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Sunday, 30 July 2017


when used to make steam mantou,
as in other bakes,
 it gives a sweet smell to the buns.

The texture may be fluffy as shown in the picture
but it is quite heavy.

The buns cracked because of over fermentation.
I left it left too long on the counter.

This recipe is the courtesy of Xiuli Zhang

Herman Steam Mantou
130g Herman
120g fresh milk
1/2 Tbsp oil
1/4 tsp salt
2 Tbsp sugar
180g superfine flour

1. Mix all ingredients except flour, into a paste
2. Add flour & knead to a smooth dough
3. Let proof 6-7 hours (or over night)  until double in size
4. Divide & shape dough
5. Leave to proof 30-45 min until slightly bigger, if left too long, bun will crack like mine!
6. Steam for 5-10 min according to size of mantou

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