Mantou (馒头), Chinese steamed buns

Method9 steps

1. 1

   Step 1: Choose hand kneading or the stand mixer before starting. Mix all 250 g plain flour, 1 tsp instant yeast, ¾ tsp baking powder and 1 tbsp sugar. Add lukewarm water gradually from the 130 g allowance, combining until no loose flour remains. Aim for a medium-firm dough that does not stick to hands or the work surface; hold back water, or add a little extra, only as the flour needs. Do not add the optional dates to the dough.

   Uses 250 g all-purpose plain flour · 1 tsp instant yeast · ¾ tsp baking powder · 1 tbsp sugar · Lukewarm water added gradually from the 130 g allowance · Extra lukewarm dough water, only if needed

2. 2

   Step 2: For hand kneading only, briefly knead the combined dough, cover and rest it for 10 minutes. If using the stand mixer, skip this hand-kneading rest and continue directly to step 3.

   Hand-kneading route: covered 10-minute rest · 10 minUses The combined dough, hand-kneading route only

3. 3

   Step 3: For the hand route, knead the rested dough until its surface is evenly very smooth. For the stand-mixer route, knead the combined dough on low speed for about 8 minutes until very smooth, then finish by hand for about 1 minute. Choose one kneading route, then choose either round or flower shaping in steps 4 and 5.

   Uses The rested dough, hand-kneading route only · The combined dough, stand-mixer route only

4. 4

   Step 4: For six medium round buns, divide the smooth dough into six equal pieces. Work one at a time: knead and fold its edges towards the centre without turning it over to create a smooth outer surface. Rotate between your hands to make a slightly raised round bun. Skip flower shaping and continue to step 6. If you prefer four larger round buns, divide the same dough into four instead and use the longer steaming guide in step 9.

   Uses All the smooth dough, round-bun route only

5. 5

   Step 5: For the alternative flower buns, skip round shaping and divide the smooth dough into four equal pieces. Roll each into a thin rope, bend its ends into opposite J shapes and curl both ends towards the centre. Squeeze the middle gently with a pair of chopsticks, one on each side, to form petals. Put one Chinese date in the centre of each flower, using all four dates for this option.

   Uses All the smooth dough, four-flower-bun route only · All four Chinese dates, flower-bun route only

6. 6

   Step 6: Line the steamer basket with steamer parchment and arrange only the buns from your chosen shaping route. Leave ample space between them for expansion during cooking. If using a metal or glass lid, wrap it with a clean tea towel to catch condensation, securing the cloth safely away from the heat.

   Uses All the round buns, if that shaping route was chosen · All four flower buns, if that shaping route was chosen

7. 7

   Step 7: Let the shaped buns proof for around 30 minutes at about 25°C / 77°F, checking their condition rather than waiting for doubling. They should be slightly bigger, very smooth, and spring back when gently pressed. A cooler room may need longer and a warmer room less; avoid overproofing.

   Check the shaped buns after about 30 minutes · 30 minUses All the arranged buns

8. 8

   Step 8: Put cold water in the pot below the steamer basket, keeping it below the buns. Set the covered basket over the pot and heat on high until the water reaches a full boil. Do not start the steaming clock during this heat-up.

   Uses All the proofed buns · Cold water in the steamer pot, below the basket

9. 9

   Step 9: Once the water is at a full boil, reduce to medium-low and steam the six medium round buns for 10 minutes. For four larger round or flower buns, steam for 12 minutes instead. Keep the steamer covered and maintain steady steam until the buns are cooked through and fluffy. Remove the lid carefully and serve warm; no extra covered wait is needed after cooking.

   Six medium round buns: 10-minute steam · 10 minUses All the buns and their steaming setup