Comments on: Chinese Steamed Buns (Mantou Recipe)

By: Elaine

Elaine — Sun, 17 Sep 2023 00:38:34 +0000

In reply to Barry. Kneading is the magic for turning tan color to white shinning buns. You need to knead the dough with more powder or if you are using a kitchen mixer, knead it for a longer time.

By: Barry

Barry — Wed, 13 Sep 2023 19:04:31 +0000

Hello Elaine
I make these buns for my wife. I follow your recipe exactly, but I find the buns a bit chewy and they always come out a Tan Color, not White. Perhaps my dough is not hydrated enough ? Why is the color coming out this way ?

By: Elaine

Elaine — Fri, 02 Jun 2023 05:53:06 +0000

In reply to Lina. Lina, yes. You can do that.

By: Lina

Lina — Thu, 01 Jun 2023 00:45:52 +0000

Can I let the dough (before forming) rest over night in the Refrigerator?

By: Elaine

Elaine — Sun, 25 Sep 2022 00:18:27 +0000

In reply to Vivian. Vivian, If the gluten content is higher in the flour, then you will need more water. The dough should have a similar softness of the palm and almost non sticky texture. When the dough lack water, it will be extremely hard to knead and then you can add add more water.

By: Vivian

Vivian — Fri, 23 Sep 2022 16:18:17 +0000

Hi Elaine! How do you know if you've added enough water? My dough was still not quite smooth and elastic after 10 min of kneading, even though it was a cohesive dough (no dry bits). After steaming, the texture was quite chewy (in the 筋斗 sense), but a little dry. Should I have added more water, or just kneaded longer?

By: Elaine

Elaine — Thu, 17 Feb 2022 00:29:09 +0000

In reply to G. Both works.

By: G

Mon, 03 Jan 2022 18:48:12 +0000

Written ingredients list instant yeast and say to bloom in water, but video shows mixing directly with flour. Which should we follow for instant?

By: Elaine

Elaine — Tue, 22 Jun 2021 13:26:21 +0000

In reply to Angie. No. Bao Flour works fine with this recipe.