How to Prepare Appetizing Matcha Mantou (Steamed Buns)

Matcha Mantou (Steamed Buns). Mantou is a Chinese steamed bun, typically made with flour, water and yeast or baking powder. It is commonly found in Northern China. Mantou is eaten as a plain starch, similar to rice.

Notes: - Steamer temperatures may vary. Mantou or Chinese plain steamed bun was my childhood favorite and still is. I remember having that for afternoon tea snacks. You can cook Matcha Mantou (Steamed Buns) using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Matcha Mantou (Steamed Buns)

1. Prepare 200 g of cake flour (or all purpose).
2. It's 20 g of wheat starch (can replace with flour).
3. It's 1 tbs of matcha.
4. You need 35 g of sugar.
5. Prepare 1/4 tsp of salt.
6. It's 140 g of warm milk or water (more or less depending on humidity).
7. Prepare 1 tsp of instant dry yeast (or active dry).
8. You need 1/2 tsp of baking powder (optional).

It's like the soft and fluffy steamed buns, but have the half-circle shape. Mantou is a staple of the Chinese. In a big bowl, whisk collectively dry elements (the whole lot besides milk) till properly mixed. If utilizing energetic dry yeast, maintain it separate.

Matcha Mantou (Steamed Buns) instructions

1. In a large bowl, whisk together dry ingredients (everything except milk) until well combined. If using active dry yeast, keep it separate..
2. Warm milk in a small saucepan over medium heat, constantly stirring until mixture becomes lukewarm. The milk should not be hotter than 40 degrees celsius..
3. Slowly pour in warm milk into dry ingredients, continuously stirring the misture until it forms a sticky dough. If using active dry yeast, let the yeast rest in the warm milk for about 5 minutes before pouring into the dry ingredients..
4. Knead dough until it becomes smooth and does not stick to your hands (around 10-20 minutes). Leave it in the large bowl and cover with plastic wrap or a damp towel. Let the dough rest until it doubles in size (45-60 mins).
5. After the dough doubles in size, punch out the air and knead for about 5 minutes. Cover and let it rest for an additional 30 minutes..
6. Lightly dust your counter and dough with flour and roll it out into a large flat square/rectangle about 1/4 an inch thick. Swiss roll it up until it becomes a spiral log. Cut into 6-8 equal pieces. (You can also just roll the dough into a log and cut it into equal sized pieces :D).
7. Lightly cover the dough pieces in plastic wrap and allow them to proof for around 20-30 minutes. (Important to get fluffy mantou!).
8. Boil water in a steamer over high heat and steam the proofed mantou for 5 minutes (make sure to cover lid with a towel to prevent water from dripping onto your mantou!)..
9. Turn off the heat and let the mantou sit in your steamer for 5 minutes, without lifting the lid (the mantou may shrink if you skip this step). And thats it! Your steamed matcha buns are ready~ These are best served warm. Cover with plastic wrap or store in an airtight container while still warm to preserve moisture..
10. Notes: - Steamer temperatures may vary. If your mantou turns out a bit wrinkly, try steaming it over medium heat for 10-15 minutes. - I noticed that replacing the water with milk resulted in slightly lighter mantou, but did not have the mild milky taste - Add more matcha powder if you prefer a stronger matcha taste! You can also try adding two tablespoons of cocoa powder~ - The mantou will expand in the steamer so make sure they're not too close together c:.

Heat milk in a small saucepan over medium warmth, always stirring till combination turns into lukewarm. Matcha Mantou (Steamed Buns) Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, matcha mantou (steamed buns). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique.