The most lovely part of this buns is so light, sweet, fluffy and just makes you a big smile when you bite into it. It is great substitute for rice, noodles or regular bread. Also the beauty of this steamed bun recipe is can be savory or sweet if you decided to fill up with delicious filling.
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♥ Chinese Steamed Buns Mantou Full Recipe : http://seonkyounglongest.com/chinese-steamed-buns-mantou
Chinese Steamed Buns Ingredients :
Makes 12
1/2 cup Warm milk
1/4 cup Warm water
2 Tbs. Vegetable oil
1 Tbs. Active dry yeast (3/4 tsp. more than 1 individual package dry yeast)
2 1/2 cups All purpose flour (use blenched flour if you want complete white buns)
1/4 cup White sugar
1 1/2 tsp. Baking powder
1 1/2 tsp. Salt
Price: $9.99
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Price: $7.99
no kneading ?0.0
I love it! Thanks for sharing!
you’re seriously the best cooking youtube channel I’ve seen in a while
: )
I love your recipe! I actually use it for my golden lava buns (: it’s so easy to make
Dip it in sweetened condense milk and its complete food heaven!
look like lucy liu
+Seonkyoung Longest I dont think the baking powder is really necessary. it might give you a slightly more “chewy” dough, depending on the alkaline levels already in your local water, or it could actually be a problem for people that do have a high alkaline. I also dont think you really need a full tsp of yeast – 1/2 that will work beautifully. A tsp wont hurt anything, but i don’t think you’ll find it makes the final product any better. Have you ever experiemented – or have you always done those proportions?
hi . can you list the ingrediants . because i didnt get it the measure of each ingrediants . my english weak too☺
Hhhiiiii how are you?
What would happen if i use bread flour instead of AP?
Is it okay to add more sugar to the dough for sweeter buns? Thank you!
I just made these! Thank you they were delicious!
can someone please write the ingredients in gr and lt?
can i use goat milk insteading regular milk?
Is it okay I don’t use baking powder ??
I used all purpose flour and my dough turn yellowish not white? What is the secret to have white dough? Thank you.
WOW thnx so much! ive wanted to use my steamer but i dont know how… i found this recipe and i cant wait to try it! 🙂 btw how sweet is this?
Looks delicious. Definitely gonna try this soon. There’s a Korean barbecue place where I live that uses these to make bbq pork sliders
can I use whole meal flour
I made it. But why it flavor taste like bread, it doesn’t like the mantou flavor that i have eaten before???
can i replace the flour with self raising flour?
Wow, this was incredibly helpful. I’ve been looking for a simple easy recipe and way to cook it on google, and everything was so complex. This video is a life saver. <3
I made them today and they where extremely good I loved them so much
U know, everytime my lil baby sis watches her egg suprise, u used the same theme song as the videos she watches and when i was watching ur cid, she thought that i was watching her egg suprise. Lol
I love it!
maybe theres too much yeast? i saw another recipe and only 1 tsp yeast was used for 3 cups of flour while yours used 1 tbsp for 2 1/2 cup flour
Can we put any oil beside vegetable oil or does it have to be vegetable oil?
Mine didn’t stick to the bowl after letting it rise. I hope it turns out okay.
Thank you ♡
THIS HАCK FOR FREE STEAМ MОNEY IS ТHЕ BЕST ON ТHEE ЕNТIRE WEBSTОRE!!! < <<<<<<<<< https://twitter.com/88c91ca91a277ae6a/status/719079525670395904 >>>>>>>>>>> Asian аt Hоmе Chineseеee Steаmed Buns Мantou é å
Hello how did you make your mantou be white? Mine are yellow . Thank you
Hi i made the dough according to the recipe but i didnt measure the yeast, and the dough is brown, is it because i put too much, or because or the quality of the yeast? i put wine vinager in the water of the steamer to try and make more white but it was not 🙁 any help to keep white? thank you !
I tried making this tonight in hopes of succeeding, so I can introduce it to a friend’s toddler with egg and milk allergies, he never had bread. I followed the steps, but I think my dough had too much flour because it didn’t look as soft, smooth and elastic as yours. that batch also tasted a bit saltier than I’m accustomed to in a man tau. made a second batch, but that one was too wet ( total fail ) and wouldn’t rise at all. any suggestions on what I should do???
Greetings Seonkyoung: can the dough be refrigerated and used at a later day? or do we have to use all the dough in the same day? Thanks .