Baiji mo (Bai ji mo)
This Shaanxi-associated yeast flatbread uses a simple water dough, coiled shaping and a skillet bake. It is the bread used in roujiamo, not the filled meat dish.
Modern method
Cornmeal mantou
玉米馒头 · Chinese cornmeal mantou · Corn mantou
A Chinese cornmeal mantou made with wheat flour, cornmeal, water and yeast. The dough rises until doubled, is shaped into ten rounds, proofed briefly and steamed.
Wheat and cornmeal yeast mantou
This source-specific corn mantou combines 300 g wheat flour with 200 g cornmeal. It uses yeast alone: there is no baking powder or other chemical leavener. The dough rises until doubled in a warm place, is kneaded again, divided into ten rounds and proofed in the steamer before cooking.
Sources for this section
Steam after the second proof
The source calls for medium-low heat throughout, 20 minutes of steaming after the water boils, then a 3-minute wait before opening the lid. It does not give a first-rise duration or temperature. Do not taste the raw dough; CDC advises cooking flour-based dough and cleaning after handling it.
Sources for this section
History
A community recipe page for 玉米馒头 (corn mantou) was created in 2014. It gives no historical background or precise regional attribution.
Ingredients
Yield 10 buns · Scaling: source batch only
Wheat flour
300 g
The source does not specify flour grade.Cornmeal
200 g
The source does not specify grind size.Yeast
5 g
The source does not identify yeast type.WaterWarm to about 35°C to dissolve the yeast.
270 g
Method
Risks and precautions · Standard risk
Raw flour and dough
Uncooked flour and raw dough can carry germs; the dough must be steamed before eating.
Hazard sourceDo not taste raw dough. Steam the buns according to the method and wash hands, bowls, utensils and work surfaces after handling raw flour or dough.
Control sourceDo not taste the raw dough; clean hands and surfaces after handling flour and dough.
- Mix the wheat flour and cornmeal.
- Dissolve the yeast in the warm water, about 35°C. Pour the yeast water gradually into the flour mixture, stirring until it forms rough pieces of dough.
- Knead until smooth. Cover and let the dough rise in a warm place until about twice its original size; the source gives no time or proofing temperature.
- Knead the risen dough until smooth, with no large holes visible when a piece is cut.
- Divide into ten pieces and shape each into a round.
- Arrange the buns in a steamer and proof for 10–20 minutes.
- Cook over medium-low heat. Once the water boils, steam for 20 minutes. Turn off the heat and wait 3 minutes before opening the steamer.
Conditions
Yield10 buns
Places
China
Documented preparation · Country evidenceThe Chinese-language recipe identifies the dish as 玉米馒头 (corn mantou). This is a country-level recipe association, not an origin claim.
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Sources
下厨房 (Xiachufang)Recipe · Ingredients · Method · Yield
玉米馒头The community recipe, created in 2014, lists 300 g wheat flour, 200 g cornmeal, 5 g yeast and 270 g water.
It says to dissolve yeast in water around 35°C, gradually mix it into the dry ingredients and knead smooth.
The first rise is until doubled in a warm place; the source gives no time or proofing temperature. It then kneads until no large holes show when cut, divides the dough into ten rounds and proofs them in the steamer for 10–20 minutes.
The recipe steams over medium-low heat for 20 minutes after the water boils, then waits 3 minutes before opening the steamer. It does not list sugar or a chemical leavener.
Cited in: Wheat and cornmeal yeast mantou; Steam after the second proof
Centers for Disease Control and PreventionFood safety
Raw Flour and DoughRaw flour and raw dough can contain germs; do not taste raw dough, cook it according to the recipe and clean hands, bowls, utensils and counters after handling.
Cited in: Steam after the second proof