These Vegan Chinese Rose Mantou, or also known as steamed buns, requires minimal ingredients to make. They are light and fluffy with a slight sweetness to them that makes for a perfect snack or breakfast to have.
Traditionally, mantou is a popular staple in Chinese families made with white flour. It is often found at the dinner table. Growing up, my mom hardly buys regular steamed buns or makes them plain. She always likes having some sort of filling in them. However, whenever my siblings or I would want the plain ones, my mom would sometimes buy the package ones at the Asian supermarkets or we would get them whenever we went to have dim sum with my grandmother and uncles.
I remember having them on the weekend mornings, my mom preparing a pot of boiling water to reheat the mantou so they are soft and fluffy again. I would stand on a small step stool on my tippy toes whenever they are ready, seeing and feeling the warmth of the steam as my mom lifts off the cover. I am usually the impatient one ,so I often get burned from how hot the buns are.
I like having them plain but would sometimes add some jelly to them for extra sweetness. You can have them as a snack or for breakfast. They are not as hard as they seem and don’t require a lot of proofing time. You will only need 5-ingredients. I got a little fancy with these mantous, making a rose shape out of them but you can also roll them into circles for something simple.
To make these Chinese Rose Mantou, you will need:
-all-purpose flour
-organic cane sugar
-active dry yeast
-coconut oil
-beet powder (optional for color)
Are you ready to make these Chinese Rose Mantou? Let’s get started!
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These Vegan Chinese Rose Mantou, or also known as steamed buns, requires minimal ingredients to make. They are light and fluffy with a slight sweetness to them that makes for a perfect snack or breakfast to have.
Ingredients
-2 ½ cups organic all-purpose flour, plus more for dusting
-2 tsp active dry yeast
-1 tbsp organic cane sugar
-1 tsp unrefined, coconut oil
-1 tsp beet powder
-1 cup warm water, divided
Instructions
- Add the sugar, yeast, and ½ cup warm water together in a bowl. Mix and allow it to sit for 5 minutes until it foams.
- Add the remaining ½ cup warm water and the beet powder together. Mix until the beet powder dissolves.
- Add the flour to a large bowl. Once the yeast foams, add the yeast mixture, beet mixture, and oil to the bowl with the flour. Knead the dough until smooth.
- Cover the bowl with the flour and allow it to rest for 10 minutes.
- Remove the cover and divide the dough into 20g balls.
- If making the Rose Mantou, roll 5 balls into a circular disk shape, about 2 ½ inch wide. Allow 1 of the balls to be rolled out larger than the rest of the balls. Stack them together, leaving about ½ inch space between. Roll one of the disks into a log shape and place on one end of the stack and roll into another log. Slice the log in half and slightly pinch the ends to keep it in place. Place them in a bamboo steamer lined with paper.
- Repeat step 6 until all the dough is used.
- If making circular mantou, divide the dough into 10 pieces and roll into a ball. Place them in a bamboo steamer basket.
- Allow the mantou for both methods to rest for 30 minutes
- Heat a large pan with water. Once the water boils, place the steamer basket into the pan. Reduce the heat to medium and allow it to steam for 10 minutes. Turn off the heat and allow it to rest for 3 minutes. DO NOT lift the cover off until after the 3 minutes.
- Serve and enjoy!
Keywords: mantou, steamed buns, bread, vegan, rose
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