IMG_8355Recipe adapted from 随心歇息站

Ingredients (makes seven 50g buns)

200g flour * i used cake flour
2g instant dry yeast
30g cane sugar
130ml soy milk, cold *i used 140ml as it’s winter

食材(可做 7个50克馒头)

面粉 200克*我用了蛋糕粉
即溶干酵母 2克
蔗糖 30克
冷豆浆 130毫升 *因冬天关系,我用了 140毫升


IMG_8353– mix all ingredients together and knead till you get a soft dough. rest dough for 15 mins

– divide dough into 7 equal portions, shape into ball and place on baking paper

– place buns into a pot filled with room temperature water, cover with lid and allow to proof till 1.5x its original size, c. 25 mins
把面团排放在盛有凉水的蒸锅内进行最后发酵约 25分钟或至 1.5倍大

– turn on fire to medium-high heat and steam buns for 25 mins * i brought the pot of water to a rolling boil, then place the proofed buns into the pot and used medium heat to steam for 10 mins. remember to cover lid with a piece of cloth before steaming
开中大火蒸,约25分钟*我事先将水烧开至沸腾后,再将发酵后的面团摆放进以中火蒸 10分钟。蒸煮前,切记蒸锅盖儿必须裹上一块布

IMG_8350this is medium heat for me

– once steamed, (turn off fire) uncover lid by a little. remove cover completely only after 5 mins

– brush chop with red food colouring and stamp onto cooled mantou

– my habit is always to steam one bun first in order to grasp the right steaming time and heat for the subsequent buns



Pollution index: 219 (heavily polluted)



(17) Comments

  • Mel (January 7, 2015)

    Mantou usually looks plain but you make it into so refreshing by just print out that print. So lovely look. Ans using soy milk sounds great for a change.

  • Grace (January 7, 2015)


  • Jasline @ Foodie Baker (January 7, 2015)

    The print is so pretty! Perfect gift for friends who are getting married!

  • 婉婉下午茶 (January 7, 2015)


  • Mae (January 7, 2015)

    No need to rest to rise??

    • Victoria Bakes (January 7, 2015)

      Hi Mae, if you see the instructions above, the first rest is 15mins, and after shaping, you need to proof till 1.5x original size

  • Veronica Ng (January 7, 2015)

    I love the texture of your mantou, Victoria. I am sure the soy milk brings fragrance to the otherwise plain Mantou. And the stamp really made them so much more interesting!

  • graceakaclouds (January 7, 2015)

    Victoria, I can see how soft your mantou is. The pale white look with that bright red stamp definitely makes it even more appealing to eat. I\’m bookmarking this recipe 🙂

  • Jenny (January 7, 2015)


  • May Law (January 7, 2015)

    可怜的你亲亲我, 忙到半夜才来到亲亲的家吃馒头,这馒头让垂头丧气的我精神起来了!
    好好好。。下回我也学亲亲先蒸一粒什么的, 然后才继续蒸其他的, 这样就不会全都“沉船”了, 哈哈哈…

  • asianmist (January 8, 2015)

    Victoria, love love love your endless baking and cooking. So inspiring!

  • Wendy (January 9, 2015)

    You seem to be pretty resource to find nice and fanciful stamps. May I know where you get this stamp?

  • Phoebii (March 22, 2015)

    Hi Victoria,
    I tried this recipe today. However the dough is sticky. Issit suppose to be that way? Ended up I add more flour cos was not able to shape the dough. My buns ended up a bit dense. But taste good. ☺

    • Victoria Bakes (March 23, 2015)

      Hello Phoebii, no, the dough should not be sticky. Put it this way, you should be able to handle it and shape it into a ball after you grease your palm. If it just doesn\’t get off your fingers, it\’s a tad too wet then. As a general rule of thumb, it should have come together by sixth min of machine kneading. Maybe in future, you like to set aside 20% of the liquid then add as necessary.

      If you take a look at the original recipe contributor\’s link, you can see what the dough looks like. And usually, mantou is pretty dense looking (at least the ones I see in Beijing ), so I think you ultimately got it right 🙂

      Hope this helps.

  • Lilian Lo (September 22, 2016)

    Hi. May I know are you using unsweetened soy milk?

    • Victoria (September 22, 2016)

      Hi yes I did. But it doesn’t matter you use sweetened ones as it will not affect the sweetness of the bun to a great extend.

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Victoria Bakes – Baking into the Ether