Ingredients
-
1
-
1
-
1 1/2
-
4
-
-
-
-
-
-
-
-
-
-
-
Directions
Chinese Steamed Buns (Mantou), I lived in China back in the early 90’s and these were a breakfast favorite dipped in sweetened condensed milk. I thought they were like the bread version of marshmallows! I found them again at a Chinese restaurant this weekend, which sent will on a quest to find the recipe. I’m keeping it here at Zaar so I never lose it. Unfortunately, I’m not a low-carb diet right now. Bummer!, Finally, a ‘fat free’ mantou recipe! Thanks for posting it, palm715!, I lived in China back in the early 90’s and these were a breakfast favorite dipped in sweetened condensed milk. I thought they were like the bread version of marshmallows! I found them again at a Chinese restaurant this weekend, which sent will on a quest to find the recipe. I’m keeping it here at Zaar so I never lose it. Unfortunately, I’m not a low-carb diet right now. Bummer!
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Steps
|
1
Done
|
In a Small Bowl, Sprinkle Yeast and Sugar Over 4 Tablespoons of the Warm Water and Leave It For 15 Minutes. |
|
2
Done
|
Place the Flour in a Bowl and Make a Well in the Center. Pour in the Yeast Mixture and the Remaining Water. Mix Everything to Form a Dough. |
|
3
Done
|
Turn It Onto a Floured Board and Knead Until Smooth. |
|
4
Done
|
Return Dough to the Bowl, Cover and Let It Stand in a Warm Place For About an Hour or Until Doubled in Size. |
|
5
Done
|
Punch Down, Cover Again and Let It Stand For 20 Minutes Longer. |
|
6
Done
|
Knead the Dough Again and Shape Into Rolls. |
|
7
Done
|
Bring the Water in the Bottom of a Steamer to a Boil. Place the Rolls in the Steamer, Leaving a 1- Inch Gap Between Them. Cook For 10 Minutes or Until Firm and Cooked Through. |
|
8
Done
|
Serve Them Hot. |
