Steamed Mantou Buns
A well-made mantou relies entirely on your ability to knead until the dough is silky. Once you feel the dough tighten and smooth out under your palms, the rest of the process is simply waiting for the steam to do the work.
Patience is your leavening agent.
Do not rush the final proof; if you steam them too early, they will be dense. Use a bamboo steamer if you have one, as it prevents condensation from dripping back onto the buns.
- Large mixing bowl
- Bamboo steamer
- Wok or deep skillet
- Bench scraper
- Parchment paper
What goes in.
- 500gall-purpose flour
- 250mlwarm water (lukewarm to the touch)
- 1 tspinstant yeast
- 1 tbspsugar
- 1 tbspneutral vegetable oil
Achieving the Silk Finish
Keep kneading until the dough no longer sticks to your hands and the surface looks like smooth porcelain. If you see air bubbles or roughness, you haven't kneaded enough.
The method.
Activate the yeast
Dissolve the sugar and yeast into the warm water. Let it sit for five minutes until the surface shows a slight foam.
Mix the dough
Add the flour and oil. Mix with a wooden spoon or chopsticks until a shaggy mass forms, then turn out onto a clean work surface.
Knead
Knead the dough for at least 10 minutes. The dough will shift from sticky and rough to smooth, elastic, and firm. Press a finger in; it should spring back immediately.
First proof
Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm spot until doubled in size, roughly 60 to 90 minutes.
Shape
Roll the dough into a long log and cut into 12 even pieces. Shape each into a smooth ball, or roll into a rectangle and fold to create layers.
Second proof
Place buns on parchment paper squares inside the steamer. Cover and let rest for 20 minutes; they should look slightly puffy.
Steam
Bring water to a rolling boil. Place the steamer over the water. Steam on high heat for 12-15 minutes. Turn off the heat and let them sit for 3 minutes before lifting the lid.
Other turns to take.
Brown Sugar Mantou
Replace white sugar with dark brown sugar for a deeper color and a subtle molasses undertone.
Layered Buns
Roll the dough thin, brush with oil, fold it like a letter, and cut into rectangles for internal flaky layers.
When it doesn't go to plan.
Don't open the lid too early or the sudden drop in temperature will make the buns collapse.
If using a metal steamer lid, wrap a kitchen towel around the lid to catch dripping condensation.
The water for the yeast should never exceed body temperature, or you will kill the yeast.
The ones that keep coming up.
Why are my buns wrinkly after steaming?
Usually because they were over-proofed or the steam was too aggressive. Letting them sit for a few minutes after turning off the heat helps settle the structure.
Can I use bread flour?
Bread flour creates a very chewy, dense bun. All-purpose is best for the soft, cloud-like texture expected of mantou.