The Magic of Mantou
Mantou, or Chinese steamed buns, are a staple in Chinese cuisine. You’ll find them everywhere in China and increasingly in other parts of the world. They are incredibly versatile and comforting. You can eat them plain, stuff them with savory or sweet fillings, or serve them as a side with other dishes.
Making mantou at home is a rewarding experience. It’s a hands-on activity that lets you control the ingredients and customize the flavors to your liking. The result? Fresh, fluffy buns that are far superior to anything you can buy in a store. Plus, the aroma of steaming dough filling your kitchen is simply divine.
Ready to try your hand at making these delightful buns? This guide will provide you with comprehensive mantou recipes and techniques for creating perfect mantou every time. We’ll cover everything from the basic dough recipe to variations, troubleshooting tips, and serving suggestions.
Understanding Mantou: What It Is and Its Variations
Before we dive into the recipes, let’s make sure we all know what we’re talking about. Here’s a little background on mantou.
What is Mantou?
Mantou (馒头) is a type of steamed bun made from wheat flour. This food is most often consumed in Northern China, where it’s a staple food eaten as an alternative to rice.
A well-made mantou has a subtle, natural sweetness that comes from the wheat itself, even if no sugar has been added. It also has a smooth surface that’s practically flawless and a texture that’s as soft as a pillow.
Mantou vs. Baozi: What’s the Difference?
Mantou and baozi are both steamed buns, so what sets them apart? The main difference is that mantou is plain and unfilled, while baozi (包子) has a tasty filling.
Baozi fillings can be savory or sweet. Some of the most popular baozi fillings are char siu (barbecue pork), flavorful mixed vegetables, and sweet red bean paste.
Essential Ingredients for Perfect Mantou
Making mantou is simple, but you’ll get the best results if you pay attention to the details.
- Flour: All-purpose flour works well, but some bakers prefer cake flour or low-gluten flour for a softer texture. Experiment with different combinations.
- Yeast: Instant dry yeast is quick and easy. If you use active dry yeast, dissolve it in warm water with a little sugar before adding it to the flour.
- Liquid: Water is the most common choice, but milk will create a richer flavor. Use room-temperature or cold liquid for smoother dough.
- Sugar: A little sugar feeds the yeast and adds a subtle sweetness.
- Optional ingredients: A bit of oil (like lard or vegetable oil) can help keep the buns moist. Some people add baking powder for a slightly lighter texture.
Two Main Approaches: Single vs. Double Proofing
There are two main ways to get the dough to rise: single proofing and double proofing. Here’s a quick look at each:
Single Proofing: Simplicity and Speed
If you’re new to mantou making, single proofing is the way to go. It’s quicker, easier, and involves letting the dough rise just once, after you’ve kneaded and shaped it.
The advantage of single proofing is that the surface of the buns turns out smooth. The disadvantage is that the buns may not be quite as soft after they cool.
Double Proofing: Enhanced Softness
With double proofing, you let the dough rise once, then shape it and let it rise a second time.
The advantage of double proofing is that it results in a softer bun that stays soft longer. The disadvantage is that it takes more kneading and more time.
Which Method to Choose?
If you’re just starting out, single proofing is the best choice. But if you’re looking for a softer, more tender crumb, you may want to give double proofing a try.
Step-by-step guide to making mantou (single proofing method)
Here’s how to make pillowy-soft mantou using the single-proofing method, which is great for beginners.
Preparing the dough
- Combine the dry ingredients. In a large bowl or the bowl of your stand mixer, add the flour, yeast, sugar, and salt. Mix them well.
- Add the liquid. Slowly pour in the water or milk while mixing until a shaggy dough starts to form.
- Knead the dough. If you’re using a stand mixer, knead for 8 to 10 minutes. If you’re kneading by hand, it’ll take about 5 to 7 minutes. You want a smooth, elastic dough with no air bubbles.
- First rise (single proofing). Cover the dough and let it rest in a warm spot for 30 minutes to an hour, or until it gets slightly puffy.
