Mantou (steamed buns) are a classic staple in Chinese cuisine—simple, humble, and yet incredibly versatile and delicious.
They are a regular feature on my family’s dining table, and I often make milk mantou, baozi (filled buns) such as piggy buns, custard buns, Chinese sugar buns , black sesame buns , and taro buns. You can explore these recipes to see which one suits your taste.
Making extra mantou is always a good idea. Just freeze them, and the next time you want some, you can simply steam them from frozen!
For those who don’t often make baozi, it’s common to run into issues like the dough not rising properly or the buns deflating.
Don’t worry—if you follow these key tips, you’ll be able to make smooth, soft, and fluffy mantou with ease.
1. Ingredients
- 500g all-purpose flour: Regular all-purpose flour is perfect for mantou. It provides the right amount of gluten to achieve a good texture and shape for the buns.
- 5g white sugar: Sugar adds a hint of sweetness and provides nourishment for the yeast, helping the dough rise. Don’t use too much, or it might affect the yeast’s activity.
- 5g yeast: I recommend using high-sugar tolerant yeast, which works well for recipes with some sugar, like mantou or bread. This yeast maintains good fermentation even in sugary environments, ensuring the dough rises properly.
- 270g warm water: Keep the water temperature below 35°C (95°F). Water that’s too hot can kill the yeast, while water that’s too cold will slow fermentation. The water should feel warm to the touch but not hot.
2. Instructions
Step 1: Making the Dough
In a large mixing bowl, combine the flour, sugar, and yeast. Gradually add in the warm water while stirring with chopsticks. Stir in one direction to help develop the gluten. Keep mixing until the flour forms clumps of dough.
Once the dough is mostly formed, switch to kneading by hand. Knead the dough for about 5-10 minutes until it becomes smooth and elastic. The dough should no longer stick to your hands and should bounce back when you press it.
Step 2: Resting the Dough
Cover the bowl with plastic wrap to prevent the dough from drying out. Let it rest in a warm place for about 1 hour. The dough should double in size and develop a slightly bubbly, airy texture. If your kitchen is cold, place the dough in an oven with the light on or near a warm spot.
Step 3: Punching Down and Shaping
Once the dough has risen, transfer it to a lightly floured work surface. Gently punch down the dough to release the gas. Knead for another 5-8 minutes, adding a little more flour if necessary.
Divide the dough into six equal pieces.
Take each piece and roll it into a smooth ball by rubbing it between your hands. Aim for around 150 rolls per piece, making sure to work the dough gently to prevent it from sticking. The goal is to strengthen the dough’s gluten structure for a chewy, airy texture once steamed.
Shape the dough into round, square, or any other shape you like for your mantou.
Step 4: Second Proofing and Steaming
Place the shaped mantou in a steamer basket, leaving some space between each bun for expansion. Cover with a lid and let them rest for another 15 minutes. After proofing, the buns will puff up and feel light to the touch.
In a large pot, bring water to a boil. Once the water is boiling, place the steamer basket in the pot, cover with a lid, and steam for 15 minutes over high heat.
To ensure even steaming, avoid opening the lid during the steaming process. Once the time is up, let the buns rest in the pot for 3 more minutes to finish cooking with the residual heat.
3. Tips and Troubleshooting
- Yeast:The freshness and activity of the yeast are crucial. Store opened yeast in an airtight container in a cool, dry place, and use it within its expiration date.
- Kneading:This is the most important part of making mantou. Proper kneading develops a strong gluten network, which gives the buns their texture. If you skip this step, the buns may turn out dense or chewy instead of light and fluffy.
- Proofing:The ambient temperature affects how long the dough needs to rest. In colder environments, you may need to extend the proofing time. In warmer areas, keep an eye on the dough to prevent over-proofing.
- Steaming:Make sure the steamer has enough water and don’t open the lid during steaming, as this can cause the buns to collapse. If the lid doesn’t seal well, wrap a damp cloth around the edge to create a tighter seal.
Give this method a try, and I’m sure you’ll be able to make soft, smooth, and perfectly fluffy mantou at home! Your family will love the delicious results.
Perfect Steamed Buns: The Secret to Easy and Delicious Homemade Mantou
Ingredients
- 500 g all-purpose flour: Regular all-purpose flour is perfect for mantou. It provides the right amount of gluten to achieve a good texture and shape for the buns.
- 5 g white sugar: Sugar adds a hint of sweetness and provides nourishment for the yeast helping the dough rise. Don’t use too much, or it might affect the yeast’s activity.
- 5 g yeast: I recommend using high-sugar tolerant yeast which works well for recipes with some sugar, like mantou or bread. This yeast maintains good fermentation even in sugary environments, ensuring the dough rises properly.
- 270 g warm water: Keep the water temperature below 35°C 95°F. Water that's too hot can kill the yeast, while water that's too cold will slow fermentation. The water should feel warm to the touch but not hot.
Instructions
Step 1: Making the Dough
- In a large mixing bowl, combine the flour, sugar, and yeast. Gradually add in the warm water while stirring with chopsticks. Stir in one direction to help develop the gluten. Keep mixing until the flour forms clumps of dough.
- Once the dough is mostly formed, switch to kneading by hand. Knead the dough for about 5-10 minutes until it becomes smooth and elastic. The dough should no longer stick to your hands and should bounce back when you press it.
Step 2: Resting the Dough
- Cover the bowl with plastic wrap to prevent the dough from drying out. Let it rest in a warm place for about 1 hour. The dough should double in size and develop a slightly bubbly, airy texture. If your kitchen is cold, place the dough in an oven with the light on or near a warm spot.
Step 3: Punching Down and Shaping
- Once the dough has risen, transfer it to a lightly floured work surface. Gently punch down the dough to release the gas. Knead for another 5-8 minutes, adding a little more flour if necessary.
- Divide the dough into six equal pieces. Take each piece and roll it into a smooth ball by rubbing it between your hands. Aim for around 150 rolls per piece, making sure to work the dough gently to prevent it from sticking. The goal is to strengthen the dough’s gluten structure for a chewy, airy texture once steamed.
- Shape the dough into round, square, or any other shape you like for your mantou.
Step 4: Second Proofing and Steaming
- Place the shaped mantou in a steamer basket, leaving some space between each bun for expansion. Cover with a lid and let them rest for another 15 minutes. After proofing, the buns will puff up and feel light to the touch.
- In a large pot, bring water to a boil. Once the water is boiling, place the steamer basket in the pot, cover with a lid, and steam for 15 minutes over high heat. To ensure even steaming, avoid opening the lid during the steaming process. Once the time is up, let the buns rest in the pot for 3 more minutes to finish cooking with the residual heat.
