Mantou: Steamed Buns
Ingredients
- 500 gWheat flour (sifted)
- 250 mlMineral water (lukewarm)
- 15 gFresh baker's yeast (crumbled)
- 30 gWhite sugar
- 1 tbspSunflower oil
Method
An immaculate white crumb, dense yet airy, that springs back instantly when pressed. The surface is smooth and crustless, protecting a cotton-soft heart with a subtle scent of warm grain.
- 1
Dissolve the fresh baker's yeast in lukewarm mineral water. Let it sit for a few minutes until small bubbles appear on the surface.
- 2
In a mixing bowl, pour the wheat flour and white sugar. Make a well in the center to receive the liquid.
- 3
Pour in the water-yeast mixture and sunflower oil. Knead firmly until you get a smooth, elastic ball that no longer sticks to the sides of the bowl.
- 4
Cover with a damp cloth. Let the dough rise in a warm place until it doubles in size.
- 5
Degas the dough by pressing it with your fist. Divide into eight equal pieces, roll them between your palms to obtain smooth spheres.
- 6
Place the buns in a steamer basket. Cook over simmering water. At the end, do not open immediately: wait 5 minutes to prevent the buns from collapsing upon contact with cold air.
Frequently asked questions
How do you get this dish right?
- The secret to a smooth mantou lies in degassing: work the dough well after the first rise to expel all air bubbles.
- If the bun sticks to the basket, use squares of parchment paper under each piece of dough.
How long does this dish keep?
Keep for 2 days in an airtight container. Must be reheated by steaming to regain its original softness.
