Milk Mantou – Chinese Steamed Milk Buns

Made with simple ingredients like flour, milk powder, and sugar, these Milk Mantou (Steamed Milk Buns) are enriched with the creamy flavor of milk, making them irresistibly delicious and light.

Buns are my Family’s Favorite

Buns are a staple in my family, and I’ve shared quite a few recipes already, like Brown Sugar Steamed Buns, Black Sesame Buns, Piggy Buns, healthy options like Spinach Buns, and the ever-popular Sweet Potato Mantou.

They’re not just soft, fluffy, and delicious—they freeze really well too. That makes them super convenient for a quick breakfast, especially on busy mornings. Just steam them for about 10 minutes, and they’re ready to go!

The best part is, I use an electric steamer. You just pop the buns in, set it, and forget it. Breakfast is done without any hassle!

Mantou isn’t limited to just the plain version; there are many delicious variations like Black Sesame Mantou Rolls, Sweet Potato Mantou, Pumpkin Mantou, and Purple Sweet Potato Mantou.

Today’s Milk Mantou is another variation that I absolutely love. It has the same soft, fluffy texture as traditional mantou but with a richer, creamier flavor thanks to the addition of milk.

This simple twist elevates the classic steamed bun, making it even more satisfying and comforting.

Ingredients:

• 500g all-purpose flour
• 50g milk powder
• 50g white sugar
• 5g high-sugar-tolerant yeast
• 300g pure milk (lukewarm)
• Parchment paper (cut into small circles)

Instructions:

Prepare the Dough: In a large mixing bowl, combine the flour, milk powder, sugar, and yeast. Slowly pour in the lukewarm milk, stirring with a spatula or chopsticks until the mixture starts to come together into a shaggy dough. Once the ingredients are incorporated, begin kneading the dough by hand for about 2 minutes.

Knead the Dough: Transfer the dough onto a clean surface or a silicone mat. Knead the dough for about 8–10 minutes until it becomes soft, smooth, and elastic. If the dough feels too dry, add a small amount of milk; if too sticky, dust lightly with flour. A well-kneaded dough should not stick to your hands.

Shape the Dough: Without letting the dough rise, roll it out into a large rectangular shape using a rolling pin. The thickness should be around 1–2 cm (0.4–0.8 inches). Fold both sides of the dough towards the center, like folding a letter, and then roll it out again. Repeat this process two more times to create layers in the dough.

Form the Mantou: After the third rolling, starting from one edge, tightly roll the dough into a log. Make sure to roll firmly to avoid air bubbles. Once rolled, use a knife to cut the dough log into equal portions, about 8-10 pieces, depending on your preferred size.

Prepare for Steaming: Place each dough portion onto a small of parchment paper. Arrange the portions in a steamer basket, ensuring enough space between them for rising. Cover the steamer with a clean cloth or lid and allow the buns to rise in a warm area for 30–45 minutes, or until they have doubled in size.

Steam the Mantou: Fill your steamer pot with water and bring it to a boil. Once boiling, carefully place the steamer basket on top, making sure the water doesn’t touch the buns. Steam the buns over medium-high heat for 15 minutes. After steaming, turn off the heat but leave the buns covered for an additional 3 minutes to prevent the mantou from shrinking due to sudden temperature changes.

Tips for Perfect Mantou:

• Temperature of the Milk: Make sure the milk is lukewarm (around 35-40°C / 95-104°F) to help activate the yeast. If the milk is too hot, it can kill the yeast, and if it’s too cold, the dough won’t rise well.
• Kneading: Proper kneading is key to achieving a soft and elastic texture. You can test if the dough is ready by poking it with a finger—if the dough slowly bounces back, it’s ready to proceed.
• Rising Time: Keep the dough in a warm, draft-free place while rising. Cold environments can slow down yeast activity.
• Steaming: Don’t rush to open the lid immediately after steaming. Letting the buns sit for 3 minutes helps retain their soft and fluffy texture.
  

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  Milk Mantou - Chinese Steamed Milk Buns

  Made with simple ingredients like flour, milk powder, and sugar, these Milk Mantou (Steamed Milk Buns) are enriched with the creamy flavor of milk, making them irresistibly delicious and light.

  Course Breakfast, Side Dish, Snack

  Cuisine Chinese

  Prep Time 40 minutes minutes

  Cook Time 20 minutes minutes

  Resting Time 45 minutes minutes

  Servings 4

  Calories 614kcal

  Ingredients

  • 500 g all-purpose flour
  • 50 g milk powder
  • 50 g white sugar
  • 5 g high-sugar-tolerant yeast
  • 300 g pure milk lukewarm

  Instructions

  • Prepare the Dough: In a large mixing bowl, combine the flour, milk powder, sugar, and yeast. Slowly pour in the lukewarm milk, stirring with a spatula or chopsticks until the mixture starts to come together into a shaggy dough. Once the ingredients are incorporated, begin kneading the dough by hand for about 2 minutes.
  • Knead the Dough: Transfer the dough onto a clean surface or a silicone mat. Knead the dough for about 8–10 minutes until it becomes soft, smooth, and elastic. If the dough feels too dry, add a small amount of milk; if too sticky, dust lightly with flour. A well-kneaded dough should not stick to your hands.
  • Shape the Dough: Without letting the dough rise, roll it out into a large rectangular shape using a rolling pin. The thickness should be around 1–2 cm (0.4–0.8 inches). Fold both sides of the dough towards the center, like folding a letter, and then roll it out again. Repeat this process two more times to create layers in the dough.
  • Form the Mantou: After the third rolling, starting from one edge, tightly roll the dough into a log. Make sure to roll firmly to avoid air bubbles. Once rolled, use a knife to cut the dough log into equal portions, about 8-10 pieces, depending on your preferred size.
  • Prepare for Steaming: Place each dough portion onto a small of parchment paper. Arrange the portions in a steamer basket, ensuring enough space between them for rising. Cover the steamer with a clean cloth or lid and allow the buns to rise in a warm area for 30–45 minutes, or until they have doubled in size.
  • Steam the Mantou: Fill your steamer pot with water and bring it to a boil. Once boiling, carefully place the steamer basket on top, making sure the water doesn’t touch the buns. Steam the buns over medium-high heat for 15 minutes. After steaming, turn off the heat but leave the buns covered for an additional 3 minutes to prevent the mantou from shrinking due to sudden temperature changes.

  Nutrition

  Calories: 614kcal | Carbohydrates: 117g | Protein: 19g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 78mg | Potassium: 425mg | Fiber: 4g | Sugar: 21g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 6mg