Taiwanese Steamed Buns (Mantou) - Egg-Free

Ingredients

• 3 cups All-Purpose Flour
• 1 tsp Instant Yeast
• 2 tbsp Sugar
• 0.5 tsp Salt
• 1 cup Warm Water
• 1 tbsp Vegetable Shortening
• 1 tbsp Rice Flour

Instructions

1. 1In a large bowl, combine 3 cups of all-purpose flour, 1 tsp of instant yeast, 2 tbsp of sugar, and 0.5 tsp of salt. Gradually add 1 cup of warm water and mix with your hands or a spoon until a shaggy dough forms, meaning the ingredients are just starting to come together and look messy.
2. 2Add 1 tbsp of vegetable shortening to the dough. Turn the dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The dough should become smooth and elastic, meaning it springs back slowly when you poke it.
3. 3Lightly grease a clean bowl with a tiny bit of vegetable oil (not listed, but implied for greasing). Place the kneaded dough into the bowl, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
4. 4Gently punch down the risen dough to release the air. Briefly knead it on a lightly floured surface for about 30 seconds. Divide the dough into 8 equal portions, and roll each portion into a smooth ball.
5. 5Line your steamer baskets with parchment paper, ensuring there is space between each bun to allow for expansion. Place the 8 dough balls onto the prepared parchment paper in the steamer baskets.
6. 6Cover the steamer baskets and let the buns rest for another 15 to 20 minutes. While the buns are resting, fill a large pot or wok with enough water to create steam and bring it to a boil over high heat. The water should be vigorously boiling.
7. 7Once the water is boiling, carefully place the steamer baskets with the buns over the boiling water. Cover the steamer tightly and steam the buns for 15 to 20 minutes. The buns are cooked when they are puffed up and feel firm to the touch.
8. 8Turn off the heat completely. Leave the buns in the covered steamer for an additional 5 minutes. This resting period helps prevent the buns from collapsing. Carefully remove the steamer baskets and serve the 8 Taiwanese Steamed Buns warm.

Substitutions

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