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A torn open mantou Chinese steamed bun resting on more steamed buns.
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Chinese Steamed Buns (Mantou)

Looking for the softest, fluffiest Chinese steamed buns recipe? Your search is officially over. This extensive step-by-step recipe will teach you how to make the best steamed buns ever.
Course Appetizer, Appetizer & Sides, Breakfast, Side Dish, Snack
Cuisine Chinese
Keyword Chinese buns, Chinese steamed buns, mantou, mantou recipe, steamed buns recipe
Prep Time 15 minutes
Cook Time 25 minutes
Proof Time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Servings 12 buns
Calories 328kcal
Author takestwoeggs

Ingredients

  • ¾ cup 180 ml whole milk 110°F or 43°C
  • 1 ½ teaspoon (6 g) active dry yeast or instant yeast
  • 2 cups (300 g) all-purpose flour
  • ¾ cup (100 g) wheat starch
  • ½ cup (70 g) powdered sugar
  • 2 teaspoon (10 g) baking powder
  • ¼ teaspoon salt
  • 1 tablespoon (15 g) vegetable shortening
  • 1 large egg white room temperature
  • 1 tablespoon (15 g) vegetable oil

Instructions

  • Prepare the yeast. Warm the milk to 110°F or 43°C. Add active dry yeast. Cover with plastic wrap and let sit for 10 min. If using instant yeast, let sit for 2-3 minutes to double check if the yeast is active. The yeast will create a frothy, 1/4 inch foam layer at the top if it is active.
  • Sift the dry ingredients. Sift flour, wheat starch, powdered sugar, baking powder and salt into the bowl of your stand mixer with a dough attachment. Mix together on low.
  • Add in the shortening while mixer is mixing on low. Make sure the shortening is broken up into small pieces by feeling it with your hand.
  • Liquify the egg in oil. In another separate bowl, combine the room temperature egg white with vegetable oil. Liquify the egg by pulling up the egg white with a fork a few times until combined.
  • Knead all the mixtures together. While the stand mixer is on low, mix the yeast milk mixture and then add the egg and oil mix for 30 seconds. Once combined, increase the speed to medium (level 4) and knead for 5 minutes or until it forms into a ball in the mixer and is no longer sticking to the bowl. The dough should be tacky but not overly sticky. If it is too dry, add 1 tablespoon of water and combine. If the dough is too sticky, add 1 tablespoon of flour and combine.
  • Knead the dough into a ball with your hands. Knead the dough into a smooth ball with your hands for 1 minute and transfer it into a lightly greased large bowl.
  • Proof the dough. Cover with plastic wrap and place in a warm area (100°F or 37°C) for about 1-2 hours or until double in size. This dough has more moisture from the fat in it so it may take awhile to rise.
  • Divide and roll out the dough. Divide into 10-12 equal pieces depending on how big you want them and quickly roll them into smooth balls. Make sure to not over handle them, they may turn out tougher if you do.
  • Let the buns rest. Place parchment squares or cupcake liners underneath each bun. Cover with a dish towel and let the buns rest for 15 minutes.
  • Steam the buns. Wrap the lid of your steamer with a dish cloth to prevent the condensation from falling into your steamer. Add water to your steamer and bring the water to a boil. Place the buns 2 inches apart in your steamer, cover and steam on medium heat for 10-12 minutes. After steaming, leave the buns to sit in the steamer for 1 minute to prevent them from wrinkling from the temperature shock. You will have to steam the buns in 2-3 batches depending on the size of your steamer. Cover the uncooked buns with plastic wrap and place them in the refrigerator to slow down the yeast activity until they are ready to be steamed.
  • Serve immediately when hot.

Notes

  • If the dough is too sticky, add 1 tablespoon of flour at a time until it becomes tacky and doesn't stick to the bowl.
  • If the dough is too dry, add 1 tablespoon of warm water at a time until it reaches the tacky consistency. You don't want the dough to be too dry, the seam will not properly seal when you pinch if it is and the filling will ooze out during the steaming process.
  • Shape the dough as fast as you can. When you are shaping the dough, work quickly to prevent the dough from rising and creating air bubbles that will yield a wrinkly surface.
  • Make sure to rest the buns for 15 minutes after shaping. This is crucial for that slight rise and fluffiness in the bun. Careful not to wait too long because the yeast will overrise and create unwanted air pockets.
  • Wrap the lid of your steamer with a dishcloth. This step is so important to prevent the condensation from dripping down into your bun and making them wrinkly!
  • If your steamed bun is wrinkly after steaming, it probably means that either your steam was too hot or you steamed them for too long.

Nutrition

Serving: 5g | Calories: 328kcal | Carbohydrates: 57g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 320mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 3mg