Print
Email
 |
Ingredients
- Steamed Sandwich Buns (Mantou) (recipe courtesy of School of Wok)
- 530g medium gluten wheat flour
- 5g dried yeast mixed with 100g warm water to activate
- 50g milk
- 3 tsp sugar
- ½ tsp salt
- 120g water
- 1 tbsp oil
- 1 tsp baking powder
- Flavourless oil
- Activate the yeast and then add to rest of the ingredients and knead well.
- Allow to rest in a warm place covered with a damp cloth for 2 hours, or until the
- dough has doubled in size.
- Just before shaping, add 1tsp baking powder to the dough and knead well.
- Line a bamboo steamer with greaseproof paper and steam for 8 minutes. Do not lift the lid in the first 4 minutes.
- Braised Pork Belly in Fermented Tofu (recipe courtesy of School of Wok)
- 300g Pork belly
- 2 cloves garlic (finely chopped)
- 1 cube of fermented bean curd
- 1 tbsp fermented bean curd liquid
- 3 tbsp dark soy sauce
- Dash of sesame oil
- 1 tbsp black vinegar
- 1 tbsp sugar
- Roughly 450ml hot water
- Finely chop the garlic and place in a small prep bowl. Using the base of a teaspoon, crush the fermented bean curd into the sauce until a
- 4 tbsp honey
- ½ tsp salt
- 4 tbsp red rice vinegar
- 2 tbsp hot water
View Full Recipe at Food Stories
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
Recipes by this chef
%20flour,%20which%20is%20banned%20in%20the%20UK.%20A%20lot%20of%20places%20in%20Chinatown%20still%20use%20it%20however%20as%20there%E2%80%99s%20a%20legal%20loophole%20somewhere%20along%20the%20importing%20chain.%20You%E2%80%99ll%20see%20that%20the%20buns%20I%E2%80%99ve%20made%20have%20a%20yellow%20tinge%20to%20them,%20yet%20those%20that%20you%20see%20in%20restaurants%20are%20snowy%20white;%20the%20latter%20are%20mostly%20made%20in%20Chinatown%20with%20the%20imported%20flour,%20and%20then%20supplied%20to%20the%20restaurants.%20Apparently%20it%E2%80%99s%20also%20possible%20to%20buy%20the%20flour%20for%20home%20use,%20but%20recently%20there%E2%80%99s%20been%20some%20kind%20of%20shortage.%20If%20the%20yellow%20colour%20really%20bothers%20you,%20then%20add%20a%20tiny%20splash%20of%20rice%20vinegar%20to%20the%20water%20when%20you%20steam%20your%20buns,%20and%20that%20will%20whiten%20them%20slightly.%3C/p%3E%3Cp%3EThe%20dough%20is%20a%20bit%20of%20a%20bugger%20to%20work%20with,%20and%20I%20break%20out%20in%20a%20sweat%20kneading%20it%20until%20smooth;%20the%20idea%20is%20to%20work%20the%20gluten%20so%20that%20it%20becomes%20nice%20and%20stretchy.%20When%20it%E2%80%99s%20done%20you%20should%20be%20able%20to%20push%20your%20fingers%20gently%20into%20the%20surface%20of%20the%20dough%20without%20it%20cracking%20straight%20away.%20Once%20risen%20it%E2%80%99s%20rolled%20out%20into%20an%20oval%20shape,%20then%20oiled%20and%20folded%20over%20a%20chopstick;%20the%20oiling%20is%20important%20to%20stop%20the%20dough%20sticking%20together%20during%20steaming.%3C/p%3E%3Cp%3ESandwich%20buns%20resting%20in%20the%20steaming%20trays%3C/p%3E%3Cp%3EWe%20try%20steaming%20them%20two%20ways%20for%20comparative%20purposes,%20firstly%20in%20a%20bamboo%20steamer%20over%20a%20wok%20full%20of%20water,%20and%20secondly%20in%20a%20snazzy%20steam%20oven%20which%20I%20am%20fascinated%20by.%20The%20steam%20oven%20has%20more%20of%20an%20all%20engulfing%20heat,%20obviously,%20which%20surrounds%20the%20buns%20and%20cooks%20them%20evenly%20%E2%80%93%20best%20for%20the%20sandwich%20bread.%20The%20bamboo%20steamers%20are%20over%20direct%20heat,%20which%20makes%20the%20dough%20more%20likely%20to%20crack%20as%20it%20cooks%20%E2%80%93%20this%20is%20desirable%20when%20cooking%20buns%20like%20char%20siu%20bao,%20when%20you%20want%20that%20classic%20split-open%20top.%3C/p%3E%3Cp%3ERed%20cooked%20pork%20with%20fermented%20tofu%3C/p%3E%3Cp%3EAfter%208%20minutes%20we%20had%20perfectly%20steamed,%20if%20not%20quite%20perfectly%20shaped%20mantou,%20ready%20to%20be%20rammed%20with%20pork%20braised%20in%20a%20fermented%20tofu%20sauce,%20a%20quick%20cucumber%20pickle%20(recipes%20below),%20lettuce%20and%20Japanese%20mayo.