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chinese steamed buns recipe Matcha Marble Mantou
- Total Time: 97 minutes
- Yield: 12–16 buns 1x
- Diet: General
Description
This Chinese steamed buns recipe for Matcha Marble Mantou offers vibrant green swirls and irresistible fluffiness. It’s surprisingly simple to master, perfect for family snacks or adding a homemade touch to meals.
Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- 1 cup warm water (240ml, 105-115°F)
- 1 tablespoon matcha powder, ceremonial grade recommended
- 2 tablespoons vegetable oil
Instructions
- Activate Yeast: In a large mixing bowl, combine warm water (ensure it’s not too hot, 105-115°F feels like warm bathwater), sugar, and active dry yeast. Stir gently and let it sit for 5-7 minutes until foamy and fragrant, showing the yeast is alive.
- Mix Dough: Add the all-purpose flour and vegetable oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 10-15 minutes until it’s smooth, elastic, and springs back slowly when poked. (If your dough looks too dry and crumbly, add water one teaspoon at a time; if it’s too sticky, dust with a bit more flour until it’s manageable.)
- Create Marble: Divide the smooth dough in half. Knead the matcha powder into one half until evenly colored and vibrant green. Roll both the plain and matcha doughs into rectangles, stack them, then gently roll, fold, and twist them together a few times to create that beautiful marble effect, ensuring colors are distinct.
- Shape Buns: Roll the marbled dough into a tight log, about 1.5 inches thick. Using a sharp knife or a bench scraper, slice the log into 12-16 equal mantou shapes, each about 1 inch thick. (A standard 9×13 inch baking sheet lined with parchment paper can be used to hold them.)
- Proof Dough: Place the shaped buns on individual squares of parchment paper on your lined baking sheet. Cover loosely with a clean kitchen towel and let them rise in a warm, draft-free spot for 30-45 minutes. The buns should look noticeably puffed up and feel lighter when gently pressed, nearly doubled in size.
- Steam Buns: Fill your steamer pot with water and bring it to a rolling boil over medium-high heat. Carefully arrange the proofed buns in the steamer basket, leaving space between each as they expand. Reduce heat to medium, cover, and steam for 10-15 minutes until the buns are fluffy and cooked through. The buns will appear plump and soft to the touch.
Notes
Avoid over-kneading, as it leads to tough buns; stop when the dough is smooth and elastic. Ensure sufficient proofing (dough should visibly double) to prevent dense buns. Maintain consistent medium heat during steaming and avoid over-steaming to prevent wrinkly or dry buns. For shortcuts, use a stand mixer or prepare the dough the night before and refrigerate.
- Prep Time: 47 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 180 calories
- Sugar: 6 g
- Sodium: 100 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: chinese steamed buns, matcha, mantou, steamed, fluffy, easy recipe, family snacks, meal prep, homemade
