White Mantou (Plain Steamed Buns)

白馒头

White Mantou (Plain Steamed Buns) — Chinese Steamed BunsNorthern China home cooking.

Ingredients

• all-purpose flour
• active dry yeast
• warm whole milk
• fine sea salt

Instructions

1. Make the mianzhong (starter dough): Mix 100 g flour, 5 g yeast, and 100 ml warm milk. Cover and rest at room temperature (22–25°C) for 12–16 hours until bubbly and doubled. (Dough puffed, glossy, with visible bubbles breaking the surface)
2. In a large bowl, combine mianzhong, remaining 400 g flour, salt, and remaining 140 ml warm milk. Mix until shaggy, then knead by hand 12 minutes until smooth and elastic. (Dough pulls away cleanly from bowl and feels supple, not sticky)
3. Place dough in oiled bowl, cover with damp cloth, and let rise at room temperature until doubled (≈90 minutes). Gently press finger: indentation should hold. (Dough visibly puffed, surface taut and slightly glossy)
4. Punch down dough, divide into 12 equal pieces (≈75 g each). Roll each into tight ball: cup hand, drag dough across counter in circular motion while rotating. (Smooth, seam-free balls with taut, shiny skin)
5. Place buns on parchment-lined steamer trays, cover loosely, and proof 20 minutes until slightly puffy. Steam over vigorously boiling water for 15 minutes. Turn off heat, wait 5 minutes before opening lid. (Buns plump and gleaming, with faint steam rising from surface)