MANTAU RECIPES

Name: Chinese Steamed Buns
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Northern
Ingredients: 300 g all-purpose flour + 2 tbsp. more for dusting; 1 and 1/2 teaspoon instant yeast; 2 tablespoons sugar ( ,optional); 150 g water or 20ml more if needed; a tiny pinch of salt ( ,around 1.5% of the dough)

CHINESE STEAMED BUNS (MANTOU RECIPE) | CHINA SICHUAN FOOD

Chinese Steamed Buns (Mantou Recipe) | China Sichuan Food image

Basic Chinese Steamed Buns using instant yeast, making 12 mini buns. video as below.

Provided by Elaine

Categories Chinese

Total Time 110 minutes

Prep Time 90 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 5

Ingredients

300 g all-purpose flour + 2 tbsp. more for dusting
1 and 1/2 teaspoon instant yeast
2 tablespoons sugar ( ,optional)
150 g water or 20ml more if needed
a tiny pinch of salt ( ,around 1.5% of the dough)

Steps:

Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.

Nutrition Facts : Calories 297 kcal, CarbohydrateContent 63 g, ProteinContent 7 g, SodiumContent 3 mg, FiberContent 2 g, SugarContent 6 g, ServingSize 1 serving

FRIED MANTOU WITH CONDENSED MILK | CHINA SICHUAN FOOD

Fried Mantou with Condensed Milk | China Sichuan Food image

Chinese New-Year dish-golden and silver mantou. Fried Mantou with condensed milk.

Provided by Elaine

Categories staple

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 4

Number Of Ingredients 3

Ingredients

8 steamed buns ( , depending on the size of your serving plate.)
4 cup vegetable oil ( , or more as needed)
1/2 cup condensed milk ( , for serving)

Steps:

Divide your buns into two groups: one for steaming and the other for deep-frying.
Steam one group until hot.
In a pot, heat up enough oil for around 7 minutes over medium until medium hot; add the buns in to fry until golden brown. During the process, the buns will keep floating on the surface. Press them down to soak them in the oil for evenly deep-frying.
Transfer out and filter the extra oil.
How to serve: Pour the condensed milk in a small bowl and place the dipping bowl in the center of your serving plate and then lay the steamed buns and fried buns one by one.
Serve hot!

Nutrition Facts : Calories 398 kcal, CarbohydrateContent 20 g, ProteinContent 3 g, FatContent 25 g, SaturatedFatContent 19 g, CholesterolContent 13 mg, SodiumContent 48 mg, SugarContent 20 g, ServingSize 1 serving

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