A Chinese steamed white bun made from leavened dough, with a glossy, smooth exterior and a very soft interior. Serve it hot alongside a meal or on its own as a practical bread.
Dissolve the fresh yeast and sugar in the lukewarm water. Add the flour and salt, then knead until you have a smooth, firm dough.
Cover the dough and let it rise in a warm place for about 45 minutes, until doubled in size.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and let them rest for 10 more minutes.
Arrange the mantou in the steamer with space between them. Cover and steam over boiling water until glossy and puffed.
Important: Do not open the steamer lid suddenly during cooking; the change in temperature can cause the mantou to collapse. After turning off the heat, leave the lid closed for a few minutes. Allergen: contains wheat (gluten).
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