Fresh Milk Mantou (鮮奶饅頭 )

 

Recipe adapted from  Carol Easy Life

(A)  Overnight Sponge Dough:

120g plain flour
1/4ts instant dried yeast
80g lukewarm water 

(B)  Main Dough:
100g Overnight Sponge Dough
225g plain flour
75g wheat starch
15g caster sugar
1/8 tsp salt
1/2 tsp instant dried yeast
180g fresh milk 
20g oil

• (A) Overnight Sponge Dough:  Mix everything together and knead into a smooth dough.  Cover and leave in the refrigerator overnight.
• In a mixer fitted with a dough hook, combine all the ingredients together, except oil.
• Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until smooth and doesn't stick to the sides of the bowl.
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Then place it in a warm and moist place to allow the dough to rise until doubled.
• Punch down by pressing the dough out evenly with your hands to release the air.
• Divide the dough into 12 equal portions.  Cover and set aside to rest for 10 minutes.
• Flatten the dough and roll into an oval shape.  Brush with oil and make a few slits (make sure you don't cut right up to the end of the dough); then twist it gently around your thumb and index finger and tuck the end underneath the bun. 
•  Place the bun onto a square piece of baking paper.  Repeat with the rest of the dough.  Cover and proof until almost doubled.  
• Steam mantou in medium-high heat for about 15 minutes.