Soft and Fluffy Spiral Mantou (Chinese Steamed Buns)
Course: Dim Sum, Steamed Buns
Cuisine: Chinese
Prep Time: 40 minutesminutes
Cook Time: 5 minutesminutes
Proofing the dough: 20 minutesminutes
Total Time: 1 hourhour5 minutesminutes
Servings: 8large mantou
Author: Marvellina
Soft and fluffy spiral mantou (steamed buns) are favorites from kids to adults. They are fun to make and have super soft fluffy texture and pretty spiral patterns.
90mlmilkstart with this amount and add more (cold or room temperature)
Instructions
PREPARE PLAIN DOUGH:
Place the flour, instant yeast, salt, sugar, and cooking oil, in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Gradually add in milk. You may need more than 90 ml or not. Add more teaspoon by teaspoon until the dough comes together and continue to knead for 10-12 minutes on speed 2
PREPARE COCOA DOUGH:
Place the flour, instant yeast, sugar, and cooking oil, matcha/cocoa powder in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Gradually add in milk. You may need more than 90 ml or not. Add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 minutes. If you are kneading by hands, about 15-20 minutes until the dough is no longer sticky and smooth. Cover and let it rest while you roll out the plain dough
HOW TO SHAPE MANTOU:
Dust your work surface with some flour. Roll out the white dough into about 12 x 8 inch rectangle with a rolling pin
Now we are going to roll out another dough, dust your work surface with some flour again. Roll the cocoa dough into roughly the same size as the plain dough. Place this dough on top of the plain dough
Roll the dough up, starting from the side near you into a long log. Seam side down
Use a serrated knife like bread knife to cut into 8 pieces of mantou. I used to use dough cutter and that is a bad idea as it doesn't give a very "clean" cut and it squeeze the shape. We need a sharp serrated knife, such as bread knife
Place this freshly cut mantou on top of parchment paper (seam side down)
PROOFING:
Cover and let the dough rise at room temperature or at a warm place. If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to the lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won't necessarily double in size, but at least puff up to about 50% of the original size. This may take about 30 mins to 1 hour at a warm temperature. Don't go by the time however
STEAMING:
Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Not good for the buns! Here's what you can do: Make sure the cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed
Bring the water in your steamer to a boil. Wrap the lid of your steamer with a kitchen towel to prevent moisture dripping back on the steamed buns as this will create "burn" spots
LOWER THE HEAT TO MEDIUM. Place the buns in there, leaving about 1-inch space in between. Cover with a lid but leaving it about 1/4-inch gap for some steam to escape. Steam on medium heat for 15 minutes. This is especially important if you see that you have overproof the steamed buns (the steamed buns have doubled in size and they have widened to the side). As long as you steam them like this, the buns will not wrinkle and collapse later when you take them out from the steamer
Turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 5 minutes like this. The buns will not sink or wrinkle due to the sudden change in temperature
COOLING:
Remove the buns to wire rack to let them cool down. This is to ensure the bottom of the steamed buns will not be wet and soggy
STORING:
If you make extra and plan to store them, place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month
REHEATING:
They can go straight from freezer to steamer when you ready to eat them. Steam on high heat for 5 minutes and they are as good as new