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Spiral Chocolate Sourdough Mantou (Chinese Steamed Bun)

Updated: Jun 5, 2021

If you noticed my style of making buns or bread, I love adopting swirl and spiral patterns! To me it looks beautiful and beautiful food increases appetite, right? Now, let's jump in straight and start making these adorable mantou together!


For Basic Dough

  • Active or Cold Sourdough Discard 80g

  • Japanese Pastry Flour 125g

  • Cold Fresh Milk 40g

  • Sugar 20g

  • Sunflower Oil or Vegetable Oil 5g

For Chocolate Dough

  • Active or Cold Sourdough Discard 80g

  • Japanese Pastry Flour 125g

  • Cocoa Powder 5g

  • Cold Fresh Milk 45g to 50g

  • Sugar 20g

  • Sunflower Oil or Vegetable oil 5g


1. During the initial stage, both dough will be prepared separately

For basic / chocolate dough:

  • In a mixing bowl, add sourdough discard, cold fresh milk, sugar, and flour except oil

  • Mix until ingredients (except oil) are combined using a spatula, approx. 2-3 minutes

  • Add oil, hand knead till dough is soft and smooth

  • Round it off into a ball

  • Cover with a moist cloth and rest for 10 minutes

2. Shaping of dough, both dough will be prepared separately

  • Roll each dough into a flat rectangle sheet, stack them together, roll it up like a "Swiss roll", and cut it into approx. 10 pieces

  • Shape according to your desired shape, or into a ball

  • Put the buns into a steamer, cover and proof over warm water for 1.5-2 hours

3. And finally, it's ready to steamed

  • Turn on fire to medium heat and steam for 15-18 minutes

  • Do not open immediately and let it cool down for at least 15 minutes before opening teh steamer lid

  • Open the lid and serve warm


  • Low protein flour is recommended

  • Hand kneading is recommended

  • Add any fillings or make it a plain bun

  • Be mindful of the liquid content and add water gradually

  • Flour or oil the counter-top lightly to prevent the dough from sticking

  • If you do not have a bamboo steamer, you can wrap the pot cover to prevent water vapour from dripping on the buns


  • This recipe yields approx. 10 steamed buns

  • Nishio Peacock is used as Japanese Pastry Flour (Protein 8.3%), the product can be found at our shop, simply click "Order Form" to find out

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