📝 About This Recipe
A staple of Northern Chinese cuisine, Mantou are pillowy, cloud-like steamed buns known for their subtle sweetness and incredibly smooth, elastic texture. Unlike baked breads, these buns are steamed to achieve a snow-white finish and a moist, tender crumb that pulls apart in delicate layers. Mastering the art of Mantou is a journey into the heart of Chinese comfort food, offering a versatile canvas for both savory braises and sweet condensed milk dips.
🥗 Ingredients
The Dough Base
- 400 grams All-purpose flour (Preferably a lower protein brand for a softer texture)
- 50 grams Cornstarch (Helps achieve a whiter color and finer crumb)
- 40 grams Granulated sugar (Feeds the yeast and provides a delicate sweetness)
- 5 grams Instant yeast (Ensure it is fresh for a proper rise)
- 4 grams Baking powder (Double-acting; helps create a smoother skin)
Liquids & Fats
- 240 ml Whole milk (Lukewarm, about 95°F (35°C))
- 10 ml Vegetable oil (Neutral oil like canola or grapeseed)
- 1/4 teaspoon Fine sea salt (To balance the sweetness)
For Steaming
- 1 liter Water (For the steamer base)
- 10 squares Parchment paper (Cut into 3x3 inch pieces to prevent sticking)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, instant yeast, baking powder, and salt until thoroughly combined.
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2
Gradually pour the lukewarm milk and vegetable oil into the dry ingredients. Use a pair of chopsticks or a spatula to stir in a circular motion until a shaggy dough forms.
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3
Turn the dough out onto a clean, lightly floured surface. Knead the dough by hand for about 10-12 minutes. This is the most critical step; you are looking for a surface that is 'three-smooth': smooth hands, smooth bowl, and a perfectly smooth dough surface.
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4
Cover the dough with a damp cloth or plastic wrap and let it rest for 15 minutes. This 'short rest' relaxes the gluten, making it easier to shape without the dough springing back.
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5
After resting, roll the dough out into a large rectangle, roughly 1/4 inch thick. This process, called 'degassing,' removes large air bubbles to ensure the finished buns have a dense, uniform interior without holes.
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6
Lightly brush the surface of the dough rectangle with a tiny bit of water. Roll the dough up tightly from the long edge into a uniform log, ensuring there are no air gaps between the layers.
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7
Using a sharp knife or a bench scraper, trim the uneven ends of the log. Cut the remaining log into 8 to 10 equal pieces (about 2 inches wide each).
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8
Place each cut bun onto a square of parchment paper. Arrange them in your steamer basket, leaving at least 2 inches of space between each bun as they will expand significantly.
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9
Cover the steamer and let the buns proof in a warm, draft-free area for 30-45 minutes. They should look plump and feel light and airy when gently touched.
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10
Fill your steamer pot with cold water. Place the steamer baskets on top and bring the water to a boil over medium-high heat.
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11
Once steam begins to escape from the lid, reduce the heat to medium and steam for 15 minutes. Maintain a steady flow of steam throughout.
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12
Turn off the heat but DO NOT open the lid immediately. Let the buns sit in the steamer for 5 minutes. This prevents the sudden temperature drop from causing the buns to shrink or wrinkle.
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13
Carefully remove the lid, tilting it away from the buns so condensation doesn't drip on them. Serve immediately while warm and fluffy.
💡 Chef's Tips
For the smoothest skin, knead the dough until it is as soft as an earlobe and shows no visible air bubbles when sliced. If your buns come out wrinkled, it usually means they over-proofed or the heat was turned off too abruptly; always use the 5-minute 'rest' rule after steaming. Using milk instead of water creates a richer flavor and a whiter bun, which is highly prized in traditional Mantou. To check if proofing is done, gently press a bun with your finger; it should slowly spring back but leave a very faint indentation. Store leftovers in an airtight bag and re-steam for 2-3 minutes to restore their original fluffiness.
🍽️ Serving Suggestions
Serve warm with a side of sweetened condensed milk for a classic sweet treat. Pair with savory Dongpo Pork (braised pork belly) to soak up the rich, dark sauce. Slice leftovers in half and pan-fry with a little butter until golden for a crispy breakfast twist. Enjoy alongside a hot bowl of congee (rice porridge) and pickled vegetables. Dip into a mixture of soy sauce, chili oil, and black vinegar for a simple savory snack.