Baked Chinese steamed bun slices with mixed spices and cumin.
This is a recipe requested by reader and I promised to bring this on the blog. In China, Mantou or Chinese steamed buns has been one of our most important staple foods especially in Northern part. If the mantou is leftover for some reason, we get other ways to make them even more delicious. I have posted a deep-fried mantou previously. The golden deep-fried mantou is frequently served with condensed milk in hot pot restaurants. And this roasted mantou slices with cumin is also very popular choice. This easy mantou slices are extremely delicious!
There are several options concerning about seasonings. For example, you can use sesame paste, chili paste, and fermented tofu for the first layer of seasonings. For the second layer, use mixed spices (mainly chili powder and cumin powder, ratio at personal preference). But it is still ok to use Chinese five spice powder or even curry powder.
Using larger mantou will be a better choice to make the mantou slices, because the slices will be suitable in size. If you are purchasing mantou directly, choose larger ones or make the big guys at home according to this Chinese steamed bun (mantou) guide. But remember to make them larger (around 3 cm wide)
- 3 large Mantou
- 1 teaspoon mixed spices , mixed with chili powder, cumin powder and a small pinch of salt
- oil for brushing
- sesame paste or fermented tofu , optional or you can use other paste texture seasonings
- 1/2 teaspoon homemade Chinese chili oil
- 1 clove garlic/smashed
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Pre-heat oven to 180 degree C
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Slice mantou into thick slices around 1 cm to 1.5 cm and then brush vegetable oil on both sides.
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Prepare the paste texture seasoning or use sesame paste as me. In a small bowl, add 1 tablespoon of sesame paste and add 1 tablespoon of water by batches. During the process, stir the sesame paste continuously in one direction until it forms a smooth and thin texture. Add pinch of salt, smashed garlic and 1 teaspoon of chili oil (optional). Combine well.
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Spread the sesame paste evenly on the both sides of the mantou slices. Sprinkle mixed spices.
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Roast for 8 to 10 minutes aroma. Serve with other drinks or congee.
If you want a crisper taste, roast for another couple of minutes.
This reminds me of eating shao kao in the summer in Hebei province. Sitting outside and watching the cooks roast everything they could put on a stick! My shao kao never turns out as good when I try to do it myself.
I totally agree that the stree Shao Kao is really yummy and extremely appealing. But the truth is homemade version is much healthier and cleaner.