|Delicious Wheat Mantou 麦馒头|
So, finals were very hard. The AP classes in which I took the finals in were even worse. In AP Lit, I had to write an essay and do an AP style multiple choice test on a book we have read in class.
Anyway, back to the bread. This Wheat Mantou 麦馒头 is actually pretty good. Actually, it's 100% Whole Wheat Mantou, because it doesn't use any white flour. I like it better than my other mantou recipe. Well, maybe it's because I've grown accustomed to healthier foods, but my dad also likes these too. He usually doesn't like whole wheat items.
|My first attempt|
|My 2nd attempt at making Wheat Mantou 麦馒头. Much better.|
- 2 1/2 cups Whole Wheat Flour
- 1 cup Whole Wheat Pastry Flour
- 1/2 cup plus 2 tablespoon sugar
- 1/2 cup warm water
- 1 to 1 1/4 cup warm fat free milk
- 2 tsp active dry yeast
- 2 tsp baking powder
- In a small bowl, combine the sugar and 1/2 cup warm water. Then, mix in the yeast. Stir. Let it stand for 10 minutes. It should get foamy.
- In another bowl, combine both the flours. Add in the sugar/yeast mixture. Then, pour in 1 cup of warm milk. If more liquid is needed, add milk a little bit at a time until a dough forms. Once the dough has formed, knead for 1 to 2 minutes. Do not over-knead. Put the dough into another bowl.
- Cover with plastic wrap and let it rise until double in size. This can range from 1 to 2 hours, depending on the temperature. It rises faster in warmer temperatures.
- While waiting for the dough to rise, combine the baking powder with 2 tablespoon warm water. Once the dough is done rising, mix in the baking powder mixture. If the dough is already sticky enough, you can add the baking powder directly into the dough. You can also add it to the flour before mixing in the liquid. Knead until incorporated. Remember to add flour if the dough is sticky or add more liquid if the dough is too dry.
- Roll the dough out into a large rectangle. Then, fold one side into the middle, and then fold in the other side to the middle. Roll it out again.
- Roll the dough into a log.
- Divide into 12 to 18 pieces.
- Let it rise for about another 20 to 30 minutes.
- Steam for 10 to 15 minutes, depending on the size of the buns.
- Serve warm.
- Enjoy with tea or rice porridge.
|The steamer I used|
|My first attempt..after steaming. ugly|
|My first attempt..right before steaming, ugly.|