Mantou (馒头) is a type of steamed bun, which can be considered as one of the main carbs in Chinese food.
It’s a little different from pau (包子). Mantou is usually denser in texture and do not have any filling; pau is usually fluffier and has various type of sweet/savory fillings.
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I love preparing steamed buns because the preparation work is shorter than making bread. And my daughter simply love steamed buns!
The toddler was having a bad cough (again) the week before, so she was home to prevent herself from getting another infection while recovering. My MIL very kindly came to help “jaga” the girls, and she noticed that the toddler, oddly, only eats the dough part of the steamed pau I gave her for breakfast.
>> MORE TODDLER RECIPES:
So I decided to make some steamed mantou for her breakfast the next day, since it was also quite a while since I last made mantou.
This recipe is a quick one, so it’s good for me!
Easy milk mantou, which can be served during breakfast, or as snack for the little ones. The slightly dense and chewy bite to the steamed buns will win the hearts of the toddlers!
- 300 g Hong Kong flour or low protein flour*
- 1/2 tsp yeast
- 30 g sugar
- 180 g milk
- 10 g corn oil
- 1/8 tsp salt
Place all ingredients into bread machine. Make sure you "dig" 2 holes at opposite corners to place yeast and salt in. I am using Panasonic SD-P104, Menu 11 (Dumpling Skin mode). It will take about 15 mins to finish kneading. If you are using mixer, simply mix all ingredients well into an elastic dough.
Shape dough into ball and rest for 5-10 mins.
Roll out the dough into rectangular sheet, brush with water, and swiss roll the dough up.
Divide the dough into portions and place onto baking paper (cut into small squares).
In your steamer, pour in warm water (around 40C). Place dough onto steaming rack, proof for 20-30 mins.
Once proofing is completed, turn on the heat. Steam using medium heat for about 15 mins. I usually steam with a chopstick lifting the lid. This is to minimise wrinkles on the steamed buns after steaming.
Once done, off the heat, wait for a couple of minutes before lifting the lid.
Recipe adapted from 幸福记忆
I used plain flour, and they turned out ok. Probably not as soft as HK or cake flour. Read more about flour here.
If your steamer's lid will drip condensation onto the mantou, please wrap the lid with a piece of cloth. I didn't because my lid will allow water droplets to drip to the side.