Mantou (Chinese Steamed Buns) 饅頭


Mantou (Chinese Steamed Buns)

Mantou are originating from Northern China.  These buns are soft and fluffy in texture, pretty plain in taste, not sure if everyone will like it but I’m a big fan.  I like to eat them fresh straight after steaming (plain) or deep fry them.  You can also give it a little sweet flavor by dipping in condensed milk.

Ingredients:

5g
300 ml
500g
35g
1 tbsp
Instant dried yeast
Milk (or water)
All purpose flour
Caster sugar
Vegetable oil

Directions:

  1. In a small bowl, dissolve dried yeast in warm water.
  2. Combine all ingredients in a mixing bowl, attach the dough hook and mix the ingredients with low speed.  Knead the dough until it’s smooth, around 10 minutes.  Let the dough rest for 10 minutes.
  3. Dust a clean work surface lightly with flour, roll out the dough to a 25” x 6” rectangle.  Fold it into thirds and roll it out again to approx. 17” x 10” rectangle.  Brush the surface with water.
  4. Roll the dough tightly from the longer edge to form a log.  Cut the log into half and cut out 4 even pieces from each log.
  5. Prepare 8 square pieces of parchment paper, slightly larger than the bun.  Put parchment paper under each bun.
  6. Place buns in a large steamer (most steamers have multi layers), pour some cold water in the bottom of the steamer, cover and let the buns rise for 20 minutes.
  7. After the final rise, steam the buns for 20 minutes until they are cooked and puffed.
  8. If not eaten immediately, they can be stored in the freezer for up to 3 months.  Reheat them in a steamer for 5 minutes after removing them from the freezer.
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One thought on “Mantou (Chinese Steamed Buns) 饅頭

  1. Pingback: Rose Shaped Steamed Buns/Mantou (玫瑰花饅頭) | GinsKitchen

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