Raisin Walnut Whole Wheat Mantou
Lightly sweet, fluffy whole wheat steamed buns with raisins and walnuts. Perfect for the mornings (Taiwanese breakfast staple) or to stave mid-day hangry episodes. Kid approved.
Ingredients
- 200 ml milk (1 Cup minus 1 Tbsp)
- 2 g active dry yeast (1/2 tsp)
- 3 Tbsp light brown sugar
- 200 g all-purpose flour (1.25 Cup + 2 Tbsp)
- 85-100 g whole wheat flour
- 60 g Raisins (1/4 Cup, optional)
- 60 g Walnut halves (1/4 Cup, optional)
- 1-2 Tbsp Seeds (chia, flax, sesame, poppy, etc, optional)
Instructions
- Heat milk until it is between 100-110F and place 2g of active dry yeast in*
- Measure all the ingredients in order listed and mix. I use the “dough” function on my bread machine, which is a 15 minute mixing cycle.Add walnuts + raisins in the last 3 minutes of the mixing cycle (if using bread machine)** Don’t worry if not all the add-ins are incorporated fully.
- With your hands, gently knead in unincorporated walnuts and raisins. Form dough into a ball. Allow dough to rest for 1-2 hours until doubled in size.
- Flatten dough with rolling pin. Roll out dough into a rectangle (11" x 16") and 1/4" thick
- Starting from the top of the rectangle, tightly roll down the dough until it forms a log.
- Cut log into pieces about 2” wide.
- Place mantou dough in steamer lined with parchment paper about 1” apart. Allow dough to rise a second time until double in size (1-1.5 hours).
- Start heating water (from cold) in the steamer at medium-high heat. Once water starts to boil, set timer for 15 minutes and steam mantou for 15 minutes. When the 15 minute timer goes off, turn off heat and let mantou sit in steamer for another 5 minutes before opening the lid.
- Enjoy the mantou fresh out the steamer (best in my opinion!). Otherwise I recommend freezing the uneaten ones after they've cooled. To reheat, simply steam for 10 minutes to have piping hot steamed buns.
Notes
*I usually pour cold milk from the fridge into a microwavable mug and heat for 30s at hight heat, and the milk temperature will be around 105F
** I like my walnuts and raisins still in big pieces and that’s why I add them in the last 3 minutes of the mixing cycle. Otherwise, if I add them in at the beginning the bread machine will break everything into tiny bits that I can’t even tell what I'm eating.
Recipe adapted from thewoksoflife