gold and silver steamed buns

How to Make Steamed Silver and Gold Buns (Yin Jin Mantou)

Steamed Silver and Gold Buns, or Yin Jin Mantou, are a delightful twist on traditional steamed buns, featuring a snowy white top and a golden, crispy crust. Here’s a simple guide to making them at home.

### Ingredients

- For the dough: 300g all-purpose flour, 3g active dry yeast, 15g sugar, 150ml warm water, 5g vegetable oil.

- For the “gold” coating: 1 egg yolk (lightly beaten with 1 tsp water for a glaze).

### Steps

1. Prepare the dough: Dissolve yeast and sugar in warm water (35-40°C), let sit for 5 minutes until foamy. Mix in flour and oil, knead into a smooth dough. Cover and let rise in a warm place for 1–2 hours, until doubled in size.

2. Shape the buns: Punch down the dough and divide into small portions (about 50g each). Roll each into a ball, then flatten slightly. Place them on a parchment-lined steamer tray, leaving space for expansion.

3. Proof again: Cover the buns and let rise for 20–30 minutes until puffy.

4. Create the “gold” effect: Brush the tops lightly with the egg yolk glaze. For extra crunch, sprinkle with toasted sesame seeds or a pinch of sugar.

5. Steam: Bring water to a boil in a steamer. Place the tray in, cover tightly, and steam over medium-high heat for 15–18 minutes. Turn off the heat and let sit for 5 minutes before opening the lid to prevent collapsing.

### Serving Tips

Enjoy them plain, with butter, or dipped in condensed milk. Their soft interior and subtly sweet, golden crust make them a perfect breakfast or snack. Adjust the glaze with a touch of honey for extra richness!