Mantou

Assemble the Ankarsrum with Bowl, Dough Knife and Dough Roller.

Add flour and dry yeast. Start on low speed and add the water in two batches.

Add salt and run for at least 10 minutes until dough is well worked and glossy. Use the Ankarsrum timer.

Put the bowl cover on and let dough rise for 90 minutes, until double in size.

Rinse and finely chop green onions and chives.

In a pan, heat oil and cook mixture until onions are translucent.

Add salt. Set aside to cool.

Press a clenched fist into the dough and pour onto the counter.

Drizzle over 1 tbsp of neutral oil and knead by hand for at least 2 minutes.

Roll out the dough, approx. 30 to 40 cm (12 to 15 in), spread 2/3 of the onion oil over the dough. Fold in the long sides towards the middle, one over the other and roll lightly.

Cut 1 cm wide strips. Twist two strips together for form a twisted rope. Placing one end of the twisted rope on the counter, create a swirl pattern tucking the end of the rope under.

Place steam paper in a double bamboo basket, place your mantou at intervals in the basket, put the lid on and leave to rise for 30 minutes.

Place the bamboo basket on a saucepan filled with cold water that you start to boil. Let the mantou steam over boiling water for about 12-15 minutes with the lid on until they are firm.

Sprinkle with chopped chives and sesame seeds, serve immediately!