Softest Coconut Cream Mantou Steamed Buns
Equipment
Ingredients
Bread Dough
- 4 cups bread flour (480 g), sifted and leveled*
- 1 tsp instant yeast
- 3 Tbsp granulated sugar , read notes** for substitutes
- ½ tsp salt
- 1 tsp baking powder
- 1 (15 oz) can coconut cream (cream of coconut) , NOT coconut milk
- 1 ½ Tbsp water , if needed
Instructions
- Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, baking powder) in the bowl of the stand mixer.
- Pour coconut cream into the dry ingredients.
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined. If the dough is stiff or if there are still dry ingredients left, add the 1 ½ Tbsp of water.Note: I only needed to add 1 ½ Tbsp of water but additional 1-2 Tablespoons of water may be necessary depending on the protein content of the flour, as well as the humidity and temperature of the kitchen.
- Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes***
- When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface (or a surface greased with olive oil).
- Use a rolling pin to flatten into a large rectangle, about 16 x 10 inches in size
- Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal.
- Use a dental floss or a sharp serrated knife to divide the log into 12 equal pieces.
- Place each bun on a piece of parchment square, or a sheet of steamer paper.
- Cover and let rise for 20-30 minutes.
- Meanwhile, boil water and prepare the steamer
- Transfer the buns to the steaming pan and steam the buns for 15 minutes
- Enjoy!
- Note: You can store these steamed buns, well wrapped, at room temperature for up to 1 day. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or steam them again for just 10 minutes to enjoy them just like fresh.
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz
**You can use regular granulated white sugar, raw cane sugar, brown sugar or coconut sugar in this recipe, but for yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly.
****It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water. Or, inside a microwave with a cup filled with hot water.
Nutrition
Calories: 282kcalCarbohydrates: 36gProtein: 7gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 135mgPotassium: 167mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 30mgIron: 1mgZinc: 1mg***Net Carbs: 34g
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