Milk knife-cut mantou, known for their soft texture, milky flavor, and chewy texture, are a beloved staple in Chinese cuisine. Here’s a detailed guide to crafting these fluffy delights at home.
Ingredients:
- 500g all-purpose flour
- 300ml warm milk (≈40°C)
- 5g active dry yeast
- 30g sugar
- 1 pinch of salt
Steps:
1. Activate Yeast: Dissolve yeast and sugar in warm milk. Let it sit for 5–10 minutes until frothy.
2. Mix Dough: In a large bowl, combine flour and salt. Pour in the yeast mixture and knead into a smooth, elastic dough (about 10–15 minutes). If sticky, add flour 1 tbsp at a time.
3. First Rise: Place dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1–2 hours, or until doubled in size.
4. Shape Mantou: Punch down the dough to release air. Divide into equal portions (≈80g each). Roll each into a ball, then flatten slightly with a rolling pin. Use a knife to cut a small slit on top for traditional styling.
5. Second Rise: Arrange mantou on parchment-lined steamer trays. Cover and let them rise for 20–30 minutes until puffy.
6. Steam: Bring water to a boil in a steamer. Place trays over high heat, steam for 15–18 minutes. Turn off heat, let sit for 5 minutes before opening the lid to prevent deflation.
Tips:
- For extra softness, replace 50g flour with cornstarch.
- Brush mantou with milk before steaming for a golden crust.
- Store leftovers in an airtight container; reheat by steaming for 2–3 minutes.
Enjoy these homemade milk mantou as a breakfast treat or snack—their simplicity and comfort make them irresistible!
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