Mantou are originating from Northern China. These buns are soft and fluffy in texture, pretty plain in taste. Eat them fresh straight after steaming (plain) or deep fry them. You can also give it a little sweet flavor by dipping in condensed milk.
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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Notes
If not eaten immediately, they can be stored in the freezer for up to 3 months. Reheat them in a steamer for 5 minutes after removing them from the freezer.
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.