TRY MANTOU BEFORE?
Mantou (馒头) is a type of bread or steamed bun that originating in China whereby it is often recognized as the Chinese steamed bun/bread. By how does Mantou invented it started in Romance of the Three Kingdoms, as Mantou was affiliated with the well-known strategist of Zhu Ge Liang 诸葛亮 led the Shu army to against the King of Menghuo of "Nanman (literally mean southern barbarian)" in order to demolish this continuing raid and rebellion. After beat down the barbarian king Meng Huo, Zhu Ge Liang led the army back to Shu however they met a swift running river which is the Lu river attempt not to cross it as it was told that the air and water are deeply malicious. Therefore Zhu Ge Liang was told that in olden days, the barbarians would sacrifice 50 men and throw their heads into the river to please the river God. The genius Zhu Ge Liang definitely did not agree to exude blood anymore so he came up with an idea by making Mantou with flour, ingredients and mould into the 'head-shape' lastly steam it in order to please the river God. That is how the Mantou was called after passed down and slowly distributed to the north. Mantou was literally named as the head of the barbarian: Man 蛮 - Barbarian, Tou 头 - head but it developed gradually into today 馒头.
While Mantou is the chinese diet that literally available everywhere in China which similar of eating toast in the United State. On the other hand, Mantou in Chinese is a staple food in Northern China diet, corresponding to the rice. They are also recognized in the south, yet frequently served as a restaurant dish or street food instead as a staple or home cooking. Meanwhile, Mantou is actually plain with no filling and round. The ingredients include making the plain Mantou are wheat flour, water and leavening agents. However nowadays there are many conversions such as filled with red bean paste that called baozi while there are flavors such as chocolate, panda and so on. As you can see many stores sells different types filling and all these different flavors also manufacture by different company. Except that, not only the Chinese restaurant has the availability of Mantou the Western and Japanese as well such as S.Wine the Western Restaurant at Publika serve the chinese style braised pork belly slices with pickled cucumber, sandwich in steamed flower Mantou while Hakata Ippudo Ramen (一風堂) at Pavilion serve pork bun which also their signature dish that serve slightly same as S.Wine whereby the steamed bun with braised pork and IPPUDO's original sauce. For the Chinese Restaurant, they usually serve by deep-frying the Mantou until it turns golden brown and crispy then dip to the condensed milk before consume.
For the basic plain Mantou recipe is quite simple but techniques might complicated for beginner. The ingredients needed are instant dried yeast, water (make sure the dough not too dry), flour, caster sugar and vegetable oil. First dried yeast has to be dissolve in water with a small bowl. Next, by using the stand mixer to mix all the ingredients in the bowl. For making bread, dough hook should be attached since Mantou is type of bun hook attached to the mixer with low speed and kneading the dough is require until it is smooth about 10 minutes. After that, crumble all the dough together and shape to ball then let it rest for 5 minutes and lay it on a flat tray. Roll out the dough to the size of 7cm x 15 cm rectangle. Then, take one of the long ends and fold up to meet the halfway point. Do the same with the other end. Roll the dough again to the size of 45cm x 25cm rectangle. The surface need to be brush with water in order to avoid stickiness. This time dough need to be roll tightly from the longer edge to form a log and make sure it is super thin and tight so that there are no spaces between the spirals. Next is to cut the dough into specific weight for even sizes then place the dough on parchment paper. Lastly, arrange the Mantou on the steamer about 1 inch apart and rise for about 20 minutes. There you go for the plain yet delicious Mantou.
Mantou (馒头) is a type of bread or steamed bun that originating in China whereby it is often recognized as the Chinese steamed bun/bread. By how does Mantou invented it started in Romance of the Three Kingdoms, as Mantou was affiliated with the well-known strategist of Zhu Ge Liang 诸葛亮 led the Shu army to against the King of Menghuo of "Nanman (literally mean southern barbarian)" in order to demolish this continuing raid and rebellion. After beat down the barbarian king Meng Huo, Zhu Ge Liang led the army back to Shu however they met a swift running river which is the Lu river attempt not to cross it as it was told that the air and water are deeply malicious. Therefore Zhu Ge Liang was told that in olden days, the barbarians would sacrifice 50 men and throw their heads into the river to please the river God. The genius Zhu Ge Liang definitely did not agree to exude blood anymore so he came up with an idea by making Mantou with flour, ingredients and mould into the 'head-shape' lastly steam it in order to please the river God. That is how the Mantou was called after passed down and slowly distributed to the north. Mantou was literally named as the head of the barbarian: Man 蛮 - Barbarian, Tou 头 - head but it developed gradually into today 馒头.
While Mantou is the chinese diet that literally available everywhere in China which similar of eating toast in the United State. On the other hand, Mantou in Chinese is a staple food in Northern China diet, corresponding to the rice. They are also recognized in the south, yet frequently served as a restaurant dish or street food instead as a staple or home cooking. Meanwhile, Mantou is actually plain with no filling and round. The ingredients include making the plain Mantou are wheat flour, water and leavening agents. However nowadays there are many conversions such as filled with red bean paste that called baozi while there are flavors such as chocolate, panda and so on. As you can see many stores sells different types filling and all these different flavors also manufacture by different company. Except that, not only the Chinese restaurant has the availability of Mantou the Western and Japanese as well such as S.Wine the Western Restaurant at Publika serve the chinese style braised pork belly slices with pickled cucumber, sandwich in steamed flower Mantou while Hakata Ippudo Ramen (一風堂) at Pavilion serve pork bun which also their signature dish that serve slightly same as S.Wine whereby the steamed bun with braised pork and IPPUDO's original sauce. For the Chinese Restaurant, they usually serve by deep-frying the Mantou until it turns golden brown and crispy then dip to the condensed milk before consume.
For the basic plain Mantou recipe is quite simple but techniques might complicated for beginner. The ingredients needed are instant dried yeast, water (make sure the dough not too dry), flour, caster sugar and vegetable oil. First dried yeast has to be dissolve in water with a small bowl. Next, by using the stand mixer to mix all the ingredients in the bowl. For making bread, dough hook should be attached since Mantou is type of bun hook attached to the mixer with low speed and kneading the dough is require until it is smooth about 10 minutes. After that, crumble all the dough together and shape to ball then let it rest for 5 minutes and lay it on a flat tray. Roll out the dough to the size of 7cm x 15 cm rectangle. Then, take one of the long ends and fold up to meet the halfway point. Do the same with the other end. Roll the dough again to the size of 45cm x 25cm rectangle. The surface need to be brush with water in order to avoid stickiness. This time dough need to be roll tightly from the longer edge to form a log and make sure it is super thin and tight so that there are no spaces between the spirals. Next is to cut the dough into specific weight for even sizes then place the dough on parchment paper. Lastly, arrange the Mantou on the steamer about 1 inch apart and rise for about 20 minutes. There you go for the plain yet delicious Mantou.
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