Wednesday, 6 August 2008
Mantou, chinese steamed buns is my kids favourites. Why? Cause they may shaping it with me while we can shape what we love and make funs. Thanks Wendy!!!!!!!
Source: Eupho Cafe
(a) old dough - about 300g gram
a pinch salt
(b) main dough - about 770g
200ml cold milk
1/8tsp baking soda
1tsp bread improver/ bread softerner (optional)
100g old dough
1. Mix (a) old dough, knead till smooth and let it prove till double bulk for about 40-50 minutes. (during winter might longer)
2. Weight out 100g old dough for main dough recipe. Mix (b) main dough, knead smooth and add in old and knead till smooth and shinny. Rest the dough for 20 minutes and divide 60g-80g. Knead a bit and shape as desire.
3. Cover the shaped bun with damp clothes and final prove for 40 minutes. Steam over medium heat for 12 minutes, turn off heat and let it stay 3 minutes inside the steamer before taking out.