Mantou, a staple as familiar as any on the dinner tables of northern households, are brought piping hot to the table, each one plump and white, looking utterly adorable. You can't help but take a bite, and the fresh, original aroma of wheat fills the air. They are soft yet pleasantly chewy, and as you chew slowly, a hint of sweetness brings deep satisfaction. How do you steam such delicious, white, and plump mantou?
Mantou
Preparation for Making Mantou
1. Plump, white mantou are a delight. To steam the perfect white mantou, flour and yeast are the most basic ingredients. Generally, white mantou should be made from all-purpose flour, also known as cake flour or refined flour. You can use either fresh yeast or dry yeast, but it's important to pay attention to the yeast's activity. You must use yeast that is within its expiration date, and use it up as soon as possible after opening.
2. Steaming mantou naturally requires a steamer and a steamer basket. The tightness of the steamer is crucial; there should be no steam leaks between the lid and the basket, otherwise, the quality of the mantou will be affected during the steaming process. If you find a leak between the steamer lid and the basket, you can wrap the edge of the lid with a damp cloth when steaming the mantou, which will prevent steam from escaping.
3. After steaming, it's best not to store the mantou in an airtight container. Instead, place them on a traditional bamboo mat or a winnowing basket, and cover them with a slightly damp cloth. This way, the mantou will cool down in a ventilated environment, preventing the skin from bubbling or becoming soft.