Nothing warms my heart than while holding a SOFT and FLUFFY bun - Vegan Spiral Mantou 馒头

By WoonHeng · 120 min

Ingredients

Instructions

1. Place the water in a large bowl. Sprinkle the yeast on top, then the sugar, then the flour, and finally the oil.
2. Mix with a paddle attachment until no dry flour is left. Stop and scrape the paddle.
3. Switch to a dough hook and knead on medium-low speed for about 5 to 8 minutes until cohesive with a smooth outer surface.
4. Divide the dough into 2 equal portions. Cover one with a lid or damp towel.
5. Knead the other portion to release air. Roll into an oval, fold in the sides, then the top and bottom to form a rectangle. Press flat with a rolling pin. Repeat this two more times.
6. Roll into a large rectangle about 18 x 12 inches, dusting with flour as needed.
7. Uncover the second dough. Make a well in the middle, add the cocoa powder and a little water on your fingers, and knead until incorporated, using 2 tablespoons of cocoa in total.
8. Roll this dough into a rectangle as large as the white dough.
9. Stack the chocolate dough on the white dough.
10. Lift the long bottom edge and roll into a swiss roll. Pinch to seal, leaving both ends untouched, then cut into 6 portions for larger buns or 8 for small.
11. Place each bun on parchment and transfer to the steamer rack.
12. Fill the steamer with water and heat to about 37°C. Place the buns on the rack, cover and proof for 30 to 35 minutes, until a gently poked bun springs back and feels light and soft.
13. Prop a fork or chopstick between the lid and steamer to create a gap. Turn heat to medium and steam for 18 minutes.
14. Turn off the heat and leave the buns in the steamer for 5 more minutes before uncovering.

Summarized from WoonHeng's video. Watch it for the details.