Matcha Spiral Mantou is made with milk and Matcha powder, this soft mantou has a mildly sweet flavor and the fragrance of Matcha. It is suggested to use pao flour to make this lovely mantou as the color is prettier. Plain flour is yellowish in color, and the color of spiral mantou will be less attractive if plain flour is used.

You may make this Matcha Spiral Mantou in advance and freeze for later consumption.

Check out other delicious mantou recipes.

CHINESE VERSION: 抹茶螺旋馒头-松软带着香味的抹茶馒头

Matcha milk spiral mantou
Matcha milk spiral mantou
 

Matcha Spiral Mantou (Japanese Green Tea Spiral Mantou) | MyKitchen101en

Yields: 8 spiral mantou

Ingredients:

For milk dough:
150 g pao flour
½ tsp instant yeast
35 g fine sugar
75 g milk (room temperature)
10 g corn oil (or other vegetable oil)

For Matcha dough:
142 g pao flour
8 g Matcha powder
½ tsp instant yeast
35 g fine sugar
75 g milk (room temperature)
10 g corn oil (or other vegetable oil)


Instructions:

1 Combine dry ingredients for both types of dough in 2 separate mixing bowls, mix well. Add in milk, and mix into a dough. If the doughs are drier, add in more milk, ½ tsp at a time, until it reaches the consistency as shown in the video (all flour just comes together to form a dough, it is not sticky). (Reminder: Prepare both doughs at the same time so that the proofing time is consistent.)

Matcha milk spiral mantou
 

2 Add in corn oil, and knead until well blended.

Matcha milk spiral mantou

3 Cover Matcha dough with a bowl to prevent it from drying out.

Matcha milk spiral mantou
 

4 Use a stand mixer with a hook attachment and knead milk dough over “speed 2” for 5 minutes until a smooth dough is formed. Shape dough into a ball, cover, and set aside to rest for 6-7 minutes. Knead Matcha dough over “speed 2” for 5 minutes, until a smooth dough is formed. Shape dough into a ball, cover, and set aside to rest for 6-7 minutes. (Reminder: Knead each dough for 6-7 minutes if do it manually, lightly coat the palm with flour whenever the doughs are sticky.)

Matcha milk spiral mantou

5 Put the rested milk dough on a non-stick baking cloth, and roll it out into thin flat dough (cover the rolled dough to prevent it from drying).

Matcha milk spiral mantou

6 Put the rested Matcha dough on a non-stick baking cloth, and roll it out into thin flat dough.

Matcha milk spiral mantou

7 Brush the rolled Matcha dough with some water, put rolled milk dough on top of rolled Matcha dough, and roll out to left and right to help both doughs stick together.

Matcha milk spiral mantou

8 Remove the baking cloths, put the dough on a non-stick silicon mat (with milk dough at the bottom), and roll out into thinner dough. Flatten the end where rolling starts. Brush with some water while rolling up the thin dough into a rod shape.

(Reminder: Don’t brush the whole piece with water at one time as the dough will become soft when it starts to absorb the water and makes it difficult to be rolled up. Brush a small part at one time, then roll up immediately.)

Matcha milk spiral mantou

9 Cut into 8 portions using a serrated knife (for a nicer cut), and put each onto a piece of paper.

Matcha milk spiral mantou

10 Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.

Matcha milk spiral mantou

11 Arrange mantou dough in steamer racks, put over warm water, cover, and proof for 20 minutes. (Reminder: Using a bamboo steamer to steam will prevent condensation water from dripping onto mantou, thus yielding a prettier bun.)

Matcha milk spiral mantou
Matcha milk spiral mantou

12 After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes. Matcha Spiral mantou is done.

Matcha milk spiral mantou
Matcha milk spiral mantou

Matcha milk spiral mantou

Matcha Spiral Mantou (Japanese Green Tea Spiral Mantou)

Matcha Spiral Mantou is made with milk and Matcha powder, this soft mantou has a mildly sweet flavor and the fragrance of Matcha.
5 from 6 votes

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Prep Time 1 hr
Cook Time 18 mins
Proofing Time 20 mins
Total Time 1 hr 38 mins
Course Breakfast, Dessert, Side Dish
Cuisine Chinese
Servings 8 mantous
Calories 208 kcal

Ingredients
 
 

For milk dough:

  • 150 g pao flour
  • ½ tsp instant yeast
  • 35 g fine sugar
  • 75 g milk room temperature
  • 10 g corn oil or other vegetable oil

For Matcha dough:

  • 142 g pao flour
  • 8 g Matcha powder
  • ½ tsp instant yeast
  • 35 g fine sugar
  • 75 g milk room temperature
  • 10 g corn oil or other vegetable oil

Instructions
 

  • Combine dry ingredients for both types of dough in 2 separate mixing bowls, mix well. Add in milk, and mix into a dough. If the doughs are drier, add in more milk, ½ tsp at a time, until it reaches the consistency as shown in the video (all flour just comes together to form a dough, it is not sticky). (Reminder: Prepare both doughs at the same time so that the proofing time is consistent.)
    Matcha milk spiral mantou
  • Add in corn oil, and knead until well blended.
    Matcha milk spiral mantou
  • Cover Matcha dough with a bowl to prevent it from drying out.
    Matcha milk spiral mantou
  • Use a stand mixer with a hook attachment and knead milk dough over “speed 2” for 5 minutes until a smooth dough is formed. Shape dough into a ball, cover, and set aside to rest for 6-7 minutes. Knead Matcha dough over “speed 2” for 5 minutes, until a smooth dough is formed. Shape dough into a ball, cover, and set aside to rest for 6-7 minutes. (Reminder: Knead each dough for 6-7 minutes if do it manually, lightly coat the palm with flour whenever the doughs are sticky.)
    Matcha milk spiral mantou
  • Put the rested milk dough on a non-stick baking cloth, and roll it out into thin flat dough (cover the rolled dough to prevent it from drying).
    Matcha milk spiral mantou
  • Put the rested Matcha dough on a non-stick baking cloth, and roll it out into thin flat dough.
    Matcha milk spiral mantou
  • Brush the rolled Matcha dough with some water, put rolled milk dough on top of rolled Matcha dough, and roll out to left and right to help both doughs stick together.
    Matcha milk spiral mantou
  • Remove the baking cloths, put the dough on a non-stick silicon mat (with milk dough at the bottom), and roll out into thinner dough. Flatten the end where rolling starts. Brush with some water while rolling up the thin dough into a rod shape. (Reminder: Don’t brush the whole piece with water at one time as the dough will become soft when it starts to absorb the water and makes it difficult to be rolled up. Brush a small part at one time, then roll up immediately.)
    Matcha milk spiral mantou
  • Cut into 8 portions using a serrated knife (for a nicer cut), and put each onto a piece of paper.
    Matcha milk spiral mantou
  • Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
    Matcha milk spiral mantou
  • Arrange mantou dough in steamer racks, put over warm water, cover, and proof for 20 minutes. (Reminder: Using a bamboo steamer to steam will prevent condensation water from dripping onto mantou, thus yielding a prettier bun.)
    Matcha milk spiral mantou
  • After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes.
    Matcha milk spiral mantou

Video

Notes

This recipe yields 8 mantous.
The nutritional value for reference is of 1 mantou. 

Nutrition (per serving)

Calories: 208kcalCarbohydrates: 38gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 2mgSodium: 9mgPotassium: 82mgFiber: 1gSugar: 10gVitamin A: 80IUVitamin C: 0.01mgCalcium: 29mgIron: 2mg
Keyword bun, chinese, green tea, mantou, matcha
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