Sophia Loy, Petite Bakehouse LLP
Combine coconut milk and California Raisins, cover and let soak for 1 hour.
Drain California Raisins, reserving coconut milk, and set aside. Combine coconut milk with all other ingredients, then mix with a dough hook on low speed for 5 minutes.
Mix for a further 5 minutes on high speed, until dough is smooth and shiny.
Proof dough, covered, for 1 hour at 28°C.
Divide dough into 10 g portions. Briefly knead and fold each portion 3 times, then roll it up into a tight log. Let portions rest, covered, for 1 hour.
Flatten all dough portions. Sandwich dough portions in pairs, with 6 g soaked California Raisins between each pair. Flatten each pair further into a 10 cm diameter round.
Arrange 3 rounds in a straight row, each round overlapping half of the one before it. Starting from the first round laid down, roll up the rounds tightly together.
Halve the roll across its centre to get 2 mantou. Place each mantou cut side down on a greaseproof paper square. Shape all mantou likewise.
Proof mantou for 3 to 4 hours, until doubled in size.
Steam mantou in a steamer under a cloth-wrapped lid for 10 minutes (or in a steam oven at 100°C with steam for 10 to 12 minutes.)
Switch heat or oven off, then open steamer lid or oven door a crack and let mantou sit undisturbed for 10 minutes, to prevent shrinking or wrinkling.
Transfer mantou to a rack to cool.
Ingredients
Directions
Combine coconut milk and California Raisins, cover and let soak for 1 hour.
Drain California Raisins, reserving coconut milk, and set aside. Combine coconut milk with all other ingredients, then mix with a dough hook on low speed for 5 minutes.
Mix for a further 5 minutes on high speed, until dough is smooth and shiny.
Proof dough, covered, for 1 hour at 28°C.
Divide dough into 10 g portions. Briefly knead and fold each portion 3 times, then roll it up into a tight log. Let portions rest, covered, for 1 hour.
Flatten all dough portions. Sandwich dough portions in pairs, with 6 g soaked California Raisins between each pair. Flatten each pair further into a 10 cm diameter round.
Arrange 3 rounds in a straight row, each round overlapping half of the one before it. Starting from the first round laid down, roll up the rounds tightly together.
Halve the roll across its centre to get 2 mantou. Place each mantou cut side down on a greaseproof paper square. Shape all mantou likewise.
Proof mantou for 3 to 4 hours, until doubled in size.
Steam mantou in a steamer under a cloth-wrapped lid for 10 minutes (or in a steam oven at 100°C with steam for 10 to 12 minutes.)
Switch heat or oven off, then open steamer lid or oven door a crack and let mantou sit undisturbed for 10 minutes, to prevent shrinking or wrinkling.
Transfer mantou to a rack to cool.