Milky Mantou

Had not logged into all my baking recently.. had been lazy ha ha.. My Father in law had suddenly requested me to made Mantou yesterday. Was Surpised and excited as well. Previously I had tried it but it was a failure - the mantou was hard and the yeast smell was so strong.

So had been searching for the recipe last night and I found this sharing from 周老師的美食教室 . Her mantou was especially simple to made and only took a total of two hour and 40 min to get the dough double in size.

The result: Good to me. But it's still not the type my father in law was looking for so I'll still need to look for more mantou recipe. ha ha.. But here is the recipe from this teacher. Thanks to her I got the chance to try this milky mantou recipe. Happy trying

Milky Mantou - Makes 14 pieces

材料：
牛奶……………………………300克
快發乾酵母……………………1大匙
中筋麵粉………………………600克
細白砂糖………………………6大匙
沙拉油…………………………2大匙
手粉………………………………適量

做法：
1) 材料（除手粉外）攪拌成麵團，基本發酵1小時（可省略）。
2) 麵糰撲手粉，以壓麵機反覆壓到光滑平整，再捲起（要捲緊），切成14段。
3) 排在鋪了烤盤紙的蒸籠裡（每個之間要有足夠間隔，以免蒸好後黏在一起）。
4) 放溫暖處最後發酵30至40分鐘，至手指輕壓，痕跡較慢回復即可。
5) 從冷水開始蒸，用中火，籠蓋打開些。水沸後計時15分鐘即熟。熄火後放置片刻再開籠蓋，把饅頭取出放在乾布上，以免潮溼。