Description
Ingredients
- 730 g water
- 20 g sugar
- 1 tsp dried yeast
- 20 g olive oil (玉米油或葵花油)
or 20 g vegetable oil - 250 gram wheat flour ，额外准备洒粉用
- 1 g salt
Preparation
- Place 130 g water, sugar, dried yeast and oil into mixing bowl, mix 1 min/37°C/speed 2.
- Add flour and salt, knead Dough
/2 min. Transfer dough onto lightly floured surface, flatten with a rolling pin into thin sheet and roll up with hands. Divide dough into 10 pieces with spatula and form each dough into mantao shape. Place mantao shape dough onto lightly greased Varoma dish and tray, cover with Varoma lid and allow them to rise in a warm place for 30 minutes or until dough doubles its original size. - Place 600 g water into mixing bowl, place closed Varoma into position and steam 18 min/Varoma/speed 1. Serve warm
/2 min. Transfer dough onto lightly floured surface, flatten with a rolling pin into thin sheet and roll up with hands. Divide dough into 10 pieces with spatula and form each dough into mantao shape. Place mantao shape dough onto lightly greased Varoma dish and tray, cover with Varoma lid and allow them to rise in a warm place for 30 minutes or until dough doubles its original size.Useful Items
- Rolling pin
Hints & Tips
- For best result, use specific dumpling flour (eg. Bluekey® Pau flour)
- Avoid adding sugar onto blades and drizzle olive oil over knife blades to help kneading.
- Wholemeal steamed buns: Replace 250 g of medium protein flour with 200 g of medium protein flour and 50 g of wholemeal flour in step 2.
- Fruity steamed buns: Add 100 g of dried fruits, for example, raisins, cranberries or wolfberries, in step 2.
