How to Make Soft & Fluffy Mantou (Chinese Steamed Buns)

Mantou “馒头”, initial translation translated as “barbarian’s head” (蠻頭) which eventually evolved into the modern “馒头”. It was said that that the word “mantou” came from the era of the Three Kingdom when Zhuge Liang and his army met with a swift-flowing river that defied any attempt to cross it.

一个蛮族军阀劝说他，说要献祭，把他们的头颅扔进河里，以安抚河神，让他们过河。诸葛亮不想牺牲自己的部下，就把军队带来的牲畜全部宰杀了。做了类似于人头的包子，里面装满了肉。这些包子被扔进河里，最终他们成功渡河。

在家制作馒头比您想像的要简单得多

A similar bun is a baozi. Mantou is the more common word, and in certain districts, (for example, the Jiangnan area of China, and Korea) mantou (or the equal neighborhood perusing of the word) can be utilized to demonstrate both the filled and unfilled buns, while in Japan they are known as “manjū” alludes just to filled buns.

关于馒头的更多知识

馒头的制作方法有两种

1. 使用老面
   • 传统上，老面团被用作活化剂，使面团蓬松、柔软、细腻，但它们需要额外的时间来打样，也需要额外的精力来照顾好老面团。
2. 干酵母
   • 在现代，事情变得简单多了，因为我们现在有了速生酵母，这样一来，我们就可以节省很多时间了! 更重要的是不需要再花时间去照顾老面团了。

Author have a say…

以前，我在中国发布了一段自制馒头的视频，你们中的一些人要求我制作一个关于如何制作馒头的视频。因此，自制馒头最好的是它们不会粘在您的牙齿上，而且味道更浓郁！您问了，我听见了！

Recipe Variations

Once you master the basic Mantou recipe, try these delicious twists:

1. Milk Mantou

Replace water with full cream milk to give your buns a richer flavor and softer texture. This is perfect for a slightly sweeter bun that pairs beautifully with tea.

2. Pumpkin Mantou

Add steamed and mashed pumpkin to the dough for a vibrant color and slight earthy sweetness. Use about 100g pumpkin for every 250g flour.

3. Sweet Fillings

Fill the center of each dough ball with red bean paste, lotus seed paste, or custard. Make sure the filling is well-sealed to prevent leakage during steaming.

4. Savory Mantou

Add a pinch of salt and stuff with cooked minced meat, spring onions, or sautéed mushrooms. Serve as a side or main dish with dipping sauce.

5. Pan-Fried Mantou (a.k.a. “Silver Thread Buns”)

Steam your Mantou as usual, then pan-fry the bottom in oil until golden brown for a crispy texture on the outside and soft interior.

Frequently Asked Questions About Making Mantou

Q: Why is my Mantou not fluffy?

A: The dough may not have proofed enough, or the yeast may be expired. Ensure the dough doubles in size before shaping, and steam only after a second proof.

Q: Can I freeze Mantou?

A: Yes! Once steamed and cooled, wrap each bun in cling film and store in the freezer. To reheat, steam for 5–8 minutes straight from frozen.

Q: How do I reheat Mantou without a steamer?

A: Place buns on a microwave-safe plate, cover with a damp paper towel, and microwave for 30–60 seconds. Alternatively, wrap in foil and bake at 160°C for 10 minutes.

Q: Can I use whole wheat flour instead of white flour?

A: Yes, but your buns may be denser. To keep a fluffy texture, mix 50% whole wheat with 50% all-purpose flour.

Q: What’s the best flour for soft Mantou?

A: Use low-protein (cake or Hong Kong) flour for the fluffiest result. All-purpose flour works well too, especially when combined with a bit of cornstarch.