Easy Strawberry Mantou
An easy & quick way spin to the classic mantou (Chinese steamed buns).
Equipment
- 1 Stand mixer with dough attachment (optional)
- 1 Steamer
- 1 Parchment paper
- 1 Small bowl
Ingredients
- 130 mL Lukawarm water (see note 1) Between 32- 35℃
- 1 tsp Instant yeast or dry active yeast
- 1 tbsp Sugar
- 250 g All-purpose flour
- ¾ tsp Baking powder
- 2 tsp Strawberry emulsion
Instructions
Preparing the dough
- In a small bowl, place the 130 mL of lukewarm water, 1 tbsp sugar, and 1 tsp instant yeast. Gently stir and set aside for 5 minutes.
- In the meantime, measure 250g of all purpose flour and add ¾ tsp of baking powder in your mixing bowl.
- After 5 minutes, once the yeast has been activated, pour the mixture in the mixing bowl with the flour. Add the 2 tsp of strawberry emulsion
- IF KNEADING BY HAND: Knead the mixture briefly. Leave to rest for 10 minutes (covered), then nead again until very smooth.
- IF KNEADING WITH A STAND MIXER: Knead on low speed using the dough attachment until a very smooth dough forms (about 8 minutes).
Shaping the buns
- Divide the dough into 6 pieces (4 pieces if you prefer bigger buns). Knead and fold the dough piece towards the centre of the ball resulting in a smooth outer surface. Rotate the ball between your hands to form a slightly raised shape.
Proofing the buns
- Place a parchment paper under each of the shaped bun (see note 2)
- Place the buns in the steamer basket. Make sure to leave ample space between each bun.
- Cover with a clean kitchen towel and leave to rest for around 30 minutes. Well-rested buns should be slightly bigger (not double the size) and very smooth on the surface. When pressed gently, the dough bounces back (see note 3).
Steaming the buns
- Place the steaming basket onto a pot/wok filled with cold water. Start cooking with high heat (see note 4).
- Turn down to medium-low once the water is at a full boil. Count 10 mins from this moment (add 2 mins if your buns are bigger). Serve warm.
Notes
- If you have a thermometer, measure the temperature and make sure it's between 32-35C. Any hotter and it will kill your yeast.
- The proofing time varies depending on the room temperature. It takes me 30 minutes in a room at about 25°C/77°F. So if it’s cooler in yours, extend the time a little and vice versa.
- If you don't have parchment paper, you can brush a thin layer of oil on the steamer to avoid sticking.
- If using a metal steamer, wrap its metal/glass lid with a clean tea towel. This way the condensation created during the steaming process will be absorbed by the cloth instead of dripping onto the buns affecting their smooth appearance.