Dim Sum & SnacksMedium 180 min serves 12 Vegetarian-ok

White Mantou (Plain Steamed Buns)

Name: White Mantou (Plain Steamed Buns)
Total time: 180 min
Yield: 12 servings
Cuisine: Chinese Steamed Buns
Ingredients: all-purpose flour; active dry yeast; warm whole milk; fine sea salt

白馒头 · bái mántou

家庭快手版 · Home version: Family version uses natural fermentation with a small starter dough (mianzhong) for tender, airy texture—no instant yeast shortcuts. Restaurant versions often add milk powder or sugar for gloss and speed.

My grandmother in Xi’an always made mantou on Sunday mornings—she’d wake before dawn to feed the sourdough-like mianzhong, then steam batches in her black iron wok over boiling water. She said real mantou should ‘bloom like a lotus’ when split open: soft, white, and cloud-light.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

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

Make-Ahead

Ingredients

all-purpose flour中筋面粉🛒 local500 g
active dry yeast干酵母🛒 local5 g
warm whole milk温全脂牛奶🛒 local240 ml
fine sea salt细海盐🛒 local4 g

all-purpose flour: Substitute bread flour (480 g) + cornstarch (20 g) if all-purpose is too weak

active dry yeast: Ensure expiration date is current; proof in warm milk if unsure of potency

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

fine sea salt: Do not substitute iodized table salt—it inhibits yeast activity

🌶️ Adjust to your taste

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

Spice level

Saltiness

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Make it vegetarian

Instructions

1Make 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.
面种需前夜准备
🔍 Look for 12–16 小时 · 12–16 hours
Visual: 面团体积膨大，表面光亮，布满破裂气泡Dough puffed, glossy, with visible bubbles breaking the surface
You know it's right when: 表面微隆起，散发轻微甜酸香Surface domes gently and releases a mild sweet-sour aroma
2In 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.
揉至能拉出薄膜
🔍 Look for 12 分钟 · 12 minutes
Visual: 面团离盆干净，手感柔韧不粘手Dough pulls away cleanly from bowl and feels supple, not sticky
You know it's right when: 抻开可成透光薄膜，无破洞When stretched, forms a translucent 'windowpane' without tearing
3Place dough in oiled bowl, cover with damp cloth, and let rise at room temperature until doubled (≈90 minutes). Gently press finger: indentation should hold.
手指按压测试
🔍 Look for 90 分钟 · 90 minutes
Visual: 面团体积明显膨大，表面紧绷微亮Dough visibly puffed, surface taut and slightly glossy
You know it's right when: 指印保持2秒不回弹Finger indentation holds for 2 seconds without springing back
4Punch 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.
掌心收圆法
🔍 Look for 5 分钟 · 5 minutes
Visual: 表面光滑无接缝，皮紧亮Smooth, seam-free balls with taut, shiny skin
You know it's right when: 无裂纹无接缝；从5厘米高落下轻弹No visible seams or cracks; bounce lightly when dropped from 5 cm
5Place 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.
关火焖制防塌陷
🔍 Look for High heat 蒸15分钟 + 焖5分钟 · 15 minutes steaming + 5 minutes resting
Visual: 馒头饱满光亮，表面泛微汽Buns plump and gleaming, with faint steam rising from surface
You know it's right when: 揭盖时蒸汽喷涌；轻按即回弹Steam escapes forcefully when lid lifted; buns spring back when lightly pressed

Tips

· Use a bamboo steamer lined with cabbage leaves instead of parchment for authentic fragrance
· Freeze fully cooled mantou in zip bags for up to 3 months—re-steam 8 minutes from frozen
· For extra whiteness, brush cooled mantou with diluted rice vinegar (1:3) before storing

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