Twisted Scallion Sourdough Mantou (Chinese Steamed Bun)

Was strolling along Chinatown a few days back and got carried away by the aroma of steamed bun and scallion from faraway. Went home and did a few attempts to get the texture, shape and taste the way I desired. So, here you go, this is my version of twisted scallion mautou!

Bon appetit!

Proofing in progress...

Ingredient

• Active or Cold Sourdough Discard 200g

• Japanese Pastry Flour 250g

• Cold Fresh Milk or Non Diary Milk 60g

• Sugar 20g

• Sunflower Oil or Vegetable Oil 6g

• Scallion (prepare another 10g oil and pinch of salt)

Method

1. Preparation of sauteed scallion

• Heat pan, add oil, sauteed scallion and add pinch of salt, set aside to cool, approx. 3 minutes

2. Preparation of the dough

• 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 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

3. Shaping of dough "Twisting method"

• Roll into a rectangle sheet (not too thin)

• Spread sautéed scallions over the rectangle dough

• Fold up 2 times

• Cut into strips

• (Click HERE to watch the time-lapse of making and twisting the mantou!)

• Put the buns into a steamer, cover and proof over warm water for 1.5-2 hours

4. And finally, it's ready to steamed

• Turn on fire to medium heat and steam for 15-18 minutes

• Do not open the 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