Mantou (plain steamed buns)
馒头 · the soft white steamed wheat bun that is everyday bread across northern China
From Shandong to Shaanxi, mantou are what bread is elsewhere: plain, slightly sweet steamed wheat buns bought by the bagful each morning and eaten with porridge, pickles, braised dishes or a fried egg. A good one is snowy white, smooth-skinned and springy, with a fine, close crumb that tears in soft layers. The common mistake is lifting the lid the moment the heat goes off: the sudden cold air makes the skins wrinkle and collapse, so let them stand covered for 5 minutes first. Leftovers are sliced and pan-fried, or split and filled with anything from braised tofu to chilli sauce. Chef's tip: knead much longer than you think, then knead again after the rise; the second knead pushes out the big air bubbles and gives that silky skin.
- Total time
- 115 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 1 ⅛ lb plain flourplus extra for dusting
- ⅛ oz instant yeast
- ⅔ oz sugar
- 1 cup lukewarm water
- 1 tsp vegetable oil
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Method
0/8 doneStep 1: Mix 1 ⅛ lb plain flour, ⅛ oz instant yeast and ⅔ oz sugar in a large bowl. Pour in 1 cup lukewarm water gradually, stirring with chopsticks into shaggy flakes, then add 1 tsp vegetable oil and knead for 10–12 minutes until the dough is smooth, firm and no longer sticks to your hands.
Step 2: Cover the bowl and leave in a warm place for about 1 hour, until doubled. Poke it with a floured finger: the hole should stay.
60 minStep 3: Turn the dough out on a lightly floured surface and knead for another 5 minutes to push out all the large air bubbles. A cut through the dough should show a fine, even texture with no holes.
Step 4: Roll the dough into a long log about 5 cm thick and cut it into 8 equal pieces. For round buns, tuck each piece's edges underneath and roll it on the worktop under a cupped hand until the top is smooth and taut.
Step 5: Set each bun on a small square of baking paper in a steamer basket, leaving 3 cm between them. Cover and leave for 20 minutes, until they feel light and puffy and spring back slowly when pressed.
20 minStep 6: Put the steamer over a wok or pan of cold water, bring to the boil over a high heat, then turn to medium and steam for 15 minutes from when the steam starts. Don't open the lid while they cook.
15 minStep 7: Turn off the heat and leave the lid on for 5 minutes before lifting it, so the buns don't shrink and wrinkle.
5 minStep 8: Serve warm. Keep cooled buns in a bag for 2 days or freeze them; re-steam from frozen for 10 minutes.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 7 g
- Carbs
- 48 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mantou (plain steamed buns) take?
- About 115 minutes in total: 100 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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