These mini milk mantou are incredibly soft, fluffy, and full of rich milk aroma. Made with heavy cream and fresh milk instead of water, they stay smooth and tender even after cooling. Perfect for kids, breakfast, or air-fried golden mantou.
As a true enthusiast for wheat-based foods, I’ve shared tons of steamed bun recipes before, with all sorts of flavor variations.
- Steamed Carrot Buns or Mantou
- Milk Mantou
- Black Sesame Mantou Rolls
- Sweet Potato Mantou
- Pumpkin Mantou
- Purple Sweet Potato Mantou
- Mini Red Bean Steamed Buns
What makes these mini mantou stand out is how the dough is made. Instead of using water, I knead the dough with heavy cream and fresh milk.
This simple switch makes a huge difference—the mantou turn out extra fluffy and tender with a smooth, polished surface.
The milk flavour is deeper and more pronounced than regular milk mantou, giving each bite a rich, creamy aroma that feels indulgent yet never heavy.
If you’ve ever tried those crispy golden fried buns from dim sum restaurants, you’ll absolutely love this hidden way to enjoy these buns—they are perfect for making golden fried mantou!
I often use my air fryer to make them. You don’t need much oil at all to achieve that crispy-on-the-outside, soft-and-fluffy-on-the-inside texture, with a hint of creamy fragrance.
They taste even better than the ones you buy outside, and my kids can easily finish several in one go!
Why You‘ll Love This Recipe
- These mantou are exceptionally soft and fine-textured, thanks to the combination of milk and cream.
- The dough is easy to work with and doesn’t require complicated techniques.
- Folding and rolling create a smooth, glossy surface and fluffy interior.
- The small size makes them cook evenly and perfect for portioning.
- They freeze beautifully, so you can always have homemade mantou ready to steam.
Ingredients and Substitutions
- All-purpose flour (medium-gluten flour) – This is the key to getting mantou that are fluffy yet slightly chewy. The gluten level is just right. I don’t recommend substituting with bread flour or cake flour, as both will noticeably change the texture.
- Sugar – Adjust this based on your taste. It adds a gentle sweetness and enhances the milk aroma. If you prefer a lighter sweetness, you can reduce it slightly without affecting the structure.
- Instant yeast (high-activity yeast) – This is the core of fermentation in this recipe. It can be mixed directly with the flour—no need to activate it beforehand, which makes the process simpler and more reliable.
- Heavy cream – This adds richness, a pronounced milk fragrance, and an ultra-soft crumb. I recommend using dairy cream for the cleanest, most natural flavour.
- Milk – Used together with cream instead of water, this is what gives the mantou their signature milky taste. Whole milk works best for a fuller flavour.
How to Make Milk Steamed Mini Mantou
1. Prepare the Ingredients
Measure all ingredients in advance. Add the flour, sugar, and instant yeast into a large bowl and mix well.
Bring the heavy cream and milk to room temperature to prevent inhibiting yeast activity.
2. Mix and Knead the Dough
Pour the cream and milk into the dry ingredients while stirring with chopsticks until no dry flour remains.
Knead the dough by hand until it forms a ball, then transfer to a work surface.
Knead, push, and fold for about 15 minutes until the dough becomes smooth, fine, and non-sticky. The dough should reach the classic “three-smooth” stage: smooth bowl, smooth hands, smooth dough.
3. Roll, Fold, and Shape
Roll the dough into a large rectangle about 0.5 cm thick.
Fold both ends toward the centre and press flat.
Roll it out again, then repeat the folding and rolling process once more. This step strengthens the dough and creates a smoother surface.
Starting from one end, roll the dough tightly into a log, pressing gently as you go. Roll into an even cylinder about 3 cm in diameter.
Cut into equal portions, about 25–30 g each.
4. Proof and Steam
Line the steamer with parchment paper or a steaming cloth. Arrange the mantou with about 2 cm of space between each one.
Place the steamer over cold water, cover, and let the dough proof until 1.5 times its original size. Properly proofed dough should feel light and spring back slowly when pressed.
Turn on the heat. Once the water boils, steam over medium heat for 12 minutes.
