Much easier and faster to make than bread. I liken this to Asian bread. Although there are many versions of this, I think mine’s probably the easiest. I simplified it over the years and made it fool and idiot proof. There’s no need to add fat to this dough, especially if the mantous are going to be deep fried. Also, if they are going to be fried, there’s no need to use Hong Kong flour. Once fried, there is very little difference between using Hong Kong flour and plain flour.

If, however, these mantous are to be eaten just steamed, then I’d strongly encourage the use of Hong Kong flour. The dough will be super white and fluffy.  I use this same dough for flour buns, all kinds of paus and all kinds of mantous.

Whoever invented this is a genius, steamed, it is the Chinese signature steamed buns, sweet or savoury. Baked, it is like bread. Fried, it is a doughnut. Then, there is the fried at the bottom and steamed the rest of the way. How versatile is that? My favourite dough.

Mantou

Mantou

Ingredients

500g Hong Kong flour (replace with plain flour will give the same result taste wise, but not visually)

270ml water at 70 degree celsius

1 Tbsp sugar

1 tsp salt

1 tsp yeast

Method

  1. Place all the dry ingredients in a bowl and stir through.
  2. Add the water slowly and knead till smooth. On a machine, I take about 3 minutes for this quantity.
  3. Leave this dough to rise till 1.5 times.
  4. Shape dough according to preference (see video below).
  5. Leave the shaped mantous to rise for 15 to 30 minutes, to about 1.5 times its original size.
  6. Steam at 100C for 8 minutes.
  7. If preferred fried, heat oil in a wok until medium hot.
  8. Deep fry till golden brown.
  9. These are good with sweet condensed milk, kaya, honey and also savoury spreads like vegemite <3.
https://recipe.mei.kitchen/mantou-%e9%a6%92%e5%a4%b4/