Tangzong after-yeasted mantou

Based on my previous bao/mantou post, this video recipe by BaoBiZhen uses tangzhong and after-yeasted method to make mantou that are fluffy and soft yet have a shiny white skin. The whiteness is contributed by the lard, the moist and bounce is a result of tangzhong and the after-yeast means that the gluten can develop before it's made to ferment so it stays soft for longer. There is only one fermentation so it's quicker to make.

Ingredients (makes 10 to 14)

100g flour

100g boiling water

400g flour

150g water

1 tbsp lard (or replace with corn oil)

5g yeast

1 tbsp water

Method

1. Make the tangzhong by combining the 100g each of flour and boiling water. Mix with chopsticks until no dry flour remains.

2. Once the is cool enough to handle, add the remaining 400g flour and another 150g water (room temp in summer or warm water in winter). Mix with chopsticks until a shaggy dough forms.

3. Add the lard. Knead till combined and then cover and allow to rest for 5 to 10 mins.

4. Knead for about 3 minutes and it's smooth. Mix 5g of yeast into 1 tbsp of water and then use a rubbing motion to knead into the dough. Takes about 3 minutes.

5. Once incorporated, roll the dough into a long log and cut into portions. Knead by folding and rolling (see the video) around 20 to 30 times per portion. Then roll into a ball before kneading it into a cylinder.

6. Place directly on parchment in the steaming basket. Either leave it to proof at room temp in summer, or over a wok of hot water in winter. (A trick - fill a bottle cap to the brim with leftover dough. Once the dough rises above the cap by about half the height of the cap, it's ready.

7. Place on the wok and switch on the heat. From the time the steam starts, steam on high heat: 18 mins (for 8 XL buns), 15 mins (for L 10 buns),  12 mins (for 12 M buns) and 10 mins (for 14 S buns). Once time's up, switch off the fire and allow to steam further for 3 minutes.