How to Make Matcha Mantou (Steamed Buns) in 20 Minutes for Mom

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, matcha mantou (steamed buns). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Mantou or Chinese plain steamed bun was my childhood favorite and still is. FOR NATURAL FLAVOR AND COLORING: GREEN: Matcha powder RED/PINK : Beetroot powder CHOCOLATE: Cocoa powder BLACK: Charcoal powder, black sesame seeds powder Of course alternatively, you. An easy & quick way to make Mantou, Chinese steamed buns.

Matcha Mantou (Steamed Buns) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Matcha Mantou (Steamed Buns) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have matcha mantou (steamed buns) using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Matcha Mantou (Steamed Buns):

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

Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings are called as mantou. Mantou(馒头) is a basic staple in northern part of China and served in every This is a traditional Chinese knife cutting steamed buns (Mantou) recipe with two rising processes. Mantou (simplified Chinese: 馒头; traditional Chinese: 饅頭), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in Northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

Steps to make Matcha Mantou (Steamed Buns):

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:

Fluffy and soft Japanese matcha steamed buns using rice flour so these steamed buns are gluten-free, on top of being delicious, and also not too sweet. Growing up in Asia, steamed buns, steamed cakes, and steamed dessert is the norm. Most households don't own any oven, instead we have big. Plain steamed buns are a staple food that can be eaten with both savory and sweet accompaniments. Mantou originated in northern China as wheat was the major crop Video Tutorial for Vegan Chinese Steamed Buns AKA Mantou.

So that’s going to wrap it up with this special food matcha mantou (steamed buns) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!