The Perfect Whole Wheat Mantou Recipe

Method12 steps · about 4 hr 30 min

1. 1

   Step 1: Warm the 400 ml milk until warm to the touch, not hot. Stir in the 1 tsp active dry yeast and 1 tbsp sugar until dissolved, then mix in all 400 g all-purpose flour in a large bowl. The mixture will be wet.

   Uses 400 ml milk, warmed until just warm to the touch · 1 tsp active dry yeast (3 g) · 1 tbsp sugar (12 g) · 400 g all-purpose flour (2¾ cups)

   
2. 2

   Step 2: Cover the wet dough with a clean damp cloth and leave it in a warm spot for 1–2 hours, until doubled in size. Check at 1 hour and allow longer within the guide if it has not doubled.

   First dough proof · 60 minUses Wet milk-and-flour dough · Clean water, only enough to dampen the dough-covering cloth

   
3. 3

   Step 3: Mix whole wheat flour into the risen wet dough ¼ cup at a time, using only as much of the approximately 170–200 g allowance as needed. Stop when the dough is smooth, soft, pliable and not sticky. Set any unused flour aside.

   Uses Risen wet dough · About 170–200 g whole wheat flour (1¼–1½ cups), added only as needed

   
4. 4

   Step 4: Cover the dough with the damp cloth and let it rest for 20 minutes.

   Rest the dough · 20 minUses The formed dough, separate from any unused flour allowance · Clean water, only enough to dampen the dough-covering cloth

5. 5

   Step 5: While the dough rests, prepare the steamer with cold water below the steaming rack, leaving enough clearance that the water cannot touch the buns. Cut twelve 3-inch × 3-inch parchment squares to line the buns. Keep the stove off until the shaped buns finish their final proof.

   Uses Cold water, sufficient for the steamer below the rack; additional water only if needed for later batches or reheating

6. 6

   Step 6: Knead the rested dough, weigh the complete dough and divide it into twelve equal pieces. Shape each piece into a ball, or roll the complete dough into a log and cut twelve equal pieces. Put each bun on a parchment square and arrange about 1 inch apart on the cold steamer racks. Use two or three racks, or reserve batches for separate steaming.

   Uses Rested whole-wheat dough · Prepared cold steamer and parchment

7. 7

   Step 7: Cover the shaped buns in the unheated steamer and let them proof for 30–45 minutes, until doubled in size. Check at 30 minutes and continue until doubled before turning on the stove.

   Final bun proof · 30 minUses Twelve shaped buns on cold steamer racks

8. 8

   Step 8: Turn the stove to high. Once the water is boiling and steady steam reaches the buns, steam the proofed buns for 15 minutes over high heat with the lid closed. Keep the water below the rack. The buns should be cooked through with no raw dough in the centre; continue steaming if needed.

   Steam the mantou · 15 minUses The proofed buns selected for this steaming batch · Cold water, sufficient for the steamer below the rack; additional water only if needed for later batches or reheating

   
9. 9

   Step 9: Turn off the heat and leave the lid closed for 5 minutes before opening it. Lift the cooked buns out. If working in separate batches, prepare the steamer again as needed and repeat the final proof, steaming and closed-lid rest for the remaining shaped buns.

   Leave the lid closed · 5 minUses The steamed buns, separate from external steamer water

10. 10

    Step 10: Serve the plain mantou immediately, or let them cool completely and seal them in a food-storage bag for refrigeration or freezing. The author gives about a week in the refrigerator for these plain buns. Choose one of the reheating methods below when needed.

    Uses The cooked buns lifted from the steamer for serving or cooling

11. 11

    Step 11: For steam reheating only, place the refrigerated or frozen cooked mantou over external steamer water. Once steady steam reaches them, steam for about 8–10 minutes, checking at 8 minutes and continuing until hot through. Frozen buns can go directly into the steamer.

    Reheat mantou with steam · 8 minUses Only the stored buns chosen for steam reheating · Cold water, sufficient for the steamer below the rack; additional water only if needed for later batches or reheating

12. 12

    Step 12: Alternatively, microwave a chosen cooked mantou for about 30–60 seconds, checking at 30 seconds and continuing until hot through. Use this method instead of steam reheating for that bun.

    Uses Only the stored cooked bun chosen for microwave reheating