Mantou
Mantou, from above
VegVeganNorthern China

Mantou

Soft, pillowy, slightly sweet steamed bread. The northern answer to a fresh roti.

120 minTime
5 gProtein each
mildSpice
Bread that's steamed, not baked2 chapters · 1 min read

Make it your way

Grandma's wayPlain yeasted wheat buns, steamed the northern way.
The original
207kcalsame
5 gproteinsame
2 gfibresame
120minutessame

Mantou, the everyday staple.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)3¼ cups
Waterabout 1 cup, lukewarm
Instant dry yeast1½ tsp
Sugar2 tbsp
Cooking oil (vegetable oil)2 tsp
Salta pinch

Method

5 steps
  1. 1Mix the flour, yeast, sugar, salt, oil and water into a firm dough. Knead 10 minutes until smooth.
  2. 2Cover and rest until doubled.
  3. 3Knock back, knead briefly, roll into a log and cut 8 pieces. Shape into smooth rounds or keep as rectangles.
  4. 4Rest on squares of paper in the steamer for 20 minutes.
  5. 5Steam over high heat for 15 minutes. Turn off and wait 3 minutes before lifting the lid.
Serve it like this

Serve warm from the steamer basket. Tear and dip into braises, split and fill with meat, or fry slices and dip in condensed milk.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Mantou: a bread or rice, a side, something to drink and something sweet.

With a main Red braised pork belly90 min
With a main Lion's head meatballs70 min
On the side Hot and sour shredded potatoes20 min
On the side Wood ear mushroom salad20 min
To drink Doujiang40 min
Something sweet Tang yuan45 min
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