Steamed Mantou Buns
Mantou are leavened, steamed buns that rely on a smooth dough and a steady, gentle heat to achieve a soft, cloud-like texture. You mix flour, yeast, water, and a touch of sugar into a firm dough, knead it until it feels like an earlobe, then let it rise until doubled before steaming in a bamboo basket.
Texture is everything.
The secret to a smooth bun is how much you knead the dough; don't stop until the surface is uniform and elastic, or your buns will dimple after steaming.
- large mixing bowl
- bamboo steamer
- parchment paper squares
- bench scraper
- wok or large pot
What goes in.
- 500gall-purpose flour (low protein works best)
- 250mllukewarm water
- 5ginstant dry yeast
- 20ggranulated sugar
- 10gneutral oil
Creating the Surface Tension
When rolling out your dough, fold it over itself multiple times to push out air bubbles. This creates the fine, tight crumb characteristic of a traditional bun.
The method.
Activate the yeast
Dissolve the sugar and yeast into the warm water. Let it sit for five minutes until a thin foam appears on the surface.
Mix the dough
Add the flour and oil. Mix with chopsticks or a spatula until a shaggy mass forms, then transition to kneading by hand on a clean surface for at least 10 minutes.
First proof
Place the dough in a greased bowl, cover with a damp cloth, and let sit in a warm spot until it grows to twice its original size.
Shape the buns
Punch the dough down to deflate it. Roll it into a long cylinder and cut it into 12 equal pieces. Roll each piece into a smooth ball or a cylindrical shape, then place each on a small square of parchment.
Second proof
Arrange the buns in the steamer. Cover and let them sit for 20 minutes; they should feel light and airy when pressed gently with a fingertip.
Steam
Bring water to a rolling boil in your wok. Set the steamer basket on top and steam over high heat for 12 minutes. Turn off the heat and wait 3 minutes before lifting the lid.
Other turns to take.
Brown Sugar Mantou
Replace the white sugar with dark brown sugar for a deeper color and a subtle molasses undertone.
Scallion Buns
Roll the dough out into a flat rectangle, brush with oil, sprinkle with salt and minced scallions, then roll back up before slicing into individual buns.
When it doesn't go to plan.
Never lift the steamer lid immediately after the timer dings; the sudden change in air pressure will cause the buns to collapse.
Use low-protein flour or cake flour mixed with all-purpose to ensure the crumb stays white and soft rather than chewy.
If you live in a dry climate, keep the dough covered at all times to prevent a skin from forming, which ruins the texture.
The ones that keep coming up.
Why are my buns wrinkled?
Wrinkles happen when the buns over-proof or the steam is too aggressive. Ensure they are light but not airy to the point of popping.
Can I use a metal steamer?
Yes, but place a kitchen towel under the lid to prevent condensation from dripping onto the buns, which creates unsightly spots.
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