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Chinese · Baking

Mantou

VegMedium

Diet: Veg · Vegan

Mantou is a Chinese dish. Open the lid slowly after the short resting period.

Prep
25 min
Cook
20 min
Rest, soak, marinate or chill
90 min
Total
135 min
Servings
8
Difficulty
Medium
Cuisine
Chinese
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Mantou.
Representative photograph of Mantou. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Dough

Steam

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; steamer with lid and heatproof dishes.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Knead · About 60 min

  1. Mix 400 g plain flour, 220 ml warm water, 4 g instant yeast, 25 g sugar, 10 ml neutral oil; knead 8–10 minutes until smooth. Cover and rise 60 minutes until doubled.

    Check: Look for this result: doubled.

Shape · About 30 min

  1. Knead briefly, roll into a log and cut eight buns. Put on baking-paper squares and rest 30 minutes.

Steam · About 18 min

  1. Bring 1500 ml water to a boil. Steam buns 15–18 minutes with room between them. Turn off heat and wait 3 minutes before opening.

    Check: The buns are set and fluffy; the centre has no sticky raw dough.

Tips

  • Open the lid slowly after the short resting period.
  • Judge Mantou by the texture and doneness signs in its steps. Your pan and heat affect how long Mantou takes to cook.

Substitutions

  • In Mantou, replace water for richer buns with milk.

Storage

  • Wait until Mantou is completely cool before covering it. Plain baked Mantou keeps airtight for up to two days; adding perishable fillings means it needs refrigeration.
  • If Mantou is bread or scones, use a moderate oven for a brief warming. Serve Mantou at room temperature if it is cookies or muffins. Cooled portions of Mantou can be frozen for up to two months.

Make ahead

  • Prepare the measured ingredients for Mantou one day ahead. For Mantou, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Mantou on the day of serving.

FAQ

What matters most when making Mantou?

Open the lid slowly after the short resting period.

What can I substitute in Mantou?

In Mantou, replace water for richer buns with milk.

Can I prepare Mantou ahead?

Prepare the measured ingredients for Mantou one day ahead. For Mantou, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Mantou on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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