These mantou are a sweet version, but mantou can be savory as well and filled with many different things or eaten plain. (I definitely want to try filling them with a scallion omlette!) The jujube was an interesting flavor that grew on us, especially with the soft and fluffy steam bun presentation. Like most steamed buns, mantou are best served warm, but may be refrigerated or frozen and then reheated in the microwave or steamer basket. I took this particular version of mantou from a youtube video by Kimiya Lim.
makes 6 medium steam buns
90ml warm water
5g (1 tsp) fine sugar
3g (1 tsp) instant yeast
190g (1¼ cups) Bao flour (can be replaced with all purpose flour)
½ tsp baking powder
30g (1/8 cup) Caster sugar
15g (1 tbsp) melted butter (or oil)
35g (5~6 pcs) Jujube / Red dates - finely chopped (mine were HUGE and I used 3 - 2 would have been better)
Sift together the flour, baking powder, and sugar. Pour into the yeast mixture and stir together to form a shaggy mixture. Pour the melted butter over the top and add the chopped red dates. Combine well. Turn the rough dough out onto a work surface and knead for 5-6 minutes until the dough is soft and smooth. Place in a clean bowl, cover and let rest for 40-60 minutes or until doubled in size.
Turn out the dough and knead for 1 minute. Divide the dough into 6 equal portions. Form each piece into a round, then slightly oval ball. Cover and let rest for 10 minutes.
To shape the buns into a decorative flower, roll out each portion to form an oblong. Brush the top of the dough with a little oil. Using a pizza cutter or a sharp knife, cut about five lengthwise strips within the oblong, taking care not to cut all the way through the edges. Pick up the dough and twist the ends, bringing them back together and tucking the ends under to form a spiral flower. Set each bun onto a piece of parchment or a muffin liner. Arrange on a bamboo steamer tray with enough room so the sides do not touch. Cover and let rest for 35-45 minutes until almost doubled in size.
Steam with high heat for 12 minutes. Let stand with the lid closed or just barely cracked open for 2 minutes when done to ensure the buns are finished and will not deflate.
Serve warm. The buns will keep in the fridge for 3-4 days, or may be frozen for a month. Reheat in the steamer or microwave to serve.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
- Chinese Buffet Style Donuts by Palatable Pastime
- Cocktail Buns by Zesty South Indian Kitchen
- Hua Juan (Scallion Flower Rolls) by Magical Ingredients.
- Jujube Mantou by A Messy Kitchen
- Nai Nai's Pork Bao by Culinary Adventures with Camilla
- Pan Fried Pork and Scallion Buns (Sheng Jian Bao) by Karen’s Kitchen Stories
- Scallion Flatbread by A Day in the Life on the Farm
- Tiger Biting Pig Buns - Lǎohǔ Yǎo Zhū Bāozi by Food Lust People Love
- Vegan Scallion Pancakes (Cong You Bing) by Sneha's Recipe
I like the color. Thanks for finding and sharing such an interesting recipe.ReplyDelete
I can't wait to try this shaping method. I'm sure the color came from the jujubes (which I've never heard of before, they ARE huge!). Great find Kelly.ReplyDelete
This looks delicious. I would love to try it out.ReplyDelete
A very interesting write up on the Chinese dates, love the color and shape of these bunsReplyDelete
These are amazing! I would love to try these! Looks and sounds yum!ReplyDelete