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Twisted Scallion Sourdough Mantou (Chinese Steamed Bun)

Updated: Jun 5, 2021

Was strolling along Chinatown a few days back and got carried away by the aroma of steamed bun and scallion from faraway. Went home and did a few attempts to get the texture, shape and taste the way I desired. So, here you go, this is my version of twisted scallion mautou!

Bon appetit!

Proofing in progress...


  • Active or Cold Sourdough Discard 200g

  • Japanese Pastry Flour 250g

  • Cold Fresh Milk or Non Diary Milk 60g

  • Sugar 20g

  • Sunflower Oil or Vegetable Oil 6g

  • Scallion (prepare another 10g oil and pinch of salt)


1. Preparation of sauteed scallion

  • Heat pan, add oil, sauteed scallion and add pinch of salt, set aside to cool, approx. 3 minutes

2. Preparation of the 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

3. Shaping of dough "Twisting method"

  • Roll into a rectangle sheet (not too thin)

  • Spread sautéed scallions over the rectangle dough

  • Fold up 2 times

  • Cut into strips

  • (Click HERE to watch the time-lapse of making and twisting the mantou!)

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

4. And finally, it's ready to steamed

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

  • Do not open the lid immediately, let it cool down for at least 15 minutes before opening the 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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