If you’ve ever traveled through Northern China, you’ve probably seen – and hopefully tasted – mantou. It’s a simple steamed bun, a staple food that’s both satisfying and versatile. It’s often eaten plain, but it can also be used as a base for all sorts of dishes.
And while mantou has long been a cornerstone of Chinese cuisine, it’s quickly gaining popularity around the world. With a growing interest in homemade Asian breads, more and more people are discovering the appeal of mantou‘s soft, fluffy texture and its ability to complement a wide range of flavors.
This article will take you on a culinary journey into the world of Chinese steamed buns. We’ll explore the history of mantou, dive into different preparation methods – single versus double proofing – and offer troubleshooting tips to help you achieve mantou perfection in your own kitchen.
Our goal is to empower you to confidently create delicious mantou at home. We will also explore creative ways to enjoy this versatile bread, from savory fillings to sweet toppings. So, get ready to embark on a flavorful adventure and discover the joy of homemade mantou!
What is Mantou?
Mantou (馒头) literally translates to “steamed bun,” and that’s exactly what it is: a simple, white bread made from wheat flour and steamed until fluffy. It’s a staple food, especially in Northern China, where it originated.
Sometimes, people confuse mantou with baozi (包子), and while they’re both steamed buns, there’s a key difference. Mantou is typically plain, without any filling. Baozi, on the other hand, is stuffed with various ingredients, often savory meats or vegetables.
Mantou plays a significant role in Chinese cuisine. It’s a blank canvas, really. It can be a simple side dish, a carbohydrate base for a meal, or even a vessel for soaking up delicious sauces. It’s versatile and filling, making it a cornerstone of many Chinese diets.
The science of mantou: Key ingredients and what they do
Mantou sounds simple, but choosing the right ingredients and understanding their roles can help you make the perfect steamed bun.
Flour
Flour is the foundation of mantou, but not all flour is created equal! You can use all-purpose or cake flour, but the results won’t be quite the same. For soft, tender buns, look for low-gluten flour, which has a protein content of 8% to 10%. Higher gluten flour will result in a chewier texture.
Yeast
Yeast is what makes the mantou rise. You can use instant or active dry yeast, but be sure to follow the package directions. Instant yeast can be added directly to the dry ingredients, but keep it away from sugar or it will activate too early. Active dry yeast needs to be proofed in warm water before using.
Water or Milk
Water and milk both add moisture, but they also contribute different flavors. Water gives a more subtle flavor, while milk adds richness and sweetness. If your kitchen is warm (above 18 degrees C), use chilled water to prevent the dough from rising too quickly.
Sugar, Oil, and Other Additives
Sugar feeds the yeast and adds a touch of sweetness. A little oil (lard or vegetable) helps keep the dough moist. Some recipes call for baking powder for a crispier texture. If you prefer a softer bun, omit the baking powder. Do not substitute baking soda for baking powder!
Methods of Making Mantou: Single vs. Double Proofing
When you’re making mantou, you have a choice of using either a single-proofing or a double-proofing method. Both techniques will give you delicious results, but the method you choose can affect the texture and the time commitment involved.
Single Proofing: Simplicity and Speed
With single proofing, the dough rises just once. This is a quicker and easier method, especially for beginners. The resulting mantou has a nice, smooth surface.
Single proofing is ideal when you’re short on time. Keep in mind that the warmth from your hands can raise the temperature of the dough, so it’s best to use a stand mixer when you’re making a single-proofed dough.
Double Proofing: Enhanced Softness
Double proofing results in an even softer bun, particularly after the mantou has cooled. However, this method requires more kneading and takes longer.
If you’re looking for an extra-soft texture and you have the time, double proofing might be right for you.
Double proofing involves these steps:
- Initial proofing
- Kneading
- Shaping
- Second proofing
Choosing the Right Method for You
If you’re a beginner, single proofing is probably the better choice. Double proofing takes more skill and time, but it can be worth it if you’re after that extra-soft texture.
Step-by-Step Guide: Mastering the Single-Proofing Mantou Recipe
Ready to try making your own mantou? Here’s a recipe that uses a single proofing, which is a little simpler than the traditional, double-proofing method.
Preparing the Dough
First, gather your ingredients. You’ll need:
- 300g all-purpose flour
- 150ml water or 180ml milk (the milk will give the mantou a slightly richer flavor)
- 3g instant dry yeast
- 30g sugar (optional, for a slightly sweet mantou)
- Pinch of salt
Next, you’ll mix the dough. It’s important to knead the dough thoroughly before shaping it.
