Steam Buns - Mantou - Banh Bao

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

💰Cheaper: baking soda

Baking soda can be used for a quicker rise.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with unique flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is cost-effective.

Add cold milk to a mixer with cooking oil, castor sugar, and active instant dry yeast, and set aside.

Combine cake flour and salt in a bowl and mix well.

Using a hook attachment, mix the wet ingredients for 1 minute and 30 seconds on speed 2 while slowly adding in the flour.

Knead the dough on speed 2 for 5 minutes until it starts to come together and attach to the hook.

Increase the speed to 4 and knead for another 5 minutes until the dough is smooth and does not stick to the bowl or fingers.

Roll out the dough into a log and divide it into equal portions.

Cover the divided portions with plastic wrap to prevent drying out.

Prepare small squares of wax paper to place the buns on before steaming.

Shape each portion by rolling it into a ball, flattening it with the palm, and compressing the edges together to create a smooth surface.

Use a drop of milk to wet the back side of the ball and shape it in a circular motion to close it.

Cover the shaped buns with plastic wrap and let them proof until they are one and a half times their original size.

Check the buns by touching them; they should feel soft and light with no air bubbles on top.

Steam the buns on low heat for 16 to 18 minutes, ensuring a little crack for ventilation if not using a ventilated lid.

After steaming, let the buns cool with the lid on for 5 to 7 minutes before removing the lid.

Remove the buns to a cooling rack and let them cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens