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Steamed buns
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4.49 from 176 votes

Steamed Buns - Mantou

Cotton soft, puffy and fluffy steamed buns or mantou. This Chinese steamed buns recipe is easy, quick and 100% fail-proof, with only 20 minutes active time!
Prep Time20 minutes
Cook Time10 minutes
Additional Time1 hour
Total Time1 hour 30 minutes
Course: Chinese Recipes
Cuisine: Bun
Keyword: steamed buns
Servings: 8 Buns
Calories: 183kcal
Author: Bee Yinn Low

Ingredients

  • 1 cup milk
  • 1 teaspoon active dry yeast
  • 2 1/2 tablespoons sugar
  • 350 g (12 oz) all-purpose flour

Instructions

  • Add the milk, yeast and sugar in the bowl of a stand mixer attached with a dough hook. Stir the mixture with a pair of chopsticks or a spoon.
    Milk, yeast and sugar are main ingredients of steamed buns.
  • Add the flour to the yeast mixture. Turn on speed 1 and knead the ingredients until it forms a smooth dough, about 6 minutes. If the dough starts to "climb up" the dough hook, stop the stand mixer and push the dough down to the bowl.
  • Transfer the dough out and cover it with plastic wrap and let rest for 5 minutes.
    Steamed buns dough covered with plastic wrap.
  • On a slightly floured surface, roll out the dough with a rolling pin, from bottom to top.
    Using a rolling pin to roll Chinese steamed buns dough.
  • Turn the dough horizontally and roll from bottom to top.
    Rolling mantou dough.
  • Continue to roll out the dough to form a 14x10" (35cm x 25cm)rectangle.
    Steamed buns dough on a flat surface.
  • Roll up the dough into a log, from left to right. Make sure you tuck and roll the dough so it forms a tight log.
    Chinese steamed buns dough.
  • Roll out the log a few times or until the surface looks smooth and reaches 12-inch (30cm) in length.
  • Cut the dough into 8 equal-sized pieces using a sharp knife. Transfer each dough to a 3x4"-inch (7cm x 10cm) parchment paper. You may roll each dough into a round ball after cutting.
    Steamed buns dough, cut into pieces.
  • Place the dough into a steamer. Cover the lid of the steamer and let rise for 60 minutes, or until the dough balls expand in size. Make sure you leave enough space between each dough ball so they don't stick together.
  • Add water to the bottom of the steamer. You may add 1 teaspoon of Chinese white vinegar to make the steamed buns whiter. Cover the lid tightly.
  • Turn on high heat and steam for 10-12 minutes, or until the dough expands to soft, puffy and fluffy steamed buns. Turn off the heat and serve the steamed buns warm. Dip with condensed milk if you like sweet steamed buns.

Video

Notes

Please use the metric measurement for the flour.
You may use whole milk, low fat milk or skim milk. You can replace milk with water or soy milk. For the best flavors, you may use 1/2 cup heavy whipping cream plus half cup full milk.
If you don't have a stand mixer, knead the dough by hands, for 15-20 minutes or until the dough becomes smooth on the surface.
If the dough is still sticky after kneading for 6 minutes, you may add 1-2 tablespoons of flour to bind the dough.
If you don't have a steamer, you may steam the steamed buns using any pans or skillet. First, add water to the pan or skillet, then add a small bowl. How to steam steamed buns without a steamer.
Next, add a plate on top of the bowl. You can place the steamed buns on the plate, cover the pan or skillet with its lid to steam.

Nutrition

Serving: 1g | Calories: 183kcal | Carbohydrates: 37g | Protein: 6g | Fat: 1g | Cholesterol: 2mg | Sodium: 17mg | Fiber: 1g | Sugar: 2g