Steamed Mantou Buns
Making mantou is about patience and temperature control. You are looking for a dough that is smooth as polished stone before it hits the steamer.
Watch the humidity and the heat
Steamed buns are sensitive to the temperature of your kitchen. Work in a draft-free space and watch the rise of the dough rather than the clock.
- stand mixer or large mixing bowl
- bamboo steamer or metal steamer basket
- parchment paper squares
- large wok or stockpot
What goes in.
- 500gall-purpose flour
- 250mllukewarm water
- 5ginstant yeast
- 20ggranulated sugar
- 10gneutral oil
Achieving the glass skin
Knead until the dough is entirely smooth and no longer clings to the bowl. If you cut into the dough, the cross-section should show no visible air pockets.
The method.
Dissolve yeast
Mix the yeast and sugar into the lukewarm water. Let it sit for five minutes until a thin layer of foam appears on the surface.
Form the dough
Combine flour and oil in your bowl. Pour in the yeast liquid and mix until a shaggy ball forms. Knead for 10 to 12 minutes by hand or 8 minutes on low in a mixer until the dough is elastic.
First proof
Place the dough in a lightly greased bowl and cover with a damp cloth. Let it sit in a warm spot until it doubles in size, usually about 60 minutes.
Shape
Punch the dough down to deflate it. Roll it into a long cylinder, then cut it into 12 equal pieces. Shape each piece into a smooth ball or a small rectangle by folding the edges inward.
Final rest
Place each bun on a square of parchment paper. Let them rest in the steamer basket, covered, for 20 minutes. They should look puffy and feel light.
Steam
Bring water to a rolling boil. Place the steamer on top and steam over high heat for 12 minutes. Turn off the heat and leave the lid on for 3 minutes before opening.
Other turns to take.
Whole Wheat Mantou
Replace 150g of the all-purpose flour with whole wheat flour for a heartier texture.
Brown Sugar Mantou
Substitute the white sugar with dark brown sugar for a deeper, molasses-like note.
When it doesn't go to plan.
Do not open the lid during the steaming process, or the buns will collapse.
If the buns come out with wrinkled skins, it means they were either over-proofed or the heat was too intense during the final steam.
Place the parchment paper squares under the buns to prevent them from sticking to the steamer slats.
The ones that keep coming up.
Why did my buns turn yellow?
This usually happens if the flour is of a high protein content or if the buns were steamed for too long. Use all-purpose flour for the whitest result.
Can I freeze these?
Yes. Once cooled completely, place them in an airtight container and freeze. Steam them straight from frozen for 5 to 7 minutes to reheat.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe