Dim Sum & SnacksMedium 195 min serves 12 Vegetarian-ok

Brown Sugar Mantou (Hóng Táng Mántou)

Name: Brown Sugar Mantou (Hóng Táng Mántou)
Total time: 195 min
Yield: 12 servings
Cuisine: Chinese Steamed Buns
Ingredients: all-purpose flour; active dry yeast; unrefined brown sugar; warm whole milk; fine sea salt

红糖馒头 · hóng táng mántou

家庭快手版 · Home version: Family version uses unrefined brown sugar for deep molasses notes and natural caramelization—never dark brown sugar (too wet) or white sugar (lacks depth). Restaurant versions sometimes add maltose for sheen.

My aunt in Yangzhou stirred red sugar into hot milk herself every winter solstice—she believed the warmth unlocked its 'earth energy'. Her mantou were never overly sweet, just rich and amber-hued, served warm with pickled mustard greens.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Ingredients

all-purpose flour中筋面粉🛒 local480 g
active dry yeast干酵母🛒 local4 g
unrefined brown sugar未精炼红糖🛒 local100 g
warm whole milk温全脂牛奶🛒 local220 ml
fine sea salt细海盐🛒 local3 g

all-purpose flour: Substitute bread flour (460 g) + cornstarch (20 g)

active dry yeast: Proof in 30 ml warm milk first

unrefined brown sugar: Substitute turbinado sugar (100 g); avoid dark brown sugar—it adds excess moisture

warm whole milk: Substitute warm water + 10 g powdered milk (1 tbsp)

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Instructions

1Heat milk to 45°C (113°F), stir in brown sugar until fully dissolved. Cool to 35°C (95°F) before adding yeast.
控温融糖
🔍 Look for Medium-low 2–3 分钟 · 2–3 minutes
Visual: 液体清亮光润，无颗粒感Liquid clear and glossy, no graininess
You know it's right when: 轻搅即完全融化Sugar dissolves completely with gentle stirring
2Mix yeast into cooled milk-sugar liquid. Add 100 g flour and stir into batter. Cover and ferment 1 hour until foamy and risen.
糖酵头发酵
🔍 Look for 1 小时 · 1 hour
Visual: 气泡持续破表，表面微隆Bubbles break surface continuously, slight dome formed
You know it's right when: 甜酵香中带焦糖气息Sweet, yeasty aroma with hint of caramel
3Add remaining 380 g flour and salt. Knead 12 minutes until smooth and slightly tacky. Transfer to oiled bowl, cover, and rise 80 minutes until doubled.
主面团揉制
🔍 Look for 80 分钟 · 80 minutes
Visual: 面团膨起，表面湿润微凹Dough puffed, surface moist and dimpled
You know it's right when: 指压凹陷深，缓慢回填Finger press leaves deep, slow-filling indentation
4Punch down dough, divide into 12 equal pieces (≈75 g each). Roll each into tight ball using cupped-hand technique. Place on parchment-lined trays.
收圆整形
🔍 Look for 6 分钟 · 6 minutes
Visual: 圆润光滑，无缝无裂Round, smooth balls with no seams or cracks
You know it's right when: 轻推台面不散形Balls hold shape when gently rolled on counter
5Cover and proof 25 minutes until slightly puffed. Steam over high heat for 14 minutes. Rest covered 5 minutes before opening lid.
焖制防回缩
🔍 Look for High heat 蒸14分钟 + 焖5分钟 · 14 minutes steaming + 5 minutes resting
Visual: 馒头呈深琥珀色，光泽润亮，带微汽晕Mantou deep amber, glossy, with faint steam halo
You know it's right when: 蒸汽呈稳定柱状；馒头按之 firm 但有弹性Steam rises in steady column; buns feel firm but yielding

Tips

· For glossy finish, brush cooled mantou with honey-water glaze (1:1)
· Red sugar mantou pair perfectly with salty fermented tofu (furu)
· Best eaten same day—texture firms overnight but reheats beautifully

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

My dish came out too salty. Can I fix it?

Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.

Source: HǎoWèi cooking science