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Chocolate Swirl Mantou is a delightful treat made with only four simple ingredients, including water, and it requires just one proofing. It elevates the traditional mantou recipe, yet remains wonderfully easy to prepare. Follow my step-by-step guide to create this delicious treat.
Mantou vs bao, what is Spiral Mantou
Chinese steamed bun is a crowd-favorite when it comes to Chinese cuisine. As most people know, a Chinese steamed bun with a filling is called a bao bun or baozi.
The array of buns extends from the classic dim sum menu, including favorites such as char siu bao, egg yolk buns, and custard buns, to variations like red bean paste buns, beef bao buns, and chicken bao buns.
But did you know that there is also a bun without a filling inside? That’s where Mantou comes in.
Mantou is a type of Chinese bun without a filling at the center. It is simply a soft pillow bun traditionally made with flour, sugar, water, yeast, and oil.
For today’s mantou recipe, I introduce a twist by incorporating cocoa powder into one portion of the dough.
This elevates my classic plain mantou. With the addition of cocoa powder, it transforms into Chocolate Spiral Mantou, boasting an even more enticing appearance and a richer, more delightful taste.
Ingredients You’ll Need For 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.
- Yeast: This is the key ingredient in making the buns rise. It allows the mantou to rise during resting. I suggest using instant yeast, quick-rise, or fast-rising yeast. Other types of yeast require mixing with warm water first before adding to the flour.
- Water: I recommend warm water to help you achieve a smoother dough and allow the dough to rise quickly. Warm water should be at a temperature of about 110°F and below. Not only is warm water needed for a smoother dough, but it is also the required temperature for the yeast. Remember, the yeast will die if it is added to hot water with a temperature of 120°F or higher. Once the yeast is killed, it will not activate the fermentation process. If the fermentation process does not activate, the dough will not rise.
- Cocoa powder: Cocoa powder is used to create a chocolate dough for the mantou alongside a regular white dough. This produces a combination of white and chocolate mantou. Make sure to select high-quality cocoa powder for the best chocolate flavor. Additionally, I utilize cocoa powder to prepare chocolate mochi.
Ingredients:
White Dough:
- 150g All-Purpose Flour
- 1.5g yeast
- 2g sugar
- 90g warm water
Chocolate Dough:
- 150g All-Purpose Flour
- 1.5g yeast
- 8g cocoa powder
- 90g warm water
How to Make Chocolate Spiral Mantou
Here are the step-by-step instructions on how to make Chocolate Spiral Mantou.
Don’t forget to share your creations by tagging @kitchemisadventures! Leave a comment below for your thoughts and suggestions.
Prepare the Dough: In two separate bowls, mix the ingredients for the white dough and chocolate dough respectively.
Knead each dough until smooth, ensuring thoroughness and patience throughout the process, as it may take some time.
Alternatively, you can use a kneading machine, similar to how it’s done in my Steamed Piggy Buns recipe.
Roll and Stack: Roll out the white dough and chocolate dough into rectangular sheets of equal size using a rolling pin. Stack the chocolate dough on top of the white dough and spray some water on the surface.
Roll Up: Starting from one end, tightly roll the stacked dough into a log. Ensure it is rolled evenly to create a spiral effect. Then, gently roll the log to make it thinner while maintaining its shape.
Slice and Shape: Divide the rolled dough into two portions. Then, using a sharp knife, cut each portion into small mantou pieces, approximately 2cm in thickness.
Rest and Steam: Place the mantou into a steamer and cover it. Let them rise for half an hour, then steam them over cold water. Once the water boils, steam for 10 minutes.
After steaming, turn off the heat and refrain from opening the steamer lid. Allow the buns to rest undisturbed for 2 minutes.
With just a few simple steps, you can create these irresistible Chocolate Spiral Mantou at home. Whether for breakfast, a snack, or dessert, these mini mantou are sure to be a hit with everyone!
Easy Chocolate Spiral Mantou Recipe
Ingredients
White Dough:
- 150 g All-Purpose Flour
- 1.5 g yeast
- 2 g sugar
- 90 g warm water
Chocolate Dough:
- 150 g All-Purpose Flour
- 1.5 g yeast
- 8 g cocoa powder
- 90 g warm water
Instructions
- Prepare the Dough: In two separate bowls, mix the ingredients for the white dough and chocolate dough respectively. Knead each dough until smooth, ensuring thoroughness and patience throughout the process, as it may take some time. Alternatively, you can use a kneading machine, similar to how it's done in the Steamed Piggy Buns recipe.
- Roll and Stack: Roll out the white dough and chocolate dough into rectangular sheets of equal size using a rolling pin. Stack the chocolate dough on top of the white dough and spray some water on the surface.
- Roll Up: Starting from one end, tightly roll the stacked dough into a log. Ensure it is rolled evenly to create a spiral effect. Then, gently roll the log to make it thinner while maintaining its shape.
- Slice and Shape: Divide the rolled dough into two portions. Then, using a sharp knife, cut each portion into small mantou pieces, approximately 2cm in thickness.
- Rest and Steam: Place the mantou into a steamer and cover it. Let them rise for half an hour, then steam them over cold water. Once the water boils, steam for 10 minutes.
- After steaming, turn off the heat and refrain from opening the steamer lid. Allow the buns to rest undisturbed for 2 minutes.
