Steamed Mantou ~ Flower Bun

Mantou is a steamed plain bun but void of  filling.  It's a staple food in Northern China where wheat and not rice is grown due to the cold weather.  On the other hand, rice is the staple food of the Southern Chinese.  This bun is very versatile, as it can be eaten plain on its own or dipped in sauces of most Szechuan dishes.  Not being a street food back here in Malaysia, mantou are often served in restaurants as an accompaniment with dishes and they are delectable once sponged up in sauces of these delicious dishes.  For an interesting tale regarding the origin of  this mantou, check it out  'here'

Mmmm .........slightly sweet and chewy, I like it!.  Served with some braised pork belly .......... recipe will be in my next post, so please stay tuned!

Ingredients  (makes 12 buns)
Dough 'A'

• 250 gm Pau flour
• 1 tsp instant dried yeast
• 150 to 160 ml water

Dough 'B'

• 250 gm Pau flour
• 1 tsp baking powder
• 90 gm caster sugar
• 1  Tbsp shortening or cornoil   ( I used shortening)
• 90 to 100 ml water

Method  (Dough 'A')

1. Sieve flour into a bowl, add in yeast, mix well and add in water.
2. Mix dough into a ball and knead for 10 mins.
3. If using the mixer, use dough hook and knead for 7 mins.
4. Cover with a damp cloth and leave to prove in a warm place  for about 1 hr or more, or till double in size.

(Dough 'B') 

1. Sieve flour with the baking powder into a bowl, add in the sugar, mix well.
2. Knock out air from Dough 'A' and place in the centre of the flour mixture for Dough 'B'.
3. Gradually add in water, shortening.  Blend well and knead for 10 mins.
4. If using the mixer, use dough hook and knead for 7 mins.
5. Place dough onto a floured surface, knead for a while and divide into 2 portions.
6. Then subdivide each portion to 6 small pieces about 70 gm each.  Roll up each piece of dough into a ball.
7. Roll out thinly into an oblong,  make slits but not right up to the end of the dough. 
8. Apply a layer of sesame oil.  Roll up and holding the two ends, twist it and tie into a knot.
9. Place each knotted bun/flower bun on a piece of baking paper.
10. Cover and let prove for 10 mins.
11. Steam under rapidly boiling water for 10 mins.  When opening the lid, ensure that condensed water do not drip onto the buns.
12. Serve.

Note :  Cover the rest of the balls of dough to prevent them from drying up while waiting for their turn to be shaped.
                         

I'm submitting this post to   Aspiring Bakers  # 8 -  Bread Seduction   hosted by  

Jasmine of  'The Sweetylicious'

Also submitting this entry to  Muhibbah Malaysian Monday.  Do check it out 'Here'.