Mantousare soft, puffy and fluffy homemade Mantou Chinese Steamed Buns that are easy to make. You can partner them with a nice bowl of hot noodles or egg soup. Or you can break them horizontally just like a hamburger and put savory fillings or spread inside.
Mantou Steamed Buns recipe
Mantou Chinese Steamed Buns
Ingredients of Chinese Steamed Buns
- 3 cups all-purpose flour
- 1/3 cup Granulated sugar
- 1 ½ tsp. yeast
- ¾ cup warm water or milk
- ¼ cup vegetable oil
Directions to make Chinese Steamed Buns
- Whisk together the flour, sugar and yeast in a big bowl of water (or milk), then add vegetable oil.
- Make a hole in the middle of the mixture and add warm water (or milk) gradually. Mix together and form a ball of dough (you can either use your hands or a stand mixer with the hook attachment).
- Once the dough is formed, knead it for about 15-20 minutes. Set aside in a clean bowl, cover it with a clean towel and let it rise for 3 hours. Remember to put the bowl in a warm place to activate the yeast.
- After the dough has risen, divide the dough into 6 equal parts and form balls out of them.
- Place each ball on its own square baking paper.
- Let the balls sit again for about 20-40 minutes for them to rise more.
- Put the buns into a steamer and steam within 20 minutes or until they are puffy and cooked.
- You can also put them aside in your fridge and reheat them for 2-3 minutes before serving.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Serve & store Mantou Steamed Buns
You can serve the Mantou Steamed Buns once they’re just out of the steamer. But I usually relaxation the buns for 10 mins before serving, so they’re no longer burning warm. These buns are the excellent whilst they’re hot or warm. But I located them definitely scrumptious even when they have cooled to room temperature. The dough holds up well so they may live soft once cooled.
If you don’t plan to serve the buns on the equal day of cooking, you should wait till they’ve cooled completely, transfer them to an hermetic field, and store them within the refrigerator. Try to serve them as soon as feasible to get the most up to date flavor.
I do not suggest freezing these buns if you may assist it. The custard filling will separate and emerge as a piece watery. The mass-produced custard buns can be stored frozen due to the fact they commonly comprise components to preserve the feel of the custard.