Wholemeal Mantou

Ingredients

• 730 g water
• 20 g caster sugar
• 1 tsp dried yeast
• 20 g cooking oil (sunflower oil, corn oil or soybean oil)
• 230 g pau flour (see tips)
• 20 g wholemeal flour
• 1 pinch salt

Preparation

1. Place 130 g water, caster sugar, dried yeast and cooking oil in mixing bowl, mix 1 min/37°C/speed 2.
2. Add pau flour, wholemeal flour and salt, knead 2 min/knead. Transfer dough onto pastry mat, flatten with a rolling pin into thin sheet and roll up with hands, starting from the longest edge. Divide log into 10 pieces with spatula and form each piece into mantao shape. Place mantao in lightly greased Varoma dish and tray, cover with Varoma lid and allow to rise in a warm place for 30 minutes or until doubled in size.
3. Place 600 g water in mixing bowl, set closed Varoma into position, steam 18 min/Varoma/speed 1. Serve warm.