Steamed Buns : Mantou
A simple and classic Asian steamed bun recipe with a floral twist. This is the best snack or breakfast for cold winter mornings and breezy fall nights. Not gonna lie, this recipe is one of my top favorites. It's very fluffy, springy, and aromatic. You can make also put stuff into it as well.
Ingredients
Wet Ingredients:
- ½ C Water
- 2 Tbsp Sugar
- 1 Pinch Salt
- ½ Tsp Rose Water (Optional)
- ⅔ Tsp Baking Powder (Optional)
- 1 Tsp Yeast
Dry Ingredients:
- 2 C Cake Flour or All-Purpose Flour
Instructions
Procedure:
- Mix wet ingredients together and then add it into the flour. Mix into a shaggy mess and let it sit for 15 minutes. Knead into a smooth dough ball, about 15 minutes by hand or 5-8 minutes by stand mixer
- Roll the dough into a log and cut it into pieces. Shape it into balls and dab the surface with water. Set on parchment paper squares, and let it rise for 15-25 minutes or until increased in size by 50%.
- Put the dough balls into a steamer basket, and put it on top of cold water in a pot. Turn the heat up to high and wait for water to start simmering. Once the water begins to simmer, turn the heat down to medium, and crack open the lid by about ½ and inch and steam for 15 minutes. After steaming, turn off the heater and let it cool in the steamer basket, then eat.
Video
Notes
I like to use cake flour to make the buns a little more springy and fluffy, but all purpose flour works well, as it gives the buns a chewier texture.
Use baking powder to make the buns extra fluffy, but this is optional.
It is optional to use rose water, although I would highly recommend it as it adds a floral aroma.
Leftovers can be frozen and then reheated in the microwave or steamer basket.