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.
|Instant dried yeast
Milk (or water)
All purpose flour
- In a small bowl, dissolve dried yeast in warm water.
- 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.
- 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.
- 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.
- Prepare 8 square pieces of parchment paper, slightly larger than the bun. Put parchment paper under each bun.
- 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.
- After the final rise, steam the buns for 20 minutes until they are cooked and puffed.
- 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.