Comments on: Chinese Steamed Buns (Mantou Recipe)

By: Elaine

Elaine — Sun, 16 Feb 2025 01:38:59 +0000

In reply to Cara. Yes Cara. You need to change your yeast. They have already lost the raining capacity.

By: Cara

Cara — Wed, 05 Feb 2025 03:55:15 +0000

My dough was a tan / brown colour and I forgot what temperature to let it proof at so my dough was a little cooked already and hard. There were also bubbles on my surface of the dough and it didn’t really cook properly? It also didn’t rise for my but that may be because I used instant yeast that had a best before for 2 years ago.

By: Elaine

Elaine — Wed, 12 Jun 2024 03:14:21 +0000

In reply to vina. Yes, you can double the measurements, but be attention that it takes more time to release the air when kneading, and it needs to be done quickly when cutting.

By: vina

vina — Fri, 07 Jun 2024 03:41:52 +0000

Thanks to this recipe, I finally was able to make a smooth and delicious mantou. I wonder, if I want to make a bigger serving, do I just have to double the measurements?

By: Elaine

Elaine — Fri, 22 Mar 2024 02:07:37 +0000

In reply to Viola.

Wonderful

By: Wendy

Wendy — Fri, 22 Mar 2024 00:39:07 +0000

In reply to Heidi. Wonderful recipe! When’s a good time to fill the buns? Before or after proofing?

By: Viola

Viola — Tue, 19 Mar 2024 20:55:31 +0000

Just made them, they came out great! Very fluffy and yummy. I forgot to put vegetable oil but they came out good anyways!

By: Rangsi Syamananda

Rangsi Syamananda — Fri, 01 Mar 2024 09:00:03 +0000

Excellent and easy recipe. The problem is the fermentation period. I left my shaped dough for too long, which resulted in wrinkled surface. It remained however so light, elastic and fluffy and didn’t become flattened after steaming like double-proofed dough I used to make. Notice that for more flavors, I used fresh yeast instead dried yeast, whole milk instead of water, and added 50 g of sugar instead of 2 tbs and a pinch of salt as my dough was to be stuffed with barbecue pork.

By: Elaine

Elaine — Fri, 29 Dec 2023 02:54:02 +0000

In reply to Heidi.

Heidi,

You need to control the temperature of the finished dough. Avoid the yeast starting working before the shaping. So you can use cold water or even chilled water. And be quick during the shaping process.

Hope this helps. How does it tastes?