Steaming Soft Bread: Chinese Style

Chinese steamed bread, or Mantou, is a popular staple in Chinese households and is often served as a breakfast item or during the Chinese New Year. The basic ingredients for this fluffy steamed bread are flour, yeast, and water, but milk, oil, or sugar can also be added to enhance the flavour or improve the texture.

The process of making Chinese steamed bread involves two methods: single proofing or double proofing. The single proofing method is suitable for beginners as it involves a simpler and quicker preparation process, while the double proofing method is more challenging and involves more kneading.

The key to achieving a super smooth surface and fluffy texture lies in the kneading process, the type of flour used, and the steaming technique. By kneading the dough until it is super smooth, elastic, and whiter in colour, you can create a cloud-like texture. Both all-purpose flour and cake flour can be used, but low-gluten flour results in softer dough.

Additionally, using a bamboo steamer or wrapping the lid of a metal steamer with a cloth can help prevent condensation from dripping onto the buns, ensuring a smooth appearance.

By following these tips and techniques, you can create delicious and fluffy Chinese steamed bread at home.

Choosing your ingredients

Chinese steamed bread, or Mantou, is a versatile dish that can be made with a variety of ingredients and methods. Here are some tips for choosing your ingredients to make delicious and fluffy steamed bread:

Flour

The type of flour you use can affect the texture of your steamed bread. All-purpose flour is a common choice and will give your bread a soft and fluffy texture. Cake flour is another option and will result in softer and less elastic bread. If you want to experiment, you can also try using low-gluten flour, which has a lower protein content and will make the dough softer.

Yeast

Yeast is a crucial ingredient in Chinese steamed bread as it helps with leavening and gives the bread its fluffy texture. There are two types of yeast commonly used: instant yeast and dry yeast. It's important to note that you should avoid adding instant yeast near sugar. If using active dry yeast, make sure to rehydrate it in water or milk before adding it to the flour.

Liquid

You can use either water or milk as the liquid in your dough. Milk will give your bread a richer taste, while water will result in a more neutral flavour. If using water, make sure it is at room temperature or cold to prevent the yeast from activating too early.

Sugar

Sugar is optional, but it can enhance the flavour and help with gluten formation. If you do use sugar, be mindful that too much can inhibit yeast activity. Therefore, if you plan to use a higher amount of sugar, you may need to adjust the amount of liquid in your dough.

Oil

Vegetable cooking oil is typically used in Chinese steamed bread, but you can also use other types of oil. The oil helps to keep the dough moist and improves the texture.

Additional Ingredients

While the basic ingredients are flour, yeast, and water or milk, you can also add additional ingredients to enhance the flavour and texture. These may include wheat starch, salt, baking powder, and fillings such as meat or sweet pastes.

Remember to choose ingredients based on your personal preferences and the specific recipe you are following. Happy cooking!

Preparing the dough

The basic ingredients for the dough are flour, yeast, and water. However, milk, oil, and sugar can also be added to enhance the flavour or improve the texture.

Single-proofing method

This method involves only one fermentation process. Typically, the dough is left to rise naturally after mixing. Single-proofing steamed buns are known for their relatively simple and quick preparation process. As there’s only one fermentation, these buns might have a denser texture and offer a slightly different mouthfeel. It is much easier for a beginner to start with and you can get a shining surface easily with this method.

Double-proofing method

The double-proofing method involves two fermentation processes. First, the dough is left to rise to double size, then it is kneaded again to remove the air bubbles inside. After shaping the dough, it is left aside for a second rise. Double-proofing buns are softer, especially after being cooled down. But this method involves lots of kneading and is quite challenging for beginners.

