Mantou, a staple as familiar as any on the dining tables of northern households. Served piping hot, they are charmingly plump and white. The moment you bite into one, a fresh, original aroma of wheat fills the air. They are soft yet pleasantly chewy, and a subtle sweetness with each chew brings deep satisfaction.
Preparation for Making Mantou
1. The allure of plump, white mantou is undeniable. To achieve the perfect white mantou, flour and yeast are the most fundamental ingredients. For steaming white mantou, medium-gluten flour is typically used, which refers to common wheat products like what is known as snowflake flour or fuqiang flour. Both fresh and dry yeast can be used, but it's crucial to consider yeast activity; you must use yeast within its expiration date, and finish it promptly after opening.
2. Naturally, a steamer and its steamer rack are indispensable for making mantou. The tightness of the steamer is vital; there should be no steam leakage between the lid and the rack, as this can affect the quality of the mantou during the steaming process. If you find a leak between the lid and the rack, you can wrap the edge of the lid with a damp cloth while steaming to prevent steam from escaping.
3. After steaming, it's best not to store 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 allows them to cool in a ventilated environment, preventing issues like the skin from bubbling or becoming soft.