This simple bread recipe for mantou, Chinese buns, steams the dough on the stovetop to make it extra tender and moist. The dough can be baked as well.
These simple Chinese buns are steamed, giving them a distinctive fluffy softness. Eat them on their own or as a side dish to take the place of steamed rice. In my family, we tear them open to slather with butter and sprinkle with pork floss for a savory breakfast or drizzle with sweetened condensed milk for a sweet treat. You can also use the dough as the base for fillings to steam into bao or knead in seasonings such as sliced scallions or sesame seeds.
3. Lightly oil a large bowl. Form the dough into a smooth ball and roll it in the bowl to oil all sides. Turn it seam side down, cover the bowl with the kitchen towel and let rise in a warm place until doubled in size, 1 to 1 ½ hours.
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