Steamed Rolls (Mantou)

[cookie1]

Steamed Rolls
Ingredients
230g bakers' flour
160g water
4.3g yeast. About 1½ teaspoons
Preparation
Place water and yeast into bowl and heat 37* about 2½ minutes.
Add the flour and knead for 2 minutes.
I left it in the bowl until it had risen to about double.
Tip onto a well floured mat and divide the dough in 2.
Roll each to a log and cut the log into 7 roughly equal pieces. Roll into balls.
Let rest for about an hour.
Cut pieces of baking paper that the dough balls can sit on.
Place boiling water into the bowl (around 500g-750g) and set on Varoma.
When it reaches temperature place the balls of dough onto the papers and put into the Varoma. Cover loosely with gladwrap so that water doesn't get on the dough balls.
Steam for 15-20 minutes.
You may need to do this in 2 batches.

This recipe is taken and slightly modified from the book Crusts
These are quite plain tasting but we enjoyed them with soup, and would be nice to dunk into a curry or casserole. I made ½ quantity.

[Cuilidh]

Like the looks and sound of that recipe, Cookie