Description
Chinese Steamed Buns, known as Mantou, are soft, fluffy, and slightly sweet bread buns made from a mixture of all-purpose flour, wheat starch, and a touch of sugar. These buns are proofed to rise, then steamed to achieve a pillowy texture perfect as a snack or accompaniment to meals.
Ingredients
Yeast Mixture
- 3/4 cup (180 ml) whole milk (110°F or 43°C)
- 1 1/2 teaspoon (6 g) active dry yeast or instant yeast
Dry Ingredients
- 2 cups (300 g) all-purpose flour
- 3/4 cup (100 g) wheat starch
- 1/2 cup (70 g) powdered sugar
- 2 teaspoon (10 g) baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 tablespoon (15 g) vegetable shortening
- 1 large egg white (room temperature)
- 1 tablespoon (15 g) vegetable oil
Instructions
- Prepare the yeast: Warm the milk to 110°F (43°C) and add the active dry yeast. Cover with plastic wrap and let sit for 10 minutes until a frothy 1/4 inch foam layer forms on top. For instant yeast, let sit 2-3 minutes to confirm activity.
- Sift the dry ingredients: Sift together the all-purpose flour, wheat starch, powdered sugar, baking powder, and salt into the mixer bowl fitted with a dough attachment. Mix on low speed.
- Add shortening: While mixing on low, add vegetable shortening broken into small pieces by hand, ensuring it is evenly distributed throughout the dry ingredients.
- Liquify egg in oil: In a separate bowl, combine the room temperature egg white with vegetable oil, gently mixing with a fork until fully combined and liquified.
- Knead the dough: Slowly add the yeast milk mixture to the mixer on low speed, then add the egg and oil mix and mix for 30 seconds. Increase speed to medium and knead for 5 minutes until the dough forms a tacky but not sticky ball. Adjust with additional water or flour by 1 tablespoon if necessary.
- Form and rest the dough: Knead the dough into a smooth ball by hand for 1 minute. Place in a lightly greased large bowl and cover with plastic wrap. Proof in a warm area (100°F or 37°C) for 1-2 hours until doubled in size.
- Divide and shape buns: Divide the risen dough into 10-12 equal portions. Roll each into smooth balls gently to avoid toughness.
- Rest the shaped buns: Place each bun on parchment paper squares or cupcake liners spaced apart. Cover with a dish towel and let rest for 15 minutes.
- Steam the buns: Prepare your steamer by wrapping a dishcloth around the lid to prevent condensation drip. Bring water to a boil and place buns in the steamer at least 2 inches apart. Steam on medium heat for 10-12 minutes. After steaming, let buns sit inside the steamer for 1 minute to prevent wrinkles from temperature shock. Steam in batches as needed, keeping unsteamed buns covered and refrigerated if waiting to steam.
- Serve: Serve the mantou immediately while hot for the best texture and flavor.
Notes
- Ensure the yeast is active before proceeding for proper rising.
- Do not over-handle dough balls to keep buns soft.
- Resting the shaped buns before steaming helps them rise a little more and become fluffier.
- Wrapping the steamer lid with cloth prevents water dripping onto buns.
- Unsteamed buns can be refrigerated briefly to slow yeast activity if steaming in batches.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Steaming
- Cuisine: Chinese
