1. In a bowl of mixer, mix all ingredients with paddle attachment until all well combined. Shape into a ball and cover with cling film and rest for 30 minutes.  I like to rest in the fridge so that the dough is not so soft.  However, on the counter is fine too.  You may also leave in the fridge overnight and bake the next day.  
2. Preheat oven to 180C - 190C (top and bottom heat)
3. Cut 2 pieces of parchment paper that fit into your baking tray or use silicone baking mats.  
4. Transfer the dough onto the counter top and divide into 16 portions.  Shape each portion to a ball.
5. Work with one portion at a time.  Flatten with rolling pin first. Dust the dough with enough flour.  Flatten each dough by passing it through a pasta machine.  Start with thickness no. 4.  Dust the dough again and pass through thickness no. 2. Carefully transfer to the parchment paper. Cut with pizza cutter to your desired size.
6. Transfer the whole thing to the lined baking trays. 
7. Bake at preheated oven for 10 - 12 minutes until lightly golden brown and crispy.  Rotate the pan half way of baking if needed.
8. Transfer to a cooling rack and repeat baking with the rest of remaining dough.
9. Keep the crackers in an airtight container.

1. Line the bamboo basket with parchment paper.  If removable loose pan is used, please remove the base of the pan and line the the pan with parchment paper. It is better to use bamboo basket or pan with holes at the bottom.  The hot air will distribute better with the holes at the bottom of the pan and the cake will rise taller and fluffy.  

1. Line the bamboo basket with parchment paper.  If removable loose pan is used, please remove the base of the pan and line the the pan with parchment paper. It is better to use bamboo basket or pan with holes at the bottom.  The hot air will distribute better with the holes at the bottom of the pan and the cake will rise taller and fluffy.  

1. Sweet Levain:
1. One night before baking, mix all ingredients in a jar and cover.
2. Let it ferment in aircond room temperature in tropical climate (approximately 25C) overnight until tripled.  It took about 10 - 12 hours.
2. Main Dough:
1. Put all ingredients including all the sweet starter into a bowl of stand mixer.
2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 4 - 5 minutes or until all incorporated.  I did not knead the dough as I do not want gluten to be formed if possible.
3. Proofing and Shaping:
1. Shape the dough into a ball and let it rest for 30 minutes in the same bowl, covered with cling film or the lid.  
2. Lightly dust the working surface with flour.  Roll out the dough to a rectangle (about 54 cm X 26 cm).
3. Roll the dough tightly from the longer edge to form a log. Cut dough into 12 equal portions with knife.
4. Place each mantou on a piece of baking parchment paper.
5. Spread the mantous on the bamboo steamer about 1 inch apart as the dough will rise. 
6. Place the bamboo steamer on top of warm water and proof for 1.5 hours - 2 hours or until the buns increase 80% in size.
4. Steaming:
1. Prepare the steamer, wrap the steamer cover with a clean cloth.  This will prevent steamer water dropping on the bun in order to get a smooth skin.   
2. Once the mantous have risen, steam over medium low heat for about 10 minutes
3. Once it’s done, off the heat.  After 5 minutes transfer the bamboo steamer away from the water and let it stand for another 10 minutes before removing the cover. With this, the mantou will not shrink and get wrinkle on the skin after cooling down.

Recipe - Herbed Sourdough Crackers

1. In a bowl of mixer, combine all dried ingredients, add in sourdough discard and butter. Mix with paddle attachment until all well combined. Shape into a ball and cover with cling film and rest for 30 minutes.  You may also leave in the fridge overnight and bake the next day.  
2. Preheat oven to 180C.
3. Transfer the dough onto a clean floured surface and shape into a square dish. Roll out the dough to a thickness of 1.5mm approximately.  Carefully transfer to the silicon mat or parchment paper.  Brush with some olive oil.
4. Cut with a straight knife or pizza cutter to your desired size and prick with a fork.
5. Transfer the whole thing to baking tray.  Bake at preheated oven for 20 - 25 minutes until lightly golden brown and crispy.  Rotate the pan half way of baking.
6. Transfer to a cooling rack and repeat baking with the rest of remaining dough.
7. Keep the crackers in an airtight container.

1. Please feed sourdough with equal amount of flour and water if you do not have enough sourdough discard. Wait for it to rise till double.

Recipe - Multi Seeds Sourdough CrackersINGREDIENTS:

1. In a bowl of mixer, combine all dried ingredients, add in sourdough discard and olive oil. Mix with paddle attachment until all well combined. Shape into a ball and cover with cling film and rest for 30 minutes.  You may also leave in the fridge overnight and bake the next day.  
2. Preheat oven to 180C.
3. Cut 4 pieces of parchment paper that fit into your baking tray.
4. Transfer the dough onto the counter top and divide into 4 portions.  Shape each portion to a ball.
5. Roll each ball on silicon mat to as thin as possible you can, like paper thin.  Carefully transfer the whole dough sheet to prepared parchment paper.  Roll again with rolling pin to make sure it is very thin. Sprinkle some flour if the dough stick to your rolling pin. 
6. Cut with knife or pizza cutter to your desired size.
7. Transfer the whole thing to baking tray.  Bake at preheated oven for 10 - 12 minutes until lightly golden brown and crispy.  Rotate the pan half way of baking.
8. Transfer to a cooling rack and repeat baking with the rest of remaining dough.
9. Keep the crackers in an airtight container.

1. Please feed sourdough with equal amount of flour and water if you do not have enough sourdough discard. Wait for it to rise till double.
2. The reason I rolled the dough on silicon mat is because it is much easier to roll on silicon mat than parchment paper directly.