Chinese Steamed Buns (馒头)

Chinese Steamed Buns (馒头)


  • 300g all-purpose flour
  • 1.5 teaspoon instant yeast
  • 2 tablespoons sugar (optional)
  • 150g water or 20ml more if needed
  • a tiny pinch of salt (around 1.5% of the dough)


  • Add ingredients
  • Stir using chopsticks
  • Use hand to knead dough
  • Till dough's surface becomes smooth
  • Put dough into container, use wet tower cover it up
  • First rising, until double size (can be 1 hour, 3 hours, or even longer. Such as overnight in refrigerator)
  • Knead dough till it become normal size
  • Separate it into smaller pieces
  • Put them into steam box resting for 10 minutes
  • Set up steamer with cold water
  • Boiling
  • Steam 18-20 minutes after boiling
  • Turn off fire
  • Wait for 5 minutes
  • Pick them up


Chinese Steamed Buns (Mantou)

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