Gold and Silver Mantou
User Reviews
5
Gold and Silver Mantou
Description
Gold and Silver Mantou combines a simple dough comprising flour, sugar, baking powder, salt, yeast, water, and milk. The dough’s preparation involves activating the yeast in lukewarm water, then mixing and kneading to create a smooth, elastic dough. It is allowed to rise until doubled in size, then rolled out and folded to build layers which enhance the texture. Cooking is typically done through frying in vegetable oil, imparting a golden crust while keeping the inside tender.
The final mantou offers a soft and fluffy crumb with a lightly sweet flavor balanced by the richness of the milk and sugar. The frying step provides a slight crispness on the surface without overwhelming the delicate texture. Serving it with sweetened condensed milk introduces a creamy and sweet contrast that complements the bread’s mild taste.
This bread works well as an afternoon snack or alongside savory meals, providing a comforting and mildly sweet component. The use of yeast and layered dough techniques makes it more interesting texture-wise compared to plain steamed buns.
Ingredients
- 1 teaspoon active dry yeast
- 1/4 cup water 105-115˚F (40-46˚C, 60 milliliters, lukewarm
- 2 cups all-purpose flour 250 grams
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- Pinch salt
- 1/2 cup milk 105-115˚F (40-46˚C, lukewarm
- vegetable oil for frying
- sweetened condensed milk for serving
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir briefly to combine and allow to sit until frothy, about 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, baking powder, and salt.
- Slowly mix in the frothy yeast with water and the milk to form a dough.
- In the mixer or on a lightly floured surface, knead the dough well until soft and smooth (10-12 minutes by hand, 6-9 minutes with the mixer).
- Transfer to a bowl and cover with a towel or plastic. Allow to rest until doubled, about 1 hour.
- Once doubled in size, transfer the dough to a lightly floured surface. Roll the dough into a rectangle about 14 inches (35.5 centimeters) wide.
- Fold the bottom third of the dough towards the center, then fold the top third of the dough down towards the center to create three layers.
- Roll the dough out again into a rectangle about 14 inches (35.5 centimeters) wide, adding more flour if needed to prevent sticking. Brush the top with water. Starting at the long side closest to you, tightly roll up the dough into a rope. Pinch the edges well to seal.
- Using a sharp knife, cut the rope into individual pieces about 1 1/2 inches (4 centimeters) wide.
- Cut out pieces of parchment into 3 inch (8 centimeter) squares. Place an individual mantou onto each square.
- Fill a wok with water, keeping it low enough to not touch the bottom of the steamer.
- Arrange the mantou into two steamer baskets about 2 inches (5 centimeters) apart, then place over the water. Cover the basket and allow to rest for 15-20 minutes, until puffed.
- Bring the water to a boil, then reduce heat to medium. Steam the buns until cooked through, about 20 minutes.
- Remove from heat and allow to cool for 5 minutes untouched before removing the lid.
- In a small pot, heat about 2 inches (5 centimeters) of vegetable oil over medium heat. Once 350˚F (180˚C), add up to half of the steamed buns, taking care not to overcrowd.
- Fry until golden, turning as needed and pushing them down into the oil to evenly fry all sides. Transfer to a towel lined plate. Repeat until half of the steamed buns have been fried.
- Serve the Gold and Silver Mantou immediately with the sweetened condensed milk as a dipping sauce.
User Reviews
Overall Rating
5
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