Chinese Steamed Buns (Mantou 馒头)

By Seonkyoung Longest · 180 min

Ingredients

Instructions

1. In a bowl, whisk warm milk, warm water, oil and yeast until the yeast dissolves. Let it sit for 5 to 10 minutes until foamy.
2. In a large bowl, whisk flour, sugar, baking powder and salt. Make a well in the centre and pour in the milk mixture.
3. Stir the wet and dry ingredients together with a spatula. When the dough starts to come together, knead it by hand.
4. Once no dry bits remain, turn the dough onto a work surface and knead for about 5 minutes until elastic, very soft and smooth.
5. Shape the dough into a ball, return it to the bowl, cover, and let it rise in a warm place for 1 hour or until doubled.
6. Press the centre with your index finger to reshape the dough, cover, and let it rise again in a warm place for 45 to 50 minutes.
7. Roll the dough into a 1/4-inch-thick sheet. Roll it into a 2-inch-wide log, then cut into 10 equal 1-inch pieces.
8. Place each bun on a paper liner, parchment or coffee filter, then arrange on a steamer and cover with a clean damp towel. Let rest for 30 minutes.
9. Bring water in a wok or steamer pot to a boil over high heat. Place the steamer in the pot without the water touching the buns, cover, and steam for 12 to 15 minutes until fluffy and cooked through.
10. Turn off the heat, tilt the lid slightly and wait 2 to 3 minutes before fully opening, then serve hot.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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