
Plain Sourdough Mantou (Chinese Steamed Bun)
Updated: Jun 5, 2021
Do you know sourdough discard can turned into varies snacks or pastries? Here's an easy-to-follow recipe to transform your discard into delicious mantou (aka Chinese Steamed Bun),


Ingredient
Active or Cold Sourdough Discard 160g
Japanese Pastry Flour 250g
Cold Fresh Milk 80g
Sugar 40g
Extra Virgin Coconut Oil 10g
Method
In a mixing bowl, add sourdough discard, cold fresh milk, sugar, and flour except oil
Mix until ingredients (except oil) are combined using a spatula, approx. 2-3 minutes
Add coconut oil, hand knead till dough is soft and smooth
Round it off into a ball
Cover with a moist cloth and rest for 10 minutes
Roll into a log and cut it into approx. 10-12 pieces,
Shape as desired shapes, or into a ball
Put the buns into a steamer, cover and proof over warm water for 1.5-2 hours
Turn on fire to medium heat and steam for 15-18 minutes
Do not open lid immediately, let it cool down for at least 15 minutes before opening the steamer lid
Open the lid and serve warm
Tips
Low protein flour is recommended
Hand kneading is recommended
Add any fillings or make it a plain bun
Be mindful of the liquid content and add water gradually
Flour or oil the counter-top lightly to prevent the dough from sticking
If you do not have a bamboo steamer, you can wrap the pot cover to prevent water vapour from dripping on the buns
Note
This recipe yields approx. 10 steamed buns
Nishio Peacock is used as Japanese Pastry Flour (Protein 8.3%), the product can be found at our shop, simply click "Order Form" to find out