Step-by-step instructions for preparing the dough

• Add sugar and yeast to the water. Stir well and set aside for 5 minutes. If you do not want sugar, just skip it. Since we are using the single proofing method in this recipe, the key is not to activate the yeast before we finish the shaping process. So if your room temperature is higher than 18 degrees C, use chilled water.
• Add the liquid to the flour in a stand mixer bowl. And we start to make the dough. (If you plan to hand-knead, pour the water with yeast slowly into the bowl with flour and stir with a chopstick).
• Knead for 1 minute at slow speed and then add oil. Then continue kneading for at least 10 minutes at slow speed until the dough is super smooth, elastic, and whiter in color.
• I recommend using a stand mixer for single-proofing dough, as the warmth from hands can raise the temperature of the dough, leading to premature fermentation and further causing the failure of the smooth surface.
• If you don’t have a stand mixer, wearing a plastic wrapper can stop the temperature from passing through the dough.
• Slightly dust the operating board to avoid stickiness, then shape the dough into a smooth ball. Knead for around 1 minute or so.
• Shape the dough into a long log. Try to make it as even as possible. Remove the two ends and use a very sharp knife to cut the log into smaller pieces (around 2 cm wide). Try to keep the original shape.
• Divide the dough into 7-8 portions. And knead each piece for several minutes until the surface becomes super smooth. Then shape it into a round shape.
• Place the buns into a lined steamer. If it is warm, cover the lid and start the proofing process.
• If it is very cold, remove the lid, place it in an oven, and place it in a large cup of hot boiling water. Cover the lid of the oven and let it rise inside.
• It may take around 30 minutes to 1 hour for the proofing method. Check frequently until the buns are 1.5 times their original size.

Tips

• To check the proofing status, place a small piece of dough in a cup with water. As the fermentation progresses, yeast in the dough produces bubbles, causing the dough to expand and become lighter. When the proofing is ready, the small test dough will float on the surface.
• It is much easier to achieve a super smooth surface with the knife-cutting method. You will need lots of kneading to make the round buns perfectly smooth. So I recommend starting with this knife-cutting method.
• To get a smooth mantou, the dough should be well kneaded in both stages. After the second kneading, there should be no large bubbles in the cross-section of your dough. Please keep dusting your operation board during the second kneading stage, as this will help to avoid sticky dough and fill up any small holes brought by the first proofing. So we can have smooth steamed buns.

Shaping the dough

Firstly, divide the dough into equal portions. The number of portions will depend on the size of the buns you want to make. For example, you can divide the dough into 10-12 equal portions for medium-sized buns.

Next, work with one portion of dough at a time. Pull and tuck the dough from top to bottom, ensuring the seams are at the bottom and the surface is relatively smooth. This step helps create a smooth outer surface for the bun.

Then, roll the dough into a smooth round ball using your palms. You can also use a rolling pin to flatten the dough and then gather the edges to form a ball. Make sure the dough is smooth and free of any air pockets.

After that, cup the dough with both palms and move it in a circular motion to shape it taller. This step is crucial to ensure the buns rise tall instead of spreading to the sides during steaming.

If you are making filled buns, flatten the dough and use a rolling pin to roll it out into a circle. The centre should be slightly thicker than the edges to support the weight of the filling. Place the filling in the centre and gather the sides to enclose it, pinching to seal. You can also shape the dough by pleating the edges like an accordion, making 10-15 folds around the circle until it is sealed at the top.

For unfilled buns, you can create different shapes such as flowers or butterflies. To make a flower shape, roll the dough into a long, thin rope and fold both ends in a "J" shape in opposite directions. Then, turn each end towards the centre of the rope until they meet. Use a pair of chopsticks to squeeze the centre and form a flower shape. You can place a Chinese date or other filling in the centre of the flower.

Finally, place the shaped buns on a piece of parchment paper or directly into a lined steamer basket, leaving ample space between each bun as they will expand during steaming. Cover the buns with a clean kitchen towel and let them rest and rise until they are slightly bigger, with a smooth surface. The resting time can vary depending on the room temperature, usually around 30 minutes.

Proofing the dough

Single vs Double Proofing:

Before shaping your dough into buns, you have the option to proof it once or twice. The single-proofing method is simpler and quicker, making it ideal for beginners. It involves leaving the dough to rise naturally after mixing. Buns made with this method may have a denser texture. On the other hand, the double-proofing method yields softer buns and involves two rises. First, you let the dough rise to double its size, then you knead it again to remove air bubbles before shaping it into buns for the second rise.

