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Lantern Steamed Buns 4

Festive Lantern Steamed Buns (Soft & Fluffy New Year Mantou)

I love making these beautiful lantern steamed buns for Lunar New Year—they instantly make the table feel festive and joyful. The pink-and-white layers look impressive, but the steps are surprisingly simple. If you’ve ever wanted to try decorative mantou at home, I promise this beginner-friendly recipe will guide you through it with ease.
These high-appearance lantern mantou are soft, fluffy, and lightly sweet, with a charming round shape symbolizing reunion and happiness. Perfect for Spring Festival gatherings, family dinners, or simply adding a festive touch to your homemade bread.
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Course Breakfast
Cuisine Chinese
Servings 4

Ingredients
  

Dough

  • 500 g all-purpose flour
  • 5 g yeast
  • 10 g sugar
  • 270 g warm water 30–35°C

Coloring

  • 5 –10g cactus fruit powder adjust for desired shade

Tools

  • 1 kneading mat or board
  • 1 rolling pin
  • 1 round cutter 5–6cm diameter
  • 1 chopstick
  • 1 steamer lined with damp cloth or parchment
  • 1 large mixing bowl

Instructions
 

Step 1: Make the Base Dough

  • In a large bowl, combine 500g flour, 5g yeast, and 10g sugar. Mix evenly.
  • Gradually add 270g warm water while stirring with chopsticks until the mixture forms shaggy flakes and no dry flour remains.
  • Knead into a dough. If flour sticks to the bowl, use the dough to wipe the sides clean. Transfer to a kneading surface and knead thoroughly until the dough becomes smooth, elastic, non-sticky, and slightly glossy.
  • Note: The water should feel warm but not hot. If too hot, it may deactivate the leavening and prevent proper rising.

Step 2: Divide and Color

  • Divide the dough evenly into two portions. Leave one portion plain (white).
  • Add cactus fruit powder gradually to the second portion. Knead until the color is evenly incorporated and no streaks remain. Adjust the amount depending on how deep you want the pink color.
  • Note: If you don’t have cactus fruit powder, you may substitute red yeast rice powder or purple sweet potato powder for natural coloring.

Step 3: Roll, Cut, and Shape

  • There is no need to proof the dough before shaping.
  • Roll both pink and white dough portions into even sheets about 0.3–0.5cm thick. Too thin may tear; too thick will look bulky.
  • Use a round cutter to stamp out equal-sized circles from both colors. Re-knead scraps and roll again to avoid waste.
  • Stack 6 circles alternating colors (white–pink–white–pink–white–pink). Use a chopstick to firmly press a deep line straight down the center to secure the layers. Gently tidy the edges to form a lantern shape.
  • Repeat with remaining dough.
  • Note: Press the center firmly so the layers stay sealed during proofing and steaming.

Step 4: Proof Properly (Key to Fluffiness)

  • Place shaped buns onto a steamer lined with damp cloth or parchment. Leave 2–3cm space between each piece.
  • Cover and let proof in a warm environment (25–30°C) for 40–60 minutes until doubled in size.
  • You’ll know they’re ready when:
  • The buns feel lighter in your hand
  • Gently pressing the side leaves a slight indent that springs back quickly
  • They do not collapse or shrink
  • Note: Under-proofing results in dense buns; over-proofing may cause collapse and sour flavor.

Step 5: Steam and Rest

  • Bring water to a full boil before placing the steamer inside.
  • Steam over high heat for 15 minutes. Maintain strong heat throughout for even cooking and maximum fluffiness.
  • Turn off the heat and let the buns rest in the steamer for 3 minutes before opening the lid. This prevents sudden collapse.
  • Serve warm and enjoy the soft, fluffy texture and beautiful festive layers.

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