100% Wholemeal Muscovado Mantou

                                            Love the flavour of muscovado sugar...

Chewy, moist..
combination of raisins and muscovado just the way I like it

    Ingredients

    For the Poolish
    200g  wholemeal flour
    2g  instant dry yeast
    210g  soy milk



    Main dough
   100g  wholemeal flour
   50g  raisins
   30g  muscovado sugar  ( you may want to have more)

dough risen well and I divided them into 4 big portions

let it rise for about an hour

   Method
   1.  Poolish:  Mix yeast and lukewarm soy milk , add into flour. Stir and mix. Cover and leave for a period of time ( I had it for 4 hours).

    2.  Add in the rest of the ingredients from main dough.  Mix and knead for 10 seconds.  Cover and leave for 10 minutes. Do twice more for the 10 minute interval.

    3.  Let it rest for 10 minutes.  Divide into 4 buns.  Roll them into balls.  Cover and let it rise for about an hour,  or until doubled it's size.

    4.  Set up steamer. Steam in high heat for 15 minutes on high heat.  Turn off heat. Remove buns only after 5 minutes.