Mantou - by Kim Heahsk

http://bakingscorner.blogspot.sg/
Recipe adapted from: 美味刀切馒头
Servings: Prepare 8 medium size mantou

250 grams of pao flour or low protein flour
125-135 grams of lukewarm water
1 teaspoon of instant yeast
2 tablespoons of sugar

8 pieces of square paper

Note that water ranges from 125 grams to 135 grams. 125 grams will yield a more compact mantou and 135 grams will yield a more fluffier mantou.

STEPS OF PREPARATION
Mix all ingredients and knead in a standing mixer until the dough leaves the sides of the whisking bowl. You can also manual do this until the dough is smooth and not sticky. Shape the dough into a cylindrical shape of about 3-4cm diameter.

Use a sharp knife to cut the dough into 8 equal pieces. Place in on top of a piece of paper or cupcake liner. Put in the steamer tray and let it proof until 1.5 times the size. When you lift the dough, you should feel that it is light.

Once the dough reach 1.5 times of the size (about 30-45 minutes), transfer the steamer tray to the steamer with COLD WATER. Bring the water boil under high heat and steam for 15-20 minutes （note that the 15-20 minutes starts from cold water until the end of the steaming).

CONCLUSION
this is also 40 minutes bread recipe, why not we have short cut mantou or Chinese steamed bun as well…