Mantou, also known as mo or momo (Jin dialect, Min dialect, and northern Anhui usage; the character "馍" is a later creation, with some suggesting it derives from the early Jin pronunciation of "馒"),In Guanzhong, Central Plains, and other regions, it is called "mo." A traditional Han Chinese wheat-based food, it is a fermented, steamed product shaped into a round, domed form. Originally filled, northern regions later distinguished unfilled versions as "mantou" and filled ones as "baozi."In the Jiangsu-Zhejiang-Shanghai region, the term "baozi" does not exist. Both stuffed and unfilled versions are called mantou, which people typically choose as their staple food.
Main Ingredient: Flour (300g)
Seasonings: Yeast (3g), White Sugar (20g), Lukewarm Water (140ml)
Cookware: None
1.Prepare the flour. Add sugar to the flour and mix thoroughly. 2. Dissolve yeast in lukewarm water (around 35°C/95°F), let sit for 5 minutes. 3. Slowly pour the yeast water into the flour while stirring with chopsticks until flaky.
4. Knead into a preliminary smooth dough.
5. Using wrist strength as the center of force, knead the dough repeatedly.
6. After kneading the dough into a long strip, rotate the bowl (or rotate the dough itself), then start kneading again from one end.
7. The dough is then kneaded into a long strip again.
8. Repeat the process, switching ends of the dough each time.
9. Continue kneading until the surface becomes smooth and fine. Cover and let rise.
10. The dough is ready when it doubles in size. Dip your index finger in flour, poke a hole in the center, and if the hole stays open without collapsing or shrinking, it's properly risen.
11. Deflate the dough and knead it back to its original size. Roll it into a long log again.
12. Cut the log into 4 equal portions and shape each into a round bun.
13. Cover the shaped buns with a clean, damp cheesecloth for a second rise.
14. Fill a pot with water. Line the steamer rack with damp cheesecloth and place the proofed buns on it, leaving space between them as they will expand during steaming.
15. Cover the pot. Once the water boils, steam for 5 minutes, then turn off the heat. Let sit covered for 2 minutes before opening the lid.
Tips:
1: Use lukewarm water when proofing the dough.
2: Steps 5, 6, 7, and 8 are crucial for quality steamed buns. Use wrist strength when kneading, repeatedly folding and turning the dough. The smoother the dough, the smoother the finished buns. (Compare dough consistency in Steps 4 and 9).
3: Achieving smooth dough typically requires 10–15 minutes of kneading.
4: For the second rise, summer typically requires 15 to 20 minutes. Winter takes longer. (When inexperienced, check frequently. Once the buns have visibly expanded and plumped up, they're ready.)
5: Fully risen buns are light and fluffy. Avoid handling them with bare hands—use a kitchen spatula to transfer them to the steamer.This ensures a more aesthetically pleasing result.
6: Leave space between buns as they will expand further during steaming as the temperature gradually rises.
7: After steaming, do not open the lid immediately. Let them rest for 2-3 minutes. When opening the lid, be careful not to drip condensation onto the steamed buns.
8: The damp cheesecloth mentioned above should be wrung out thoroughly.