Mantou (馒头), Chinese steamed buns
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5.0
411 reviews
Excellent
Mantou (馒头), Chinese steamed buns
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An easy & quick way to make Mantou, Chinese steamed buns. My detailed instructions and tutorial video will help you to succeed.
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Ingredients
- 250 g all-purpose aka plain flour
- 1 teaspoon instant yeast or dry active yeast
- ¾ teaspoon baking powder
- 1 tablespoon sugar or to taste
- 130 g lukewarm water see note 1
- 4 Chinese dates for flower-shaped buns, optional
Instructions
Prepare the dough
- IF KNEADING BY HAND: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.
- IF KNEADING WITH A STAND MIXER: Mix flour, yeast, baking powder, sugar and water in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).
Shape the buns
- IF MAKING ROUND BUNS: Divide the dough into 6 pieces (4 pieces if you prefer bigger buns). Knead and fold the dough piece towards the centre of the ball resulting in a smooth outer surface. Rotate the ball between your hands to form a slightly raised shape (Please refer to the video below).
- IF MAKING FLOWER BUNS: Divide the dough into 4 pieces. Roll one piece into a long, thin rope. Fold both ends in a “J” shape in opposite directions. Turn each end towards the centre of the rope until they meet. Take a pair of chopsticks placing one either side (in the centre) and squeeze to form a flower shape. Place a Chinese date in the centre of the flower.
Rest the buns
- Place the buns in the steamer basket (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). Make sure to leave ample space between each bun.
- Leave to rest for around 30 minutes. Well-rested buns should be slightly bigger (not double the size) and very smooth on the surface. When pressed gently, the dough bounces back (see note 2).
Steam the buns
- Place the steaming basket onto a pot/wok filled with cold water. Start cooking with high heat (see note 3).
- Turn down to medium-low once the water is at a full boil. Count 10 mins from this moment (add 2 mins if your buns are bigger). Serve warm.
Store the buns
- Once completely cooled, place the buns in an airtight container/plastic bag. Keep in the fridge for up to 4 days or in the freezer for up to 2 months.
Reheat the buns
- Steam fridge-kept buns for 5 mins. If frozen, steam for 7 mins (without defrosting).
Notes
- The flour-water ratio may vary depending on the brand of your flour. Adjust accordingly. The finished dough should be medium-firm and smooth.
- The resting time required varies depending on the room temperature. It takes me 30 minutes in a room at about 25°C/77°F. So if it’s cooler in yours, extend the time a little and vice versa.
- If using a metal steamer, I suggest you wrap its metal/glass lid with a clean tea towel. This way the condensation created during the steaming process will be absorbed by the cloth instead of dripping onto the buns affecting their smooth appearance.
Nutrition Information
Show Details
Serving
1bun
Calories
166kcal
(8%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
55mg
(2%)
Potassium
64mg
(2%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin C
0.01mg
(0%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6round
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 166kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 55mg | 2% |
| Potassium | 64mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
411 reviews
Excellent
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