Wednesday, November 10, 2010

Steamed Bun / Mantou 鮮奶饅頭





75g   低筋麵粉      
25g   中筋麵粉
1g(1/4茶匙) 酵母  
少許(pinch) 鹽                  
50g 水      



400g  中筋麵粉         
200g  低筋麵粉
80g    糖          
80g    水         
10g    酵母                 
1/4 茶匙 蘇打粉  
280g  牛奶          
10g    牛油                 

1)  將所有材料混合均勻,搓至起筋,再加牛油搓至光滑。
2)  將麵糰滾圓,蓋上保鮮紙,靜待十五分鐘。
3)  用桿麵棍桿平,捲起成棒狀,接縫捏緊,分割成三十份,大約四十克一個。每個饅頭放在蠟紙上,置蒸籠內,蓋上保鮮紙,發酵三十分鐘。
4)  用滾水蒸約十至十三分鐘。


1)  中筋麵粉即all-purpose flour,低筋麵粉與cake flour相同。所謂低、中、高筋,是指麵粉的蛋白質含量,低筋有百份之八至十,中筋有百份之十至十二,高筋有百份之十二至十四。
2)  饅頭蒸好後不要放在蒸籠內過久,否則會變黄。

食譜參考: 饅頭

Mantou / Steamed Bun

The history of bread is as old as mankind. It is made by simply mixing flour with water and let it ferment. If you put it in an oven and bake, you will have bread; if you steam it, you will get mantou. It is truely amazing ! This recipe not only gives you mantou, you can also wrap them with lotus seed paste or red bean paste and they will turn into delicious sweet buns. If you put some cocoa powder in it and roll it up with the regular dough, then you will have double colored buns. It is so versatile and fun !!

Make about 30 buns

Pate Fermentee:

75g  cake flour                   
25g  all purpose flour         
1g(1/4 tsp)  yeast                          
50g   water                          
pinch of salt

Mix all the above ingredients and knead until a smooth ball forms, about 5-10 minutes. Cover and let it rise until double in size.

Main dough:

400g  all-purpose flour          
200g  cake flour                     
80g    sugar                           
80g    water                           
10g    yeast                            
1/4 tsp  baking soda                  
280g   milk                             
pate fermentee from above
10g   butter                           

1)  Mix all the ingredients and knead until a smooth ball forms, then add butter and knead more until blended.
2)  Cover and let it rest for 15 minutes.
3)  Roll out the dough and roll it up into a rod shape. Divide the dough into 30 portions, about 40g each.
4)  Put each piece on a piece of wax paper and into a steamer. Cover and let it rise for 30 minutes.
5)  Steam in boiling water for 10-13 minutes.


1)  The difference between cake (low gluten), all-purpose and bread (high gluten) flour is the percentage of protein. Cake flour has 8-10% protein, all-purpose has 10-12%, bread (high gluten) flour has 12-14%.
2)  Mantou has to be taken out from the steamer after it is done. It will turn yellow if leave it in for too long.


  1. Hi Mui Siew,

    It can easily be halved or doubled. Left over can be wrapped or bagged and frozen.

  2. Hello, Phoebe! I am enjoying your blog.

    Have you ever tried partially using whole wheat flour or other variety flours such as soy, buckwheat, oat or spelt in your doughs? I love mantou would like to try making it, but would like to increase the nutritional content. I would think the lack of gluten-forming proteins in those flours may change the quality of the finished product. What do you think?

    Carla Sue

    1. Hi Carla,
      You can try substituting about a third of the flour in the main dough with whole wheat or other specialty flour of your choice. I think it should work. But you may need to adjust the amount of water in the dough because different flour absorbs water differently. Or add some vital wheat gluten to compensate for the lack of gluten (See my 100% whole wheat bread with buttermilk post for your reference).

    2. Thank you. I will try some experimentation.

  3. Does the butter needs to be melted?

    1. Hi Sophia,
      You can use room temperature or softened butter.


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