Breads
Mantou (Steamed Buns)
Ingredients
- - 500 g (4 cups) plain flour
- - 7 g (2 1/4 tsp) instant yeast
- - 40 g (3 tbsp) sugar
- - 1/2 tsp salt
- - 250 ml (1 cup) warm milk or water
- - 1 tbsp vegetable oil
Method
- Combine the flour, yeast, sugar and salt in a large bowl.
- Gradually add the warm milk and oil, kneading for 10-12 minutes until smooth and elastic.
- Cover and leave to rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough, knead briefly, and divide into 10-12 equal pieces, shaping each into a smooth, rounded bun.
- Place each bun on a small square of parchment paper in a bamboo steamer, leaving space between them, and prove for a further 20 minutes.
- Steam over boiling water for 12-15 minutes until well risen and firm to the touch. Rest for 2 minutes before opening the lid to prevent collapsing.
Introduction: Mantou are soft, plain steamed wheat buns central to northern Chinese cuisine, where wheat rather than rice is the staple grain, traditionally served alongside stews and braises or lightly pan-fried and dipped in condensed milk.
Cultural Background: Mantou are soft, plain steamed wheat buns central to northern Chinese cuisine, where wheat rather than rice is the staple grain, traditionally served alongside stews and braises or lightly pan-fried and dipped in condensed milk.
Tips: Resting briefly with the steamer lid closed after cooking prevents the buns from suddenly collapsing due to temperature shock. Kneading thoroughly develops the gluten needed for a light, fluffy crumb.
Variations: Roll the dough into a flat sheet, brush with oil and scallions, then roll up and slice for flower-shaped buns (hua juan). Pan-fry cooled leftover mantou in a little oil until golden for a crispy treat.
Storage: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Reheating: Re-steam for 5-8 minutes, or microwave wrapped in a damp paper towel for 30-40 seconds.
Nutrition: Approx. 180 kcal, 5g protein, 2g fat, 36g carbohydrate per bun.
FAQs
Q: Why do mantou sometimes collapse after steaming?
A: A sudden drop in temperature when the lid is lifted too quickly can cause the risen dough to deflate; resting briefly with the lid on prevents this.
Q: What are mantou traditionally served with?
A: They are commonly served alongside braised meats and stews, used to soak up rich sauces, or simply eaten plain.