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Delicious Chinese steamed buns that are fried to perfection and served with sweetened condensed milk.
Active Dry Yeast
teaspoons
tablespoons
Lukewarm Water
cups
cups
teaspoons
teaspoons
for frying
Sweetened Condensed Milk
cups
1. Activate Yeast
First, dissolve the yeast and 1 tablespoon of sugar in lukewarm water. Let this mixture sit for about 15 minutes until it becomes foamy, indicating that the yeast is activated and ready to ferment.
2. Prepare Dough
In a large bowl or the bowl of a stand mixer, mix together the flour, baking powder, the remaining tablespoon of sugar, and salt. Gradually add the yeast mixture to the dry ingredients. If using a stand mixer, keep it on low speed, or mix by hand with a spatula until the dough starts coming together.
3. Knead Dough
Knead the dough for about 20 minutes until it is smooth and elastic. This kneading process develops the gluten, providing the structure needed for the mantou. The dough should not be sticky or tacky to the touch.
4. Shape and Proof
Next, roll the dough into a 16-inch rope and divide it into 16 equal pieces. Shape these pieces into smooth balls, ensuring they have minimal air bubbles. Place the pieces in a bamboo steamer lined with perforated parchment paper and allow them to proof for 30 minutes.
5. Steam Mantou
Place the steamer over simmering water and steam the buns for 8 minutes. After steaming, let them rest in the steamer for an additional 5 minutes without uncovering the lid to prevent collapsing. Remove half of the buns and let them cool at room temperature for 5 to 10 minutes.
6. Fry Mantou
Heat neutral oil in a small pot to 350°F, using an instant-read thermometer to maintain the temperature. Fry the buns in batches for 5 to 7 minutes until they are golden brown and crispy on the outside. Drain the fried mantou on a wire rack or on paper towels to remove excess oil.
7. Serve
Serve the hot, crispy mantou with a side of sweetened condensed milk for dipping. Enjoy these delightful treats, crispy on the outside and soft on the inside, perfectly complemented by the rich sweetness of the condensed milk.
Start with the highest quality ingredients you can find. For the mantou, that means fresh flour with a high gluten content, which will give your buns the perfect texture. For the milk dip, use full-fat milk or even a combination of milk and cream for a richer flavor.
Achieving the right dough consistency is key. The dough should be soft but not sticky. Kneading the dough sufficiently is also crucial to develop the gluten, which gives the mantou their characteristic chewiness.
The sweetness of the sugar coating should complement the milk dip without overpowering it. Adjust the sugar level to taste, and consider adding a pinch of salt to enhance the flavors.
Let them rise in a warm, draft-free area until they are puffy and have nearly doubled in size. Under-proofed mantou will be dense, while over-proofed ones can collapse.
The oil temperature should be around 350°F (175°C) to ensure the mantou turn golden brown without absorbing too much oil. Use a thermometer to monitor and adjust the heat as necessary.
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