Wholemeal Mantou (steamed bun)

                                     More Mantou.., my chinese burger buns!

Ingredients:
(A)
Plain flour  300g
Wholemeal flour  100g
Instant dry yeast   4g
Lukewarm milk   416g                        
Castor Sugar  2 tbsp
Oil  1 tbsp ( to oil hands, oil bowl, oil the surface of the bowl during kneading)


(B)
Wholemeal flour  150g
Soy flour  50g

(B) into (A)

Method
1. Yeast, sugar well dissolved in the lukewarm milk. Pour into (A).
Give it a good stir using chopstick, you should get a wet sponge now. Cover and leave for a period of time until dough rises to 3 times bigger.

2.  Pour (B) into (A). Stir and mix well to a rough dough. Cover and leave for 10 minutes, to rest the gluten.  Gentle knead and fold for 10 seconds, cover and leave for 10 minutes.  Do that twice more during the 10 minute interval.  Dough should look smooth and glossy now.

3.  Divide into sizes you prefer. I had it for 140g as it would be our burger buns.

4.  Cover and let it rise again for one hour.

5.  Set up steamer. Steam  on high heat for 20 minutes. Turn off heat and remove buns after 5 minutes.