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Ingredients
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Mantou (Bun) Dough
Black Cocoa Patch (for black exterior)
Salted Egg Yolk Custard Filling (for 3 buns)
Assembly & Finishing
Method
Mantou (Bun) Dough
- 1
Activate yeast and combine liquids
In a small bowl, combine warm milk and warm water (total about 3/4 cup warm liquid). Stir in 1 tsp granulated sugar and sprinkle the instant yeast over the surface. Let sit 5–7 minutes until foamy.
- 2
Mix dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, and 1/2 tsp salt. Reserve the black cocoa/flour mix (see next section) separately.
- 3
Form dough
Make a well in the dry ingredients. Pour in the yeast mixture and 1 tbsp vegetable oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tbsp more flour; if too dry, wet hands slightly.
- 4
Black Cocoa Patch (for black exterior)
- 5
Prepare black dough patch
Mix 1.5 tbsp black cocoa powder and 1/4 cup all-purpose flour until evenly combined. After the bun dough has risen, divide the dough into 3 equal portions (each roughly 90–100 g depending on final dough weight). Roll each portion into a ball, then flatten into a disk about 3–4 inches across. Take a small piece (about 10–12 g) of the prepared black cocoa-flour mixture formed into a thin disk by kneading just enough oil/water if needed (or mix the black cocoa into an equal-weight piece of dough if preferred) — this will act as a thin outer skin to create the black appearance. Alternatively: knead the cocoa mix into a small pinch of dough to create three thin black patches about 2–3 inches in diameter and 1–2 mm thick.
- 6
Attach black patch
Wrap each white dough disk around its corresponding black patch so the black patch becomes the outermost thin layer when the bun is shaped. Smooth seams so each bun has a uniform black exterior. This step creates the 'black' (黑) look while keeping the interior soft.
- 7
Rest
Cover assembled buns with a damp towel and rest 10–15 minutes to relax the dough before final shaping.
Salted Egg Yolk Custard Filling (for 3 buns)
- 8
- 9
Make custard
In a small saucepan over low heat, combine mashed salted egg yolks, 2 tbsp unsalted butter, 2 tbsp evaporated milk, 3 oz chopped white chocolate, 1 tbsp condensed milk, 1 tsp sugar, and 1/2 tsp cornstarch (if using). Stir continuously until the butter and chocolate melt and the mixture becomes glossy and slightly thickened, about 3–5 minutes. Do not boil. Taste and adjust sweetness if necessary. The filling should be soft but hold together when cooled slightly.
- 10
Chill filling
Transfer the custard to a bowl, cover with plastic wrap (press wrap onto surface to prevent skin), and chill in refrigerator until firm enough to portion, about 20–30 minutes. Once chilled, divide into 3 equal portions (about 1–1.5 tbsp each) and roll each portion into a ball. If the filling is too soft to handle, firm further in fridge or briefly in freezer for 5–8 minutes—do not freeze solid.
Assembly & Proofing
- 11
Portion dough
After the first rise and the 10–15 minute rest (post black patch attachment), flatten each dough piece into a round about 4 inches across and 3–4 mm thick. Dust lightly with flour if sticky.
- 12
Fill and shape
Place one chilled custard ball in the center of each dough round. Gather edges up and pinch tightly to seal, rolling gently between your palms into a smooth round bun. Make sure seams are pinched well so filling won't leak during steaming. Place each bun seam-side down on a small parchment square.
- 13
Final proof
Cover the shaped buns loosely with lightly oiled plastic wrap or a damp towel. Let proof in a warm spot until puffy, about 25–30 minutes. They will puff but should not double.
Steaming & Finishing
- 14
Prepare steamer
Bring about 2 cups of water to a rolling simmer in a wok or steamer pot. Line steamer basket with parchment squares with buns placed on top, leaving space between buns.
- 15
Steam buns
Place steamer over simmering water, cover, and steam on medium-high heat for 10–12 minutes. After time is up, turn off heat and leave steam covered for 2 minutes (to prevent surface collapse from sudden temperature change).
- 16
Serve
Remove buns carefully (they will be hot). Serve immediately so the custard is molten and flowing (流沙). If needed, re-warm briefly in steamer for 1–2 minutes before serving.