Chinese steamed bun recipe (mantous)

Ingredients

• 2 cups of whole wheat flour
• 2 cups of all-purpose flour
• 1 1/2 cups of water
• 1 tablespoon sugar
• 1 packet of active dry yeast

You may like

Bao buns, little steamed stuffed-buns

Preparation

• In a small bowl, measure out the 1/2 cup of water and add in the yeast and sugar. Set aside to allow the yeast to revive.
• In a large bowl, add in the flour and make a small well in the middle, pour in 1 cup of water and slowly mix the flour in to the water.
• Add in the yeast mixture and keep folding the dough until all the water is taken up.
• If the dough is a little dry add a bit of water until the dough no longer crumbles. Place plastic wrap over the dough and let rest until it doubles in size.
  
• At this point you can make any type of filling you prefer to be wrapped in your bun or you can just make mantous which have no filling, which is what the following preparation will detail.
• After the dough has doubled, flour the countertop and roll the dough until it's roughly 1 inch thick.
• Pick up one end and slowly roll it towards the other end like a cinnamon roll.
• Once the dough is rolled up, cut in to desired width (roughly 2-3 inches) and allow each piece to sit until it doubles in size again.
  
• If making individual steamed buns you can roll out each piece, stuff it and wrap it. Remember to allow for the double to rise again before steaming.
• When ready to serve, place in a steamer for 15 minutes.