Matcha Mantou (Steamed Buns)
Matcha Mantou (Steamed Buns)

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, matcha mantou (steamed buns). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Matcha Mantou (Steamed Buns) is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Matcha Mantou (Steamed Buns) is something which I have loved my whole life.

Mantou or Chinese plain steamed bun was my childhood favorite and still is. FOR NATURAL FLAVOR AND COLORING: GREEN: Matcha powder RED/PINK : Beetroot powder CHOCOLATE: Cocoa powder BLACK: Charcoal powder, black sesame seeds powder Of course alternatively, you. An easy & quick way to make Mantou, Chinese steamed buns.

To begin with this particular recipe, we have to prepare a few ingredients. You can have matcha mantou (steamed buns) using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Matcha Mantou (Steamed Buns):
  1. Prepare 200 g cake flour (or all purpose)
  2. Get 20 g wheat starch (can replace with flour)
  3. Get 1 tbs matcha
  4. Get 35 g sugar
  5. Prepare 1/4 tsp salt
  6. Make ready 140 g warm milk or water (more or less depending on humidity)
  7. Prepare 1 tsp instant dry yeast (or active dry)
  8. Take 1/2 tsp baking powder (optional)

In Chinese cuisine, there is nothing more basic and classic than Chinese steamed bun or Bao. If you have lived in China, you would know that I am not exaggerating when I say that bao is literally everywhere in China! Fluffy and soft Japanese matcha steamed buns using rice flour so these steamed buns are gluten-free, on top of being delicious, and also not too sweet. Growing up in Asia, steamed buns, steamed cakes, and steamed dessert is the norm.

Steps to make Matcha Mantou (Steamed Buns):
  1. In a large bowl, whisk together dry ingredients (everything except milk) until well combined. If using active dry yeast, keep it separate.
  2. Warm milk in a small saucepan over medium heat, constantly stirring until mixture becomes lukewarm. The milk should not be hotter than 40 degrees celsius.
  3. Slowly pour in warm milk into dry ingredients, continuously stirring the misture until it forms a sticky dough. If using active dry yeast, let the yeast rest in the warm milk for about 5 minutes before pouring into the dry ingredients.
  4. Knead dough until it becomes smooth and does not stick to your hands (around 10-20 minutes). Leave it in the large bowl and cover with plastic wrap or a damp towel. Let the dough rest until it doubles in size (45-60 mins)
  5. After the dough doubles in size, punch out the air and knead for about 5 minutes. Cover and let it rest for an additional 30 minutes.
  6. Lightly dust your counter and dough with flour and roll it out into a large flat square/rectangle about 1/4 an inch thick. Swiss roll it up until it becomes a spiral log. Cut into 6-8 equal pieces. (You can also just roll the dough into a log and cut it into equal sized pieces :D)
  7. Lightly cover the dough pieces in plastic wrap and allow them to proof for around 20-30 minutes. (Important to get fluffy mantou!)
  8. Boil water in a steamer over high heat and steam the proofed mantou for 5 minutes (make sure to cover lid with a towel to prevent water from dripping onto your mantou!).
  9. Turn off the heat and let the mantou sit in your steamer for 5 minutes, without lifting the lid (the mantou may shrink if you skip this step). And thats it! Your steamed matcha buns are ready~ These are best served warm. Cover with plastic wrap or store in an airtight container while still warm to preserve moisture.
  10. Notes: - Steamer temperatures may vary. If your mantou turns out a bit wrinkly, try steaming it over medium heat for 10-15 minutes. - I noticed that replacing the water with milk resulted in slightly lighter mantou, but did not have the mild milky taste - Add more matcha powder if you prefer a stronger matcha taste! You can also try adding two tablespoons of cocoa powder~ - The mantou will expand in the steamer so make sure they're not too close together c:

Most households don't own any oven, instead we have big. Traditional Chinese steamed buns or mantou (馒头) is one of the most popular steamed bun recipes in Chinese food. Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings are called as mantou. Mantou(馒头) is a basic staple in northern part of China and served in every This is a traditional Chinese knife cutting steamed buns (Mantou) recipe with two rising processes. Plain steamed buns are a staple food that can be eaten with both savory and sweet accompaniments.

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