Ingredients for Mantou Baozi Steamed Bun Dough Ii
- All Purpose Flour
- Cake Flour
- Milk
- 1 1/4 cups warm water (120-130°F)
- 1/4 cup granulated sugar
- 2 tablespoons peanut oil
- Fast Rising Yeast
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How to Make Mantou Baozi Steamed Bun Dough Ii
- In a large bowl, combine 1 teaspoon active dry yeast with 4 cups all-purpose flour.
- In a separate bowl, dissolve 1/4 cup granulated sugar in 1 1/4 cups warm water (120-130°F). Stir in 2 tablespoons peanut oil.
- Add the warm water mixture to the flour and yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding 1-2 tablespoons milk or additional flour as needed, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rest for 10-15 minutes.
- Gently punch down the dough and knead for another 2-3 minutes until smooth.
- Place the dough in a lightly oiled, covered bowl and let rise in a warm place for 40-60 minutes, or until doubled in size.
- Gently punch down the dough and divide it into 16-24 equal pieces. (For flat buns, roll into a large rectangle instead.)
- Roll each dough ball into a 3-5 inch circle using a rolling pin. (If using the rectangle method, cut 3-5 inch rounds).
- Place approximately 2 tablespoons of your favorite filling in the center of each circle.
- Bring the edges of the dough together, pleating and pinching to seal completely. (Alternatively, for Mantou, simply shape into balls).
- Place the buns in a steamer basket lined with parchment paper. Steam over high heat for 15-25 minutes, or until cooked through and fluffy.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
2g
Carbs
8g
