Chinese Steamed Bread–Mantou (刀切馒头)
UPDATE ON 1-4-2016
i have prepared some pillow buns today. It is a huge buns that are shaped into a long pillow, steamed and cut into pieces. Somehow, I do not have such a huge steamer and I make it into mini pillow buns. I am not really pleased with the shaping of the buns and hence I will add it to this post. But the taste is awesome.
INTRODUCTION
One of the readers was asking me if I have a recipe of mantou days ago and I told her no but I promised her that I will search for one recipe real soon. I do not have. I have tried making mantou and failed rather miserably as it refuse to rise and the mantou is hard as stone.. Since then, I have not prepare mantou..
Yesterday while I was searching for the mantou recipe, I am delighted to find this recipe in Mandarin which uses only single proofing. I am amazed by the look of her mantou. I told myself that I wanted to give a try.
In fact I prepared 2 batches. For the first batch, taste is satisfactory but the texture is fluffier than the normal mantou and it did not look like the mantou that I have seen. It is rather fluffy.. Definitely not over proof and I suspected it is because of the water content of the dough. I have this doubt is because the dough that I have appeared to be much softer than the dough that I seen in her illustration.
After the photo shooting for the first batch, i have decided to prepare the second batch. Well. preparation is easy and it did not take long since it is single proofing . I have decided to reduce the water content and make it a “tougher” dough. Yes, I am happy with the results as it resembles the one that I have seen. I do not doubt the original recipe and I do know that for bread and dough related recipes, water absorption of flour used can varies significantly depending on the batches of wheat produced..
I love mantou for its simple taste and texture. We used to buy the frozen mantou from the supermarket. It is definitely a very healthy breakfast item that goes well with a cup of soya bean milk. In fact, when I was stationed in China, it is common that we eat couscous porridge with some mantou. It can easily satisfy hunger and the fat content were almost nil in this Chinese steamed bread.
Per Wikipedia:
“Mantou, often referred to as Chinese steamed bun/bread, is a type of steamed bread or bun originating in China. They are typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour,water and leavening agents. In size and texture, they range from 4 cm, soft and fluffy in the most elegant restaurants, to over 15 cm, firm and dense for the working man’s lunch.”
WHAT IS REQUIRED
Recipe adapted from: 美味刀切馒头
Servings: Prepare 8 medium size mantou
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250 grams of pao flour or low protein flour
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125-135 grams of lukewarm water
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1 teaspoon of instant yeast
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2 tablespoons of sugar
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8 pieces of square paper
Note that water ranges from 125 grams to 135 grams. 125 grams will yield a more compact mantou and 135 grams will yield a more fluffier mantou.
STEPS OF PREPARATION
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Mix all ingredients and knead in a standing mixer until the dough leaves the sides of the whisking bowl. You can also manual do this until the dough is smooth and not sticky. Shape the dough into a cylindrical shape of about 3-4cm diameter.
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Use a sharp knife to cut the dough into 8 equal pieces. Place in on top of a piece of paper or cupcake liner. Put in the steamer tray and let it proof until 1.5 times the size. When you lift the dough, you should feel that it is light.
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Once the dough reach 1.5 times of the size (about 30-45 minutes), transfer the steamer tray to the steamer with COLD WATER. Bring the water boil under high heat and steam for 15-20 minutes （note that the 15-20 minutes starts from cold water until the end of the steaming).
- Divide the dough into two. Roll flat into about 6″ x 6″. Spread your desired fillings such as peanut butter, red bean paste, shredded coconut etc. Roll it as tight as possible. Proof it until almost 1.5 size. Once the dough reach 1.5 times of the size (about 30-45 minutes), transfer the steamer tray to the steamer with COLD WATER. Bring the water boil under high heat and steam for 15-20 minutes （note that the 15-20 minutes starts from cold water until the end of the steaming).
CONCLUSION
I have not much complain about this recipe. I like the fact that it is fast, since there are 40 minutes bread recipe, why not we have short cut mantou or Chinese steamed bun as well…
Hope you like the post today. Cheers and have a nice day.
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Hi….Thanks for your recipe…Luv them..Just wanna check with U….U mentioned gram in water….is it ml?
For water density, gram and ml are the same. So it is either ml or gram.
Yes. The same for water
Thank for ur recipe:-) however, is the low protein flour = cake flour?
Yes. But cake flour is unbleached
您好，我想请问您所说的低蛋白粉是低筋面粉？我可以用gluten-free all purpose plain flour来代替吗？还有快速酵母，可以用天然酵母来代替吗？请问比例是多少呢？
第一不清楚。第二可以，可能久一点
I’d definitely like to try this recipe
I love working with yeast, and love trying new recipes.
I’m intrigued with these rolls 🙂
Piining
Thanks so much
Let it proof in steamer without fire on?
Yes
Noted, thanks Mr Goh
hi, kenneth goh.
“Put in the steamer tray and let it proof until 1.5 times the size”
i wonder it mean leave a piece of dough in the steamer tray without lid/cover or do it need cover in order to rise? sorry, my english not good. i really understand and confused…
i mean dont understand and confused when i see ur pics…
放进蒸盘发酵到1.5倍大后就放在蒸笼中。从冷水，开火开始蒸25分钟左右。
ok, i finally made mantou, i never thought it’s so easy to make. the taste is ok but healthy and less fat. really thank you. btw, can i store mantou in fridge for tomorrow breakfast?
No need if you just made. Store in air tight contained
Why my mantao after cooked. The surface will become wrinkled
over proofed
Hi Kenneth,
For kneading, do we need to reach the membrane stage? Or just smooth and non-sticky will do.?
Mantou : no need . As long as it does not stick to the hand, it is ok
I am hungry now, I eat these for 20 years
Excellent fast method. Man tou turned out fluffy even with normal wheat flour. Thanks for this recipe.
Happy to hear that
I was just wondering if you can substitute yeast for something else. Will baking powder do?
I am unsure about the substitution with baking powder. Sorry about that
I really mantou and want to try your receipe. Can I use cake flour?,, Do I need to add shortening? if yes, how many. Thank you so much.
Yes, you can use cake flour but it will be not as chewy. Can use vegetable oil to substitute but the colour will not be as beautiful.
Can i use plain flour
Yes, you can
I have purple sweet purple. Uncle Kenneth, Please advise me how to make the mantou
It’s fluffy and nice texture BUT why is it just not match with the frozen type mantau? I keep trying with different flour… Please advice
Home made will never be able to compare to store bought texture. Your proofing may need to reduce and in fact, I suspect no yeast is used and they purely leaven by some baking powder.. guess only.