White Mantou
1.
Pour the water, yeast, and sugar into the cook machine to mix.
2.
Then add flour and oil.
3.
Stir it into a smooth dough.
4.
After mixing the dough into a smooth dough, cut into 10 pieces.
5.
Flatten one of the doughs and press the sides to the middle, and finally it will become a smoother dough. (This is an important step for the smooth surface of the dough)
6.
4. Put the dough on the table and continue to round. If the bottom is facing up, it will form a navel shape, which means the mouth has been closed, and then it can be rounded slightly.
7.
Make the remaining dough one by one, put it into the steamer, place about 40 degrees warm water under the steamer, and ferment until the dough is 1.5 times larger.
8.
After that, just turn on the steamer for 15 minutes, wait 3-5 minutes before uncovering.
9.
Here is the detailed picture that is broken, soft but flexible, much better than the steamed buns with leavening agent added in the store outside.
10.
One more piece.
11.
The finished product has a smooth and round surface.
Tips:
This method is first shaped and then fermented. When fermenting, the water temperature in the steamer is about 40 degrees. If there is no thermometer, it can be slightly hot to touch. If fermented, steam it directly without changing the water.
The dough must be kneaded in place, which is the key to the smooth surface of the finished product and the firmness of the inside.
Don't open the lid immediately after steaming. The instant temperature difference will cause the surface to dent. Open the lid every 3-5 minutes.
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