Steamed Carrot Buns or Mantou- Healthy and Delicious

If you’re looking for a healthy twist on classic Chinese steamed buns (mantou), these Carrot Mantou are a must-try! This recipe is straightforward and beginner-friendly, making it perfect for anyone eager to explore the delightful world of steamed buns.

What are mantou

If you’re not familiar with mantou, they’re traditional Chinese steamed buns made from a simple dough of flour, water, yeast, and sometimes a touch of sugar or oil. They’re usually served plain, without any filling, and are a staple in many Chinese households.

But mantou are far from ordinary—they come in countless varieties! From different shapes and sizes to various flavors and fillings, there could easily be hundreds, if not thousands, of types across China.

Some of my favorites include Milk Mantou, Black Sesame Mantou Rolls, Sweet Potato Mantou, Pumpkin Mantou, and Purple Sweet Potato Mantou.

If you have kids at home who, like mine, aren’t too fond of carrots, then you absolutely have to try this Carrot Mantou recipe!

Carrots are packed with nutrients and are great for children’s growth, but their distinct taste can be hard for some kids to accept.

However, when you turn carrots into mantou, it’s a whole different story. These Carrot Mantou buns not only have a beautiful color that catches kids’ attention, but they’re also soft, fluffy, and slightly sweet.

You won’t taste that carrot flavor that kids usually dislike!

Adapt Your Mantou Recipe with Fillings

After kneading a smooth dough, you can transform it into delicious buns with fillings!

Check out my other recipes for inspiration, such as Steamed Beef Buns and Chinese Sugar Buns.

If you need guidance on how to wrap a bun, be sure to refer to my article for detailed instructions.

Beyond the traditional options, here are some other popular fillings you might enjoy:

• Black Sesame Paste
• Winter Melon Paste
• Taro Paste
• Purple Sweet Potato Paste
• Red Bean Paste

Ingredients:

• 140g carrot(about 1 medium carrot)
• 500g all-purpose flour
• 5g dry yeast
• 15g corn oil(or any neutral vegetable oil)
• 140g water(adjust based on the moisture content of the carrot puree)
• 1 tablespoon sugar(optional, for a slightly sweeter taste)

Instructions:

1. Prepare the Carrot Puree:

• Peel and cut the carrots: Wash the carrot thoroughly, peel it, and chop it into small pieces for easy blending.
• Blend the carrot: Add the chopped carrot and an equal amount of water into a blender or food processor. Blend until smooth to form a thick carrot puree. You will need about 280g of puree for the dough.

2. Make the Dough:

• Mix dry ingredients: In a large mixing bowl, add 500g of all-purpose flour, 5g of dry yeast, and sugar if using. Stir to evenly distribute the yeast.
• Combine the wet ingredients: Pour in the 280g carrot puree and 15g of corn oil. Mix the wet and dry ingredients with chopsticks or a wooden spoon until the dough begins to form.
• Knead the dough: Once combined, transfer the dough to a clean surface and knead by hand for about 10-15 minutes until the dough becomes smooth and elastic. The dough should not be too sticky, and kneading is key to developing the gluten for soft, fluffy buns.

4. Shape the Mantou:

Once the dough is fully kneaded, there is no need for a first proof. You can move straight to shaping the buns.

Roll the dough: Using a rolling pin, roll the dough into a rectangular sheet, ensuring an even thickness of about 0.5 to 1 centimeter.

Shape the log: Lightly spray the surface of the dough with water. Starting from one end of the rectangle, tightly roll the dough into a log shape. Ensure that the roll is tight to avoid any air pockets inside.

Divide and roll: After forming the log, divide it into two equal sections. Continue to roll each section into smaller, tighter logs.

Cut into portions: Once the dough is rolled and firm, cut the log into evenly sized pieces. Each piece should weigh about 30-50 grams, depending on your preference.divide the dough into two equal sections

5. Proof:

• Rest: Arrange the shaped buns in a steamer basket lined with steaming cloth, making sure to leave enough space between each bun to allow for expansion as they rise and steam.
• Proof the buns: Cover the steamer with a lid and let the mantou rest for another 30-45 minutes until they rise and become slightly puffy.
  • Tip: You can check if the mantou are ready by gently pressing one—if it slowly springs back, they’re ready for steaming.

