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Matcha Mantou

A fun-to-eat coiled green tea mantou, Chinese steamed bun.
Course Breakfast
Cuisine Chinese
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 134kcal
Author Michelle | Sift & Simmer

Equipment

  • bamboo steamer

Ingredients

Plain dough:

  • 125 g bao flour or all-purpose flour
  • 67 g warm water
  • 5 g granulated sugar
  • 3 g instant yeast
  • 5 g avocado oil
  • ½ teaspoon baking powder

Matcha dough:

  • 5 g matcha powder sifted
  • 67 g warm water
  • 125 g bao flour or all-purpose flour
  • 5 g granulated sugar
  • 3 g instant yeast
  • 5 g avocado oil
  • ½ teaspoon baking powder

Instructions

Make the plain dough:

  • In a bowl, combine the ingredients and knead until a smooth dough forms, about 10 minutes.
  • Cover the dough with a cloth. Let it rest for 20 minutes.

Make the matcha dough:

  • Dissolve the matcha into the warm water. In a separate bowl, add the rest of the ingredients, including the matcha liquid. Knead to form a smooth dough, again, another 10 minutes.
  • Cover the dough with a cloth and let it rest for 20 minutes.

Layering the dough:

  • Lay out a large piece of parchment paper on the work surface.
  • Take the plain dough and roll it out to a size of about 9" by 15."
  • Cover the plain dough with another piece of parchment paper and move it aside.
  • Repeat with the matcha dough, until you have another dough rolled out to about 9" by 15."
  • Decide which dough you'd like on the exterior (either matcha or plain). Place that dough on the work surface.
  • Spray the top of the dough with water (this will help the dough stick together).
  • Lay the second dough on top of the first dough. Pat the dough and smooth it out evenly, rolling it if need be.
  • Then, from the bottom side of the long edge, roll up the dough into a coil.
  • Cut the dough into 8 even pieces.
  • Place each mantou onto a square piece of parchment paper and transfer to a bamboo steamer. Cover the steamer with the lid.
  • Add about 4 C boiling water to the pot that you'll be using to steam the buns and place the steamer rack over top.
  • Let the buns proof for 20 minutes.
  • Turn the heat onto high heat and steam for 15 minutes.
  • After steaming, leave the buns in the steamer for 5 minutes before cracking open the lid slightly to let the steam escape. Once the steam has completely dissipated, remove the lid.
  • Serve warm, with condensed milk if you wish.

Nutrition

Calories: 134kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg