Mantou: Steamed Buns

An immaculate white crumb, dense yet airy, that springs back instantly when pressed. The surface is smooth and crustless, protecting a cotton-soft heart with a subtle scent of warm grain.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 505
• Protein: 12 g
• Carbs: 100 g
• Fat: 5 g

Ingredients

• 500 g Wheat flour ( sifted )
• 250 ml Mineral water ( lukewarm )
• 15 g Fresh baker's yeast ( crumbled )
• 30 g White sugar
• 1 tbsp Sunflower oil

Instructions

1. Activating the yeast

   Dissolve the fresh baker's yeast in lukewarm mineral water. Let it sit for a few minutes until small bubbles appear on the surface.

2. Mixing dry ingredients

   In a mixing bowl, pour the wheat flour and white sugar. Make a well in the center to receive the liquid.

3. Kneading

   Pour in the water-yeast mixture and sunflower oil. Knead firmly until you get a smooth, elastic ball that no longer sticks to the sides of the bowl.

4. First proofing

   Cover with a damp cloth. Let the dough rise in a warm place until it doubles in size.

5. Shaping

   Degas the dough by pressing it with your fist. Divide into eight equal pieces, roll them between your palms to obtain smooth spheres.

6. Steaming

   Place the buns in a steamer basket. Cook over simmering water. At the end, do not open immediately: wait 5 minutes to prevent the buns from collapsing upon contact with cold air.

Chef's tips

• The secret to a smooth mantou lies in degassing: work the dough well after the first rise to expel all air bubbles.
• If the bun sticks to the basket, use squares of parchment paper under each piece of dough.

Storage

Keep for 2 days in an airtight container. Must be reheated by steaming to regain its original softness.