Mantou

Method

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1. Mix the flour, yeast, sugar, salt, warm water and oil into a dough and knead 10 minutes, until completely smooth with no pockmarks.

   Mark done

2. Cover and prove 60 minutes, until doubled.

   Mark done

3. Knock the dough back and knead it 3 minutes more to drive out every large bubble.

   Mark done

4. Roll it out on a lightly floured surface into a rectangle about 40 by 25 cm, 1 cm thick.

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5. Roll it up tightly from the long edge into a log, pinching the seam closed.

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6. Cut the log into 12 pieces with a sharp knife and set each on a square of baking paper.

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7. Prove 30 minutes, until light and puffy.

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8. Steam over gently boiling water 20 minutes.

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9. Turn the heat off and wait 3 minutes before lifting the lid slowly.

   Mark done

Chef’s Tips

• Roll and cut, do not shape by hand. The spiral is the texture.
• Knead until there are no pockmarks — they survive steaming.
• Wait three minutes before lifting the lid.

Pairing Suggestions

• Braised pork
• Condensed milk, for dipping
• Any dish with sauce

Storage & Reheating

Frozen for 3 months. Re-steam from frozen for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.