http://chia-lishen.blogspot.com/2009/07/milky-mantou-bread-maker-recipe.htmlThe original recipe is from 周老師的美食教室 in traditional Chinese. http://blog.yam.com/homeeconomics/article/1670381
This is the original ingredients list. I use half the recipe to do the baking.
Original recipe:
milk......................150g
oil........................1 Tbsp
sugar ...................3 Tbsp
plain flour ............300g
yeast....................1/2 Tbsp
Some flour for kneading
Instruction:
1. Put yeast, sugar, flour, milk and oil in the bread maker in order.
[I put in order into the pan :
milk
oil
sugar
flour
yeast ]
2. Select "dough" menu. My bread maker takes 2.30 hrs for dough function.
[I use only the knead function of the breadmaker. Once the knead finishes, i remove the pan from the pan and continued to knead for another 15 mins or so]
3. I then put the dough into a bowl into the cold oven, to proof for about 40 mins. Around the bowl, i put 4 cups of just boiled water to steam up the oven.
4. After 40 mins, I punch down the dough, then put it back into the oven to proof for another 20 mins.
5. This is how the dough then looks like. Look at the dent when the finger is pressed in.
7) Roll them out into a flat, thin rectangular shape.
8) Place the other dough onto another.
5)Roll up the dough as shown in the picture.
(diagram from liria's blog)
6)Use knife to cut up into pieces.
Put the two end bits together, just roll up as a round-shaped mantou.
7)Your mantou should have the spiral layers on both sides.
4. Before steaming. Leave the mantous at a warm place for 40 minutes to raise. (I leave them in oven at very low heat.)
5. Use cold water to start steaming, each mantou should takes about 7-8 minutes to steam. Line a piece of baking paper under each mantou to stop it from sticking onto the steamer.
6. Place the steamed mantou on a dry, clean tea towel. Eat fresh
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