Wholemeal Sourdough Mantou (Chinese Steamed Bun)

                                      

It's been a loooong time since the last post. I sincerely feel terrible since the promise of updating at least twice a month was made when I started FoxyOwl Baker. The reason being April was a bit hectic: having a short reunion with my family in China, continuing working and going for several job interviews when coming back in Melbourne. Obviously, I have been quite unproductive in the kitchen....

However, here is a new deliciousness! My favourite Chinese staple food in addition to noodles: Steamed bun (Mantou). You can conceptualise it as Chinese bread, which was the main carb source for Northern Chinese people especially decades ago. Back then rice was quite of a luxury in the situation of food scarcity, plus Mantou is so convenient to carry with and helps manual labours stay full longer. For sure, Northern people now are far away from those tough days, but Mantou remains its significance in the table, which is not "wow" tasty, like soup dumplings or running custard buns, but absolutely indispensable. My mom enjoys having a Mantou with some pickled veggie she made for a normal breakfast. 

I grew up eating Mantou as well. The traditional ones (called "Shandong Mantou") are large and chewy, simply comprised of flour, water and yeast. After the first fermentation, masters prefer to knead extra flour into the dough, then divide, shape, second proof, and finally allow them to sit in steamers. Although the additional kneading process is more laborious than making normal buns, which will be absolutely paid back by the distinctive chewiness and springiness in the texture. Also, as you bite into it, the sweetness of flour being gradually released will make you agree that "cooking is all about time".

As for why I made buns using my sourdough starters, it is simply because I don't want to discard any of them! To maintain sourdough starter's activity, weekly feeding them, which means taking out a certain portion and refill the same amount, is a must. Since I strongly object any forms of food waste, learning to apply my lovely natural yeast into other recipes (I've tried chocolate cake, matcha scones and berry pancakes so far) becomes quite motivational and definitely enjoyable. This wholemeal sourdough Mantou recipe combines two doughs of sweet potato and brown sugar, made into a swirly shape. Thereby, "taste two flavours with one bite", who doesn't love it?! 

Ingredients

Sweet potato dough

AP flour: 200g

Starter (100% hydration): 133g

Milk: 30-40g

Sugar: 30g

Sweet potato puree: 120g

Salt: 1 tsp

Note: a handful of AP flour to add later 

Brown sugar dough

Wholemeal flour: 200g

Starter (100% hydration): 133g

Milk: 50-60g

Brown sugar: 50g

Salt: 1 tsp

Note: a handful of AP flour to add later 

Method

1. To prepare the puree, cut peeled sweet potatoes into small pieces and microwave them in 2-3 mins.  Once the flesh shrinks in size and are soft enough, smash them into puree-like. I like to leave some small chunks inside, rather than turn into complete smooth  paste. So, I can bite into sweet potato itself later :)

2. Mix all ingredients together to form a firm dough. 

3. As same above, mix the part 2 ingredients to create the brown sugar dough.

4. Cover both doughs with cling film/ damp kitchen towel, and leave in a warm place (I put them in the oven with oven light on) to rise for 2.5-3 hrs, until the sizes double.

5. Transfer the dough onto the work surface. Knead a handful of AP flour into each dough until no raw flour is seen, which will develop the chewy texture of Mantou. 

6. Roll out both doughs into a 45cm*15cm rectangle shape, (see my rectangles are extremely imperfect, the lines are just like winding mountain roads. But I reckon the imperfection is exactly the mark of home-made goodness. ) 

7. Lay the brown sugar piece onside the sweet potato one. 

8. Starting from the longer side, roll the double layer pieces into one cylinder, cut it halfway.

9. Cut each half cylinder dough into six pieces, place flat surface upside on the baking paper in the steamer. 

10. Leave them to rise again (the final proof) for 55-60 mins, until it becomes obviously bigger. Or you can touch the dough lightly with your fingertip, if the indention bounces back slowly, the buns are ready to go. If the indention remains, you overproof the dough and reduce the time next time. If the indention bounces back quickly, give it more time.

11. Place the steamer over middle-high heat for 12-15 mins. Note: if you are using the bamboo steamer, don't bother reading the followings. If you are using the stainless steel steamer like me, better to wrap the cover with a kitchen towel, shown in the picture. Because unlike the bamboo material will absorb the inside steam, the steam accumulated in the stainless steel pot will eventually drop on the buns, making their surfaces uneven and watery. 

12. Leave buns inside the steamer for 5-7 mins with opening a crack between the cover and the pot body.  

It smells so amazing when uncovering, with the sweet potato flavour immediately standing out.

This two flavours really match. Besides a little fermenting sourness from the starter, which I love. The different level of sweetness released from the sweet potato, brown sugar, and even the flour itself account for more.

Lastly, if you lack the sourdough starter, simply substitute it for commercial yeast. For making Mantou, the common ratio is flour : yeast = 300g : 1/2 tsp (about 2g)