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Mantou
Chinese Steamed Buns
Fluffy, slightly sweet Chinese steamed buns. These plain buns are a versatile staple, perfect for soaking up rich sauces, accompanying stir-fries, or enjoyed simply with a drizzle of condensed milk.
🧂 Ainekset
- 300 g All-purpose flour(Or bread flour for a chewier texture.)
- 150 ml Warm water(About 40-45°C (105-115°F). Too hot will kill the yeast.)
- 1 tsp Active dry yeast(Ensure yeast is fresh.)
- 2 tbsp Granulated sugar(Feeds the yeast and adds a subtle sweetness.)
- 1 tbsp Vegetable oil(Or other neutral oil like canola or sunflower. Adds tenderness.)
👨🍳 Ohjeet
- 1
Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.
⏱️ 10 minutes - 2
Combine ingredients: In a large mixing bowl, place the flour. Make a well in the center and pour in the activated yeast mixture and the vegetable oil. Mix with a spatula or chopsticks until a shaggy dough forms.
⏱️ 5 minutes - 3
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when poked.
⏱️ 10 minutes - 4
First rise: Lightly grease the mixing bowl with a little oil. Place the kneaded dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. The dough should feel airy.
⏱️ 60-90 minutes - 5
Shape the mantou: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Knead briefly for 1 minute. Roll the dough into a log, about 2 inches in diameter. Cut the log into 12 equal pieces (about 1 inch thick each).
⏱️ 10 minutes - 6
Second rise: Place the cut dough pieces onto parchment paper squares (about 3x3 inches each) on a baking sheet or steamer tray. Leave some space between them. Cover loosely with plastic wrap or a damp cloth and let them rise for another 30-45 minutes, until puffy.
⏱️ 30-45 minutes - 7
Steam the mantou: Prepare your steamer. This can be a traditional bamboo steamer set over a wok or pot of boiling water, or a metal steamer insert. Ensure there is enough water in the pot to steam for 15 minutes without boiling dry. Arrange the mantou (still on their parchment paper) in the steamer basket, leaving space for expansion. Do not overcrowd.
⏱️ 5 minutes - 8
Steam for 15 minutes over medium-high heat. Crucially, do NOT lift the lid during the steaming process, as the sudden change in temperature can cause the buns to collapse. After 15 minutes, turn off the heat and let the mantou sit in the covered steamer for an additional 5 minutes before carefully removing the lid. This prevents shrinking.
⏱️ 20 minutes (15 min steam + 5 min rest)
💡 Ammattilaisvinkit
- ✓Ensure your steamer is properly sealed to maintain consistent heat and steam. Avoid opening the lid during the entire steaming process, including the initial 15 minutes and the resting period.
- ✓The finished mantou should be plump, soft, and snow-white with a slightly springy texture.
- ✓Mantou freeze exceptionally well. Let them cool completely, then store in an airtight bag or container in the freezer for up to 3 months. Reheat by steaming for a few minutes.
- ✓For softer mantou, you can substitute half of the water with milk.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Sweet Mantou: Add an extra tablespoon of sugar to the dough.
- Savory Mantou: Incorporate finely chopped scallions or a pinch of salt into the dough.
- Fried Mantou: After steaming, lightly pan-fry the mantou in a little oil until golden brown. Serve with condensed milk for dipping.