Are you craving a deliciously sweet treat that’s perfect for any time of day? Look no further than homemade brown sugar mantou! This delightful Chinese steamed bun is infused with the rich flavor of brown sugar, creating a delectable snack that will satisfy your sweet tooth.
A passion for buns
If you’re a regular reader of kitchen misadventures, you may already know about my passion for dishes based on dough. From chive pockets to a variety of buns like Red Bean Paste Buns, Steamed Salted Egg Yolk Buns, and Pineapple Buns, I’m deeply enthusiastic about exploring the world of dough-based delicacies.
If you’re familiar with Chinese buns, you may know that the main difference between mantou and bun lies in whether they have fillings. Buns usually have fillings, while mantou do not.
This brown sugar bun is filled with brown sugar, but it also has the appearance of a mantou. Therefore, I can confidently say that it is both a mantou and a bun. Feel free to check out my “Sugar Bun” to experience this delightful fusion firsthand!
In comparison to the Spiral Mantou and Pumpkin Mantou, which only require one proofing, this brown sugar mantou requires two proofings. However, the second proofing time is very short, only 8 minutes.
Ingredients and Tips to Make Brown Sugar Mantou
- All-Purpose Flour: Use plain regular flour or all-purpose flour to give the dough a nice white color and soft texture. This is typically the flour of choice for crafting buns like Bunny Steamed Buns, Piggy Buns, and Peach Buns. Avoid special flour types like whole wheat flour, rice flour, or glutinous rice flour since these will result in a different texture not ideal for Chinese buns.
- High-sugar-tolerant yeast: I suggest using high-sugar-tolerant yeast. This specialized yeast is designed to thrive in sugary environments, ensuring proper fermentation and allowing the dough to rise effectively despite the added sugar content. This results in a well-leavened and fluffy mantou with a delightful texture.
- Brown sugar: Brown sugar is used to impart its distinct flavor and sweetness to the dough.
Ingredients:
- 100 grams of brown sugar
- 50 grams of brown sugar (for spreading)
- 10 grams of brown sugar (for sprinkling)
- 230 grams of hot water
- 5 grams of high-sugar-tolerant yeast
- 500 grams of all-purpose flour
- Water for dampening the dough
Instructions:
In a bowl, combine 100 grams of brown sugar with 230 grams of hot water. Stir until the brown sugar is completely melted.
Allow the brown sugar water to cool to a temperature between 90°F to 110°F (32°C to 43°C), then add 5 grams of high-sugar-tolerant yeast. It’s crucial to use yeast that can withstand high sugar content to ensure proper fermentation.
Gradually add 500 grams of all-purpose flour to the yeast mixture, stirring until a dough forms.
Knead the dough until it becomes smooth and elastic. This will help develop the gluten and create a light and fluffy mantou.
Seal the dough in a bowl and let it rise until it doubles in size. A well-risen dough will have many air bubbles, indicating that the yeast is active.
Once the dough has risen, knead it again to release any air bubbles.
Roll the dough into thin sheets and spread a layer of brown sugar evenly over the surface.
Dampen one edge of the dough with a little water to help seal the mantou.
Roll the dough into a log and then into a long strip, making sure to pinch the opening tightly to prevent the filling from escaping during steaming.
Use your hands to tear the dough apart, creating a rough surface. Avoid using a knife to cut, as this will prevent the formation of the rough surface. Each time you tear the dough apart to shape a mantou, pinch the next one, making them individually.
Sprinkle some granulated brown sugar on top of the mantou for an extra touch of sweetness.
Place each mantou on parchment paper and let them rest for about 8 minutes while you bring the water in the steamer to a boil. When placing the mantou in the steamer, ensure that the rough surface is facing upwards. This is crucial for ensuring that the mantou blooms beautifully during steaming.
Once the water is boiling, steam the mantou over high heat for 15 minutes.
After 15 minutes, turn off the heat and allow the mantou to rest for 3 minutes before opening the lid to check.
Brown Sugar Bun (Mantou) Recipe
Ingredients
- 100 grams of brown sugar
- 50 grams of brown sugar for spreading
- 10 grams of brown sugar for sprinkling
- 230 grams of hot water
- 5 grams of high-sugar-tolerant yeast
- 500 grams of all-purpose flour
- Water for dampening the dough
Instructions
- In a bowl, combine 100 grams of brown sugar with 230 grams of hot water. Stir until the brown sugar is completely melted.
- Allow the brown sugar water to cool to a temperature between 90°F to 110°F (32°C to 43°C), then add 5 grams of high-sugar-tolerant yeast. It's crucial to use yeast that can withstand high sugar content to ensure proper fermentation.
- Gradually add 500 grams of all-purpose flour to the yeast mixture, stirring until a dough forms.
- Knead the dough until it becomes smooth and elastic. This will help develop the gluten and create a light and fluffy mantou.
- Seal the dough in a bowl and let it rise until it doubles in size. A well-risen dough will have many air bubbles, indicating that the yeast is active.
- Once the dough has risen, knead it again to release any air bubbles.
- Roll the dough into thin sheets and spread a layer of brown sugar evenly over the surface.
- Dampen one edge of the dough with a little water to help seal the mantou.
- Roll the dough into a log and then into a long strip, making sure to pinch the opening tightly to prevent the filling from escaping during steaming.
- Use your hands to tear the dough apart, creating a rough surface. Avoid using a knife to cut, as this will prevent the formation of the rough surface. Each time you tear the dough apart to shape a mantou, pinch the next one, making them individually.
- Sprinkle some granulated brown sugar on top of the mantou for an extra touch of sweetness.
- Place each mantou on parchment paper and let them rest for about 8 minutes while you bring the water in the steamer to a boil. When placing the mantou in the steamer, ensure that the rough surface is facing upwards. This is crucial for ensuring that the mantou blooms beautifully during steaming.
- Once the water is boiling, steam the mantou over high heat for 15 minutes.
- After 15 minutes, turn off the heat and allow the mantou to rest for 3 minutes before opening the lid to check.
