Photograph of the finished Mantou (Chinese steamed buns)

China · Màn thầu hấp

Mantou (Chinese steamed buns)

45 min Hands-on time + 1 hr 35 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 360 g
  • Photograph of Dry yeast Dry yeast 6 g
  • Photograph of Sugar Sugar 40 g
  • Photograph of Fresh milk Fresh milk 180 ml
  • Photograph of Oil Oil 20 ml
  • Photograph of Salt Salt 4 g

Method

  1. 1 Mix the yeast with warm milk and sugar, and let it sit for 10 minutes until it foams.
  2. 2 Mix the flour with salt, pour in the yeast and oil mixture, and knead for 10 minutes until the dough is smooth and elastic.
  3. 3 Let the dough rise in a warm place for 1 hour until it doubles in size, then flatten it and knead it again for 3 minutes until it is very smooth.
  4. 4 Roll the dough into a thick sheet, then roll it up, cut it into equal pieces, and place them on parchment paper.
  5. 5 Let it rise for a second time for 25 minutes to make the bread light and fluffy.
  6. 6 Steam over medium heat for 15 minutes, then turn off the heat and leave the lid on for 5 minutes before opening to prevent the steamed buns from wrinkling.

With an appliance

  • Pressure cooker 40 min

    Replace step 6: steam the steamed buns under low pressure for 8 minutes, then release the pressure naturally for 5 minutes, keeping a towel under the lid to prevent the buns from wrinkling.

Start cooking