Why do I need two rises for this mantou recipe?

The first rise allows the yeast to develop flavor and volume, while the second rise after shaping ensures the mantou are extra light and fluffy before steaming.

How do I know when the dough has tripled in volume during the first rise?

After 90 minutes in a warm, dry place, the dough should visibly expand to about three times its initial size, indicating the yeast is active and the dough is ready.

What is the purpose of adding baking powder during the second knead?

Baking powder provides an additional leavening boost, contributing to the exceptionally soft and airy texture characteristic of well-made mantou.

Can I use a different steaming method if I don't have a bamboo basket?

Yes, you can use any steamer setup, ensuring the mantou are elevated above boiling water and covered tightly to allow for even steaming.

How should I store leftover China Mantou?

Once cooled, store mantou in an airtight container at room temperature for a day or in the refrigerator for up to 3 days. They can also be frozen for longer storage.

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China Mantou
[Vegan]

MB By: Mike Benayoun

Author Bio

Mike is the co-founder of 196 flavors, the bilingual world cuisine blog that features authentic... Read More

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China Mantou [Vegan]

Dairy Free

Mantou (or màntóu) is a small round steamed bread or bun that can be served in place of rice or noodles but also to accompany a meal, breakfast, or afternoon snack. To make this Chinese bread, wheat flour is kneaded with water, salt, yeast, and baking powder. The flavor of... Read More

Ingredients You Need for China Mantou [Vegan]

4 cups flour
1 1/2 tablespoons active dry yeast
2/3 cup warm water to dissolve the yeast
2/3 cup warm water for the dough
1 teaspoon salt
1 tablespoon baking powder

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How to Prepare China Mantou [Vegan]

Dissolve the yeast in 2/3 cup warm water. Let stand for 10 minutes.
Place the flour in the bowl of your stand mixer. Add the yeast mixture, then gradually add water while mixing.
Stir in salt and knead the dough for 10 minutes until smooth. Cover with plastic wrap.
Let the dough rest and rise in a warm, dry place, away from drafts, for 90 minutes, until it triples in volume.
Knead again, while slowly incorporating baking powder. Knead again for 8 minutes.
Cut dough into 12 equal pieces of dough and form balls. Place each ball on a piece of parchment paper and place in a bamboo basket.
Cover the loaves and let them rise again for 20 minutes.
Steam for 15 minutes.