This recipe was thanks to rasamalaysia.
Wheat Mantou Recipe (馒头)
2 ½ cups of whole wheat flour
1 cup of wheat pastry flour
2 teaspoon of yeast
2 teaspoon of baking powder
½ cup of warm water
¼ cup of sugar (or more if desire)
1 ¼ cup of warm milk (more or less as needed)
Parchment Paper (for lining the buns)
In a small bowl combine the sugar and yeast with the ½ cup of warm water. Stir until the sugar is dissolve and set aside for 10 minutes.
Combine the whole wheat flour and wheat pastry flour together.
Add in the sugar and yeast mixture. Slowly pour in 1 cup of warm milk. If needed, add another ¼ cup.
Knead it for about 1 or 2 minutes until a ball of dough forms. Don’t over knead your dough.
Loosely cover it with a tea towel and let it rise in a warm place until it is double in size. This would take about an hour.
Cut parchment paper into 2″ squares. Set aside. These would be use as linings for the bun.
An hour later, in a small bowl mix the baking powder and 2 tablespoons of water together.
Pour the mixture into the dough and knead until it is mix in. Once again, remember not to over knead your dough.
Form the dough into a ball, cut the dough in half, and then half the half. With a rolling pin, roll the dough flat. Starting with one end of the dough, roll that side towards you until you form a log. Pinch and tuck the side ends together. Cut the log of dough into the desirable sizes you want the buns to be. Place a piece of the cut coffee filter paper on the bottom of each bun. Set them on the steaming tray.
Depending on the size of your buns and how many you have in one tray, the buns would take between 10 to 15 minutes to be cooked in a steamer.