{"id":7657,"date":"2020-01-20T22:43:40","date_gmt":"2020-01-20T22:43:40","guid":{"rendered":"https:\/\/redhousespice.com\/?p=7657"},"modified":"2022-06-07T17:13:56","modified_gmt":"2022-06-07T17:13:56","slug":"mantou-steamed-buns","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/mantou-steamed-buns\/","title":{"rendered":"Mantou (\u9992\u5934), Chinese steamed buns"},"content":{"rendered":"\n

An easy & quick way to make Mantou, Chinese steamed buns. My detailed instructions and tutorial video will help you to succeed.<\/em><\/p>\n\n\n\n

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As the Chinese New Year (Spring Festival, 春节)<\/a> is fast approaching, I’m sharing a nostalgic recipe: Mantou(馒头), Chinese steamed buns. <\/p>\n\n\n\n

This was an essential item that my parents used to prepare a few days before the most important festival of the year. <\/p>\n\n\n\n

We made dozens of them in a variety of shapes and enjoyed them throughout the entire holiday period.<\/p>\n<\/div>\n\n\n\n

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What is Mantou?<\/span><\/h2>\n\n\n\n

Mántóu (馒头), also known as Mó (馍), refers to plain steamed buns which originated from China. They are usually made of white wheat flour<\/strong>, but other ingredients, such as corn flour, sweet potato, pumpkin, are sometimes added to the dough. As a popular staple, Mantou has a firm position on Chinese families’ dinner table.<\/p>\n\n\n\n

In regions of northern China, Mantou is also a festive food prepared for the New Year<\/strong>. For this occasion, apart from regular round ones, they are made into all kinds of shapes, such as flowers, butterflies, animals, etc., and decorated with dried Chinese dates (Jujube<\/em>).<\/p>\n\n\n\n

Another popular variety of Mantou is Huā Juǎn (花卷, flower rolls)<\/a>, a layered bun seasoned with herbs, spices & oil.<\/p>\n<\/div>\n\n\n\n

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A quick & easy recipe<\/span><\/h2>\n\n\n\n

Different from the traditional method which uses only yeast as a raising agent, my Mantou recipe calls for both yeast and baking powder<\/strong> which make the cooking process easier & quicker.<\/p>\n<\/div>\n\n\n\n

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The yeast-only method makes great Mantou if you follow the double-proofing procedure: Leave the dough to rise until doubled in size. Shape individual buns then leave to rise again before steaming. The total resting time takes 1-2 hours depending on the room temperature (My post “Steamed Bao Buns<\/a>” applies the traditional approach<\/em>).<\/p>\n\n\n\n

The “Yeast+baking powder” method requires only one proofing process. You can shape the buns right after the dough is formed. Just leave the buns to rise for about 30 minutes before steaming<\/strong>. It’s a better recipe in terms of efficiency and simplicity thus good for busy or novice home cooks.<\/p>\n<\/div>\n\n\n\n

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Make the dough<\/span><\/h2>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

My recipe makes 6 medium-sized round Mantou, or 4 flower-shaped buns<\/strong> topped with Chinese dates. Here are what you need in hand: <\/span><\/p>\n\n\n\n