Steamed Swirls

Steamed swirls, known as “mantou” in Chinese cuisine, are leavened buns that are steam-cooked. There are numerous variations, both sweet and savory. Here is a basic recipe that can serve as a starting point for your steamed swirls.

Ingredients

• 500 g of wheat flour
• 250 ml of warm water
• 1 teaspoon of sugar
• 1 teaspoon of dry baker’s yeast or 15 g of fresh baker’s yeast
• 1/2 teaspoon of salt
• Vegetable oil (for brushing)

Preparation

1. Dissolve the yeast and sugar in warm water and let it rest for about 10 minutes, until it becomes frothy.
2. Sift the flour into a large bowl and make a well in the center. Pour in the dissolved yeast and start mixing, gradually incorporating the flour from the edges to form a smooth dough.
3. Transfer the dough onto a lightly floured work surface and knead for 10 minutes or until it becomes smooth and elastic.
4. Form the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
5. After rising, knock the air out by lightly kneading and then divide the dough into smaller portions, based on the desired size for your swirls.
6. With a rolling pin, roll each piece of dough into a rectangle. Brush the surface with a bit of oil, then roll up the rectangle into a cylinder.
7. Cut the cylinder in half lengthwise, leaving one end attached. Then, twist the two halves together, sealing the other end, to form the swirl.
8. Place the formed swirls on a piece of parchment paper and let them rest covered for 20-30 minutes.
9. Bring water to a boil in a pot suitable for steaming and place the swirls on the steamer trays, taking care to leave space between them, as they will grow during cooking.
10. Cover and steam for about 15 minutes or until they become puffy and soft.

If you want to give an Italian touch, you might brush the steamed swirls with a bit of extra-virgin olive oil and a pinch of chopped rosemary before cooking them, adding a Mediterranean flavor to the dish.

Fun Fact

Mantou is often served as a side dish in China and is considered the Eastern version of bread. Traditionally, they are not sweet and can be filled with savory ingredients or used to sop up flavorful sauces.