Chinese Food

Introduction

Steamed mantou, a staple food in Northern China, is a type of soft, fluffy bread made from fermented dough. Unlike Western bread, which often relies on yeast for leavening, mantou traditionally uses a natural starter called “laomian” (old dough) or a combination of yeast and baking powder. However, in many households, baking soda (sodium bicarbonate) is also used as a leavening agent, especially when a quick and straightforward method is preferred. Baking soda reacts with acid in the dough to produce carbon dioxide gas, causing the dough to rise.

While the authenticity of using baking soda for making mantou might be debated among food enthusiasts, it remains a popular choice due to its accessibility and ease of use. This article will guide you through the process of making steamed mantou with baking soda, ensuring you achieve a light, airy, and delicious result.

Ingredients

Before diving into the steps, let’s list down the ingredients you’ll need:

• Flour: 500 grams (about 4 cups), preferably all-purpose or bread flour for better texture
• Warm Water: About 250 milliliters (1 cup), adjust based on flour absorption
• Baking Soda: 1 teaspoon (about 5 grams)
• Vinegar or Lemon Juice: 1 tablespoon (about 15 milliliters), to create the necessary acidity for baking soda to react
• Salt: 1/2 teaspoon (about 2.5 grams), to enhance flavor
• Sugar: 1 tablespoon (about 15 grams), optional, to promote fermentation slightly if using only baking soda
• Oil: A little bit for greasing, optional

Equipment

• Mixing bowls
• Measuring cups and spoons
• Dough hook or wooden spoon for mixing
• Clean kitchen towel or plastic wrap
• Steamer or a large pot with a steaming rack
• Heatproof mitts or towels

Step-by-Step Guide

Preparing the Dough

a. Activate the Baking Soda:

Start by dissolving the baking soda in a small bowl with a few tablespoons of warm water. Stir until completely dissolved. Set aside.

b. Create the Dough Base:

In a large mixing bowl, combine the flour and salt. If using sugar, add it to the flour mixture and mix well. Make a well in the center of the dry ingredients.

c. Add Vinegar or Lemon Juice:

Pour the vinegar or lemon juice into the well in the flour mixture. This acidic component is crucial as it reacts with the baking soda to produce carbon dioxide, which helps the dough rise.

d. Incorporate Water and Baking Soda Solution:

Gradually add the warm water to the flour mixture, mixing continuously with a dough hook or wooden spoon. Once the mixture starts to come together, pour in the baking soda solution and continue mixing until a shaggy dough forms.

e. Knead the Dough:

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Kneading helps develop gluten, which gives the mantou its structure and chewy texture. If the dough feels too sticky, add a little more flour; if it’s too dry, add a few drops of water.

First Fermentation

a. Rest the Dough:

Place the kneaded dough back into the mixing bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest in a warm, draft-free place for about 1-1.5 hours. The dough should rise slightly, though not as much as it would with yeast. The warmth helps activate the baking soda and starts the leavening process.

Note: The fermentation time can vary depending on the room temperature. In colder climates, you might need to place the dough in a slightly warmer spot, like near an oven that’s been preheated to its lowest setting and then turned off (with the door slightly ajar).

Shaping the Mantou

a. Punch Down the Dough:

Once the dough has rested, punch it down to release any air bubbles. This step ensures that your mantou will have a finer texture.

b. Divide and Shape:

Transfer the dough onto a lightly floured surface and divide it into equal portions, typically around 80 grams each for standard-sized mantou. Shape each portion into a smooth ball by cupping your hands around the dough and rotating it while gently pressing down.

c. Arrange on a Lined Tray:

Place the shaped mantou on a tray lined with parchment paper or a lightly oiled surface to prevent sticking. Cover them with a clean kitchen towel or plastic wrap to prevent drying out.

Second Fermentation

a. Let Them Rise Again:

Allow the shaped mantou to undergo a second fermentation for about 20-30 minutes. This step is crucial as it gives the dough a final chance to relax and expand, ensuring a softer, fluffier final texture.

Preparing for Steaming

a. Fill the Steamer:

While the mantou are resting, fill your steamer with water and bring it to a boil over medium-high heat. If using a pot with a steaming rack, ensure the water level doesn’t touch the rack.

b. Arrange Mantou in Steamer:

Carefully lift the mantou and place them in the steamer basket, spacing them apart to allow for expansion.

Steaming the Mantou

a. Steam for the Right Duration:

Once the water is boiling, place the lid on the steamer and steam the mantou for about 15-20 minutes. Avoid opening the lid during this time as it can cause the mantou to collapse.

b. Check for Doneness:

After the steaming time is up, turn off the heat and let the mantou sit in the steamer for an additional 5 minutes with the lid on. This helps them retain their shape and moisture.

Serving the Mantou

a. Remove and Cool:

Using heatproof mitts or towels, carefully remove the mantou from the steamer and place them on a wire rack to cool slightly.

b. Serve Warm:

Mantou are best served warm. They can be enjoyed plain, with a spread of butter or jam, or as a base for various toppings and fillings.

Storage Tips

• Leftover Mantou: If you have leftover mantou, you can store them in an airtight container at room temperature for up to a day. For longer storage, wrap them individually in plastic wrap and freeze. To reheat, thaw at room temperature or steam for a few minutes.

Troubleshooting

• Dense Texture: If your mantou turn out dense, it might be because the dough wasn’t kneaded enough or the second fermentation wasn’t long enough.
• Soggy Bottom: Ensure the water level in the steamer doesn’t touch the mantou directly. Also, avoid opening the steamer lid frequently during the steaming process.
• Uneven Rise: Uneven shaping or placing the mantou too close together in the steamer can cause them to rise unevenly.

Conclusion

Making steamed mantou with baking soda might seem unconventional, but with the right technique and ingredients, you can achieve light, fluffy, and delicious results. This method offers a quick and straightforward alternative to traditional fermentation methods, making it ideal for busy weekdays or when you’re short on time. Remember, the key to successful mantou lies in proper kneading, fermentation, and steaming. Happy baking!