Ingredients
| Mixing spiral | Put all dough ingredients in a mixing bowl. Mix for 3 min slow and 4 min fast speed. | |
|---|---|---|
| Dough temperature | 24°C | |
| Scaling and Shaping | Scale into dough blocks of 1.1KG | |
| Make Up | Roll out the dough and fold a few times until the dough is smooth. Roll out until obtaining a piece of dough with 4 mm thickness and 40 cm width. Roll up like a snail and cut the dough into slices of 30g. Place each dough piece on baking paper. | |
| Final Fermentation | 40 - 45 min at 35°C and 85% humidity. | |
| Decoration | Spray water on the dough surface. Decorate with a pinch of GrainDesign Black and White sprinkled on the dough surface. | |
| Steaming | Steam for 10 mins, in a steamer with 100% steam and 98°C |
Most people associate China with rice rather than wheat, but the latter is the staple crop rather than rice. Mantou and bao bun’s history dates to the period of the Three kingdoms. The legend says that a military strategist offered some filled steamed buns to a deity who wanted him to sacrifice the heads of his soldiers. He apparently prepared some steamed buns filled with meat in the shape of human heads, which the deity found more delicious than its usual diet. So the military strategist was able to protect his soldiers, resulting in the creation of the Mantou (which roughly translates to “barbarian’s head”).
Nowadays, more than 700 million of steamed buns are consumed every day in China, and in many bakeries, they are still made the old fashion way, using traditional sourdough and a little bit of baking powder.
233.39 Kcal
Energy
989.43 Kj
Energy
0.51 g
Fat
0.14 g
Saturates
47.51 g
Carbohydrates
3.7 g
Sugars
*
| Energy 233.39 Kcal | ||
| Energy 989.43 Kj | ||
| Fat 0.51 g | ||
| Saturates 0.14 g | ||
| Carbohydrates 47.51 g | ||
| Sugars 3.7 g | ||
| Fibers 2.88 g | ||
| Protein 8.11 g | ||
| Salt 0.7 mg |
