How Long To Steam Buns

Chinese Steamed Buns

This recipe provided me with the smooth, fluffy texture that I was seeking. As a substitution for 1/2 cup warm water, I used 1/2 cup warm milk, which I believe helped to make the dough even lighter and fluffier than it already was. Because the dough was extremely sticky and difficult to work with, I had to add an additional 1/4 cup of flour to the recipe. It was only after the 3 hours for the first rising that I realized that the dough had a little sour flavor, similar to that of sourdough bread, which became more obvious after steaming the buns (I steamed a golf ball sized amount of dough to test for texture and taste before I rolled and steamed the rest of the dough).

To stuff the bread, I utilized a homemade beef filling recipe that I developed.

UPDATE: *Tip* I’ve successfully doubled the recipe without encountering any difficulties – use the same amount of yeast as in the original recipe (1 TB or around 1 envelope dry yeast), but double all of the other ingredients to achieve the desired result.

Most helpful critical review

Because I was making this recipe for the first time and didn’t want to wind up with an excessive amount of rolls if I didn’t enjoy them, I scaled it down to make 6 rolls instead of 24. While I’m not sure if this was due to the fact that I used allrecipes.com or the recipe itself, I found that I needed to add a LOT more flour than the recipe asked for in order to avoid turning the dough into a watery mush, which threw off the balance of the yeast, baking soda, and sugar. I basically ended up with chewy dinner rolls as a result of my efforts.

  • There are 111 5star ratings, 57 4star ratings, 11 3star ratings, 7 2- and 1-star ratings, and 4 1-star ratings.

This recipe provided me with the smooth, fluffy texture that I was seeking. As a substitution for 1/2 cup warm water, I used 1/2 cup warm milk, which I believe helped to make the dough even lighter and fluffier than it already was. Because the dough was extremely sticky and difficult to work with, I had to add an additional 1/4 cup of flour to the recipe. It was only after the 3 hours for the first rising that I realized that the dough had a little sour flavor, similar to that of sourdough bread, which became more obvious after steaming the buns (I steamed a golf ball sized amount of dough to test for texture and taste before I rolled and steamed the rest of the dough).

To stuff the bread, I utilized a homemade beef filling recipe that I developed.

UPDATE: *Tip* I’ve successfully doubled the recipe without encountering any difficulties – use the same amount of yeast as in the original recipe (1 TB or around 1 envelope dry yeast), but double all of the other ingredients to achieve the desired result.

When you’re ready to consume them, simply place them in the refrigerator to defrost for at least overnight before steaming them for 10-15 minutes.

DO NOT allow the buns to come into contact with the water.

I stuffed it with red bean paste, similar to what I used to eat at home in Singapore, and it turned out to be far better than I remembered.

I made sure to follow the instructions to the letter.

However, measurements taken in cups are seldom very exact in any case.

Because I didn’t have a bamboo steamer (although it would have been better in a bamboo steamer because of the scent from the bamboo), I used Alton Brown’s excellent suggestion of putting holes in my disposable pie plate and placed it on top of a metal cookie cutter in a wok to steam the vegetables.

  1. At the very least, it isn’t enough to disturb me.
  2. Overall, we are quite pleased with it.
  3. Thank you so much for taking the time to share.
  4. All of the ones I’ve tried have failed to deliver the same level of flavor and light texture as this one.
  5. The dough is quite sticky.
  6. Due of the extended rise time, I added 1/2 tablespoon of baking soda to the dough to mitigate the “sour” taste that resulted.
  7. This allowed the dough to quadruple in size in little over an hour and a half (instead of 3.) I packed my buns with a meat/veggie combination and let the buns rise for a further 25 minutes before steaming them in a big steamer.

I think I ate four buns in a single sitting.

These buns didn’t turn out to be particularly white (like in stores.) But it was simply handmade buns, so it didn’t bother me at all!

Also, add little baking powder to your dough to make it more rise.

This is an opportunity to make some extra white buns!

TRY IT OUT AND SEE WHAT YOU THINK!

Everything turned out well, and everyone enjoyed themselves.

  • The suggestions made by user Mukinsvivi ROCK made it possible for me to make steamed buns that were really delicious.
  • You can punch it down in the manner specified in the directions.
  • Obviously, I didn’t use the whole 3/4 cup, but I came very close.
  • In order to prevent me from overdoing it, the extra flour was introduced gradually.
  • As a result, my buns turned out very white.
  • My steamed buns turned out to be rather huge, yielding around 12.
  • Because my steaming pot is tiny, it took a long time to steam all of the buns, which were a little reluctant to cling on the steaming plate.

This allows the bottoms of the buns to dry thoroughly.

When I make these again, I might try stuffing them with fruit, just to see how they turn out.

They have a slight chewy texture and are quite light, almost “airy.” I used half of the dough to make 12 buns (as directed by the recipe), and the other half was used to make 6 medium-sized buns (see photo).

The little buns were more difficult to fill with meat filling and were far too fragile to handle.

When assembling the buns, keep in mind that the sides should be thinner than the middle.

I will continue to search for the “ideal” bun recipe, but I will have this one on hand as well.

If you create more than you intend to consume and store it in the refrigerator, remember that when food is not fresh, it becomes unpalatable.

