Mantou Chinese Steam Bun semi-sweet chocolate and white

To tell you the truth,  it is easier to buy these buns at your local Asian market than making it.  I am not a bread baker and it was a challenge. I doubt I will make it again. This is not my recipe. I found this on an Asian site.  It can out as promise but it was not easy to follow.  This bun is not very sweet but I do like steam mantou (sweet milk buns are my favorite).  I usually buy the buns at my local Chinese market that are made fresh or can be found frozen in the freezer department.

Chinese steam buns ” Mantou”
The starter Ingredients:
1 1/2 cup cake flour
1/2 cup flour
2 teaspoons sugar
1 packet active dry yeast
 2 cups warm water (not hot)
Roll dough than cut 

The recipe below is for a soft bun which is not too sweet.. slightly warm the water and mix in the sugar. Once the sugar dissolves add the yeast and let it sit for 5 minutes. 
Mix the dry ingredients, (except the cocoa powder) adding 6 more tablespoons of extra sugar for flavor,  adding the yeast mixture and combining the wet ingredients.

      In a large bowl  mix together  the dry ingredients  Add in your water until it becomes a liquid flour substance.  Cover it with a towel and let it sit in a warm area.
      After 10 to 12 hours add 1 cup of flour and stir. Let it sit for another 12 hours.
      After 24 hours it is ready to use in your dough.
      Stir it before measuring out the appropriate amount . Divide the dough in half and add the cocoa powder to half of the dough. Mix well.
      Making the  mantou chocolate buns :

    1 and 1/2 cups cake flour plus 3/4 cup all purpose flour

      5 tablespoons cocoa powder
      6 tbsp sugar

    1 tsp baking powder 1 packet of active dry yeast 3 tbsp water (at room temperature) 1/4 cup of the dough starter 1/2 cup whole milk (at room temperature) 1 tsp vegetable oil wax paper

    wax paper for steaming
     

    Directions:
    In a large bowl mix together both flours, sugar, baking powder and active dry yeast.
    Once the dry ingredients are thoroughly mixed, slowly add in the water, dough starter  and milk. Stir until a dough forms.
     Using your hands, knead the dough in the container for about 5 minutes.
    After 5 minutes add the vegetable oil and continue kneading for another 10 minutes.
     Let the dough sit while the steamer is prepared.
    Cut about 12 squares about 3”on all sides of wax paper.
     Each roll will be placed on one of these squares so that they don’t stick to the steamer.
     Place about 4 of these squares into the steamer tray, depending on the size of your steamer.
    I usually cook just 5-7 at one time so that they don’t stick together.
     Remember that these rolls will rise as they cook.
    Lay out the remaining squares of wax paper on a cookie sheet.
    Place the dough on a flat floured surface and roll it into a thin rectangular shape.
    Once you have a rectangle, cut it in half. Roll up each half to form two log shapes.
    Cut the dough logs into 5 to 6 equal pieces.
    Place each roll on a piece of wax paper (4 in the steamer if large buns or mini buns 5-7).
    Let the buns sit for 45 minutes before steaming.
    After 45 minutes,  heat the steamer on high.  Place a clean cloth towel under the lid so the water will not dip from the steam on the buns.
    Once the water boils, place the steamer tray of buns on top and cover. Steam the rolls for 11 to 12 minutes.
    Once they the buns are done, remove and serve immediately. Makes about large 12 rolls or 20 mini buns.
    the buns freezes nicely.
    these steam buns are airy and fluffy.

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    Filed under Bread, chinese, Chocolate

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