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Mantou

Bao Bei Chinese Brasserie's Mantou
PREP TIME
3h
COOK TIME
31 min
YIELDS
12 buns

This pillowy steamed bun (Mantou) is like eating a soft cloud. Filled with tender beef and tangy pickled celery, it’s unbelievably tasty, like heaven on earth.

Courtesy of Bao Bei Chinese Brasserie.

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Ingredients

Mantou

10
millilitre dry active yeast
1
tbsp (15 mL) sugar
¾
cup (177 mL) warm water
318
gram strong flour
½
tbsp (2 mL) salt
½
cup (118 mL) milk
¼
cup (59 mL) duck fat
¼
tsp (1.25 mL) baking powder
¼
tsp (1.25 mL) baking soda

Pickled Celery

¼
bunch celery
62
gram water
62
gram white vinegar
62
gram rice wine vinegar
¼
tsp (1.25 mL) baking powder
62
gram sugar

Koji Beef Belly & Assembly

1
lb(s) (454 g) beef belly, fat trimmed strips
50
gram Koji rice, ground fine
100
gram beef fat, rendered
40
gram Chinese leeks, thinly sliced
1
tbsp (15 mL) fermented chili
10
millilitre Shao Xing
10
millilitre soy
10
millilitre black vinegar
1
tbsp (15 mL) sugar
8
gram Sawtooth, sliced
1
pinch Galangal powder
1
pinch white pepper
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Directions

Notes

This recipe will yield more buns than the amount of meat below.

Step 1

Bloom yeast and sugar in the warm water.

Step 2

When yeast is bloomed, in a table-top mixer, add wet & dry ingredients, mix on low speed for 10 minutes.

Step 3

Remove dough from mixer and shape into a ball and place in large bowl. Seal with plastic wrap.

Step 4

Let it proof for about an hour, or once it has doubled in size.

Step 5

Portion into 40 g balls and roll; place on a tray to proof for about 1 hour.

Step 6

Shape into a form of a “shield”; place on a tray and let proof.

Step 7

Steam for 10 minutes.

Step 8

Reserve for later.

Step 9

Grab celery bunch and remove leaves.

Step 10

Slice across the ribs.

Step 11

In a pot, heat water, vinegar, salt and sugar together. Once brought to a rolling boil, remove from heat and set aside to cool.

Step 12

Pour brine over celery and place in fridge for 2 days.

Step 13

Dry off beef bellies and liberally “season” with Koji rice. Place on a tray and let bellies dry & refrigerate for 2-3 days.

Step 14

Place bellies into a vac-pack bag and add rendered beef fat and seal.

Step 15

Sous vide at 74ºC for 3 hours, then switch to 60ºC for an additional 27 hours. Let cool.

Step 16

Separate the cooked-off liquid and fat from the belly. Slice thinly.

Step 17

Take two reserved Mantou and steam for 2 minutes.

Step 18

Heat up wok and warm 40 g of sliced beef belly in the wok.

Step 19

Add leeks to a wok and cook slightly. Remove mixture from the wok.

Step 20

Add the fermented chili, shao xing, soy, black vinegar and sugar to the wok; cook until slightly thick.

Step 21

Add meat mixture to the sauce, warm throughout and then add to a bowl.

Step 22

Mix in a little shredded sawtooth.

Step 23

Season with Galangal powder and add a pinch of white pepper.

Step 24

Open Mantou buns and add meat mix to the bottom of the bun.

Step 25

Top with pickled celery, and then plate.

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