I haven't had a heavy, dense, hand made Chinese steamed bread since childhood. The breads that I buy in market nowadays are all too puffy. Therefore, I decided to make my own bread at home.
Since the temperature and humidity are different in each place, the recipe may not be exactly right to fit your kitchen. You may want to adjust the amounts of water/flour. However, the basic idea of making a nice dough is feel it with your hands. The amounts will be right if the dough feels not too dry, not too wet and flexible in your hands.
Kneading this kind of bread dough is very similar to kneading Cold Noodle dough.
4 cups of whole wheat flour, 1 cup warm milk (or warm water), 7g active yeast, 1 TBSP dark brown sugar, ¼ TSP salt (option), 1 cup of raisins and/or dry cranberries/blue berries/millet or nuts (option)
15. Chinese steamed bread can be used to make a sandwich: Slice the bread into 3 parts, add scramble eggs, vegetable or a piece of ham between the slices.
16. To store the breads: simply put them in the freezer, defrost them before you steam them again
饅頭重要的是發麵和蒸煮時的技巧，其餘可依自己口味變化配方，例如雜糧饅頭、堅果饅頭、黑糖饅頭等。由於溫度與濕度不同, 你可能需要加減麵粉或水量. 手工饅頭由於未加膨鬆劑，或用機器幫忙，比較結實緊密，吃一個可抵一餐，揉麵的時候也會比較辛苦一點，但十分有成就感，吃不完的饅頭分裝袋中冷凍，下次要吃時用電鍋再蒸一下即可。