Mantou Baozi Steamed Bun Dough I
Craft fluffy, pillowy perfection with this Mantou Baozi Steamed Bun Dough recipe, a versatile base for creating traditional Chinese steamed buns. Combining simple pantry staples like all-purpose flour, instant yeast, and a touch of granulated sugar, this dough yields soft and tender buns with just the right amount of bounce. Whether you're crafting plain mantou rolls or filling them with savory or sweet fillings for baozi, this recipe provides clear, step-by-step guidance to ensure perfect results every time. The dough is easy to prepare, with a satisfyingly smooth texture achieved through kneading, and its light, airy rise brings out a delicate balance of sweetness and mild savory notes. Ideal for steaming, these buns are a warm and comforting addition to any meal or snack. Serve them fresh with your favorite dipping sauces or fillings, or store extras to enjoy later—this recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 40 grams Granulated sugar
- 250 milliliters Milk (warm, around 38°C/100°F)
- 50 milliliters Water (warm, around 38°C/100°F)
- 15 milliliters Vegetable oil
- 2 grams Salt
Instructions
In a large mixing bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5 minutes until the yeast begins to foam.
Add the vegetable oil and salt to the yeast mixture and stir to combine.
Gradually add the all-purpose flour to the liquid mixture, mixing with a wooden spoon or silicone spatula until a shaggy dough forms.
Transfer the dough to a clean, floured surface. Knead the dough by hand for 8–10 minutes until it becomes smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook attachment and knead on medium speed for about 5–7 minutes.
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest in a warm spot for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and knead gently for 1–2 minutes to remove any gas bubbles.
Divide the dough into 12 equal portions for standard-sized buns or adjust size based on your desired use (e.g., smaller portions for mini buns or larger portions for stuffed baozi). Form each portion into a smooth ball.
If making Mantou (plain steamed rolls), shape the dough balls into oblong or round rolls. For Baozi (filled buns), flatten each portion into a round disk, add your filling of choice, and seal by pleating the edges.
Place the shaped buns on individual parchment paper squares to prevent sticking and arrange them in a steamer basket, leaving about 2–3 cm of space between each bun.
Let the shaped buns rise for an additional 15–20 minutes, covered with a clean kitchen towel. They should appear slightly puffed and light to the touch.
Fill a pot or steamer with water and bring it to a boil. Place the steamer basket over the boiling water, cover with a lid, and steam the buns on medium heat for 12–15 minutes.
Turn off the heat and let the buns sit in the steamer with the lid on for 2 minutes before removing. This prevents the buns from collapsing due to sudden temperature changes.
Serve the buns warm as is, or pair them with your favorite dipping sauces or fillings. Leftover buns can be cooled, stored in an airtight container, and reheated by steaming.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
