{Taste} Whole Wheat Millet Mantou 馒头

Mantou (馒头）or Chinese steamed buns is a staple in our household and culture.

The bun is light and fluffy, and does not contain any filling.

It is usually made out of all-purpose or bread flour but we like being healthy and don’t mind the coarse texture of whole wheat or grains.

Edit Note: I adapted to Hevil’s recipe below but must admit that the buns turned out a bit tougher than expected. I would perhaps:

• add about 1/2 cup more water;
• or take out the millet and sesame flour mixture, and baking powder, Then, replace it with a starter using 2 cups of whole wheat flour and enough water until the mixture turns into dough. After both starter and dough rises, combine and knead, shape into buns before letting it rise once more and then steam.

Whole Wheat Millet Mantou
adapted from Hevil’s Special Delights

• 2 1/2  cups Whole Wheat Flour
• 1 cup millet; 1/2 cup whole millets ground in food processor
• 1 tbs sesame seeds
• 1 tbs brown sugar
• 1/2  cup temperate water
• 1 cup warm non-dairy milk
• 2 tsp active dry yeast
• 2 tsp baking powder
• Directions: 
  1. Grind 1/2 cup of millet and 1 tbs of sesame seeds in a food processor until they resemble flour.
  2. Combine both the flours and add remaining dry ingredients in a bowl. Then, pour in 1 cup of warm non-dairy milk and 1/4 cup of water into the dry mixture. If more liquid is needed, add more water until you can knead into a dough. Once the dough has formed, knead until dough doesn’t stick to the bowl.
  3. Cover with plastic wrap and let it rise until double in size. This can range from 1 to 2 hours, depending on the temperature. It rises faster in warmer temperatures.
  4. After the rising period, punch down the dough and knead for 3-4 minutes to strengthen the gluten. Remember to add flour if the dough is sticky or add more liquid if the dough is too dry.
  5. Roll the dough out into a large rectangle. Then, fold one side into the middle, and then fold in the other side to the middle. Roll it out again.
  6. Roll the dough into a log.
  7. Divide into 12 to 18 pieces.
  8. Let it rise for about another 20 to 30 minutes.
  9. Steam for 10 to 15 minutes, depending on the size of the buns.
  10. Serve warm.