If you’re using a stand mixer, knead the dough with the dough hook attachment for about 8 to 10 minutes. If you’re kneading by hand, plan on kneading for about 5 to 7 minutes. You’re looking for a smooth, elastic dough.
Shaping the Mantou
Once your dough is ready, it’s time to shape it! You can make knife-cut steamed buns by rolling the dough into a log and then cutting it into smaller pieces, about 2 cm wide. Or, you can make round mantou by dividing the dough into 7 or 8 portions and shaping each portion into a smooth ball.
Here are a couple of tips for shaping your mantou:
- Dust your work surface with flour to prevent the dough from sticking.
- Shape the mantou quickly to prevent the dough from rising too much and developing air bubbles.
Proofing the Dough
Proofing is when the dough rises. It’s a key step in making fluffy mantou, so check the dough frequently to make sure it’s rising properly.
The ideal proofing time is between 30 minutes and 1 hour. The ideal proofing temperature is around 28 degrees Celsius (82 degrees Fahrenheit). If your kitchen is cooler than that, you can proof the dough in a warm oven (turned off!) or in a proofer.
A good way to test the proofing status is to set aside a small cup of dough. When the cup of dough has doubled in size, your mantou dough is ready to steam.
Steaming the Mantou
The right steaming technique is essential for good results. You’ll want to start with high heat, then lower it slightly.
Here’s how to steam the mantou:
- Place the shaped mantou on squares of parchment paper and place them in your steamer basket, leaving some space between each one.
- Bring the water in your steamer to a boil over high heat.
- Place the steamer basket over the boiling water, cover, and steam for 13 to 15 minutes.
- Turn off the heat and let the mantou sit in the steamer for 5 minutes before removing them. This will help prevent them from collapsing.
Here are a few tips for achieving a perfect steamed texture:
- If you’re using a stainless steel steamer, cover the lid with a cloth to absorb any condensation that drips down and could make the mantou soggy.
- Using a bamboo steamer can give the mantou a better flavor.
- Lower the heat slightly during steaming, after the initial high heat, to prevent the mantou from overcooking.
Troubleshooting Common Mantou Problems
Even the most experienced cooks can have a bad day, and sometimes, mantou doesn’t turn out exactly as planned. Here are a few common problems and how to fix them.
Addressing a Sour Smell
If your mantou has a sour odor, you’ve probably let it ferment for too long. To avoid this, reduce the amount of yeast you’re using, or shorten the proofing time.
Preventing Wrinkled or Collapsed Mantou
A rapid change in temperature can cause the mantou to wrinkle or even collapse. When the mantou is finished steaming, gently release the steam a little at a time, and don’t lift the lid of the steamer too quickly.
Avoiding a Bumpy Surface
If you didn’t knead the dough enough, the mantou may have a bumpy surface. Be sure to knead the dough thoroughly. Some cooks like to run the dough through a pasta maker for an ultra-smooth surface.
Other Common Issues and Solutions
If your mantou is too dense, didn’t rise evenly, or isn’t sweet enough, there are easy fixes for each of these. If you’re having trouble with the texture of the mantou, try adjusting the amount of flour or liquid you’re using. The right ratio will vary based on the type of flour you’re using and the humidity in your house.
Serving and storing mantou
Mantou are a versatile food, and there are many ways to enjoy them. Here are some ideas for serving and storing these steamed buns.
Serving suggestions
You can serve mantou in a variety of ways. They can be a side dish, or you can make them the main attraction by serving them as sandwiches with different fillings. Try egg, pork floss, braised beef, or even cheese.
Some people like to deep fry mantou and then dip them in sweetened condensed milk.
Storing mantou
Steamed mantou will keep in the refrigerator for about three days. You can also freeze them for up to a month.
To reheat mantou, steam them for about five minutes, or ten minutes if they’re frozen. If you’ve made a large batch of mantou, it’s best to steam them first before refrigerating or freezing.
To Conclude
Making mantou at home is simpler than you might think, and the satisfaction of creating this staple food from scratch is immense. From mixing the dough to seeing those fluffy, white buns rise, the whole process is rewarding. Plus, the taste of homemade mantou is simply unbeatable.
Don’t be afraid to experiment! Try different types of flour for varying textures and flavors. Explore fillings like savory pork or sweet red bean paste. Serve them steamed, pan-fried, or even deep-fried for a delightful twist. The possibilities are endless.
When you make mantou, you’re not just baking bread; you’re participating in a rich culinary tradition passed down through generations. Each bite connects you to the history and culture of Northern China, making the experience even more meaningful.
So, what are you waiting for? Give the recipe a try and share your mantou creations with friends and family. And if you enjoy this Asian bread adventure, consider exploring other delicious recipes from across the continent. Happy baking!