I saw Ruth Tam toast milk powder in her instagram story and right then and there I could already smell and taste its genius. I have been making some simple sourdough milk mantou the past two days and I thought I would continue the mantou making streak by making a toasted ultra milky version.

This recipe calls for three milks (tres leches!): milk powder, condensed milk and plain milk. The result are toasty and ultra milky steam bread. Want to go to the next level? Toast it and dipped it in some more milk (condensed milk)! I call this concotion: Double Toasted Ultra Milky Mantou.

The process

Toast the milk powder

Measure out milk powder in a skillet and toast over medium heat, continuously stirring until golden brown.

Make the dough

Heat up milk in a microwave for about 30 seconds. It should be hot but not too hot to the touch. Dissolve in condensed milk and sprinkle the yeast on top. Let the mixture sit for 5 minutes or until it is foamy. Add in oil and toasted milk powder and then mix in flour and baking powder. Knead the dough until it is smooth and elastic. A good test to perform to see if the dough is ready is the “window pane” test. Take a piece of dough and stretch it out between your fingers. If you can stretch it out to a thin translucent sheet that you can see light through, like a windowpane, then it is ready. Let rest for 1 hour.

Shape

Transfer the dough onto your work surface and flatten. Using a rolling pin, roll the dough out into a rectangle. Take one side and tightly roll into a log. Slice into 5 even pieces and place them seam side down in the steamer. Cover the steam basket and let the dough prove for 30-60 minutes.

Steam

Add water to a pot and turn your stove on high. Place the steam basket on top and steam for about 10-12 minutes. Turn off the heat and let the buns sit for about 5 minutes before serving.

Looking for more steamed bun recipes? Check these out:

Print Recipe

Toasted Milk Manotu (Steamed Buns)

Milky steamed buns made with toasted milk powder and condensed milk.

Course: Appetizer, Breakfast, Snack

Cuisine: Chinese

Keyword: bread

Servings: 5 mantou

Equipment

bamboo steamer / steam basket
silicone steam basket liner or parchment paper

Ingredients

15 g milk powder
70 g milk
30 g condensed milk
1/2 tsp active dry yeast
7 g oil
100 g all purpose flour
1/4 tsp baking powder

Instructions

Measure out milk powder in a skillet and toast over medium heat, continuously stirring until golden brown.
Heat up milk in a microwave for 30s. It should be hot but not unbearable to the touch. Dissolve condensed milk and sprinkle yeast on top. Let rest for 5 minutes or until foamy.
Add oil and toasted milk powder to the yeast mixture and then mix in flour and baking powder. Knead the dough until it is smooth and elastic. Let rest for 1 hour.
Prepare your steamer with parchment paper, steaming cloth/liner.
Transfer the dough onto your work surface and flatten. Using a rolling pin, roll the dough out into a rectangle. Take one side and tightly roll into a log. Slice into 5 even pieces and place them seam side down in the steamer.
Cover the steam basket and let the dough prove for 30-60 minutes.
Add water to a pot and turn your stove on high. Place the steam basket on top and steam for about 10-12 minutes. Turn off the heat and let the buns sit for about 5 minutes before serving.
Storage: You can freeze the buns once they have cooled. To reheat, just pop it back into the steam basket and repeat the steaming step.
Recommendation: enjoy the mantou fried and dipped in some condensed milk! #DoubleToastedUntraMilkyMantou

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