cornflour steamed buns

Cornmeal Mantou: A Comprehensive Guide

Cornmeal mantou, a beloved staple in Northern China, offers a nutty flavor and tender, slightly crumbly texture. Here’s a detailed guide to making this versatile bread.

Ingredients:

- 200g all-purpose flour

- 100g cornmeal (fine or medium grind)

- 7g active dry yeast

- 40g sugar (adjust to taste)

- 130ml warm water (around 40°C)

- 5g salt

Steps:

1. Activate Yeast: Dissolve yeast and sugar in warm water; let sit for 5-10 minutes until frothy.

2. Mix Dough: In a large bowl, combine flour, cornmeal, and salt. Pour in yeast mixture and stir until a shaggy dough forms.

3. Knead: Transfer to a floured surface; knead for 10-15 minutes until smooth and elastic. Add a little flour if too sticky.

4. First Rise: Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours, or until doubled in size.

5. Shape: Punch down dough, divide into 8 equal portions, and roll each into a ball. Place them on a parchment-lined steamer, leaving space between each.

6. Second Rise: Cover and let rest for 20-30 minutes.

7. Steam: Bring water to a boil in a steamer. Place the mantou in, cover, and steam over medium-high heat for 15-20 minutes. Turn off heat and let sit for 5 minutes before opening the lid.

Tips: For extra flavor, add a teaspoon of baking powder or substitute 20g of flour with millet flour. Serve warm with soups or stews. Enjoy the rustic, wholesome goodness of homemade cornmeal mantou!