100% Wholemeal Mantou (100%全麦馒头）

For those who prefer a healthier option of Mantou, you may use wholemeal flour instead of plain flour to make mantou.  There is a new type of flour sold by Prima Flour - superfine wholegrain flour.  As this flour is really fine, I use 100% of it to make my wholemeal mantou.  Taste good!

 

 

This is the texture of the mantou.  The layers you see is the result of the foldings in my instructions below.

100% Wholemeal Mantou (100%全麦馒头）

230-240g    Prima Superfine Wholegrain Flour
¾ cup          Warm Milk
80g               Sugar
1 tsp              Baking Powder
2 tsp             Instant Yeast
¼ cup            Oil                       

Directions

1. Mix the warm milk, sugar and yeast in a bowl and let the yeast blooms, around 5-10 mins
2. Sift the flour together with the baking powder.
3. Mix the dry ingredients with the wet ingredients (milk mixture and oil) and form a soft dough.
4. Knead the dough till smooth, around 5 mins. 
5. Put the dough in an oiled bowl and cover with clean moist towel or cling wrap and let it rise till double - around 1½ hours.
6. Punch down the dough to remove any air bubbles.
7. Knead the dough for another 10 mins till smooth.  You may add food colourings at this point when you are kneading.
8. Roll the dough out into rectangle.  Fold the top and bottom into the centre.  Turn another direction, roll the dough into a rectangle again.  Fold the top and bottom into the centre.
9. Roll the final dough into a log and cut into even pieces.
10. Cover your final product with clean mist towel or cling wrap and let them rise again for around 20-30 mins.
11. Prepare your steamer and bring the water to a boil.  To prevent the buns from sticking, line it with parchment paper or cheese cloth.
12. Steam the buns on medium heat for 15 mins.  Open the lid slightly for 5 mins before removing the buns from the steamer.