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Plain Round Mantou

Plain Round Mantou

Soft is the point
Author:
Austin Welsh-Graham
| Source:
The Toasty Book of Bread
Categories: The Toasty Book of Bread Leavening Bread Form Regional Route Cooking Method Collection Main Material
Tags: Baker’s yeast Buns East and Southeast Asia Steamed The Toasty Book of Bread Wheat
Ingredients
300 g Plain white wheat flour (Plain flour.)150 g Water (Initially.)20 g Water (Extra if needed.)4 g Instant yeast12 g Sugar12 g Neutral oil
Description

Tear a warm mantou slowly. The soft interior parts beneath a smooth skin, and the bread has a quiet wheat flavour that leaves room for the rest of the meal. A basket of these buns invites a different kind of attention from a tray of baguettes. Here the baker watches swelling, smoothness and the tender bite.

Plain round mantou buns, shaped before their single proof and cooked in a covered steamer. Makes 8 buns, about 60 g dough each.

Recipe
Mixing and kneading
1
Mix everything with the initial water. Knead until very smooth, about 10-15 minutes, adding extra water only if the dough stays crumbly.
Shaping and layering
1
Divide into eight. Gather each piece's edges underneath and round firmly. Place on separate parchment squares in the steamer, leaving 3 cm gaps.
Resting and fermentation
1
Cover and proof about 30-60 minutes, until visibly puffy and roughly half as large again.
Cooking
1
Set over cold water below the basket. Bring to the boil, then maintain steady steam. Count 15 minutes from boiling, keeping the lid closed.
Cooling and serving
1
Turn off the heat. Wait 5 minutes, then lift the lid away from you without dripping onto the buns. Serve warm.
Notes

About 1½–2 hours. Bowl, covered steamer and eight small parchment squares. Contains wheat.

If the batch needs two turns

Keep the second tray covered in a cool place. Begin its final proof later so it reaches the puffy stage near its turn. Check the water before reheating the steamer.

Austin Welsh-Graham 15 October 2026
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Baker’s yeast Buns East and Southeast Asia Steamed The Toasty Book of Bread Wheat
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