Cornmeal Mantou

Instructions

1. 1Put 100 g of the cornmeal in a bowl and pour the boiling water over it in a steady stream, stirring constantly. Set aside to cool to body temperature.

   开水分次烫面

   🔍 Look for 20 分钟 · 20 minutes

   Visual: 玉米面稠化成硬挺油亮的金色糊状，能留下勺子的划痕The meal has thickened into a stiff, glossy golden paste that holds the track of the spoon

   You know it's right when: 看不到干粉，凑近闻也没有生面味No visible dry powder remains and the paste no longer smells raw when you bring it close

   Scalding is what separates tender cornmeal mantou from a dry, sandy brick.

2. 2Proof the yeast with 1 tsp sugar in the warm milk for 8 minutes, then combine everything — scalded paste, flour, remaining cornmeal, remaining sugar, salt, oil — and knead 12 minutes.

   合面揉制

   🔍 Look for 12 分钟 · 12 minutes

   Visual: 柔软的金色面团，戳一下会回弹，能干净脱离案板A supple golden dough that springs back when poked and pulls cleanly off the board

   You know it's right when: 表面光滑不开裂，揉制过程中面团不会裂开The surface looks smooth rather than fissured, and no dough cracks open as you knead

3. 3Cover and rise 80 minutes at room temperature until nearly doubled.

   一发

   🔍 Look for 80 分钟 · 80 minutes

   Visual: 面团隆起，表面紧绷，因玉米面而带一点点质朴的不平整感Dough has domed; the surface is taut with a faintly uneven, rustic look from the cornmeal

   You know it's right when: 沾粉手指按出的凹痕能保持数秒不回弹A floured finger indentation holds its shape for several seconds

4. 4Knead out the air for 3 minutes, roll into a log and divide into 10 equal pieces.

   排气分剂

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 切面组织致密均匀，金色颗粒分布一致，没有大气孔The cut face is dense and even, with uniform golden speckling and no large holes

   You know it's right when: 面剂手感沉实，拉扯时有阻力Pieces feel heavy for their size and resist stretching

5. 5Shape into tall rounds with a taut skin, arrange on parchment squares, cover loosely and proof 25 minutes.

   收圆二发

   🔍 Look for 25 分钟 · 25 minutes

   Visual: 生坯明显胀大，表面因风干而略微失去光泽Buns have clearly puffed and the surface has dulled slightly as it dries in the air

   You know it's right when: 轻按留下凹痕，会缓慢填回A gentle press leaves a dent that slowly refills

6. 6Steam over vigorously boiling water 16 minutes with a cloth-wrapped lid. Rest 5 minutes off the heat before opening.

   大火蒸+焖制

   🔍 Look for High heat 蒸16分钟 + 焖5分钟 · 16 minutes steam + 5 minutes rest

   Visual: 馒头呈深金黄色、饱满哑光，撕开可见细腻均匀的组织Buns are deep golden, plump and matte-surfaced, with a fine even crumb when torn

   You know it's right when: 开盖蒸汽喷涌；轻按完全回弹，且能干净地从纸上揭下Steam bursts from under the lid; a bun springs back fully when pressed and peels cleanly off the paper