Mantou (Chinese Steam Buns)

Yes, I understand that this is a baking blog, but I have explored a little further when I was trying out recipes with yeast.  As I was trying to find new recipes as I work off the fresh yeast in my fridge, I have decided on extending on the possibilities.

As I have been exploring the different techniques of kneading dough, I found that this was one of the simpler ones.  Also, vegan friendly, so not a whole lot of ingredients.

4 cups bread flour
1 1/2 tsp. sugar
1 tsp. salt
16 grams of fresh yeast
1 tsp. vegetable oil
1 1/2 cup warm water
1 tsp. baking powder

Sift together flour, sugar and salt on kneading table and create a well to hold the liquid.

Crumble the fresh yeast into the middle of the well.  Add warm water and vegetable oil.
Knead until it is smooth and a stretchy texture. Cover the bowl with a damp dish towel and set aside at room temperature for 45 to 60 minutes, until double in size.

 Sprinkle the baking powder over the mixture and knead well into the dough.  Cover with damp dish towel again and rest for 20 minutes.

Split the dough into two and roll the dough into a rectangle shape.  Fold one third of the dough back into itself, then fold the remaining third over the top of the dough so your Mantou dough will be triple folded.

Roll out the dough into a thin layer (the thinner the dough, the prettier it will be when it is rolled) and then brush water over it.

From the long side, start rolling it up into a log.  Use sharp knife and cut the roll into small pieces.

To steam:  Place buns into a steamer and spray a small amount of water over the buns.  Put the steamers over cold water and turn on the heat on high.  Start timing the clock from boiling point (when there is steam) and steam  for about 10-15 minutes.  Turn the head off and rest for 5 minutes with lid SLIGHTLY ajar.