Southern Style Mantou | History, Science and Recipe

Summary

This video guides viewers through the process of making mantou, a traditional Chinese steamed bun. It covers key steps such as preparing the dough, performing the windowpane test, dividing and shaping the dough, proofing, and steaming. The video also addresses common issues like gummy texture, blisters on the surface, and tips for getting the perfect soft, smooth buns. Detailed explanations of yeast activity, steam time, and temperature control are provided to ensure successful results. Ideal for both beginners and experienced bakers looking to perfect their mantou-making skills.

Takeaways

• 😀 Properly mixing mantou dough requires careful kneading to achieve smooth, non-stick dough.
• 😀 The windowpane test is crucial to check if the dough has been kneaded enough to develop gluten.
• 😀 Bench resting the dough for 10 minutes helps relax the gluten and makes shaping easier.
• 😀 When dividing dough for mantou, each piece should be around 80 grams for consistent size.
• 😀 When shaping the dough, pinch and seal the bottom to create a smooth and taut surface.
• 😀 Rounding the dough pieces into tight balls ensures a better shape and rise during steaming.
• 😀 Proofing the dough for about 45 minutes is key to avoid overproofing, which can lead to dimples or wrinkles.
• 😀 Steaming mantou requires a steady boiling water temperature, followed by adjusting the heat for consistent steaming.
• 😀 The first 5 minutes of steaming are crucial for rapid dough expansion, known as 'steamer spring.'
• 😀 The thin elastic skin formed on mantou during steaming is due to starch gelatinization and yeast activity.
• 😀 Blisters on the surface of mantou are caused by trapped air bubbles not removed during mixing, and they appear during the first 5 minutes of steaming.

Q & A

What is the purpose of the bench rest in the mantou making process?

The bench rest allows the gluten to relax, making it easier to shape the dough later. This step is essential for smoother shaping and a better final texture of the steamed buns.

Why is it important to avoid overproofing the dough for mantou?

Overproofing can lead to the appearance of dimples, wrinkles, or shrinkage on the surface of the mantou. Proper proofing ensures a smooth and well-formed final product.

How do you determine the correct dough weight when dividing the dough for mantou?

The total weight of the dough is divided by the desired number of pieces. For example, if the dough weighs 482 grams and is divided into six pieces, each piece should weigh approximately 80 grams.

What is the role of the damp cloth during the proofing process?

The damp cloth helps prevent the dough from drying out during proofing, ensuring the buns retain moisture and remain soft after steaming.

What is the recommended steaming time for mantou, and why is it important to follow this guideline?

The recommended steaming time is around 15 minutes. Steaming for this duration ensures the dough reaches the appropriate temperature and texture. Steaming for too long or too short a time can affect the texture, causing gumminess or undercooked buns.

How does the design of the steamer lid affect the steaming process?

A partially glass lid allows condensation to flow sideways rather than dripping onto the dough. This helps prevent water droplets from affecting the surface of the mantou, ensuring they steam evenly and maintain a smooth texture.

What causes blisters to form on the surface of the steamed mantou?

Blisters are caused by air bubbles trapped inside the dough during mixing. These bubbles expand during the first few minutes of steaming and can pop, leaving behind blisters on the surface.

Why should the dough only be placed in the steamer after the water is boiling?

Placing the dough in the steamer after the water has reached a boil ensures that the buns steam immediately and rise quickly, resulting in the desired light and airy texture.

What are the possible consequences of steaming mantou at a low rate?

Steaming at a low rate can lead to insufficient rise and a dense, gummy texture. Proper steaming requires a steady flow of steam at the right temperature to achieve the best results.

Why is it necessary to let the mantou set for a few minutes after steaming?

Allowing the mantou to set for 5 minutes after steaming helps prevent shrinkage caused by a sudden temperature change when opening the steamer lid. This ensures the mantou retains its shape and smooth texture.