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How to Make Old-Fashioned Sourdough Mantou: A Complete Guide

Old-fashioned sourdough mantou, a beloved staple in Chinese cuisine, delights with its fluffy texture, subtle sweetness, and nutty aroma from natural fermentation. Here’s a step-by-step guide to crafting this classic at home.

Ingredients:

- 500g all-purpose flour

- 200g active sourdough starter (or 1g yeast + 200ml warm water for quick version)

- 250ml warm water (35-40°C)

- 5g salt

- 1 tsp sugar (optional, to feed yeast)

Steps:

1. Prepare the Dough: Mix flour, starter, sugar (if using), and warm water until a shaggy dough forms. Knead on a floured surface for 10-15 minutes until smooth and elastic. Cover and let rest for 30 minutes.

2. First Fermentation: Add salt and knead again. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 4-6 hours, or until doubled in size (for sourdough) or 1-2 hours (for yeast).

3. Shape the Mantou: Punch down the dough to release air. Divide into equal portions (about 80-100g each). Roll each into a smooth ball, then place them on parchment paper, spaced apart. Cover and let proof for 20-30 minutes until slightly puffy.

4. Steam: Arrange mantou in a steamer, leaving gaps. Bring water to a boil over high heat, then steam for 18-20 minutes. Turn off heat and let sit for 5 minutes before opening to prevent collapsing.

Tips: For a chewier crust, steam with a piece of parchment paper. Leftover mantou can be reheated in a steamer or lightly toasted. Enjoy plain with congee or as a side to dishes!

This method balances tradition and simplicity, ensuring soft, flavorful mantou every time.