Mushroom Steamed Buns
Mushroom Steamed Buns are probably the cutest bao you can find. They look just like real shiitake mushrooms, complete with stems. These buns are among the most popular dim sum items in Hong Kong, and their realistic appearance never ceases to amaze. The good news is that they are very easy to make at home. You don’t need any special equipment, just your hands. If you want to get creative, you can add real mushroom fillings, but I promise that the plain buns are just as delicious, especially when dipped in condensed milk.
How to Make Steamed Buns or Mantou?
Knead by Hand
Kneading the dough by hand took me a few tries to get a smooth texture. To make this process easier, you can rest the dough for 5 to 10 minutes once all the ingredients are roughly combined. Cover the dough with plastic wrap before resting. This allows the dough to fully absorb the moisture, making it easier to knead afterward.
Use a Stand Mixer
If you have a stand mixer, the process becomes straightforward. Knead on low speed for 5 to 8 minutes, depending on the size of the dough. Keep an eye on the dough’s state. Once it becomes smooth, take it out and knead for an additional minute by hand.
Where to Buy Bamboo Steamers
For this recipe, I used the Always Pan and Spruce Steamer from Our Place. These tools allow me to proof and steam the buns in one go. The Always Pan is advertised to replace eight different kitchen accessories, and it is easy to clean and non-stick. The Spruce Steamer, which is a separate accessory, comes with a pair of long bamboo chopsticks and 15 paper liners. It’s also easy to clean and can be used to steam other dishes. I love how the steamer stacks on the pan, which is great for storage.
Mushroom Steamed Buns (Mantou)
Equipment
- Chopsticks
Ingredients
Mushroom Dough
- 150 g warm milk
- ½ tsp instant yeast
- 300 g all-purpose flour
- 60 g sugar
- 1 g salt
- ½ tsp vegetable oil
Mushroom “skin”
- 1 tsp cacao powder
- 2 tsp hot water
Instructions
- In a small bowl, combine warm milk and instant yeast. Set aside.
- In a medium mixing bowl, add all-purpose flour, sugar, and salt. Mix until combined.
- Add vegetable oil.
- Slowly add the yeast mixture to the dry ingredients. Use a pair of chopsticks to mix until combined. Then, use your hands to knead it into a dough.
- Separate the dough into 8 equal portions. Shape 7 of them into small round balls. Take the remaining dough and divide it into 7 equal portions, shaping each into a raindrop.
- In a small bowl, combine cacao powder and hot water. Prepare a pan of warm water and place your bamboo steamers on it. Arrange the dough balls in the steamer.
- Brush a single layer of chocolate sauce onto each round dough ball. Cover with the lid and let them rise for about an hour or until they are 1.5 times their original size. The dough is done rising once the mushroom “skin” is formed and cracked.
- Steam the buns for 20 minutes on medium-high heat. Turn off the heat and let them sit for 5 minutes without opening the lid.
- Enjoy them with sweetened condensed milk.
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