Milk Mantou (Steamed Milk Buns)

Instructions

1. 1Stir the yeast and 1 tsp of the sugar into the warm milk. Leave 8 minutes.

   活化酵母

   🔍 Look for 8 分钟 · 8 minutes

   Visual: 表面形成厚实的米色泡沫，碗壁附着小气泡A thick beige foam has formed on the surface and small bubbles cling to the side of the bowl

   You know it's right when: 泡沫高出奶面，并带一丝淡淡的酒酿味The foam domes above the milk line and smells faintly beer-like

   No foam means dead yeast. Start again with a new packet rather than adding more time.

2. 2Combine flour, remaining sugar and salt in a bowl. Pour in the yeast milk and oil, mix to a shaggy mass, then knead 12 minutes by hand.

   揉面

   🔍 Look for 12 分钟 · 12 minutes

   Visual: 面团光滑呈缎面哑光，能干净地脱离碗壁，没有干粉块Dough is smooth, satin-matt and pulls cleanly from the bowl with no flour pockets

   You know it's right when: 抻薄能形成透光薄膜而不是破裂Stretched thin, it forms a translucent windowpane instead of tearing

3. 3Cover and rise at room temperature until doubled and pillowy, about 75 minutes. A floured finger pressed 2 cm deep should leave an indentation that barely fills back.

   一发

   🔍 Look for 75 分钟 · 75 minutes

   Visual: 面团明显隆起，表面紧绷微亮，贴碗处能看到细密气泡Dough has domed visibly, surface taut and slightly glossy, with fine bubbles visible where it touches the bowl

   You know it's right when: 指印静止3秒不回弹The indentation stays put for 3 seconds instead of springing back

4. 4Punch down and knead 3 minutes to push out the large bubbles. Roll into a log and cut into 10 equal pieces.

   排气分剂

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 切面组织细腻均匀，没有超过针尖大的孔洞The cut face shows a fine, even crumb with no holes larger than a pinhead

   You know it's right when: 面团重新变得紧实有弹性，按压时有回扯感Dough feels dense and elastic again and resists when you press

   Under-kneading here is the number one cause of wrinkled, collapsing mantou. Go the full 3 minutes.

5. 5Shape each piece into a tall ball with a taut skin, place on parchment squares, cover loosely and proof 25 minutes until visibly puffy.

   收圆二发

   🔍 Look for 25 分钟 · 25 minutes

   Visual: 生坯又胀大半，表面光滑如绒而非发暗Buns have grown by half again and the surface looks smooth and velvety rather than dull

   You know it's right when: 轻按表面缓慢回弹，留下很快就填平的浅坑A lightly pressed surface springs back slowly, leaving a shallow dent that fills in

6. 6Steam over vigorously boiling water 15 minutes with the lid wrapped in a cloth. Turn off the heat, wait 5 minutes, then open the lid away from you.

   大火蒸+焖制

   🔍 Look for High heat 蒸15分钟 + 焖5分钟 · 15 minutes steam + 5 minutes rest

   Visual: 馒头饱满油亮雪白，外皮紧绷，轻按即回弹Buns are plump, glossy and snow-white, with a taut skin that springs back when pressed

   You know it's right when: 开盖时蒸汽喷涌；撕开时馒头能干净地脱离纸Steam bursts out on opening; the bun lifts cleanly off the paper when peeled

   Water on the lid is what makes spotted, blistered mantou. Hence the cloth.