cut steamed buns with milk knife

Milk Knife-Cut Mantou: A Complete Guide

Milk knife-cut mantou, a beloved Chinese steamed bun, delights with its soft, slightly sweet texture and milky aroma. Here’s a simple guide to making them at home.

### Ingredients

- 300g all-purpose flour

- 150ml warm milk (35-35°C)

- 15g sugar

- 3g active dry yeast

- A pinch of salt

### Steps

1. Activate Yeast: Mix warm milk, sugar, and yeast. Set aside for 5–10 minutes until frothy.

2. Make Dough: In a large bowl, combine flour and salt. Pour in the yeast mixture, stir until a shaggy dough forms. Knead on a floured surface for 10–15 minutes until smooth and elastic.

3. First Rise: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1–2 hours, or until doubled in size.

4. Shape Mantou: Punch down the dough to release air. Divide it into 6–8 equal portions. Roll each portion into a log, then use a knife to cut 3–4 small pieces from each log (hence “knife-cut”).

5. Second Rise: Arrange the pieces on a parchment-lined steamer, leaving space between them. Cover and let rise for 20–30 minutes until slightly puffy.

6. Steam: Bring water to a boil in the steamer. Place the mantou in, cover, and steam over high heat for 15–18 minutes. Turn off the heat and let them sit for 5 minutes before opening the lid.

### Serving Tips

Enjoy plain, with butter, or dipped in soy milk. They’re best served fresh but can be stored in an airtight container for 2–3 days. Reheat by steaming to restore softness.

This easy recipe yields fluffy, fragrant mantou perfect for breakfast or snacks!