowl, pour in 1 and mix till well combined using a spatula.

3. Use hand to knead the flour in the bowl till it form a dough.

4. Bring the dough to table and continue kneading till it becomes a smooth dough.

5. Rest dough for 5 min.

6. Roll the dough into a rectangular shape, about 5 mm thick.

7. Roll the dough like a swiss roll from the long side of the rectangle, cut into 8 equal portions, place each dough on a piece of baking paper/grease proof paper.

8. Place the dough in steamer, cover and let it proof for 20 min.

9. Start boiling the water in the steamer, steam over medium high fire for 15min ( timing count from water starts boiling)


Joy said...

I am just getting into steamed buns, they are wonderful!

HK Choo said...

You very hardworking, Jennifer, can make this for breakfast. Does that mean you need to wake up earlier before the rest of your family members?

Jennifer said...

I didn't wake up alot earlier then the rest of the family most of the time, usually they are not that hungry so by the time I finish doing breakfast just in time to open their appetite.

Blessed Homemaker said...

Between the 2 mantou recipes, which one is better in terms of texture?

Jennifer said...

This recipe is better interm of texture.

Esther said...

This looks so soft and puffy! I have to try it out one day. I'm in a steaming mantou mode right now. In fact, I'm steaming some wheat ones in the kitchen now.