Mantuun buuz
Mongolian soft steamed bread buns
MongolianMantuun buuz are plain steamed buns, cousins of the Chinese mantou, served in Ulaanbaatar homes and canteens alongside meaty stews and stir-fries to soak up the sauce. The yeasted dough is shaped into rounds or rolls and steamed until pillowy and snow-white. They freeze well and reheat in minutes over steam. A common mistake is lifting the lid as soon as the timer goes; leave them 5 minutes off the heat so they don't collapse. Chef's tip: knead until really smooth, which gives a glossy, wrinkle-free surface.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 1 ⅛ lb plain flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 ¼ cups lukewarm milk
- 1 tbsp vegetable oil
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Method
0/5 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 2 tbsp sugar and 1 tsp baking powder, add 1 ¼ cups lukewarm milk and 1 tbsp vegetable oil and knead for 10–12 minutes until very smooth and elastic.
12 minStep 2: Cover and leave in a warm place for about 1 hour, until doubled.
60 minStep 3: Knock back, knead briefly and divide into 12 pieces. Shape into smooth rounds and set each on a small square of baking paper.
15 minStep 4: Cover and rest for 20 minutes until puffy.
20 minStep 5: Steam over boiling water for 12–15 minutes, in batches, then turn off the heat and leave for 5 minutes before opening the lid. They should be puffed, white and springy.
15 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mantuun buuz take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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