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A close-up view of a stack of steamed buns (mantou) placed on parchment paper, neatly arranged on a white plate. The top bun is partially torn, revealing its incredibly light and fluffy cross-section.

Steamed Buns (Mantou)

Fluffy, soft, and light steamed buns made using only cold milk, yeast, and flour.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Asian, Chinese
Servings 7 4" Buns
Calories 215 kcal

Equipment

  • 1 Steamer A pan with a lid or a dedicated metal steamer, bamboo steamer, or steamer basket.

Ingredients
 

  • 3/4 cup (175 ml) whole milk, chilled
  • 1 tsp (4 g) active dry yeast
  • 2 cups (280 g) all purpose flour bleached

Instructions
 

Prep

  • Cut one sheet of parchment paper into 8 4”x 4” squares.
  • Set up a steamer over the stove. Add water according to the type of pan you're using.
    For metal steamers or steamer baskets, typically, 1 cup of water is sufficient. However, if you're using a larger pan or a bamboo steamer, you may need to adjust and add more water.
    Ensure the water level is below the wire of the steamer basket, colander, or wire rack.This prevents the water from touching the buns during steaming, which could make them soggy.

Dough

  • Mix together chilled milk and yeast.
  • Add the flour and stir with a spatula until the mixture becomes clumpy. Use your hands to knead the dough for about 15 mins. If you’re using a stand mixer with a dough hook, mix for 10 mins. Initially, the dough may feel sticky, but as you knead, it should become smooth.
    The texture of mantou dough can vary depending on the moisture content of the All-Purpose Flour brand you are using. If your dough feels wet and sticky after kneading, it may require additional flour. Gradually add 1 teaspoon of All-Purpose Flour at a time until the dough is no longer sticky and does not feel overly dry. On the other hand, if your dough feels excessively wet, add All-Purpose Flour 1 teaspoon at a time until the dough is no longer sticky and does not feel dry.
  • Cover the dough ball with plastic wrap or a lint-free towel and let it rest for 5 minutes.

Shape

  • With a knife, divide the dough into 7 equal pieces.
  • Take one piece and use a rolling pin to roll it into an oval shape. Fold the top half into the middle and lightly press down to seal it. Then, fold the bottom half into the middle. Pinch together the opposite edges, forming a ball.
  • Place the ball on a sheet of parchment, smooth side up, and shape into a sphere. Repeat.

Steam

  • Arrange the shaped buns in a steamer. Cover with its lid and let the buns proof for 1 hour, or until they have doubled in size.
  • Once the buns have proofed, steam them on low heat for about 10 mins. Serve warm.
    If you've tried this recipe, please let me know what you think in the comments below! And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶

Nutrition

Calories: 215kcal
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