Rose Steamed Buns (Mantou)

Steps

1. 1

   Step 1

   

   Mix the flour, yeast, and rose jam together, then stir the milk into the water until evenly combined.

   ✅ Done when: The liquid mixture is uniform and the dry ingredients are evenly blended.

2. 2

   Step 210 min

   Off heat
   

   Using a stand mixer on low speed (speed 2), add the liquid to the bowl gradually. Do not pour it all in at once — reserve a portion and adjust based on the dough's moisture. Once the dough comes together with no dry flour, knead for 6 minutes, pausing to press the dough back onto the bottom of the bowl if it climbs the hook or slips. Then increase to medium-low speed (speed 3) and knead for 4 more minutes.

   ✅ Done when: The dough is smooth and cohesive with no visible dry flour after the full kneading time.

3. 3

   Step 3

   

   Add the dried edible rose petals and mix until evenly distributed.

   ✅ Done when: The rose petals are evenly dispersed throughout the dough.

4. 4

   Step 4

   

   Remove the dough from the mixer and knead it by hand to fully expel the air, then shape it into a smooth ball. Be sure to knead it thoroughly.

   ✅ Done when: The dough feels smooth and elastic with no large air pockets.

5. 5

   Step 5

   

   Cut into the dough with a knife — the cut surface should be smooth and free of air holes. Divide the dough into equal portions as desired; 8 portions of about 105 g each works well.

   ✅ Done when: The cut face shows a smooth, dense crumb with no visible air holes.

6. 6

   Step 6

   

   Roll each portion into a thin sheet with a rolling pin, then fold the top and bottom edges toward the center.

   ✅ Done when: Each portion forms a thin, even sheet with the edges folded to the middle.

7. 7

   Step 7

   

   Fold the left and right sides inward as well, then roll the dough out into a thin sheet again.

   ✅ Done when: The dough is rolled back out into a thin, even sheet.

8. 8

   Step 8

   

   After rolling and folding a few times, gather each portion into a ball by hand, tucking the edges toward the center. Lightly moisten the bottom seam with a touch of water, then, smooth side up, use the web of your hand to round the bun and stretch it slightly taller with both hands. Place the shaped buns on parchment paper to proof.

   ✅ Done when: Each bun is smooth, round, and slightly tall, resting on parchment ready to proof.

9. 9

   Step 940 min

   Low heat
   

   Shape the raw buns slightly taller than you want the finished buns to be, so they stay plump and round after proofing and steaming. Proof them in an oven or proofer with a bowl of hot water to add humidity. Using the oven's proofing mode at 32°C, proof for about 40 minutes — watch carefully so they do not over-proof.

   ✅ Done when: The buns have puffed visibly after about 40 minutes of proofing without collapsing.

10. 10

    Step 1018 min

    Medium-high heatSteaming ↗
    

    The proofed buns should feel light in the hand; press gently with a floured finger and the surface should show a small dimple that springs back slowly. Place the buns in a steamer over cold water and start timing once the water boils and steam rises. Steam over medium-high heat for 15 minutes, then turn off the heat and let the buns rest, covered, for 3 minutes.

    ✅ Done when: After 15 minutes of steaming and 3 minutes of resting, the buns are set, plump, and spring back when touched.

11. 11

    Step 11

    

    Once the time is up, lift the lid off the steamer.

    ✅ Done when: The lid is removed and the fully steamed buns are revealed.

12. 12

    Step 12

    

    Remove the buns from the steamer — each one should be plump and well rounded.

    ✅ Done when: The buns come out of the steamer plump and rounded.

13. 13

    Step 13

    

    With the air fully expelled, the buns have a smooth, glossy skin.

    ✅ Done when: The bun surfaces look smooth and glossy.

14. 14

    Step 14

    

    Close-up of the finished buns.

    ✅ Done when: The finished buns are smooth and uniformly shaped.

15. 15

    Step 15

    

    The interior crumb of a finished bun.

    ✅ Done when: The interior shows a fine, even, fluffy crumb.