Mantou - recipe

VT-4205,VT-4215

Preparation:
Prepare the dough. Dissolve yeast in warm water and let stand for half an hour. Sift the flour, make a depression in it and pour in the yeast solution. Knead the dough, gradually adding water. The dough should be the same consistency as for the dumplings. Cover with plastic wrap and leave in a warm place for half an hour. Then knead well again, cover with foil and leave to rise for an hour and a half. The matched dough should double in volume. Knead the dough again, very vigorously, trying to get rid of air bubbles. It is good to use a rolling pin for these purposes. Check the dough for cut. When there are no air bubbles left, the dough is ready. Roll the dough into a sausage and cut into equal pieces, roll the pieces into balls. Place the buns on the wire rack of the steamer and leave for half an hour, covered with foil on top so that the buns do not dry out. Pour 0.5 liters of water into the multicooker bowl, place the grate with buns on top and turn on the Steam program for 30 minutes. Put the buns to cool in a dish with a lid.
Tip:
Mantou is served with both sweet and savory dishes, as well as a dessert with condensed milk or jam.