Pumpkin Mantou Steamed Buns

Soft, fluffy pumpkin mantou made with real pumpkin puree. These naturally golden steamed buns are lightly sweet, pillowy, and full of cozy autumn flavor. Simple, wholesome, and perfect for breakfast, snacks, or a comforting side dish to any meal.

Ingredients (Yield: 7 buns)

- 150 g pumpkin puree

- 3 g instant yeast

- 250 g low-gluten flour

- 40 g sugar

- 15 g oil

- 3 g salt

Instructions

1. Make the Dough

- In a mixing bowl, combine the flour, instant yeast, sugar, and salt.

- Add the pumpkin puree and oil.

- Mix until a dough forms, then knead for about 8 minutes, until smooth and elastic. The dough should feel soft but not sticky.

- Cover the dough and let it rise in a warm place for 1–1½ hours, or until doubled in size.

2. Shape the Mantou

- Transfer the dough to a lightly floured surface.

- Roll the dough into a thin rectangle.

- Roll it up tightly into a log shape.

- Using a serrated knife, cut the log into 7 equal pieces.

- Roll into a ball and place each piece on a small square of parchment paper.

- Cover and proof in a warm place for about 30 minutes.

Tip: Avoid over-proofing, as it can cause the mantou to wrinkle after steaming.

3. Steam the Mantou

- Bring water in a steamer to a boil.

- Place the mantou in the steamer and steam over medium heat for 15 minutes.

- Turn off the heat and let the mantou rest in the covered steamer for 5–10 minutes before opening the lid.

Texture & Storage Tips

- Pumpkin moisture levels can vary, so adjust the dough with a little extra flour or water if needed.

- Store cooled mantou in an airtight container for up to 2 days, or freeze for up to 1 month.

- Re-steam before serving for the best texture.

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Matcha Baked Buns with Custard and Crumble

Soft and fluffy matcha buns baked to perfection, filled with smooth matcha pudding and topped with a delicate matcha crumble. Every bite is a harmony of earthy green tea flavor, creamy custard, and a lightly crisp topping. These bakery-style buns are perfect for matcha lovers looking for a cozy, slightly indulgent treat with tea or coffee.

Ingredients:

Dough:

- 200 g bread flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

- 15 g matcha powder 

For the Filling:

- 200ml milk

- 25g corn starch

- 30g sugar

- 1 egg

- 5-10 g matcha powder

Crumble:

- 30 g butter, cold

- 25 g sugar

- 45 g flour

- 5g matcha powder (optional, for matcha crumble)

Instructions

1. Make the Crumble

- In a small bowl, combine the flour, sugar, and matcha powder.

- Add the cold butter, cut into small cubes.

- Rub the mixture between your fingertips (or use a fork or pastry cutter) until coarse crumbs form.

- Refrigerate while preparing the dough.

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, matcha powder, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until the ingredients come together.

- Increase to medium speed and knead for 8–10 minutes, until the dough is smooth and elastic.

- If the dough feels too sticky, add a little flour, 1 tablespoon at a time.

- Shape the dough into a ball and place it in a lightly oiled bowl.

- Cover and let rise in a warm place until doubled in size, about 1½–2 hours.

3. Prepare the Custard Filling

- Whisk or blend together all the filling ingredients.

- Cook over low heat, stirring constantly, until thickened.

- Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming.

- Let cool completely before using.

4. Shape the Buns

- Transfer the dough to a lightly floured surface.

- Divide the dough into 6 equal portions.

- Roll each portion into a circle.

- Place a portion of the custard filling in the center, then wrap the dough around it and seal well to form a ball.

- Place the buns seam-side down on a lined baking tray and flatten them slightly.

- Repeat with the remaining dough and filling.

- Cover loosely and let rise until puffy, about 30 minutes.

5. Bake

- Preheat the oven to 190°C.

- Brush each bun with milk or egg wash.

- Sprinkle the crumble evenly over the tops.

- Bake for 25–30 minutes, until lightly golden.

- If the buns brown too quickly, loosely cover with foil during the last part of baking.

6. Cool

- Let the buns cool completely before serving.

- Store in the refrigerator for 2–3 days or freeze well wrapped.

- Reheat before serving for the best texture.

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Matcha Baozi with Custard Filling

Soft, fluffy matcha baozi with a smooth, creamy pudding filling.  These vibrant green steamed buns combine the earthy aroma of Japanese matcha with a rich, silky custard center that melts in your mouth. Lightly sweet and beautifully balanced, they’re perfect as a snack, dessert, or a special homemade treat with tea or coffee.

Ingredients

For the Filling:

- 200ml milk

- 30g corn starch

- 40g sugar

- 1 egg

For the Dough:

- 240g cake flour

- 10 g matcha powder

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 125g lukewarm water

Instructions

1. Prepare the Custard:

- Mix or blend all the custard ingredients.

- Cook over low heat until thickened. Stir constantly as it's prone to burning.

- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Prepare the Dough:

- Add all the dough ingredients to the mixer bowl.

- Knead on low speed for 8–10 minutes until smooth.

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.

3. Assemble the Buns:

- Divide the pudding into 9 equal portions.

- Once the dough has risen, deflate it gently.

- Roll the dough into a rope and cut it into 9 equal pieces.

