Sids Mantou

300 g flour
25 g brown sugar
1½ tsp instant yeast
1¼ tsp baking powder
24 g rice bran oil
1 tsp SIDS CRAZY LEMON
12 pieces baking paper, 8 x 8 cm

Mix all ingredients in the bowl of electric stand mixer. Knead the dough until it all comes together, about 10 minutes with the dough hook attached.
Cover the bowl with kitchen towel or cling wrap and let the dough rest for 30-45 minutes.
Shaping Flower Mantou/Bun:
Lightly dust the working surface with flour. Gently punch down the dough to deflate. Roll the dough to form a log. Cut and divide into 12 equal portions.
Shape the dough into a ball, roll into a rectangular shape with the rolling pin then brush a thin layer of oil on the dough.
Cut slits onto the dough with pizza cutter or sharp knife. Make sure not to cut through the both ends.
Twist the Dough: Twist the twisted dough into a knot. Hide the both ends underneath the mantou.
Place each flower mantou on a piece of baking paper.
Spread the mantou on the bamboo steamer about 2 cm apart as the dough will rise. Let the mantou rise until 50% of the original size, about 15-20 minutes in semi warm area.
Steaming: Prepare the steamer and steam for 10-12 minutes over the low medium heat.
Once done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the mantou will not shrink after cooling down.