Chinese Steamed Buns - Mantou - flour

Method

• In a bowl, combine the water and half the sugar, and mix until the sugar is dissolved. Sprinkle the yeast over and let stand 5 to 10 minutes.
• In a large bowl, combine the flour and remaining sugar, then slowly add the yeast mixture and mix with a wooden spoon.
• Turn the dough onto a lightly floured surface and knead until your dough is smooth. I found the dough to be a little dense, but after kneading for 5-10 minutes, the dough did become smooth.
• Cover the bowl with Clingfilm and allow to rest for about an hour, or until doubled in size.
• Tip the dough onto a lightly floured surface, knock the air out and shape the dough into a log, approximately 2,5cm/1 in. in diameter.
• Cut the dough into 12 pieces, or several bite-sized pieces if you prefer. Brush some vegetable oil on the bottom of each bun and place them in a bamboo steamer.
• Fill the bottom of a wok or large pan with cold water and place the steamers over, making sure the steamers do not touch the water, and place the pan over high heat.
• Steam for 15 to 20 minutes after the water starts boiling.
• Turn off the fire and wait for around 5 minutes before opening the lid.
• Peel, core and chop your apple into small pieces.
• Place into a small pan with the cinnamon and maple syrup.
• Cook over medium-high heat until your apples are caramelised but not mushy, and allow to cool.
• Take a piece of dough and shape into a disk, roughly larger than the palm of your hand.
• Place about 1 tablespoon of apple in the centre and pinch the parcel closed any way you like. (I tried using a T-shape pinch, but I think I had way too much filling and it didn't turn out too nice).
• Brush vegetable oil on the bottom of each parcel and steam as with normal buns.