As with all sourdough recipes, this has changed the texture of the mantou. It is not as light and fluffy, though still reasonably soft. But the fragrance is much more pronounced. I like this!
Sourdough gula melaka mantou
- 241 grams 100% sourdough starter (I used discard not more than 3 days old)
- 120 grams all-purpose flour
- 120 grams Prima superlite flour
- 30 grams castor sugar
- 50 ml water
- 200 grams all-purpose flour
- 100 grams Prima superlite flour
- 90 grams good quality gula melaka
- 200-210 ml milk
- 5 grams instant yeast
- 70 grams pre-ferment
- pinch of salt
- 1 tbsp oil
- Mix all the pre-ferment ingredients together in a bowl. Knead to form a dough. Cover and ferment at room temperature for an hour. Place in fridge to ferment for another 18-24 hours.
- Divide preferment into 70 grams portion. Keep the unused pre-ferment in the freezer in ziploc bags.
- In a saucepan, melt gula melaka in the milk. Let it cool before using.
- Add all main dough ingredients, except oil and milk, into the bowl of a mixer. Add 180 milk first. If liquid is not enough, gradually add in more, 1 tablespoon at a time. I used about 210 ml. Mix for 3-4 minutes until a dough is formed.
- Add in oil. Knead until windowpane stage.
- Prepare a steamer with enough water to boil for half an hour.
- Shape and divide dough. Place on small squares of parchment paper and into the steamer. Proof in the steamer, covered, for an hour.
- After an hour, turn on fire to medium heat. After you can see steam billowing out, steam for another 10 minutes.
- Turn off heat and open the cover slightly. Leave for 5 minutes before taking mantou out to serve.