Fluffy Chinese Steamed Buns Recipe (Mantou) / Plain Steamed Buns
Soft Chinese steamed buns made with flour, wheat starch, milk and yeast. Shape the dough into six buns, let them rise until about 50% larger, then steam for 15 minutes and rest under the closed lid for 10 minutes.
Dietary note: Contains dairy. This recipe is not vegan.
Equipment
- Steamer
- Parchment paper
Ingredients
- 1 1/2 cup + 2 tbsp (225 g) All-Purpose Flour
- 1/2 cup (75 g) Wheat Starch
- 2 tbsp (30 g) Sugar
- 1 tsp (4 g) Instant Yeast
- 3/4 cup (160 ml) Milk
- 1 tbsp (10 ml) Oil
Instructions
- Combine the all-purpose flour, wheat starch, sugar, and instant yeast in a bowl. Add the milk and oil and mix to form a dough.
- Knead for 5–10 minutes, until smooth. Transfer to the work surface and divide the dough into six pieces.
- Flatten each piece, gather the edges into the center, and pinch closed. Turn seam-side down and roll into a smooth ball. Shape the buns slightly tall and place each on a piece of parchment paper.
- Place the buns in the steamer with space between them. Cover and let the dough rise until approximately 50% larger than its initial size.
- Bring the water in the steamer to a boil, lower the heat to medium, and steam the buns for 15 minutes.
- Turn off the heat. Do not open the lid; leave the buns in the steamer for 10 minutes. Then remove them and place them on a cooling rack.
Video
Notes
Steam for 15 minutes, then leave the buns under the closed lid for 10 minutes. Rising time is additional and depends on when the dough is about 50% larger. The existing 15-minute preparation time is an estimate; a complete total is not stated because rising time varies.