In fact, I have no plans to share this recipe, a plain mantou recipe. That is the reason why I did not snap any step by step preparation pictures. This mantous are soft, spongy, fluffy and chewy. It is also not difficult to make. The most crucial point is to make sure that the dough is well kneaded until pliable and window pane stage. You can omit the coconut milk powder. The mantous are not sweet and can be served with savoury dishes like braised meat or just taken plan.
- In a big bowl, put in all the dry ingredients [except cornstarch flour] and water. Mix ingredients with a pair of chopstick. Mix and knead with hand into soft, rough dough. Cover and rest for 5-10 minutes.
- Add in shortening if using. Continue to mix and knead with hand using a combination of motion [knead, rub, pull and roll] until soft, smooth and elastic [about 20 minutes]. Shape into a ball, cover and leave to rest until double in size. This takes about 10 minutes.
- The proof dough has lots of small air pockets. Punch down and knead for another 5-10 minutes until smooth and elastic. Divide into 8 equal portions [depends on how big you wish to make the buns]. Roll each portion into balls. Coat with some cornstarch flour. Place buns on a parchment paper. Arrange in a steaming tray, cover to proof until double in size about 20-30 minutes.
- Brush dough with some pink colouring water [mix pink colouring with some water] before steaming.
- Bring water to boil in a steamer.
- Steamed buns in steamer over high heat for 20 minutes. Off heat, leave buns in steamer for 5 minutes before removing to cool on wire rack.