6. Steam the Mantou:

• Prepare the steamer: Fill the steamer pot with enough water and bring it to a boil over high heat.
• Steam the buns: Once the water is boiling, place the steamer basket with the mantou over the pot. Cover the lid tightly and steam over medium-high heat for 12-15 minutes.
• Rest before serving: Once steamed, turn off the heat and let the mantou sit in the steamer for another 3 minutes before removing the lid. This prevents the buns from collapsing due to a sudden temperature change.

Storage Tips:

• Fresh mantou can be stored in an airtight container for up to 2 days at room temperature.
• For longer storage, freeze the buns in a sealed bag. When ready to eat, simply re-steam them directly from the freezer for about 10 minutes, and they’ll taste as fresh as when they were first made.
  

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  Steamed Carrot Buns or Mantou- Healthy and Delicious

  If you're looking for a healthy twist on classic Chinese steamed buns (mantou), these Carrot Mantou are a must-try! This recipe is straightforward and beginner-friendly, making it perfect for anyone eager to explore the delightful world of steamed buns.

  Course Breakfast, Side Dish, Snack

  Cuisine Chinese

  Prep Time 45 minutes minutes

  Cook Time 20 minutes minutes

  Resting Time 45 minutes minutes

  Servings 4

  Calories 518kcal

  Ingredients

  • 140 g carrot about 1 medium carrot
  • 500 g all-purpose flour
  • 5 g dry yeast
  • 15 g corn oil or any neutral vegetable oil
  • 140 g water adjust based on the moisture content of the carrot puree
  • 1 tablespoon sugar optional, for a slightly sweeter taste

  Instructions

  Prepare the Carrot Puree:

  • Peel and cut the carrots: Wash the carrot thoroughly, peel it, and chop it into small pieces for easy blending.
  • Blend the carrot: Add the chopped carrot and an equal amount of water into a blender or food processor. Blend until smooth to form a thick carrot puree. You will need about 280g of puree for the dough.

  Make the Dough:

  • Mix dry ingredients: In a large mixing bowl, add 500g of all-purpose flour, 5g of dry yeast, and sugar if using. Stir to evenly distribute the yeast.
  • Combine the wet ingredients: Pour in the 280g carrot puree and 15g of corn oil. Mix the wet and dry ingredients with chopsticks or a wooden spoon until the dough begins to form.
  • Knead the dough: Once combined, transfer the dough to a clean surface and knead by hand for about 10-15 minutes until the dough becomes smooth and elastic. The dough should not be too sticky, and kneading is key to developing the gluten for soft, fluffy buns.

  Shape the Mantou:

  • Once the dough is fully kneaded, there is no need for a first proof. You can move straight to shaping the buns.
  • Roll the dough: Using a rolling pin, roll the dough into a rectangular sheet, ensuring an even thickness of about 0.5 to 1 centimeter.
  • Shape the log: Lightly spray the surface of the dough with water. Starting from one end of the rectangle, tightly roll the dough into a log shape. Ensure that the roll is tight to avoid any air pockets inside.
  • Divide and roll: After forming the log, divide it into two equal sections. Continue to roll each section into smaller, tighter logs.
  • Cut into portions: Once the dough is rolled and firm, cut the log into evenly sized pieces. Each piece should weigh about 30-50 grams, depending on your preference.

  Proof:

  • Rest: Arrange the shaped buns in a steamer basket lined with steaming cloth, making sure to leave enough space between each bun to allow for expansion as they rise and steam.
  • Proof the buns: Cover the steamer with a lid and let the mantou rest for another 30-45 minutes until they rise and become slightly puffy.
  • Tip: You can check if the mantou are ready by gently pressing one—if it slowly springs back, they're ready for steaming.

  Steam the Mantou:

  • Prepare the steamer: Fill the steamer pot with enough water and bring it to a boil over high heat.
  • Steam the buns: Once the water is boiling, place the steamer basket with the mantou over the pot. Cover the lid tightly and steam over medium-high heat for 12-15 minutes.
  • Rest before serving: Once steamed, turn off the heat and let the mantou sit in the steamer for another 3 minutes before removing the lid. This prevents the buns from collapsing due to a sudden temperature change.

  Video

  Nutrition

  Calories: 518kcal | Carbohydrates: 102g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 29mg | Potassium: 258mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5847IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 6mg