Chinese Steamed Milk Buns (Mantou)

This is a simple steamed bun recipe using instant yeast as the leavener and the liquid used is fresh milk.

Ingredients (Makes 6)

    80g   Chilled fresh milk
1/4tsp   Instant yeast
    10g   Sugar  (optional)

  150g   All purpose flour

      3g   Oil of your choice (optional)


Instructions

1.   In the stand-mixer bowl, add chilled fresh milk, yeast, sugar, flour and oil.  
2.   Using the stand-mixer (I'm using KitchenAid), knead the dough at speed 2 for 6min.  Stop the machine and scrape down the sides of the bowl when necessary.
3.   Proceed to knead the dough on the next speed for 3minutes or until the dough is soft.

4.   Weigh and divide the dough into 6.

5.   Roll and shape each dough into a mini mountain shape. 

6.   Fill up the steaming pot with 1/3 water.  Heat up this water to about 50°C-60°C.  

7.   Place the steamer tray, covered, on the steaming pot. 

8.   Proof about 60min or until the dough is at least 1.5X larger or feels light when lifted.

9.   Bring the water in the steaming pot to a boil. 
10. Put the steaming tray on the steaming pot.  Steam on medium low flame for 10min.
11.  Turn off the flame and remain covered for 3min.
12.  Remove the cover slowly.  

13.  Voila!  The Chinese Steamed Milk Buns, mantou, are ready!  Enjoy while it's warm.