Turn off the heat and let the mantou rest in the steamer for 3 minutes before opening the lid. Remove and serve warm.
Tips & Tricks
- Room Temperature Liquids are Key: Using cold cream and milk straight from the fridge will shock the yeast and severely slow down fermentation. Let them sit out for 30-60 minutes before starting.
- Knead with Confidence: The 15-minute knead is the foundation of this recipe. Set a timer. A well-kneaded dough should be as smooth as a baby’s skin and pass the “windowpane test”: you should be able to stretch a small piece thin enough to see light through it without it tearing.
- Master the Fold: The double fold-and-roll is not just for looks. It aligns the gluten strands and creates the layers that make the final texture so delicate and tearable. Don’t skip it.
- Perfect Proofing Environment: The cold-start proof in the steamer is incredibly reliable. If your kitchen is very cold, you can fill the pot with slightly warm (not hot) water to give it a head start.
- Resist the Urge to Peek: The 3-minute rest after steaming is non-negotiable. Opening the lid immediately invites cold air in, which is the main cause of shriveled, collapsed buns.
Frequently Asked Questions
Why are my mantou dense and not fluffy?
This is almost always due to one of three things: 1) Under-kneading the dough (it wasn’t smooth enough before folding). 2) Under-proofing (the buns didn’t grow to 1.5x their size before steaming). 3) Opening the steamer lid during cooking or immediately after, causing a temperature shock.
Can I make the dough in a stand mixer?
Absolutely. Use the dough hook. Mix the dry ingredients first, then add the liquids with the mixer on low. Once combined, knead on medium speed for 10-12 minutes until the dough is very smooth and passes the windowpane test. Then proceed with the folding and shaping by hand.
The dough feels very stiff and hard to roll. What did I do wrong?
You likely measured the flour by scooping directly from the bag, which can pack in too much flour. Next time, try spooning the flour into your measuring cup and leveling it off, or better yet, use a kitchen scale for perfect accuracy. You can also add an extra tablespoon (15g) of milk to adjust next time if the dough feels too dry during initial mixing.
My mantou have yellowish spots on the bottom after steaming.
This is usually caused by the water in the steamer boiling too violently and splashing up onto the buns (especially if you don’t use a liner). Ensure you reduce the heat to a steady medium boil once steaming begins, and always use a liner like parchment paper.
Milk Mantou Upgrade: Mini Steamed Buns with Heavy Cream
Ingredients
- 300 g all-purpose flour
- 20-30 g granulated sugar adjust to taste
- 3 g active dry yeast
- 100 g heavy cream at room temperature
- 90 g whole milk at room temperature
Instructions
Prepare the Ingredients
- Measure all ingredients in advance. Add the flour, sugar, and instant yeast into a large bowl and mix well.
- Bring the heavy cream and milk to room temperature to prevent inhibiting yeast activity.
Mix and Knead the Dough
- Pour the cream and milk into the dry ingredients while stirring with chopsticks until no dry flour remains.
- Knead the dough by hand until it forms a ball, then transfer to a work surface. Knead, push, and fold for about 15 minutes until the dough becomes smooth, fine, and non-sticky. The dough should reach the classic “three-smooth” stage: smooth bowl, smooth hands, smooth dough.
Roll, Fold, and Shape
- Roll the dough into a large rectangle about 0.5 cm thick.
- Fold both ends toward the centre and press flat.
- Roll it out again, then repeat the folding and rolling process once more. This step strengthens the dough and creates a smoother surface.
- Starting from one end, roll the dough tightly into a log, pressing gently as you go. Roll into an even cylinder about 3 cm in diameter.
- Cut into equal portions, about 25–30 g each.
Proof and Steam
- Line the steamer with parchment paper or a steaming cloth. Arrange the mantou with about 2 cm of space between each one.
- Place the steamer over cold water, cover, and let the dough proof until 1.5 times its original size. Properly proofed dough should feel light and spring back slowly when pressed.
- Turn on the heat. Once the water boils, steam over medium heat for 12 minutes.
- Turn off the heat and let the mantou rest in the steamer for 3 minutes before opening the lid. Remove and serve warm.
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