Man tou (fried or steamed)

Man tou donuts

Man tou (will make about 8-10 generous bite-sized buns)

3 grams dried yeast

125 ml warm water

250 grams plain flour

20 grams caster sugar

½ teaspoon vegetable oil

Stir the sugar and dried yeast in the warm water until it’s dissolved.

Steamed man tou.

In large mixing bowl, pour the vegetable oil in the flour, along with the water/yeast/sugar mixture and mix until it comes together into a rough dough.

Turn it out of the bowl and knead the dough for about 10 minutes until it’s smooth and springs back when pulled.

Let the dough rest for 5 minutes under a damp towel.

On a floured surface, roll the dough out to form a long rectangle.

Fold one end into the middle, then pick up and fold the other end into the middle as well, forming a three-fold.

Roll this out again into a rectangle.

Use a basting or pastry brush and brush the top with water before rolling the dough up tightly.

Fried man tou.

Cut into little rolls and place on individual baking sheets slightly bigger than the size of each roll.

Fill your steamer with cold water.

Place your rolls into the steamer and allow it to rise for 20 minutes before turning your steamer on (if you can’t cook all your rolls at once, leave them in a bowl covered with a cloth to rise separately).

Steam your man tou buns for 15-20 minutes and serve them piping hot out of the steamer, or deep fry them.

You can then eat your man tou buns however you want… to mop up curry sauce, or dipped in chocolate etc.

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