Servings
Font
Back
0 from 15 votes

Gold and Silver Mantou

A recipe for Gold and Silver Mantou (金银馒头)! These steamed (silver) and fried (gold) soft buns are paired with sweetened condensed milk for quite the amazing treat.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr 25 mins
Total Time
2 hrs 20 mins
Servings: 10 -12 Mantou
Course: Bread
Cuisine: Chinese

Ingredients

  • 1 teaspoon active dry yeast
  • 1/4 cup (60 milliliters) lukewarm water 105-115˚F (40-46˚C)
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 1/2 cup (120 milliliters) lukewarm milk 105-115˚F (40-46˚C)
  • vegetable oil for frying
  • sweetened condensed milk for serving

Instructions

    Cup of Yum
  1. 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.
  2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, baking powder, and salt.
  3. Slowly mix in the frothy yeast with water and the milk to form a dough.
  4. 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).
  5. Transfer to a bowl and cover with a towel or plastic. Allow to rest until doubled, about 1 hour.
  6. 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.
  7. 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.
  8. 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.
  9. Using a sharp knife, cut the rope into individual pieces about 1 1/2 inches (4 centimeters) wide.
  10. Cut out pieces of parchment into 3 inch (8 centimeter) squares. Place an individual mantou onto each square.
  11. Fill a wok with water, keeping it low enough to not touch the bottom of the steamer.
  12. 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.
  13. Bring the water to a boil, then reduce heat to medium. Steam the buns until cooked through, about 20 minutes.
  14. Remove from heat and allow to cool for 5 minutes untouched before removing the lid.
  15. 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.
  16. 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.
  17. Serve the Gold and Silver Mantou immediately with the sweetened condensed milk as a dipping sauce.