Preparing the Dough for Proofing:

Whether you choose single or double proofing, preparing the dough correctly is essential. Combine your dry ingredients, including flour, yeast, sugar (optional), and baking powder (optional). Then, gradually add water or milk to form a smooth and elastic dough. You can do this by hand or using a stand mixer. If using a stand mixer, mix at a slow speed for about 10-15 minutes. If kneading by hand, it may take 20-30 minutes. The dough should be soft, not sticky, and medium-firm. Shape the dough into a ball.

Proofing Environment:

Place the dough ball in a warm place to proof. You can use the "bread proof" function on your oven or simply turn on your oven to the lowest temperature, turn it off after 15 minutes, and then place the dough inside. The ideal proofing temperature is around 28°C, as higher temperatures can cause the dough to become sour due to over-fermentation. Proofing time can vary depending on the room temperature, but it typically takes 30 minutes to an hour for the dough to increase to about 1.5 times its original size.

Checking if the Dough is Proofed:

To check if your dough is ready, gently press it. Well-proofed dough will feel light and airy, and when pressed, it will leave an indentation that slowly springs back. Another method is to place a small piece of dough in a cup of water. If the dough floats on the surface, it is ready.

Avoiding Over-proofing:

Be careful not to over-proof your dough, as this can lead to dense and tough buns. Over-proofed dough will not spring back when pressed and may have large bubbles in the cross-section. If your dough is over-proofed, gently flatten it and reshape it, allowing it to proof again.

Shaping the Dough:

After proofing, it's time to shape the dough into buns. Divide the dough into equal portions, depending on the size of buns you want. For round buns, knead and fold the dough towards the centre to create a smooth outer surface, then rotate the ball between your hands to form a slightly raised shape. For flower-shaped buns, roll the dough into a long, thin rope, then fold and turn the ends towards the centre to form a flower shape.

Second Proofing (for Double Proofing Method):

If you are using the double-proofing method, you will need to let the shaped dough proof again. Place the buns into a lined steamer basket, leaving ample space between them as they will expand. Cover the basket and let the buns proof for about 30 minutes to an hour, or until they are about 50% bigger than their original size.

Tips for Successful Proofing:

• Use a bamboo steamer if possible, as it absorbs condensation and imparts a natural bamboo aroma to the buns.
• If using a metal steamer, wrap the lid with a clean tea towel to catch condensation and prevent it from dripping onto the buns.
• Avoid over-proofing the buns, as this can cause them to collapse during steaming.
• Ensure your hands are completely dry during the proofing process, as moisture can make it difficult to seal the buns.

Cooking the bread

Now that you've prepared your dough, it's time to cook your Chinese steamed bread! Here's a step-by-step guide to help you achieve the perfect result:

• First, you'll need to shape your dough into individual buns. For a simple approach, divide the dough into equal portions and roll each piece into a smooth ball. If you're feeling adventurous, try shaping the dough into flowers or other festive shapes. Just remember to leave the dough seams at the bottom and ensure a smooth surface on top.
• Next, prepare your steamer. If you have a bamboo steamer, great! If not, you can use a metal steamer or even a wok with a steaming plate. Line the steamer basket with parchment paper or brush it with oil to prevent sticking. Place the shaped buns inside, leaving some space between them as they will expand during cooking.
• Cover the steamer and let the buns rest for about 30 minutes. This is a crucial step to ensure the dough rises properly. The resting time may vary depending on the temperature of your room, so keep an eye on them.
• Once the buns have rested and slightly increased in size, it's time to start steaming. If using a bamboo steamer, place it over boiling water. For metal steamers, wrap the lid with a clean cloth to prevent condensation from dripping onto the buns.
• Steam the buns for approximately 10-15 minutes. The exact time will depend on the size of your buns, so adjust accordingly.
• After steaming, it's essential to let the buns rest inside the covered steamer for an additional 3 to 5 minutes. This step is crucial to prevent the buns from collapsing, so don't skip it!
• Finally, uncover the steamer and serve your freshly cooked Chinese steamed bread! They are best enjoyed warm, but you can also let them cool down and store them for later.

Your Chinese steamed bread is now ready to be enjoyed! You can serve them as a sweet treat with condensed milk or honey, or savoury with sauces like Chinese chilli oil or black bean sauce.

Frequently asked questions