{"id":7089,"date":"2024-04-26T12:50:36","date_gmt":"2024-04-26T12:50:36","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/mantou-knots\/"},"modified":"2024-07-30T08:30:26","modified_gmt":"2024-07-30T08:30:26","slug":"mantou-knots-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/mantou-knots-2\/","title":{"rendered":"Mantou Knots"},"content":{"rendered":"

Mantou is an extremely versatile dough\u2014you can stuff it,\u00a0pan-fry\u00a0it, wrap it around ingredients, or just eat it plain. (Mantou are plain, soft steamed breads,\u00a0whereas\u00a0bao are stuffed\u2014often made with a char siu filling or served with roast duck instead of pancakes.) Mantou make for a great snack, a quick breakfast, or\u00a0an\u00a0accompaniment to a large banquet meal. They have a craveable, balanced sweetness, but my favorite trait is the texture: pillowy soft, light, and fluffy.<\/p>\n

\n

Ingredients<\/h2>\n

Makes about 13<\/p>\n

\n

\u00bc<\/p>\n

cup plus 1 Tbsp. sugar<\/div>\n

1\u00be<\/p>\n

tsp. instant yeast<\/div>\n

1\u00bc<\/p>\n

tsp. baking powder<\/div>\n

1\u00be<\/p>\n

cups (250 g) Hong Kong flour or cake flour, sifted, plus more for dusting<\/div>\n

\u00bc<\/p>\n

cup whole milk, room temperature<\/div>\n

4<\/p>\n

tsp. heavy cream, room temperature<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Beat sugar, yeast, baking powder, and 1\u00be cups (250 g) Hong Kong flour or cake flour in the bowl of a stand mixer fitted with the dough hook on low speed to combine. Combine milk, cream, and \u00bc cup water in a measuring glass or small bowl. Reduce speed to low and, with motor running, gradually pour in milk mixture and mix until dough forms a ball, about 2 minutes. If dough has not formed a ball by then, gradually add more flour a teaspoonful at a time until it does. Continue to mix until very smooth, about 8 minutes more. (Alternatively, you can mix in a medium bowl with a wooden spoon or your hands until a shaggy, loose dough forms, then turn out onto a clean surface and knead until smooth and glossy, about 10 minutes. Place in a large bowl to rise.) Remove bowl from mixer and cover with a damp kitchen towel. Let dough rest until slightly puffed, 30\u201360 minutes.<\/p>\n

    Step 2<\/h4>\n

    Meanwhile, cut out thirteen 3″-squares of parchment paper.<\/p>\n

    Step 3<\/h4>\n

    Portion dough into 13 equal-size pieces (use a scale if desired). Roll each into an 8″-long rope. Tie each rope into a knot and tuck the end that came through the knot underneath the bun. Tuck the other end up and over the top. Place buns on parchment squares as you go.<\/p>\n

    Step 4<\/h4>\n

    Cover buns loosely with damp kitchen towel and let rise in a warm place until slightly puffed and marshmallow-y in texture, 30\u201345 minutes.<\/p>\n

    Step 5<\/h4>\n

    Pour water in a wok or large pot to come 1″\u20132″ up sides. Set a steamer with a lid over wok, leaving at least \u00bd” of space between the inside layer of steamer and water. Bring water to a boil over medium-high heat.<\/p>\n

    Step 6<\/h4>\n

    Place as many buns as will fit in steamer, spacing about 2″ apart. Cover and steam until cooked through, about 8 minutes. Transfer mantou to a plate. Repeat process with remaining buns, adding more water to wok as needed. Serve warm.<\/p>\n

    Do ahead:<\/strong> Mantou can be steamed 2 months ahead. Freeze on a baking sheet until solid, then transfer to resealable plastic freezer bags or airtight containers and keep frozen. To serve, thaw in refrigerator overnight, then re-steam 3 minutes.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Mantou is an extremely versatile dough\u2014you can stuff it,\u00a0pan-fry\u00a0it, wrap it around ingredients, or just eat it plain. (Mantou are plain, soft steamed breads,\u00a0whereas\u00a0bao are stuffed\u2014often made with a char siu filling or served with roast duck instead of pancakes.) Mantou make for a great snack, a quick breakfast, or\u00a0an\u00a0accompaniment to a large banquet meal. […]<\/p>\n","protected":false},"author":4,"featured_media":7090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7089"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7089\/revisions"}],"predecessor-version":[{"id":9045,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7089\/revisions\/9045"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7090"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}