The Mantou buns are smooth yet fluffy and usually eaten as they are. However, I normally would have these buns with chilli crab dish. Perfect combo!
500 grams plain flour
250 grams lukewarm water
25 grams sugar
1 sachet of dried yeast or 30g fresh yeast
1 teaspoon vegetable oil
1. In a bowl, add sugar, water, oil and yeast. Mix well and set aside for 10 minutes.
2. In a separate bowl, add flour and slowly pour the water with yeast into the bowl and stir with a chopstick.
3. Using your hands, knead the flour into smooth and soft dough for 7 to 10 minutes. At the very beginning, it might be a little bit sticky. Cover the bowl and let the dough rest for one hour or until the dough doubles in size.
4. When the dough is double in size, get the dough out and re-knead the dough for 3 to 4 minutes until the dough becomes almost smooth again.
5. Punch air out, and shape dough into a log and using a spatula cut it into 16 pieces.
6. Prepare the steamer. Place the mantao buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming. Steam for 20 to 25 minutes.
6. Remove off the fire and wait for around 5 minutes before opening the lid. Leave it to cool for 15 minutes before frying in a shallow frying pan.
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