- Flatten each piece into a 10 cm disc, keeping the edges thinner and the center thicker.

- Place one portion of pudding in the center of each disc.

- Bring the edges together and seal completely to enclose the filling.

4. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between them.

- Let them rest for 30 minutes until they become light and puffy.

5. Steam the Buns:

- Boil water in a wok or pot.

- Place the steamer trays or plate over the boiling water.

- Steam over medium-high heat for 10 minutes.

- Serve immediately.

6. Storage and Reheating:

- Store in the refrigerator for up to 3 days or freeze for up to 2 months.

- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.

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Mantou with Scallions - Easy Steamed Buns

Soft, fluffy, and lightly sweet steamed mantou filled with fresh scallions. These scallion mantou are a simple yet irresistible twist on classic Chinese steamed buns, with a pillowy texture and fragrant green onion flavor in every bite. Perfect for breakfast, snacks, or as a side dish to your favorite savory meals.

Ingredients (Makes 7 Buns):

- 300 g all-purpose flour or bread flour

- 3 g salt

- 15 g sugar

- 6 g instant yeast

- 180 g warm water

- 20 ml sesame oil

- 100 g scallions, chopped

- white pepper, salt (to taste)

Instructions

1. Combine flour, salt, sugar, and instant yeast in a large mixing bowl.

2. Pour in warm water and mix until a dough forms.

3. Knead by hand or with a dough hook for 7–10 minutes until smooth and soft.

4. Cover and let the dough rest for 1 hour until doubled in size.

5. Place dough on a floured surface and roll into a large rectangle.

6. Brush with sesame oil, sprinkle salt and white pepper evenly.

7. Spread chopped scallions over the dough and press them down to stick.

8. Roll the dough tightly into a log and pinch the edges to seal.

9. Cut the log into 7 even pieces.

10. Place buns on a plate lined with parchment, cover with cloth, and rest 30 minutes.

11. Boil water in a steaming pot and place buns on a steaming rack.

12. Cover with lid and steam for 12–15 minutes.

13. Turn off heat, keep lid closed, and let buns rest covered for 10 minutes to prevent collapsing.

14. Serve the mantou warm. Leftovers can be frozen and reheated anytime.

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Scallions Shao Bing (Taiwanese Baked Bread)

Crispy on the outside, soft and flaky inside — these homemade Green Onion Shao Bing are packed with fragrant scallions and freshly baked flavor. This popular Taiwanese-style baked flatbread is perfect for breakfast, snacks, or alongside your favorite savory dishes. Simple ingredients, layers of texture, and that irresistible aroma straight from the oven!

Ingredients

Dough

- 300 g all-purpose flour

- 3 g instant yeast (use 4 g if the weather is cool)

- 175 g warm water

Filling

- 150 g scallions / green onions, finely chopped

- 2.5 g salt (about ½ tsp, adjust to taste)

- A pinch of Chinese five-spice powder 

Oil Paste

- 25 g all-purpose flour  

- 50 g cooking oil 

Wash

- 10g honey

- 30 ml water

Topping

- 10–15 g raw white sesame seeds (or as desired)

Instructions

1. Prepare the Dough

- Place the flour in a mixing bowl and sprinkle the yeast over the top.

- Gradually pour in the warm water while mixing with chopsticks, a spatula, or your hand until the dough starts coming together.

- Knead until you get a soft, smooth dough.

- Cover with a damp towel and a lid or plastic wrap. Let it rise for about 30–35 minutes, or until it becomes about 1.5 times its original size.

2. Make the Oil Paste

- Put the flour for the oil paste into a heat-safe bowl.

- Heat the cooking oil until hot enough that a chopstick placed in it creates small bubbles.

- Carefully pour the hot oil over the flour and stir immediately until smooth and paste-like.

- Let it cool slightly before using.

3. Roll and Assemble

- Preheat the oven to 245°C.

- Lightly flour your work surface and roll the dough into a rectangle about 40 × 25 cm, around 3 mm thick.

- Spread about two-thirds of the oil paste over the center section of the dough.

- Sprinkle half of the chopped scallions, along with some salt and a pinch of five-spice powder, over the paste. Press gently so they stick.

- Fold the bottom part of the dough upward to cover the filling.

- Spread the remaining oil paste on top, then add the rest of the scallions, salt, and five-spice powder.

- Fold the top part of the dough downward to cover everything.

- Pinch all seams tightly to seal, then gently flip it over so the seam side faces down.

4. Add the Wash and Topping

- Mix some honey with water until smooth.

- Brush the mixture evenly over the top of the dough.

- Generously sprinkle sesame seeds over the surface.

5. Cut and Bake

- Using a serrated knife, cut the dough into 6 equal pieces.

- Place them on a parchment-lined baking tray, leaving about 2–3 cm of space between each piece.

- Bake at 245°C for 12–15 minutes, or until golden brown and the bread sounds hollow when tapped.

Serving Suggestions

- Serve hot and fresh from the oven.

- You can also slice them open and fill them with tofu, seitan, mushrooms, eggs, or other savory fillings.

Tips

- Using a kitchen scale gives the most accurate results.

- Toasted sesame seeds can also be used, but they brown faster, so watch carefully while baking.

- Adjust the sweetness of the wash depending on your preference.

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