This mantou dough XiaoHong uses a different method with single proof by adding the yeast AFTER the dough has been kneaded.
Ingredients
500g bao or regular flour
270g warm water
5g instant yeast + 5g water
Method
1. Mix the flour and water and knead until a dough forms. Cover and allow to rest for 15 minutes. The dough already comes out smooth.
2. In a small bowl, add 5g of instant yeast to 5g water. Mix until combined and bloomed.
3. Create a well in the dough and pour in. Slowly pull and fold from outside in and knead until combined for about 2 minutes.
4. Roll into a log and divide into around 10 pieces. Flatted and continue kneading and then form balls.
5. Place in a steamer lined with paper. Cover and allow to proof until 1.5 to 2x, until the dough springs back when gently depressed with a thumb.
6. Turn on the flame to high and steam for 15 minutes. Turn off the fire and allow to rest for 3 minutes. The bao should be fluffy and moist.
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