Try this Steamed Buns (Mantou) recipe, or contribute your own.
Suggest a better description(adapted from Madhur Jaffreys _World of the East Vegetarian Cooking) Dissolve yeast in 1/4 cup warm water. Mix sugar and flourin bowl. Add yeast and 1 cup warm water to flour. Knead flourfor ten minutes. Let rise for 2 hours or until double in bulk. Punch down and knead for a few minutes. Roll the dough ona lightly floured board until you have a 12-inch roll. Divideinto 12 little balls. Cover and let rise for 45 minutes. Line your bamboo steamer with cheesecloth and steam the buns for15 minutes. Turn off the heat and let sit for 10 minutes. If youre near a Chinese grocery, you can usually get frozen mantou which taste pretty good. Also, for something different, try adding a Tbs of instant coffee to the flour. Posted to Digest bread-bakers.v096.n059 Date: Mon, 23 May 1994 From: kiesch@leland.Stanford.EDU (John Henry Kieschnick)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (508g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1874 | ||
Calories from Fat: 36 (2%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.8mg | 0 % | |
Potassium 501.7mg | 13 % | |
Total Carbohydrate 413.1g | 122 % | |
Dietary Fiber 11.4g | 46 % | |
Sugars, other 401.7g | ||
Protein 42g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1874
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.