Inspired by: Mantou
- All year
Steamed Milk Buns (Mantou)
- Serves
- 12
- Portion
- 1 bun
- Time
- 2 h (incl. rising)
- Texture
- Fluffy, soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta (Kapha: occasional)
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (12 servings) | Café batch ×5 |
|---|---|---|---|---|
| Whole-wheat flour (atta) | 2½ cups (half all-purpose for softness) | 300 g | 1500 g | |
| Cow's milk, whole | ⅔ cup + 1 tbsp warm | 170 ml | 850 ml | |
| Baking powder / bicarbonate | 1 tsp instant yeast + ½ tsp baking powder | 5 g | 25 g | |
| Jaggery (gur) | 1½ tbsp | 20 g | 100 g | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Rock salt (sendha namak) | pinch | 1 g | 5 g |
Method
How to cook it
Step 1: Mix all to a smooth dough; knead 8 minutes; rise 1 hour.
Step 2: Knock back; roll into a log; cut 12 pieces.
Step 3: Rest on paper squares 20 minutes.
Step 4: Steam 15 minutes; turn off the heat and wait 5 minutes before lifting the lid (prevents collapse).
Nutrition
Per serving, estimated
Low salt · 0.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromWhite sugar→Tojaggery; lard → ghee
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