I keep craving myself with this steamed bread. This is my childhood favorite snacks / meals. My mom makes a good Man Tou, very beautiful and round shape. I learned this method from her.
We baked this Man Tou at my home back at Siantar, North Sumatra - Indonesia.
In this method, we do not do bulk fermentation. We just give the dough final proofing.
Here are the main ingredients for this beautiful steamed bun.
1 kg Strong bread flour
250 gr Sugar
11 gr Dry instant yeast
2 tbsp Salt
100 gr White margarine
450 - 475 gr Water
Cooking Method:
Using the kitchen mixer method: Mix all ingredients in the mixing bowl and let the machine do the job until the dough stick together and go through the window pane stage.
1. Mix the sugar, dry instant yeast and water. Mix them well.
2. add the white margarine. Mix them.
3. Add the flour and salt. Mix them well until the flour comes together into a ball of dough
4. Times to show your power of arm. Knead and Knead the dough minimum 10 -15 minutes. the longer will be better. The dough will be really white.
5. Portion the dough into your required size. You may weight it or just easily slice it into small dough.
6. Shape each dough into ball or any shape that you love.
7. Place the dough on a piece of baking paper or wax paper.
Here are the main ingredients for this beautiful steamed bun.
1 kg Strong bread flour
250 gr Sugar
11 gr Dry instant yeast
2 tbsp Salt
100 gr White margarine
450 - 475 gr Water
Cooking Method:
Using the kitchen mixer method: Mix all ingredients in the mixing bowl and let the machine do the job until the dough stick together and go through the window pane stage.
1. Mix the sugar, dry instant yeast and water. Mix them well.
2. add the white margarine. Mix them.
3. Add the flour and salt. Mix them well until the flour comes together into a ball of dough
4. Times to show your power of arm. Knead and Knead the dough minimum 10 -15 minutes. the longer will be better. The dough will be really white.
5. Portion the dough into your required size. You may weight it or just easily slice it into small dough.
6. Shape each dough into ball or any shape that you love.
7. Place the dough on a piece of baking paper or wax paper.
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| Sun bathing time |
8. Final proof the bun in the warm place or under the sunlight. Let it proof until double in volume. It takes minimum 1 hour. As a sign, the dough will be lighter (that was my mom always said).
9. Prepare the steamer with half full water. Let the water boil.
10. Place your buns on the steaming rack. Close the lid of steamer. Steam it for 20 minutes for the first batch. Afterward, steam it for 15 minutes.
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| Before Steaming |
Notes. After opening the lid of steamer, you must be quickly to remove the buns in order to avoid the buns wrinkle.
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| After steaming |
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| Cooling down before storage |
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