Fried Mantou is a delicious, crispy version of the classic Chinese steamed bun. This easy-to-make snack features golden fried mantou buns served with a drizzle of sweet condensed milk, creating the perfect balance of textures and flavors. Soft and fluffy on the inside with a crisp, golden exterior, this treat is a popular choice in Chinese cuisine, especially when paired with the creamy sweetness of condensed milk. Whether as a dessert or snack, these fried buns are simple yet incredibly satisfying.
Ingredients:
- 3 cups dumpling flour
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 cup warm water
- 1 tablespoon vegetable oil
- A pinch of salt
- Oil, for frying
- Condensed milk, for drizzling
Instructions:
- Prepare the Dough:
- In a large bowl, combine the dumpling flour, sugar, active dry yeast, and a pinch of salt.
- Gradually add the warm water and vegetable oil to the flour mixture, stirring until a dough forms.
- On a lightly floured countertop, work the dough for approximately 8 to 10 minutes until it achieves a smooth and elastic texture.
- Transfer the dough to an oiled bowl, cover it with a damp towel, and allow it to rise for about an hour, or until it has doubled in volume.
- Shape the Mantou:
- After the dough has expanded, gently deflate it to release any trapped air.
- Divide the dough into small portions, shaping them into oval or round buns.
- Place the buns on a baking sheet lined with parchment paper and cover with a cloth.
- Allow them to rest for an additional 20-30 minutes for a second rise.
- Fry the Mantou:
- Heat enough oil in a deep frying pan or pot over medium heat for deep frying.
- Carefully add the mantou buns to the hot oil in batches, frying for 2-3 minutes on each side until golden brown and crispy.
- Remove the fried mantou from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve with Condensed Milk:
- Serve the fried mantou while still warm, drizzled with sweetened condensed milk for dipping or drizzling on top.
Conclusion:
Fried Mantou with Condensed Milk is an irresistible treat that combines soft, fluffy buns with a crispy exterior, all enhanced by the sweetness of condensed milk. Perfect for an afternoon snack or an after-dinner treat, these golden-fried buns are easy to make and impossible to resist!
Crispy Fried Mantou with Condensed Milk
Crispy Fried Mantou buns are a traditional Chinesetreat, featuring golden-fried buns with a soft inside, served with a drizzle ofsweet condensed milk. This quick and easy snack is perfect for satisfying yoursweet cravings with minimal effort.
Ingredients
- 3 cups dumpling flour
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 cup warm water
- 1 tablespoon vegetable oil
- A pinch of salt
- Oil for frying
- Condensed milk for drizzling
Instructions
Prepare the Dough:
- In a large bowl, combine the dumpling flour, sugar, active dry yeast, and a pinch of salt.
- Gradually add the warm water and vegetable oil to the flour mixture, stirring until a dough forms.
- On a lightly floured countertop, work the dough for approximately 8 to 10 minutes until it achieves a smooth and elastic texture.
- Transfer the dough to an oiled bowl, cover it with a damp towel, and allow it to rise for about an hour, or until it has doubled in volume.
Shape the Mantou:
- After the dough has expanded, gently deflate it to release any trapped air.
- Divide the dough into small portions, shaping them into oval or round buns.
- Place the buns on a baking sheet lined with parchment paper and cover with a cloth.
- Allow them to rest for an additional 20-30 minutes for a second rise.
Fry the Mantou:
- Heat enough oil in a deep frying pan or pot over medium heat for deep frying.
- Carefully add the mantou buns to the hot oil in batches, frying for 2-3 minutes on each side until golden brown and crispy.
- Remove the fried mantou from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve with Condensed Milk:
- Serve the fried mantou while still warm, drizzled with sweetened condensed milk for dipping or drizzling on top.