Chinese Steamed Buns (饅頭)

8 Sep

Ahh sorry! Did not mean to take a two month hiatus… Summer got really hectic, and all of a sudden it’s over.

Anyway, mantou! I’m a lover of all things carb-y, so my making mantou is well overdue. Most of the recipes I’ve found used yeast, which surprised me because mantou has always struck me as a much denser bread.

As you can see in the picture, the tops of mine cracked a bit after they cooled. Ignore the yellow tint–there was something funky with the lighting, methinks. I’m not quite sure why, but it wasn’t a big deal because all eight of these babies were consumed in a single meal. Between two people. In retrospect, that was probably not the best idea.

 

A mantou in all it’s delicious glory. I modified the recipe from Almost Bourdain by converting everything to volume measurements. For flour, I weighed out about a pound and took a fraction of it. Macguyvering for the win.

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