CHINESE STEAMED BUNS (MANTOU)
I lived in China back in the early 90's and these were a breakfast favorite dipped in sweetened condensed milk. I thought they were like the bread version of marshmallows! I found them again at a Chinese restaurant this weekend, which sent will on a quest to find the recipe. I'm keeping it here at Zaar so I never lose it. Unfortunately, I'm not a low-carb diet right now. Bummer!
Provided by palm715
Categories Yeast Breads
Time 2h10m
Yield 32 buns, 32 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes.
- Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water. Mix everything to form a dough.
- Turn it onto a floured board and knead until smooth.
- Return dough to the bowl, cover and let it stand in a warm place for about an hour or until doubled in size.
- Punch down, cover again and let it stand for 20 minutes longer.
- Knead the dough again and shape into rolls.
- Bring the water in the bottom of a steamer to a boil. Place the rolls in the steamer, leaving a 1- inch gap between them. Cook for 10 minutes or until firm and cooked through.
- Serve them hot.
Nutrition Facts : Calories 59.5, Fat 0.2, Sodium 0.7, Carbohydrate 12.5, Fiber 0.5, Sugar 0.4, Protein 1.8
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