Steamed Buns (Mantou)

Ingredients

• 3 cups All-Purpose Flour
• 2 tablespoons Sugar
• 1 teaspoon Instant Yeast
• 1 cup Water
• 1 tablespoon Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 3 cups of All-Purpose Flour, 2 tablespoons of Sugar, and 1 teaspoon of Instant Yeast. Whisk them together until they are evenly distributed.
2. 2Gradually add 1 cup of Water to the flour mixture while stirring. Once the ingredients start to come together, begin kneading the dough. Add 1 tablespoon of Vegetable Oil and continue kneading for about 5-7 minutes, or until the dough is smooth and elastic.
3. 3Cover the bowl with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free spot and let the dough rise for 1 to 2 hours, or until it has visibly doubled in size.
4. 4Gently punch down the risen dough to release the air. Knead the dough on a lightly floured surface for 2-3 minutes until it is smooth again.
5. 5Divide the dough into 8 equal portions. Roll each portion into a smooth ball, about the size of a golf ball.
6. 6Prepare your steamer. Line a steamer basket with parchment paper, ensuring there are no holes. Place the 8 dough balls onto the parchment paper, leaving at least 5.08 cm of space between each bun to allow for expansion.
7. 7Fill a large pot or wok with enough water to create steam, ensuring the water level is below the bottom of the steamer basket. Bring the water to a rolling boil over high heat. Carefully place the steamer basket with the buns over the boiling water, cover tightly with a lid, and steam for 15 to 20 minutes, or until the buns are puffed up and cooked through. They should sound hollow when tapped lightly.
8. 8Carefully remove the steamer basket from the pot. Serve the 8 steamed buns warm.

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