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Handmade Brown Sugar Steamed Buns (Mantou) Recipe | From Kneading, Fermentation to Steaming, Sharing How to Make Soft and Non-Collapsing Brown Sugar Mantou, So Delicious with Cranberries Inside! CC Subtitles: Traditional Chinese, Simplified Chinese, English 00:00 Introduction to Brown Sugar Steamed Buns 01:07 1. Mixing and Kneading 04:20 2. First Fermentation (Bulk Fermentation) 04:35 3. Shaping and Second Fermentation 08:46 4. Steaming 😍 "Handmade Brown Sugar Steamed Buns" are my most satisfying creation recently, and they were easier to make than I imagined! This time, I added dried cranberries, and the sweet-tart flavor combined with the brown sugar aroma is incredibly comforting with every bite. I failed at first too, but later I grasped three small tips: adding a little baking powder to the dough makes it softer and less likely to collapse; don't over-ferment, as too much expansion can cause it to fall; and after steaming, turn off the heat and let it rest for 10 minutes before opening the lid to prevent shrinkage from cooling. Adding cranberries is a huge bonus; they're just perfect with a fried egg in the morning. It's simple to make and very rewarding, you definitely have to give it a try! ============================ ❤️ Ingredients for "Brown Sugar Steamed Buns" (approx. 10-12 pieces) -- By Fen & Lady First ❤️ Brown Sugar Steamed Buns (Mantou) Recipe 💛 Main Ingredients: All-purpose flour 400g Brown sugar 40g (mildly sweet version) Water 240 cc (400g × 0.6 = 240g) Yeast: 5g (approx. 1.5 tsp) Baking powder 3g (for softer texture and to prevent collapsing) Salt 2g Vegetable oil 8g Cranberries 80g (or nuts, dried fruits as filling. Optional) 💛 Main Tools: Bamboo steamer (9 Taiwanese inches in diameter, approx. 28cm) Mixing bowl (approx. 30cm in diameter) Rolling pin (approx. 47cm including handles) Kitchen scale Steamed bun paper liners Alcohol (for disinfecting workbench) Dusting flour container (flour shaker) ❤️ How to Make "Brown Sugar Steamed Buns" -- By Fen & Lady First: 1. Mixing and Kneading: Dissolve brown sugar completely in warm water (approx. 40°C), then let it cool until it's not hot to the touch. Add yeast and stir until dissolved to activate it. In a mixing bowl or large bowl, combine all-purpose flour, salt, and baking powder. Pour in the brown sugar yeast water and stir until crumbly. Add vegetable oil (you can also apply oil to your hands for kneading) and knead into a smooth dough (approx. 10 minutes). If it's too difficult to knead, you can rest the dough for 5 minutes to relax it, which will make it easier to knead. 2. First Fermentation (Bulk Fermentation): Place the dough in a bowl, cover with a damp cloth or pot lid to prevent drying, and ferment for about 60-90 minutes (shorter time if room temperature is high, longer if too low), until the dough is about 1.5 times its original size. 3. Shaping and Second Fermentation: Take out the dough, dust its surface with a suitable amount of flour, and apply pressure with your hands or a rolling pin to expel air. Flip and dust with flour, then continue rolling. Following the video's method, fold it into a rectangle, then gradually roll it flat into a rectangle. If it's difficult to roll, you can rest for five minutes before continuing. The target dough sheet size is approximately 40cm x 45cm; the dimensions don't need to be precise. Lightly moisten the surface of the dough sheet evenly with water to help roll it tightly and seal it. If you wish to add fillings, such as cranberries, walnuts, or dried fruits, spread them evenly over the rectangular dough sheet at this stage. Skip this step if not adding fillings. Following the video's method, roll the dough sheet tightly into a log shape, trying to avoid trapping air. Finally, pinch the seam closed and gently roll to round it out. Trim off the irregular edges, then divide into 10-12 portions, forming small mantou. Place them in a steamer for a second fermentation, resting for 20-30 minutes (20 minutes in Taiwanese summer, 30 minutes in winter) to allow the mantou to expand slightly. 4. Steaming: Place in a pot with cold water. Bring to high heat until steam begins to rise, then reduce to medium heat and steam for 15 minutes. After steaming, turn off the heat and let them rest, covered, for 10 minutes before opening the lid to prevent the mantou from collapsing. Remove the mantou, let them cool, and they are ready to eat. Seal them before refrigerating. This recipe yields a mild brown sugar flavor, suitable for those who prefer a less sweet taste. ❤️ You are welcome to support this channel using the "Super Thanks" feature!