AuthorLe-ThermiqueCategoryBreadsDifficultyIntermediate- Install the Kneading Blade.
- Add the water , sugar and yeast in the bowl then stir the mixture with a pair of chopsticks or a spoon. Set asides.
- Add in all the dry ingredients and followed by oil and the mixture water into the mixing jar.
- Select preset mode R - KNEAD and - RUN , the auto setting for 10 Minutes
or manual setting Timer: 3 Minutes / Speed: 3 / Temperature : 37°C
- Remove the dough from mixing jar and fold it into a ball.
- Then place it back to mixing jar and close the jar lid , let it rest until 1.5 times or double the size
don't over ferment the dough, otherwise you will need long time to get the air out.
- Poke a hole with finger and the dough does not collapse.
Shaping Mantou:
- On a slightly floured surface, cut the dough into halves.
- Cover the other half you are not working on.
- Flatten the dough with a rolling pin
- Brush the surface of the dough with a bit of water, roll it up tightly into a log beginning from the straighter edge.
- Roll the log a few more times to make it a little bit longer or until it reaches your desired width.
- Trim the two ends and cut the log into 4-5 pieces the size of your choice. Repeat for the other half of the dough.
- Place the dough into the steamer lined with parchment paper to prevent sticking. Cover with the steamer lid.
- Leave to rise for 30 Minutes or so until they become very light & plump.
- Pour 500 liter water in the mixing jar, and close the lid. Place the steamer on the jar lid. Close the plastic steamer lid to steam.
Select preset mode R - STEAM - RUN and adjust the timer to 15 Minutes
wrap the steamer cover with with a clean tea towel to absorb any condensation and then place lid on top to prevent the skin getting wrinkle
Serving Size buns
Servings 8
- Amount Per Serving
- Calories 229
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.7g4%
- Cholesterol 2mg1%
- Sodium 13mg1%
- Potassium 68mg2%
- Total Carbohydrate 44.4g15%
- Dietary Fiber 1.4g6%
- Sugars 6.3g
- Protein 6g12%
- Calcium 3%
- Iron 13%
- Vitamin D 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Install the Kneading Blade.
- Add the water , sugar and yeast in the bowl then stir the mixture with a pair of chopsticks or a spoon. Set asides.
- Add in all the dry ingredients and followed by oil and the mixture water into the mixing jar.
- Select preset mode R - KNEAD and - RUN , the auto setting for 10 Minutes
or manual setting Timer: 3 Minutes / Speed: 3 / Temperature : 37°C
- Remove the dough from mixing jar and fold it into a ball.
- Then place it back to mixing jar and close the jar lid , let it rest until 1.5 times or double the size
don't over ferment the dough, otherwise you will need long time to get the air out.
- Poke a hole with finger and the dough does not collapse.
Shaping Mantou:
- On a slightly floured surface, cut the dough into halves.
- Cover the other half you are not working on.
- Flatten the dough with a rolling pin
- Brush the surface of the dough with a bit of water, roll it up tightly into a log beginning from the straighter edge.
- Roll the log a few more times to make it a little bit longer or until it reaches your desired width.
- Trim the two ends and cut the log into 4-5 pieces the size of your choice. Repeat for the other half of the dough.
- Place the dough into the steamer lined with parchment paper to prevent sticking. Cover with the steamer lid.
- Leave to rise for 30 Minutes or so until they become very light & plump.
- Pour 500 liter water in the mixing jar, and close the lid. Place the steamer on the jar lid. Close the plastic steamer lid to steam.
Select preset mode R - STEAM - RUN and adjust the timer to 15 Minutes
wrap the steamer cover with with a clean tea towel to absorb any condensation and then place lid on top to prevent the skin getting wrinkle