Matcha Nutella Mantou (Steamed Buns)-Soft and fluffy mantou (steamed buns) are favorites from kids to adult. I added matcha and nutella to the dough to create two color tones and flavors. They are definitely kids approved!
Mantou or Chinese plain steamed bun was my childhood favorite and still is. I remember having that for afternoon tea snacks. It’s like the soft and fluffy steamed buns, but has a half-circle shape. Mantou is a staple of the Chinese. It can be eaten on its own or with some sweet spread like jams, condensed milk, etc or to accompany savory dishes. Mantou can be steamed or deep-fried too.
I originally going to just do a plain mantou, but I thought hey..let’s spice things up a little bit. Afterall, I’m a matcha freak and one can’t go wrong with nutella either! I’m not exactly sure how to name this recipe to be honest! I didn’t spread the mantou with nutella. The nutella is infused into the dough and there you see the chocolate color!
I wrote a more thorough post on how to make soft and fluffy steamed buns every time
My kids love any kind of steamed buns, but these…they love these even more! Perhaps it’s the spiral of colors? These buns are just slightly sweet. The kids love to eat them on their own without any spread!
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Matcha Nutella Mantou (Steamed Buns)
- 20 square parchment paper for steaming the buns
Place sugar, yeast, oil and warm water in two separate bowls for each matcha and nutella doughs. Give it a stir and let it sit for 10 minutes to activate the yeast. In another bowl, mix flour, sugar, baking powder, matcha powder for matcha dough and nutella for nutella dough. Pour the yeast mixture into the dry ingredients
Use a dough attachment hook and start kneading the dough until it forms a smooth non-sticky dough, about 2 minutes. If you are kneading by hands, you need to knead for around 10 minutes until the dough is really smooth and no longer sticky. The kneading part is very important in yielding that smooth steamed buns
Cover the dough and let it rest for 1 hour in a warm place or until doubled in size while preparing the nutella dough
Repeat the same steps for nutella dough. Start with 50 ml of milk and then add a bit more so that the dough can come together and no longer sticky. Cover the dough and let it rest for 1 hour or until doubled in size
After the doughs have doubled in size, if you press down with your finger, the dough will stay depressed
After that, punch the dough down to release any air bubbles and then fold and knead the dough several times and then reshape the dough back into a smooth dough ball
Dust your work surface with some flour. Work with one dough at the time. Roll matcha dough into about 15 x 8 inch rectangle. Roll nutella dough into about the same size. Don't stress out if they are not exactly the same size. Just do your best. They won't be perfect rectangles either
Cut the matcha dough into half horizontally and do the same for nutella dough. So now you have 4 dough sheets. This is just to create 2 varieties of color options: matcha on the outside on half of them and nutella on the outside on the other half. Still with me ??
With the longer side of the dough near your body, stack nutella dough on top of matcha dough and roll the dough up as tightly as you can. Do the same with the others by stacking matcha dough on top of nutella dough and roll up. You have 2 rolls
Use a dough cutter to cut each roll into 10 equal portions (or more if you want them smaller). You might have to trim off both ends of the roll. They are still edible. It's more for presentation
Place this freshly cut mantou on top of parchment paper (seam side down)
Cover and let them proof for another 30 minutes this second round and it will double in size again
Bring the water in a steamer to a boil. Wrap the lid with a cloth. This will prevent water dripping from the lid and creates burn spots. Place some of the buns on the steamer and steam on high heat for about 10 minutes. Continue with the rest
Turn off the heat. Do not open the lid of the steamer. Let the buns sit there for 10 minutes like this. The buns will not sink or wrinkle due to the sudden change in temperature
I usually made this in big batch and store the rest by placing them in a freezer bag. They can be stored up to 1 month. Try not to stack them so they won't stick to each other in the freezer. I store them flat on the freezer. They can be reheated over high heat on the steamer for about 5 minutes and as good as new