Mantou (Mántóu, 饅頭, 馒头), or Mo (Mó, 饃, 馍) is a typical staple of Shandong province. Unlike other mantou's you might have tried before, you won't be able to taste the sweetness in these mantou's because they are mostly eaten instead of rice in Shandong.
Ingredients:
500g All Purpose Flour
260-280g Warm Water (around 40 °C/100 °F, warm to fingers, not hot)
10g Sugar or more if desired
4g Instant or Active Dry Yeast
(Optional) 2g Baking Powder
Instructions:
1. Mix yeast in warm water. Stir until fully dissolved.
2. Mix sugar, baking powder and flour in another bowl. Add it into water.
3. Knead the dough until smooth. Cover with a wet cloth and let it rise in a warm place for 1.5-2 hours, or until doubled in size. (Check by poking a finger into it. If it doesn't bounce back, then it's ready)
4. Knead the dough for 20-30 minutes to let the air out. The dough should be smooth when finished. Check by pulling it apart. If there's no big holes then it's ready.
5. Roll it into a cylinder.
6. Cut it into small pieces. Each with 50-60 grams. Rise it again in the steamer (not turned on) for 20 minutes.
7. Shape each pieces into balls.
8. Pour cold water into the steamer and steam for 15 minutes.
9. Do not open the lid immediately after it has finished steaming. Wait for at least 5 minutes to prevent the buns from deflating.
10. Enjoy!!
Tips:
Sugar is for activating the yeast. Baking powder is for improving the texture.
Do not rise for too long, or the buns will taste sour.
Adapted and translated from Yolanda.
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