Shaping the mantou
- Divide the dough. Cut the dough into equal pieces. For round mantou, aim for 7 or 8 pieces. If you’re making knife-cut mantou, you can make the pieces smaller.
- Round mantou shaping. Roll each piece into a smooth ball.
- Knife-cut mantou shaping. Roll the dough into a rectangle and then slice it into smaller pieces, about 2 cm wide. Be sure to lightly dust your work surface to keep the dough from sticking.
Proofing the shaped mantou
- Prepare for the second rise. Place the shaped mantou on small squares of parchment paper or on a lightly greased surface.
- Proofing time and environment. Cover them loosely and let them rise for another 30 minutes to an hour in a warm place. The ideal temperature for proofing is around 28 degrees C (82 degrees F).
- Checking the proofing status. Keep an eye on the buns to make sure they’re rising properly. You can gently poke one to see if it’s ready to steam. It should spring back slowly.
Steaming Mantou to Perfection
The secret to making pillowy-soft mantou lies in the steaming process. Here’s how to steam them like a pro:
Preparing the Steamer
Choosing a steamer
While you can use any steamer you have on hand, a bamboo steamer is often recommended for the best results. You can also use a stainless steel steamer.
Lining the steamer
To make sure the mantou don’t stick to the bottom of the steamer, line the basket with parchment paper or a clean, thin cloth.
Steaming Process
Arranging the mantou
Place the proofed mantou in the steamer basket, leaving a little space between each one so they have room to expand.
Steaming time and heat
Bring the water in the steamer to a boil over high heat. Once it’s boiling steadily, lower the heat a bit and steam the mantou for 13 to 15 minutes.
Managing condensation
To keep water from dripping onto the mantou and making them soggy, cover the steamer lid with a clean cloth.
Post-Steaming Care
Releasing steam slowly
When the steaming time is up, turn off the heat and let the mantou sit in the steamer for a few minutes with the lid slightly open.
This helps them adjust to the change in temperature and keeps them from collapsing.
Troubleshooting Common Mantou Problems
Even the best recipes can sometimes go awry. Here are a few common mantou problems and how to fix them.
Wrinkled or Collapsed Buns
If your buns look wrinkled or have collapsed, it’s likely due to over-proofing. Try gently flattening and reshaping the dough, then proofing it again for a shorter time. Also, sudden temperature changes after steaming can cause wrinkles. Release the steam slowly and gradually.
Dense or Hard Buns
Dense or hard buns usually mean you didn’t knead the dough enough. Make sure you knead it thoroughly to develop the gluten. Using too much flour can also make the buns hard, so be precise when measuring your ingredients.
Sour Smell
A sour smell is a sign of over-fermentation. This means the yeast has been working for too long. Reduce the amount of yeast you use next time, or shorten the proofing time.
Bumpy Surface
If the surface of your mantou is bumpy, it could be because your kitchen is too warm. If the room temperature is above 64 degrees F (18 degrees C), use chilled water when making the dough. It’s also important to knead the dough thoroughly before shaping the buns.
Serving and Storing Mantou
Mantou are incredibly versatile! You can enjoy them plain as a simple side, or slice them open and use them as buns for sandwiches. They’re especially good with savory dishes like braised pork belly or stir-fries – the mild flavor of the mantou really complements rich, flavorful dishes.
If you have leftovers, steamed mantou will keep in the fridge for about 3 days, or you can freeze them for up to a month. For the best results, steam them before you refrigerate or freeze them. This helps to retain their soft texture.
To reheat frozen mantou, you can steam them again or microwave them. If you’re microwaving, start with 10-15 seconds and see if that’s enough to warm them through.
Putting It All Together
Making perfect mantou takes time and attention to detail. From choosing the right flour to mastering the proofing and steaming techniques, every step matters.
Don’t be afraid to experiment! Try out different flours, liquids, and shaping methods to find the mantou recipe that’s perfect for you.
It takes some effort, but making mantou from scratch is well worth it. You’ll get a delicious and satisfying taste of a classic Chinese culinary tradition and a deep sense of satisfaction.