To tell you the truth, it is easier to buy these buns at your local Asian market than making it. I am not a bread baker and it was a challenge. I doubt I will make it again. This is not my recipe. I found this on an Asian site. It can out as promise but it was not easy to follow. This bun is not very sweet but I do like steam mantou (sweet milk buns are my favorite). I usually buy buns at my local Chinese market and it is made fresh or can be found frozen in the freezer department.
- Chinese steam buns ” Mantou”
- The starter Ingredients:
- 1 1/2 cup cake flour
- 1/2 cup flour
- 2 teaspoons sugar
- 1 packet active dry yeast
- 2 cups warm water (not hot)
- The recipe below is for a soft bun which is not too sweet..
- slightly warm the water and mix in sugar.
- Once sugar dissolves add yeast and let it sit for 5 minutes.
- Mix dry ingredients, (except the cocoa powder) adding 6 more tablespoons of extra sugar for flavor, adding yeast mixture and combining wet ingredients.
- In a large bowl mix together dry ingredients. Add in your water until it becomes a liquid flour substance. Cover it with a towel and let it sit in a warm area.
- After 10 to 12 hours add 1 cup of flour and stir. Let it sit for another 12 hours.
- After 24 hours it is ready to use in your dough.
- Stir it before measuring out the appropriate amount . Divide dough in half and add cocoa powder to half of the dough. Mix well.
- Making the mantou chocolate buns :
- 1 1/2 cups cake flour
- 3/4 cup all purpose flour
- 5 tablespoons cocoa powder
- 6 tbsp sugar
- 1 tsp baking powder 1 packet of active dry yeast
- 3 tbsp water (at room temperature)
- 1/4 cup of the dough starter
- 1/2 cup whole milk (at room temperature)
- 1 tsp vegetable oil
- wax paper
wax paper for steaming
In a large bowl mix together both flours, sugar, baking powder and active dry yeast.
Once the dry ingredients are thoroughly mixed, slowly add in water, dough starter and milk. Stir until a dough forms.
Then using your hands, knead dough in the container for about 5 minutes.
After 5 minutes add vegetable oil and continue kneading for another 10 minutes.
Then let dough sit while the steamer is prepared.
Cut about 12 squares about 3”on all sides of wax paper.
Each roll will be placed on one of these squares so that they don’t stick to the steamer.
Place about 4 of these squares into the steamer tray, depending on size of your steamer.
I usually cook just 5-7 at one time so that they don’t stick together.
Remember these rolls will rise as they cook.
Lay out remaining squares of wax paper on a cookie sheet.
Place the dough on a flat floured surface and roll it into a thin rectangular shape.
Once you have a rectangle, cut it in half. Roll up each half to form two log shapes.
Cut dough logs into 5 to 6 equal pieces.
Place each roll on a piece of wax paper (4 in the steamer if large buns or mini buns 5-7).
Let the buns sit for 45 minutes before steaming.
After 45 minutes, heat steamer on high. Place a clean cloth towel under lid so the water will not dip from the steam on the buns.
Once water boils, place steamer tray of buns on top and cover. Steam rolls for 11 to 12 minutes.
Once buns are done, remove and serve immediately. Makes about large 12 rolls or 20 mini buns.