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Method :
1. Melt sugar
in warm water. Add yeast. Let stand for 7 minutes. There will be
bubbles.
2. Mix the
flours well. Add lard, white vinegar and the yeast mixture to the flour to
make a dough. Place it in a basin. Press the dough with your fingers to
make some holes. Sprinkle some water on top. Cover the basin Let stand for
4 hours. The leavened dough should be three times as large as large as the
original.
3. Knead the
leavened dough again till smooth and shiny. Roll it into a long shape that
is 3 inches in diameter. Cut with knife into 2-inch long sections.
4. Cover all
sections with damp cloth. Let stand for 25 minutes. Put into steamer.
Steam over high heat for 20 minutes. Serve.
5. If you want
the mantou to be more elastic, add some flour to the cut sections. Knead
each one well. Make into round shapes, then steam it.
Notes:
- When making
leavened dough, remember to knead again after it has expanded. Flour can
be added during your second kneading if the dough is too sticky.
- When kneading
dough for mantao, use a pressing motion rather than a rubbing or pushing
motion as when washing clothes.
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