Mantou / Baozi / Steamed Bun Dough I
- Ready In:
- 1hr 30mins
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 3⁄4 cup skim milk, warm
- 1⁄2 cup water
- 2 teaspoons sugar
- 1 tablespoon peanut oil
- 1 (1/4 ounce) package fast rising yeast
- Mix the yeast and flours in a large bowl.
- Dissolve the sugar and add the peanut oil in the water.
- Add to the flour bowl and mix thoroughly.
- Knead dough until it becomes a consistent ball, adding milk or more flour as needed (I usually end up using a tad more than 1/2 cup of milk).
- Cover dough in a bowl and allow to rest 10 – 15 minutes.
- Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball.
- Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk.
- Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface.
- Flatted dough balls with a rolling pin, OR measure 3 – 5 inch rounds out of the pressed rectangle.
- Fill each flat round with roughly 2 tbs of the filling of your choice in the center. Pull the dough on all sides from the corners up to the top, and ‘twist’ to close.
- Steam filled buns (baozi) for 15 – 25 minutes over high heat.
- NOTE: Plain buns, or mantou, can be obtained by simply omitting the filling.
Questions & Replies
Got a question? Share it with the community!
If your making mantous, its not good to punch dough down and divide after it has rested. It won't rise well. I suggest you roll dough int a sausage, then divide and place on a plate (at least 1 inch apart). Then leave it to rest for 1/2 to 1 hour. After this, put it directly into the steamer. The result will be fluffier, like the one's you get in a shop.
RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball. Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!