Author Topic: Steamed Rolls (Mantou)  (Read 5456 times)

Offline cookie1

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Steamed Rolls (Mantou)
« on: June 07, 2019, 06:07:16 am »
Steamed Rolls
230g bakers' flour
160g water
4.3g yeast. About 1 teaspoons
Place water and yeast into bowl and heat 37* about 2 minutes.
Add the flour and knead for 2 minutes.
I left it in the bowl until it had risen to about double.
Tip onto a well floured mat and divide the dough in 2.
Roll each to a log and cut the log into 7 roughly equal pieces. Roll into balls.
Let rest for about an hour.
Cut pieces of baking paper that the dough balls can sit on.
Place boiling water into the bowl (around 500g-750g) and set on Varoma.
When it reaches temperature place the balls of dough onto the papers and put into the Varoma. Cover loosely with gladwrap so that water doesn't get on the dough balls.
Steam for 15-20 minutes.
You may need to do this in 2 batches.

This recipe is taken and slightly modified from the book Crusts
These are quite plain tasting but we enjoyed them with soup, and would be nice to dunk into a curry or casserole. I made quantity.
« Last Edit: June 09, 2019, 09:05:53 am by cookie1 »
May all dairy items in your fridge be of questionable vintage.

Offline Cuilidh

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Re: Steamed Rolls (Mantou)
« Reply #1 on: June 07, 2019, 08:23:20 am »
Like the looks and sound of that recipe, Cookie
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.