Mantou is a round Chinese steamed bread made of flour, sugar, yeast, and water. It can be frozen and reheated, and healthier versions can be made with wheat flour. It is a staple in Northern China and can be served as a snack or with a meal. Steaming is the preferred cooking method.
Mantou is a type of round Chinese steamed bread. The plain white or golden bun is considered a staple among many people in Asia and is widely available in restaurants in the area. The Chinese steamed bun is a very versatile food and can be used as a brunch, snack or accompaniment to a meal.
These Chinese breads are very simple in composition. They typically consist of flour, sugar, and yeast. Water is usually the only other ingredient needed to make mantou. Other flavoring agents, such as condensed milk or oil, can be used if desired. Depending on the recipe, baking soda may also be required.
After fresh mantou is cooked, it can be stored in the freezer and reheated as desired. This makes it a popular food for kids to eat as an after-school snack. Healthier versions of the sandwich can also be made by substituting the wheat flour in the recipe. This could result in a denser bun. Mantou can also be fried if you prefer a crunchy bun.
When bought at the store, mantou is usually available in precooked plastic packages. Each bun is separated by a partition. Such packages are often sold in the freezer section, with six sandwiches in one package. These can easily be steamed and reheated, which usually takes ten to fifteen minutes, before eating. To enjoy the best quality sandwiches, diners should make an effort to steam rather than cook them.
The prepared mantou must be carefully removed from a steamer. Tongs, chopsticks or other safe utensils must be used to prevent burns. Perfectly cooked mantou, such as the quality served in Asian restaurants, should be firm but soft, with a spongy texture. If the product is thick or tough, it has been cooked too long. Denser forms of the food also serve as indications of an inferior product.
Some people prepare pre-cooked mantou in a microwave oven. This may be inadvisable, as the process often results in dry, hard buns. While steaming takes longer, its results are largely considered superior.
Northern China is known for these steamed buns. Wheat is more common than rice in the area, leading residents to eat more flour-based foods rather than using rice as a staple. In southern China, buns are less of a staple item and instead are commonly sold as a new street food.
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