Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, milk mantou. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
It's a little different from pau (包子). Mantou is usually denser in texture and do not have any filling; pau is usually fluffier and has various. Mantou or Chinese steamed bun is eaten as a staple food in the northern parts of China.
Milk mantou is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Milk mantou is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook milk mantou using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Milk mantou:
- Get 200 g all purpose flour
- Make ready 80 g milk
- Get 20 g warm water
- Get 15 g sugar
- Take 10 g vegetable oil
- Get 2 g yeast
Last week, I bought quite numbers of cooking books in Popular Book Fair. Actually I have the intention to buy it few months ago. I love milk in mantou recipe, but you can also use water or soy milk. Making mantou at home is easier than you think - tmake chinese steamed bun at home with just a few simple steps!
Steps to make Milk mantou:
- Activate the yeast in warm water.
- Combine the flour, milk, sugar and the yeast mixture. Mix them. Add the oil.
- Work the dough until it is smooth.
- Put the dough inside a bowl and cover with a wet towel. Rest for 30 minutes.
- Take out the dough. Flat it out into a rectangle. Press on one end. Roll it.
- Make it longer so the air comes out. Cut it into several peices.
- Put them on cooking sheet. Rest for 60 minutes.
- After finishing resting, boil a wok of water. Once boiled, steam the mantou for 12 minutes. Then, switch off the heat and wait for 5 minutes before taking the mantou out.
Mantou originated in northern China as wheat was the major crop as opposed to rice in the south. It was during a trip to Hong-Kong that I first had Mantou; I think it was the summer of third grade. Mantou are Chinese steamed buns generally made with flour, yeast, and water. There are many variations, particularly with the additions of milk, whole wheat, or even sweet potato. A simple, six-ingredient recipe for plain steamed buns (or mantou), adaptable to make steamed buns with filling (baozi).
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