Steamed Bun / Mantou 鮮奶饅頭

麵包作為人類的基本食物已有幾千年歷史,將一些穀麥磨成粉,加水,再讓它發酵,放在焗爐焗熟,便成麵包,如放上蒸籠蒸,便成饅頭,真是奇妙。

此食譜如包上蓮蓉,便成蓮蓉包,包上紅豆,又可作紅豆包,如將一部份麵團加入唂古粉,又可變成雙色饅頭,真是好玩又好食！




可做大約三十個饅頭

老麵糰:

75g   低筋麵粉      
25g   中筋麵粉
1g(1/4茶匙) 酵母  
少許(pinch) 鹽                  
50g 水      

將所有材料混合成團,搓五至十分鐘至光滑,蓋保鮮紙,發酵至兩倍大。

主麵糰:

400g  中筋麵粉         
200g  低筋麵粉
80g    糖          
80g    水         
10g    酵母                 
1/4 茶匙 蘇打粉  
280g  牛奶          
上述老麵糰
10g    牛油                 


1)  將所有材料混合均勻,搓至起筋,再加牛油搓至光滑。
2)  將麵糰滾圓,蓋上保鮮紙,靜待十五分鐘。
3)  用桿麵棍桿平,捲起成棒狀,接縫捏緊,分割成三十份,大約四十克一個。每個饅頭放在蠟紙上,置蒸籠內,蓋上保鮮紙,發酵三十分鐘。
4)  用滾水蒸約十至十三分鐘。

注意事項:

1)  中筋麵粉即all-purpose flour,低筋麵粉與cake flour相同。所謂低、中、高筋,是指麵粉的蛋白質含量,低筋有百份之八至十,中筋有百份之十至十二,高筋有百份之十二至十四。
2)  饅頭蒸好後不要放在蒸籠內過久,否則會變黄。

食譜參考: 饅頭

Mantou / Steamed Bun



The history of bread is as old as mankind. It is made by simply mixing flour with water and let it ferment. If you put it in an oven and bake, you will have bread; if you steam it, you will get mantou. It is truely amazing ! This recipe not only gives you mantou, you can also wrap them with lotus seed paste or red bean paste and they will turn into delicious sweet buns. If you put some cocoa powder in it and roll it up with the regular dough, then you will have double colored buns. It is so versatile and fun !!

Make about 30 buns

Pate Fermentee:

75g  cake flour                   

25g  all purpose flour         

1g(1/4 tsp)  yeast                          

50g   water                          

pinch of salt

Mix all the above ingredients and knead until a smooth ball forms, about 5-10 minutes. Cover and let it rise until double in size.

Main dough:

400g  all-purpose flour          

200g  cake flour                     

80g    sugar                           

80g    water                           

10g    yeast                            

1/4 tsp  baking soda                  

280g   milk                             

pate fermentee from above

10g   butter                           

1)  Mix all the ingredients and knead until a smooth ball forms, then add butter and knead more until blended.

2)  Cover and let it rest for 15 minutes.

3)  Roll out the dough and roll it up into a rod shape. Divide the dough into 30 portions, about 40g each.

4)  Put each piece on a piece of wax paper and into a steamer. Cover and let it rise for 30 minutes.

5)  Steam in boiling water for 10-13 minutes.

Notes:

1)  The difference between cake (low gluten), all-purpose and bread (high gluten) flour is the percentage of protein. Cake flour has 8-10% protein, all-purpose has 10-12%, bread (high gluten) flour has 12-14%.

2)  Mantou has to be taken out from the steamer after it is done. It will turn yellow if leave it in for too long.