Smiling Mantou

Majority of the heavy work and projects for the mid of the semester were done, I just have to compile them in a portfolio so now I can relax and prepare for exams and do some heavier baking/cooking. Still, I can't function well during hectic times without making bread so for a forced "bake", I made a simple bread: steamed buns; can be cooked indoors in under 20 minutes. I made this about 2 weeks ago when our professors were mad giving projects after projects, just before going to class.



This is different from the normal mantou; aside from being sweeter, they were also lighter with a less bready texture and  instead of a smooth top, it is cracked that's why they're also called as smiling or laughing buns. It is really their appearance that make them pretty and eye-catching. It is consider huge smile is a hallmark of a well-made bun. This phenomenon is due to the use of a second (chemical) leavening agent. If you are a traditionalist, you would hunt down the elusive ammonium bicarbonate to make them "smile". But as much as I want to try the real thing, it's impossible to find it here. Well, I am always open to making changes for recipes to work out for me so I just substituted it with double acting baking powder and it worked fine. I think the key to smiling is in the technique in shaping the buns.



The dough was made with AP and sourdough instead of yeast, water, white sugar, salt and baking powder with a little bit of canola oil. Bulk ferment took 6 hours then I rolled it into a tight cylinder then immediately to the fridge. Next day divide into 4 pieces by twisting and ripping each off the cylinder. Without any proofing, I steamed it over high heat for 20 minutes then you will see them smiling and laughing at you which a really proud moment.

I think I should have made them smaller because the three of them were not able to support their own weight and collapsed and smiled at their sides which is not as stunning. Luckily, one was grinning.  Texture was light but with a slight cake-like denseness. I can't detect any tang probably offset by the sugar. Overall, very delicious even plain. I'm wondering if they will still smile if I fill them. They only way to find out is to make them. See you all on my next adventure. Thanks!