Shan Dong Man Tou (山東饅頭)

A dense, chewy version of the standard steamed bun from the northern shan dong region of china

A simple steamed bun can hold so many forms. This one is by far the chewiest, with a naturally fermented dough (think sourdough!) and arduous kneading that produces layers and layers of dough that you can peel apart. Despite being quite a substantial ball of dough, this steamed bun is quite fluffy with a serious bounce, perfect for some on-the-go snacking action.

Servings: 12

Ingredients

Starter (1:1 ratio)

1 2/3 (200g) flour
3/4 cup + 2 tbs (200g) warm water (85F)

Dough

2 heaping cups (300g) flour
Warm water (85F) if needed
1 tbs sugar
1 tsp baking soda

Steps

Make starter dough: mix equal parts flour and water and let it ferment for 12hrs. It will begin to bubble and develop a sour tang.
Make dough: add sugar to flour. Stir in starter dough to flour mixture.
Add warm water if needed until dough comes together. It should be as smooth as possible but will have “cracks” of dry dough since this should not be a wet dough.
Cover and allow to rise for an hour. It should have adopted the slightly sour tang from the starter.
Dust surface with flour and add a tsp of baking soda to the middle.
Knead dough, keeping it floured as it is being kneaded, making sure that all the baking soda is kneaded into the dough with the flour. The baking soda will help develop the white color.
Knead until smooth and elastic.
Roll out into a rectangle, fold the to sides in to makes thirds. Roll out and fold again from the other direction. Repeat for 10-20 folds altogether, brushing the surface of the dough with flour each time. The constant addition of flour between folds will create the layers this bun is known for
Roll the dough into a long tube shape. Break off ball- 12 total.
Knead each ball into a firm spherical shape- its final shape for the steamer
Let it rise. Once it nears its final size, steam at high for 10min and rest fo 5mn.
Enjoy the fluffiness!