Mantao buns and I go a long way back. It has been a constant in my life until almost recently, I felt its importance and significance in my life.
2020 has been quite a rollercoaster ride so far. During these tough times, I just can’t help but miss my family weekend outings where we will wake up extra early and do a litle kopitiam hopping, dining on the freshest, most delicious breakfast fare that Kuala Lumpur has to offer.
Most of my unforgettable outings always revolved around fluffy mantao buns made by the bustling aunty at one of the kopitiams my family love to visit. The lightness of the bun, the warm feeling that comes after the first bite… I wish you were there with me so you can understand but I have a better plan!
After years perfecting the recipe, I finally have my very own easy mantao bun recipe that I know will make you feel the same way as I had every time I eat mantao buns. Let’s go to the kitchen and make some!
- 600g hk bao flour or regular bao flour
- 2 teaspoons of yeast
- 120g caster sugar
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 320ml water
- 4 tablespoons of oil
- Put in all the ingredients except oil in the mixer. Mix using the hook attachment until a dough is formed.
- Then add in the oil.
- After adding the oil the dough may look like it split but continue to whisk till it forms a dough again
- Wrap the doh with a sheet of cling wrap and keep it in a warm place. Let it rise for just 30 minutes
- Place the dough onto a floured surface. Knead the dough for a while and divide it into 2 portions. Then, subdivide each portion to 6 small portions, weighing about 65g each. Roll up each piece of dough into a ball.
- Roll out the dough ball thinly into an oblong. Cut slits at the dough ends.
- Apply a layer of sesame oil. Roll up the dough and hold the two ends. Twist it and tie it into a knot.
- Place each knotted bun/flower bun on a piece of baking paper.
- Cover and let prove for 10 minutes.
- Steam on rapidly boiling water for 10 minutes. When opening the lid, make sure that condensed water do not drip onto the buns.
Leaving Plates Clean Since Forever
Nothing absorbs rich, thick gravy or sauce like a mantao bun. Maybe I am just biased because I love mantao buns but I’d like to hear your opinion about my super easy mantao bun recipe.
If you really want to fully experience the joy and satisfaction of eating a mantao bun, make sure you try it with some Kung Pao chicken. The combination is just indescribable!
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