Mantou: sweet variation

Mantou: sweet variation

By
From
The Real Food of China
Makes
16
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
Mantou
or see method for extra ingredients

Method

  1. Make the dough as per the mantou recipe. After the dough has rested, divide it evenly into two pieces. Working with one piece at a time, roll out on a floured surface to a 45 x 20 cm rectangle, then roll up from a long side. Repeat with the second piece of dough. Cut each log into eight pieces. Working in two batches, put the rolls in a large steamer and place over a wok or saucepan of boiling water, then cover and steam for 7–8 minutes.
  2. Fill a wok one-third full of vegetable oil and heat to 180°C, or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Fry the mantou in batches for 3–4 minutes, or until golden brown. Drain well on paper towel and serve with sweetened condensed milk for dipping.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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