中國一處少數民族食品介紹和做法

Steamed Buns/饅頭

圖片參考：http://www.geocities.com/carzgal/mantao.jpg


Makes around 10

1. 150g Plain Flour
2. 10g Sugar
3. 1tsp Baking Powder
4. 60g Milk
5. 8g Yeast
6. 10g Warm water
7. 2tsp Oil

Procedure:
1. Dissolve the yeast with warm water and leave for 5 minutes.
2. Sift flour, add baking powder, sugar, dissolved yeast and milk. Mix together with hands and form into a dough
3. Add oil and mix with hands. Mix until dough does not stick to hands.
4. Cover and leave in a airtight place e.g. Oven to allow fermentation. Leave for around for 30 minutes to 1 hour.
5. Roll pieces of dough into small balls and steam for around 15-20 minutes
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Mantou sometimes known as Chinese steamed bun, is a kind of steamed bun originating from China. It is typically eaten as a staple in many parts of China. Made with milled wheat flour, water and leavening agents, they are similar in nutrition and eating qualities to the white bread of the West. In size and texture, they range from 4 cm, soft and fluffy in the most elegant restaurants, to over 15 cm, firm and dense for the working man's lunch. (As white flour, being more heavily processed, was once more expensive, white mantou were somewhat of a luxury in pre-industrial China.)