Plain Mantou ( burger buns)

                                    

                                                More mantou....

It gives you dense and chewy texture, just perfect for our lunches /meals.

This is my son's school lunch.
Wrap it up while it is still hot, keep in an airtight container.
It would be just soft and moist in the noon, great for lunch. 

   Ingredient A
   Plain flour  500g
   Yeast 5g
   Lukewarm milk  500g
   Castor sugar   2 tablespoons


   Ingredient B
   Plain flour  400g

   Note:  I teaspoon oil altogether ( to oil hands, oil bowl, oil surface of dough for rising)

after a few hours of fermentation..

ready to be steamed..

Method
1.  Yeast, sugar mix well in the lukewarm milk.  Pour into (A).  Give it a good stir with a chopstick, you should get a  fairly wet sponge.  Cover and leave for a period of time,  until it is 3 times bigger ( 3 to 4 hours).

2.  Add ( B ) into  (A), stir and mix to bring to a rough dough form.  Cover and leave for 10 minutes.
Knead and fold for 10 seconds. Cover and leave for 10 minutes. Do that twice for the next 10 minute interval. You should get a smooth and glossy dough.

3.  Divide into sizes you prefer , I had it for 140g for my burger buns.
 Let it rise again for 1 hour, or until doubled it's size.

4.  Set up steamer.  Get it steam on high heat for 20 minutes.  Turn off heat and remove buns after 5 minutes.