I actually make them for my business and thrown hundreds in the trash, you have some great points here that I’m going to try! I can see why they though ghost were punching 😂 because most of the time they will come out perfectly, but some days like today most of them collapsed on me and looked like the one you had on the black plate, great video! Thanks for your knowledge! 😊
Your mantou are so beautiful! I’m trying to make them and my first attempt were ghost pinched! Thank you so much for your explanations, though I don’t know where I went wrong I’m gonna try and rule out every error so hopefully they can look nice and smooth eventually :)
Would u make a video about northern style mantou but with the 2 step method? I think it would turn out even more delicious that this one 😋 It would be also interesting to try a sourdough recipe for this northern style mantou 😊
Fantastic video! Very informative. Quick question: I am trying to make char siu bao buns. I understand that this is something quite different but would you recommend using this recipe for the dough and just add the filling? Thank you
Excelente, muchas gracias por la explicación. Soy de México y hago panes al vapor y justo algunas veces me quedan estropeados por fantasmas y desconocía la razón. Buen contenido!
Hi. My steamed buns seemed to be undercooked. Even though I cooked them 20 minutes already (using bamboo). Why does it happen? Should I cook longer or something wrong with the dough? Thank you. ❤
Yes you can do that. Mantou was originally meant to be eaten as a staple food that goes with other main dishes, so it is made essentially plain with no other flavor or aroma other than those of wheat flour.
Using ice water slows the fermentation process. For South East Asian tropical weather, simply use tap water at room temperature ( 26 - 29). This is the optimum temperature.
How is this vid not getting thousand of views. You put so much work on this video. I can't thank you enough for your research video
After weeks of trying to make mantous, I finally succeeded thanks to the help of this video. Thank you sm
Looks very fluffy and delicious buns! Thank you for sharing. Great video👍🙌☺️
Thanks!
I actually make them for my business and thrown hundreds in the trash, you have some great points here that I’m going to try! I can see why they though ghost were punching 😂 because most of the time they will come out perfectly, but some days like today most of them collapsed on me and looked like the one you had on the black plate, great video! Thanks for your knowledge! 😊
Your mantou are so beautiful! I’m trying to make them and my first attempt were ghost pinched! Thank you so much for your explanations, though I don’t know where I went wrong I’m gonna try and rule out every error so hopefully they can look nice and smooth eventually :)
You can do it! :)
Would u make a video about northern style mantou but with the 2 step method? I think it would turn out even more delicious that this one 😋
It would be also interesting to try a sourdough recipe for this northern style mantou 😊
Northern region use no baking powder?
By the way thank you for the video full of good information
Fantastic video! Very informative. Quick question: I am trying to make char siu bao buns. I understand that this is something quite different but would you recommend using this recipe for the dough and just add the filling? Thank you
Yes, basically you can use Mantou recipe for Bao, they are essentially the same.
so cute! love you so much🥰
Excelente, muchas gracias por la explicación. Soy de México y hago panes al vapor y justo algunas veces me quedan estropeados por fantasmas y desconocía la razón. Buen contenido!
¡Gracias a ti también!
Qué harina terminaste usando ?
Hi. My steamed buns seemed to be undercooked. Even though I cooked them 20 minutes already (using bamboo). Why does it happen? Should I cook longer or something wrong with the dough? Thank you. ❤
Thanks
No problem
hi! Im just wondering...no salt at all?....seems to be increadibly bland....but ofc also mesmerizing :)
Mantou are staple food typically made without salt, salt and other flavors should be coming from the dish that go along with mantou.
Thank you for all explanation. It solved my problems ❤
Ok, I seriously didn’t know there were scientific papers on mantou! Now they’ll never be hungry when they are in the lab for long hours.
I live in Brazil
I want so bad this special bao flour
Can we buy it on Amazon?
May I know for how long you proof your mantous?
What if I wanted to add sugar/salt to the flour for flavouring? Would it ruin the gluten structure?
Yes you can do that. Mantou was originally meant to be eaten as a staple food that goes with other main dishes, so it is made essentially plain with no other flavor or aroma other than those of wheat flour.
How yeast activates in cold water? I am confused, pls clarify
Semoga sukses selalu acaranya...
Thanks!
I want the brand of the flour pls
Hi Seraphine. Did you try with wyw instead of yeast? Interested to know if works!
Not yet, will try soon :) Due to acidity, we may need to use a bit of baking soda/powder to neutralize it
Thank you so much
is the flour on making mantou are fermented?
No
说中文很好听😃
Is it possible to combine the poolish method to the dough yet still get the smooth result?
Yes you can, maintain the hydration and knead properly
Hi
Novita, minta video yg mulsi pakai sourdough srmalaman donk.
Awesome video but a little bit of complicated
Making bun require math..i think im gonna be hungry for a while
Using ice water slows the fermentation process. For South East Asian tropical weather, simply use tap water at room temperature ( 26 - 29). This is the optimum temperature.
You seemed to have studied food technology.