%20I%20ate%20three%20and%20felt%20the%20oof;%20despite%20their%20fluffy%20appearance%20they%20are%20incredibly%20filling%20and%20considering%20that%20we%20also%20made%20char%20siu%20and%20custard%20buns%E2%80%A6is%20someone%20had%20pushed%20me%20out%20of%20the%20door%20I%20could%E2%80%99ve%20rolled%20to%20the%20bus%20stop.%3C/p%3E%3Cp%3EThe%20steamed%20bun%20class%20is%20the%20most%20technical%20of%20all%20the%20classes%20at%20School%20of%20Wok,%20and%20I%20learned%20a%20huge%20amount,%20including%20some%20dim%20sum%20techniques%20which%20Jeremy,%20our%20teacher,%20said%20experts%20generally%20refuse%20to%20demonstrate%20until%20people%20have%20had%20much%20more%20experience.%20He%E2%80%99s%20all%20about%20making%20this%20kind%20of%20cooking%20more%20accessible,%20is%20our%20Jez.%20The%20class%20is%20very%20relaxed,%20friendly%20and%20fun,%20and%20there%20were%20only%20three%20of%20us%20there,%20so%20everyone%20got%20lots%20of%20attention%20(I%20believe%20the%20maximum%20class%20size%20is%208).%20I%20was%20on%20the%20course%20with%20two%20young%20guys%20who%20wanted%20to%20start%20a%20street%20food%20stall%20selling%20bao,%20having%20made%20them%20only%20once%20before.%20Considering%20their%20limited%20knowledge%20of%20cooking,%20and%20the%20fact%20they%20were%20both%20knackered%20by%20lunch%20time,%20I%E2%80%99m%20not%20sure%20how%20well%20that%20venture%20is%20going%20to%20work%20out.%20One%20of%20them%20did%20say%20however%20that%20the%20class%20was%20the%20first%20time%20he%E2%80%99d%20EVER%20enjoyed%20cooking,%20which%20is%20a%20damn%20good%20advert%20for%20Jeremy%E2%80%99s%20classes,%20if%20perhaps%20not%20the%20foundation%20for%20a%20successful%20street%20food%20business%E2%80%A6%3C/p%3E%3Cp%3ESchool%20of%20Wok%3C/p%3E%3Cp%3E61%20Chandos%20Place%3C/p%3E%3Cp%3ELondon%3C/p%3E%3Cp%3EWC2N%204HG%3C/p%3E%3Cp%3EThe%20steamed%20bun%20fun%20class%20runs%20from%2010.30am-4.30pm%20and%20costs%20%C2%A3130.%20I%20was%20invited%20to%20the%20review%20the%20class.%3C/p%3E%3Cp%3Ethick%20paste%20is%20formed.%20Mix%20the%20soy%20sauce,%20black%20vinegar,%20sugar%20and%20sesame%20oil%20together.%3C/p%3E%3Cp%3EHeat%201%20tbsp%20vegetable%20oil%20in%20a%20saucepan%20to%20high%20heat.%20Add%20the%20garlic%20to%20the%20pot%20and%20stir.%3C/p%3E%3Cp%3ETurn%20the%20heat%20down%20to%20a%20medium%20heat%20and%20then%20add%20the%20fermented%20bean%20curd%20paste.%3C/p%3E%3Cp%3ESear%20the%20pork%20belly%20piece%20on%20all%20sides%20in%20a%20separate%20pan,%20ensuring%20the%20skin%20is%20well%3C/p%3E%3Cp%3Esealed%20and%20golden%20brown.%20Once%20seared,%20place%20the%20pork%20into%20the%20saucepan%20and%20stir%20until%20the%20whole%20piece%20is%3C/p%3E%3Cp%3Ecovered%20in%20sauce.%3C/p%3E%3Cp%3EAdd%20the%20soy%20sauce/black%20vinegar%20&%20sugar%20mixture%20to%20the%20pork%20and%20bubble%20through%20for%3C/p%3E%3Cp%3E2-3%20minutes.%20Now%20turn%20heat%20down%20to%20low.%3C/p%3E%3Cp%3ETurn%20the%20pork%20over%20so%20that%20the%20skin%20is%20touching%20the%20bottom%20of%20the%20saucepan.%20Pour%20enough%20hot%20water%20over%20the%20pork%20to%20just%20about%20cover.%20Stir%20well%20and%20then%20cover%20with%20lid.%20Simmer%20on%20low%20heat%20for%201%20%C2%BD%20hours%20%E2%80%93%202%20hours%20until%20the%20pork%20is%20soft%20and%20succulent%20and%20full%20of%20colour.%20Turn%20occasionally%20to%20allow%20sauce%20to%20absorb%20into%20the%20whole%20piece.%3C/p%3E%3Cp%3ECucumber%20&%20Spring%20Onion%20Pickle%20(recipe%20courtesy%20of%20School%20of%20Wok)%3C/p%3E%3Cp%3E3%20spring%20onions,%20finely%20sliced%20into%20strips%3C/p%3E%3Cp%3E%C2%BD%20cucumber,%20finely%20sliced%3C/p%3E%3Cp%3EPickling%20liquid%3C/p%3E%3Cp%3E4%20tbsp%20honey%3C/p%3E%3Cp%3E%C2%BD%20tsp%20salt%3C/p%3E%3Cp%3E4%20tbsp%20red%20rice%20vinegar%3C/p%3E%3Cp%3E2%20tbsp%20hot%20water%3C/p%3E%3Cp%3E15%20crushed%20sichuan%20pepper%20corns%3C/p%3E%3Cp%3ECombine%20everything%20and%20let%20sit%20for%20half%20an%20hour%20or%20so.%3C/p%3E){kind=link}