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Silky steamed buns with a glossy glass-skin surface stacked in a bowl

Silky Steamed Buns (水光肌馒头): Glossy, Pillowy Steamed Buns

Lin
These silky steamed buns use a cold-rest dough and a fresh yeast second mix to build a glassy, mirror-smooth crust over a cloud-soft crumb. The result is a 水光肌馒头 with a glossy skin that stays pillowy hours after steaming.
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking Time 8 hours
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 4 servings
Calories 372 kcal

Equipment

  • Wok
  • Steamer basket
  • Cutting Board
  • Kitchen Scale
  • Mixing Bowl
  • Slotted Spoon

Ingredients
  

For the Dough

  • 400 g all-purpose flour about 3 1/4 cups, sifted
  • 190 g water about 3/4 cup plus 1 tbsp, room temperature

For the Second Mix

  • 12 g fresh yeast about 2 tsp, crumbled
  • 5 g water about 1 tsp, for blooming the yeast

Instructions
 

  • I used Wudeli 8-star flour, which is well suited to mantou, and I sifted the flour once.
    I used Wudeli 8-star flour, which is well suited to mantou, and I sifted the flour once.
  • Pour the prepared water into the flour, stir in one direction until it forms shaggy flakes, then knead with your hands into a ball.
    Pour the prepared water into the flour, stir in one direction until it forms shaggy flakes, then knead with your hands into a ball.
  • Once it forms a ball, there is no need to knead it smooth — seal it and put it in the fridge to chill for half an hour.
    Once it forms a ball, there is no need to knead it smooth — seal it and put it in the fridge to chill for half an hour.
  • After half an hour, take the dough out; a few casual kneads will smooth it out, no long kneading needed. Put it back in the fridge and take it out the next day when you want to make the buns. If you are in a hurry, chill it for 3 hours. This step lets the water and flour blend better.
    After half an hour, take the dough out; a few casual kneads will smooth it out, no long kneading needed. Put it back in the fridge and take it out the next day when you want to mak
  • The next day, first prepare 12 grams of fresh yeast and add 5 grams of water to dissolve it.
    The next day, first prepare 12 grams of fresh yeast and add 5 grams of water to dissolve it.
  • Flatten the dough out, pour in the fresh yeast, and slowly knead it in until evenly combined.
    Flatten the dough out, pour in the fresh yeast, and slowly knead it in until evenly combined.
  • Knead until the cut surface of the dough shows no air pockets.
    Knead until the cut surface of the dough shows no air pockets.
  • After kneading evenly, divide the dough into 100-gram pieces.
    After kneading evenly, divide the dough into 100-gram pieces.
  • Put them in water that is warm but not hot to proof for 40 minutes; a bottle cap makes it more intuitive to judge.
    Put them in water that is warm but not hot to proof for 40 minutes; a bottle cap makes it more intuitive to judge.
  • Once they have proofed to 1–1.5 times their size, you can turn on the heat and steam them! Steam for 15 minutes, then let them sit covered for 3 minutes. Remember to take the dough out of the bottle cap. Do not steam the lid along with them!
    Once they have proofed to 1–1.5 times their size, you can turn on the heat and steam them! Steam for 15 minutes, then let them sit covered for 3 minutes. Remember to take the dough
  • After the covered rest, pick them out and put them in a bowl. Super fluffy and delicious 😋
    After the covered rest, pick them out and put them in a bowl. Super fluffy and delicious 😋
  • Delicious 😋😋😋😋
    Delicious 😋😋😋😋

Notes

Tips: Weigh your flour and water rather than scooping — a dough that is 2% too wet will never give you that glassy skin. Rest the shaped buns until they feel like a marshmallow when you press the side, then steam immediately.
Food Safety: Steamed buns are fully cooked when the internal temperature of the center reaches 200°F (93°C) and no raw dough taste remains. Cool leftovers within 2 hours, refrigerate up to 3 days in an airtight bag, or freeze up to 2 months.
Allergen Notice: Contains wheat (gluten). May contain traces of soy if your flour blend is fortified.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Keyword Chinese steamed buns, cold rest dough, fresh yeast buns, Mantou recipe, shuiguangji mantou, silky steamed buns