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
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
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 draft, not every substitution.
Steps
Knead · About 60 min
- 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
- Knead briefly, roll into a log and cut eight buns. Put on baking-paper squares and rest 30 minutes.
Steam · About 18 min
- 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.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use milk instead of water for richer buns.
Storage
- Cool completely before covering. Keep plain baked goods airtight for up to two days; refrigerate if adding perishable fillings.
- Warm bread or scones briefly in a moderate oven. Cookies and muffins can be served at room temperature. Freeze cooled portions for up to two months.
Make ahead
- Prepare the measured ingredients for Mantou one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Mantou?
Open the lid slowly after the short resting period.
What can I substitute in Mantou?
Use milk instead of water for richer buns.
Can I prepare Mantou ahead?
Prepare the measured ingredients for Mantou one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
