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Chinese Steamed Buns (Mantou) Recipe

by Global Cookbook

Ingredients

1/2 tsp Active dry yeast 1 Tbsp. Plus 1 tsp. Lard 1 3/4 c. Bleached flour 2 tsp Sugar

1 1/2 tsp Baking pwdr 5 Tbsp. Lowfat milk, lukewarm 1 tsp Vegetable oil

Directions

1. Dissolve yeast in 5 Tbsp. hot water in large bowl, then set aside till foamy, about 5 min. Grease another large bowl with 1 tsp. of the lard and set aside.
2. Sift together flour, sugar, and baking pwdr into a medium bowl. Using your fingertips, work the remaining 1 Tbsp. lard into flour mix till it resembles coarse meal. Add in flour mix to yeast mix, then add in lowfat milk and stir till dough is stiff. Turn dough out onto a floured surface and knead till smooth, about 15 min. Shape dough into a ball, transfer to prepared bowl, cover with plastic wrap, and set aside in a hot place to rise till doubled in bulk, about 2 hrs.
3. Grease slats of 2 large bamboo steamer baskets with some of the oil; set aside. Turn dough out onto a clean surface and quickly knead till smooth, then divide into 16 equal pcs. Shape pcs into balls and flatten slightly between the palms of your hands. Arrange 8 dough balls about 2-inches apart in each basket, stack one basket on top of the other, cover with steamer basket lid, and set aside in a hot place to rest for 15 min.
4. Set stacked baskets over a wok of boiling water over medium-high heat and steam till buns are puffy and tender, about 15 min.
5. Makes 16 buns.

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