Another mantou recipe I love is wonderfully fluffy and rich in milk flavor. It uses a single proofing step to save time and requires only 4 ingredients. It’s easy to make, and the results are still fantastic.
Why make milk mantou
In case you’re not familiar, mantou is a type of Chinese steamed bun made from a basic dough of flour, water, yeast, and sometimes sugar. It’s a staple in Chinese cuisine, especially in northern regions, and is known for its soft and fluffy texture.
Mantou are not limited to just white and plain; there are many variations. You can find different types like pumpkin mantou, brown sugar mantou, and more.
Milk Mantou is a type of Chinese steamed bun that features a light, fluffy texture and a subtle sweetness, enhanced by the addition of milk in the dough.
The milk gives the bun a richer flavor and a softer, more tender crumb compared to traditional mantou.
Mantou vs bun
When I talk about mantou, I have to mention buns too. In China, we call buns with fillings, like red bean paste buns, “buns.” If there’s no filling, it’s called “mantou.”
So, while all mantou are a type of bun, not all buns are mantou. The main difference is whether or not there’s a filling inside.
Ingredients:
- 400g All-purpose flour
- 4g Instant yeast
- 40g Granulated sugar
- 210g Whole milk
Instructions:
Prepare the Dough:
- In a large mixing bowl, combine 400g of all-purpose flour, 4g of instant yeast, and 40g of granulated sugar. Stir the dry ingredients to distribute evenly.
- Gradually pour in 210g of whole milk, stirring continuously with chopsticks or a spoon to combine the milk with the dry ingredients. Continue mixing until the flour starts to form clumps, resembling small, shaggy pieces of dough.
Knead the Dough:
- Once the mixture has formed into shaggy clumps, begin kneading by hand. Transfer the dough to a clean work surface and knead until it comes together into a smooth dough ball. This process may take about 8-10 minutes.
- If the dough is too dry, add a small amount of milk (1 teaspoon at a time). If too sticky, lightly dust it with flour. The final dough should be soft, smooth, and elastic.
Roll Out the Dough:
- Once the dough is smooth, let it rest for 5 minutes to relax the gluten.
- Using a rolling pin, roll the dough into a rectangular sheet, about 0.5cm thick. Ensure the thickness is consistent throughout the dough.
Form the Mantou Rolls:
- Lightly brush the surface of the rolled dough with water. This will help the dough layers stick together when rolled up.
- Starting from one end of the rectangle, tightly roll the dough into a long, even log. The tighter the roll, the better the shape of the mantou.
Shape the Mantou:
- Using a sharp knife, cut the dough log into even pieces (about 5-6 cm wide), forming individual mantou buns. You should end up with around 10-12 buns, depending on the size of your dough log.
Proof the Mantou:
- Place the shaped buns on parchment paper, leaving some space between them to allow for expansion during proofing and steaming.
- Cover the buns with plastic wrap or a damp towel, and let them proof in a warm place for 30 minutes to 1 hour, or until the buns have nearly doubled in size and feel light and airy when touched. The exact proofing time will depend on the temperature of your environment.
Steam the Mantou:
- Prepare your steamer by adding sufficient water to the pot.
- Arrange the proofed buns into the steamer, ensuring they have enough space to expand further while steaming.
- Turn on the heat and steam the buns over medium heat for 15 minutes. Once the steaming time is complete, turn off the heat but leave the buns inside the steamer for an additional 3 minutes to allow them to gradually adjust to the external temperature. This prevents shrinkage and keeps the mantou fluffy.
FAQ
What is the difference between first proofing and second proofing?
First proofing: This occurs after shaping the dough into buns or mantou and then allowing them to rise before steaming. This method is simpler and quicker, saving time. Check out my Chinese Sugar Buns for more details.
Second proofing: This involves an initial proofing of the dough after kneading to allow it to ferment and expand. After shaping the dough into buns or mantou, a second proofing is done before steaming. I use this method in my Brown Sugar Mantou recipe.
The result is similar after steaming, but first proofing saves time as it skips the initial fermentation step and only requires proofing before steaming.
Should you steam after the water boils or directly steam?
There is no need to wait for the water to boil before placing the buns in the steamer. You can start steaming immediately.
Why is my dough not smooth when kneading?
If your dough is not smooth, let it rest for 3-5 minutes before kneading again. Using the technique of pushing forward and pulling back with the palm of your hand on a kneading mat will help achieve a smooth texture quickly.
Milk Mantou (Steamed Milk Buns) Recipe
Ingredients
- 400 g All-purpose flour
- 4 g Instant yeast
- 40 g Granulated sugar
- 210 g Whole milk
Instructions
Prepare the Dough:
- In a large mixing bowl, combine 400g of all-purpose flour, 4g of instant yeast, and 40g of granulated sugar. Stir the dry ingredients to distribute evenly.
- Gradually pour in 210g of whole milk, stirring continuously with chopsticks or a spoon to combine the milk with the dry ingredients. Continue mixing until the flour starts to form clumps, resembling small, shaggy pieces of dough.
Knead the Dough:
- Once the mixture has formed into shaggy clumps, begin kneading by hand. Transfer the dough to a clean work surface and knead until it comes together into a smooth dough ball. This process may take about 8-10 minutes.
- If the dough is too dry, add a small amount of milk (1 teaspoon at a time). If too sticky, lightly dust it with flour. The final dough should be soft, smooth, and elastic.
Roll Out the Dough:
- Once the dough is smooth, let it rest for 5 minutes to relax the gluten.
- Using a rolling pin, roll the dough into a rectangular sheet, about 0.5cm thick. Ensure the thickness is consistent throughout the dough.
Form the Mantou Rolls:
- Lightly brush the surface of the rolled dough with water. This will help the dough layers stick together when rolled up.
- Starting from one end of the rectangle, tightly roll the dough into a long, even log. The tighter the roll, the better the shape of the mantou.
Shape the Mantou:
- Using a sharp knife, cut the dough log into even pieces (about 5-6 cm wide), forming individual mantou buns. You should end up with around 10-12 buns, depending on the size of your dough log.
Proof the Mantou:
- Place the shaped buns on parchment paper, leaving some space between them to allow for expansion during proofing and steaming.
- Cover the buns with plastic wrap or a damp towel, and let them proof in a warm place for 30 minutes to 1 hour, or until the buns have nearly doubled in size and feel light and airy when touched. The exact proofing time will depend on the temperature of your environment.
Steam the Mantou:
- Prepare your steamer by adding sufficient water to the pot.
- Arrange the proofed buns into the steamer, ensuring they have enough space to expand further while steaming.
- Turn on the heat and steam the buns over medium heat for 15 minutes. Once the steaming time is complete, turn off the heat but leave the buns inside the steamer for an additional 3 minutes to allow them to gradually adjust to the external temperature. This prevents shrinkage and keeps the mantou fluffy.
Nutrition
