Mantou Recipe

Chinese steamed buns can be stuffed or unstuffed with a variety of ingredients. In Chinese, stuffed steamed buns are known as Baozi (Bao Buns), while those without fillings are known as mantou. Mantou is a fundamental staple in northern China that is offered across the country, not only in the north. Mantou is commonly offered as breakfast in restaurants and food carts around China. Mantou is produced from flour, yeast, and water, commonly all-purpose flour. In China, however, there are now a variety of mantou variants, including pumpkin mantou, wholemeal mantou, sweet potato mantou, and milk mantou. Once you've mastered the fundamental technique, you may create a variety of delicious mantou that differ in shape, colour, and taste. People used to make mantou entirely by hand in the past. Although a stand mixer can be used as well. When compared to other methods of shaping, this simple procedure produces significantly fluffier steamed buns. 

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Ingredients for Mantou Recipe

  • 350 gram medium gluten flour
  • 4 gram Yeast
  • 3 gram fine salt

Directions: Mantou Recipe

step 1

  • STEP 1.1. Add 3 g of salt to the flour in a bowl.

step 2

  • STEP 2.Stir in evenly as high concentrations of salt can instantly kill the yeast.

step 3

  • STEP 3.Mix 4 g of yeast and 200g cold water (at room temperature) and stir evenly to ensure the yeast is combined.

step 4

  • STEP 4.Pour the yeast water directly into the in the center, and then with your finger gently slide some of the flour from the inside edges into the middle of the yeast water until it has the appearance of batter.

step 5

  • STEP 5.Then mix all the flour together with a scraper to form the dough.

step 6

  • STEP 6.And then hand mix into a dough.

step 7

  • STEP 7.The last part of the process is the most manual part kneading. Knead the dough for at least 15 minutes to form a smooth and soft dough. To knead, press down softly on the dough and apply a little force and push it forward.

step 8

  • STEP 8.Once the dough is smooth and shiny, shape it into a ball. Take a large bowl and coat the sides and base with a thin layer of vegetable oil.

step 9

  • STEP 9.Lay the dough on your work surface and shape it into a uniform cylindrical shape. Cut into 6 equal parts.

step 10

  • STEP 10.Shape the bun dough into a neat cylindrical shape.

step 11

  • STEP 11.1. Place the bun dough cylinders into the steamer for the second rising. To prevent the dough from sticking, use baking paper on the base of the steamer.

step 12

  • STEP 12.2. Set the steam temperature to 45-50 c. The second rising time is about 30 minutes. When the buns rise, they

step 13

  • STEP 13.Re ready.
Nutrition
value
0
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    0g
  • Protein
    0g
  • Carbs
    0g
  • Fiber
    0g

MacroNutrients

  • Carbs
    0g
  • Protein
    0g
  • Fiber
    0g

Fats

  • Fat
    0g

Vitamins & Minerals

  • Calcium
    < 1mg
  • Iron
    0mg
  • Vitamin A
    0mcg
  • Vitamin B1
    0mg
  • Vitamin B2
    0mg
  • Vitamin B3
    0mg
  • Vitamin B6
    0mg
  • Vitamin B9
    0mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    0mg
  • Copper
    0mcg
  • Magnesium
    < 1mg
  • Manganese
    0mg
  • Phosphorus
    0mg
  • Selenium
    0mcg
  • Zinc
    0mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp