Mantuun buuz
Steamed bread buns
Mongolian soft steamed bread buns
MongolianMantuun buuz are plain steamed buns, cousins of the Chinese mantou, served in Ulaanbaatar homes and canteens alongside meaty stews and stir-fries to soak up the sauce. The yeasted dough is shaped into rounds or rolls and steamed until pillowy and snow-white. They freeze well and reheat in minutes over steam. A common mistake is lifting the lid as soon as the timer goes; leave them 5 minutes off the heat so they don't collapse. Chef's tip: knead until really smooth, which gives a glossy, wrinkle-free surface.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 1 ⅛ lb plain flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 ¼ cups lukewarm milk
- 1 tbsp vegetable oil
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Method
0/5 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 2 tbsp sugar and 1 tsp baking powder, add 1 ¼ cups lukewarm milk and 1 tbsp vegetable oil and knead for 10–12 minutes until very smooth and elastic.
12 minStep 2: Cover and leave in a warm place for about 1 hour, until doubled.
60 minStep 3: Knock back, knead briefly and divide into 12 pieces. Shape into smooth rounds and set each on a small square of baking paper.
15 minStep 4: Cover and rest for 20 minutes until puffy.
20 minStep 5: Steam over boiling water for 12–15 minutes, in batches, then turn off the heat and leave for 5 minutes before opening the lid. They should be puffed, white and springy.
15 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mantuun buuz take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- 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 fast-action dried yeast?
- Fresh yeast, three times the weight.
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