Steamed Buns (Mantou)
User Reviews
4.5
Steamed Buns (Mantou)
Description
This recipe uses milk, active dry yeast, sugar, and all-purpose flour mixed and kneaded into a smooth dough. The yeast activates in the milk and sugar, creating leavening. Kneading develops gluten for structure, and resting helps relax the dough.
After rolling the dough into a rectangle, it is tightly rolled into a log and smoothed before cutting into equal-sized pieces. These pieces are then steamed, causing the dough to rise further producing soft, pillowy buns with a tender crumb and mild sweetness from the sugar.
Steamed buns can be served plain or used as a base for various fillings. They fit well as a side or snack in many meals. The soft texture is characteristic of mantou.
Notes include options for using different types of milk or water for the liquid, suggestions for kneading by hand if a mixer is unavailable, and improvising steaming equipment using pans and plates to achieve proper steaming at home.
Ingredients
- 1 cup milk
- 1 teaspoon active dry yeast
- 2 1/2 tablespoons sugar
- 350 g (12 oz) all-purpose flour
Instructions
- Add the milk, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook. Stir the mixture with chopsticks or a spoon.
- Add the flour to the yeast mixture. Turn the mixer to speed 1 and knead the ingredients until a smooth dough forms, about 6 minutes. If the dough starts to ‘climb up’ the dough hook, stop the mixer and push the dough back down into the bowl.
- Transfer the dough out, cover it with plastic wrap, and let it rest for 5 minutes.
- On a lightly floured surface, roll out the dough with a rolling pin from bottom to top. Turn the dough horizontally and roll again from bottom to top. Continue rolling the dough until it forms a 14×10″ (35cm x 25cm) rectangle.
- Roll up the dough into a log from left to right. Make sure to tuck and roll the dough tightly to form a compact log.
- Roll out the log a few times until the surface looks smooth and it reaches 12 inches (30 cm) in length.
- Cut the dough into 8 equal-sized pieces using a sharp knife. Transfer each piece to a 3×4-inch (7 cm x 10 cm) piece of parchment paper. You may roll each piece into a round ball after cutting.
- Place the dough into a steamer. Cover the steamer and let the dough rise for 60 minutes, or until the dough balls expand in size. Make sure to leave enough space between each dough ball so they don’t stick together.
- Add water to the bottom of the steamer. You may add 1 teaspoon of Chinese white vinegar to make the steamed buns whiter. Cover the lid tightly
- Turn on high heat and steam for 10-12 minutes, or until the dough expands into soft, puffy, and fluffy steamed buns. Turn off the heat and serve the steamed buns warm. Dip in condensed milk if you like sweet steamed buns.
Notes
- Use metric measurement for flour for accuracy.
- Milk options include whole, low fat, skim, or substitutions like water or soy milk; mixing cream with milk enhances flavor.
- If kneading by hand, continue until smooth and elastic, about 15-20 minutes; add flour cautiously if too sticky.
- If a steamer is not available, steam buns using a skillet or pan with water, stacking a small bowl and a plate inside to hold buns, covered with a lid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Buns
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 193kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 4mg | 1% |
| Sodium | 13mg | 1% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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