Whether it was the fault of allrecipes.com or the recipe itself, I found that I needed to add far more flour than the recipe asked for in order to avoid turning the mixture into a watery mush.

I basically ended up with chewy dinner rolls as a result of my efforts.

These Steamed Buns Can Be Filled With Anything Your Heart Desires

They may not be the most attractive steamed buns you’ve ever seen, but don’t let their appearance fool you: they are among the best steamed buns I’ve ever eaten, and they rate high on my list of the best steamed buns I’ve ever eaten. Making steamed buns that resemble beauty queens may take some effort, but the important thing to remember is that what’s on the inside is what counts. Soft but not too cakey, tender but with a slight chew, with a barely sweetened taste that goes well with, um, just about everything.

  1. I’ve provided three different filling options, all of which can be prepared a day ahead of time: a meaty cabbage-pork combination, a versatile miso-carrot mixture that can be made vegan or pescatarian, and a sweet red bean paste version that can be served as dessert.
  2. The steamed bun, known in Chinese as (baozi), literally translates to “a small package”; at its essence, it is a modest bread home that welcomes everything your heart wishes to cram into it and may be consumed at any time of day, on any day of the year.
  3. In order to maintain consistency in flavor and make the process a bit more accessible for our modern-day lifestyles, I’ve decided to utilize commercial dry yeast in this version of the recipe.
  4. Traditionally, Chinese steamed buns are made with a special sort of low-protein all-purpose flour, which can be difficult to come by in many regions of the United States.
  5. First, mix a water roux with cornstarch to maintain the bun texture airy but not dry and powdery.
  6. This moderately cooked gelatinized mix, which is similar to a tangzhong starter that is widely used in milk bread recipes, will give your bun a little bounce and ideal tackiness.
  7. Using a microwave or stovetop, bring a portion of the milk to a simmer and stir it into the flour before adding the remaining milk and bloomed yeast mixture.

Dough made by hand versus dough made with a stand mixer If you’re working by hand, bring the dough together and knead it just until it comes together as a cohesive dough with no dry pockets to avoid burning out your arms and aggravating carpal tunnel syndrome.

Return to the basin after 30 minutes and you will notice that the dough has softened and is simpler to knead than before.

Repeat this fast fold two more times on your dough, and your dough should be ready to use.

I prefer to see and feel the dough transform underneath my hands during the process (it’s extremely peaceful and therapeutic!).

To plead or not to plead?

You’ll want to pleat these buns if you want them to have a typical savory steamed bun appearance.

As with anything else, repetition is key to success.

One hand should be used to fold and hold the pleats in place while the other supports the bottom of the bun and continuously pushes the filling into the dough to ensure that it is completely enclosed.

If the thought of making a mess of pleated buns gives you the same level of anxiety that I had when making these, you can simply cinch the edges together and flip the bun upside down so that the seams are on the bottom instead of the top.

How to prepare your buns for steaming You may either use a metal steamer basket that fits into a deep pot or traditional bamboo steamers to cook your vegetables and grains.

Because they will expand by at least 2 inches throughout the proofing and baking process, make sure there is at least 2 inches of room between each bun.

Allowing the buns to proof uncovered will result in a glossy, chewy skin developing on the buns.

Allow the dough to prove for a longer period of time, about 1 hour, for a fluffier bun.

Gradual heating and cooling will result in a smoother surface on your buns as well as a more uniformly baked bun when you use this method.

After covering your steamer and turning on the heat, wait until the water comes to a boil before turning the heat down to medium-low.

Uncovering the buns immediately may cause them to shrink and wrinkle as a result of the cold air being sucked into them right once.

– In order to reheat, resteam the vegetables in a steamer basket or in the microwave with a separate dish of boiling water nearby (to simulate a steam environment).

June Xie is a Chinese actress.

Visiting their website may allow you to find the same content in a different format, or it may provide you with even more information than you could get elsewhere.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to find additional information about this and other related content at the website piano.io.

Steamed bao buns

  • 525g plain flour, with a little more for dusting
  • 525g butter
  • 12-tablespoon caster sugar, plus a pinch
  • 1 teaspoon quick-action dry yeast
  • 50mL milk, 1 tablespoon sunflower oil, plus additional for brushing on top and rubbing on the bottom of the bowl
  • 1 tablespoon white vinegar
  • 1 teaspoon baking powder

Method

  • STEP 1Combine the flour, caster sugar, and 12 tsp salt in a large mixing basin until well combined (see tip). 1 tbsp warm water to dissolve the yeast and a pinch of sugar, then add it to the flour along with the milk, sunflower oil, rice vinegar, and 200ml water to make a dough. Bring everything together to form a dough, adding a little additional water if necessary
  • STEP 2Turn the dough out onto a lightly floured work area and knead for 10-15 minutes, or until it is smooth and elastic. Placing the dough in a lightly oiled basin and covering it with a moist towel, allow it to rise for 2 hours, or until it has doubled in size. TO COMPLETE STEP 3: Dump the dough onto a clean work area and punch it down. Rolling out with your hands to flatten the dough, sprinkle over the baking powder, and knead for 5 minutes
  • SIXTH STEP: Roll out the dough into a long sausage form that is approximately 3cm thick, then cut into pieces that are approximately 3cm broad – you should have 18 pieces total. Roll each piece of dough into a ball in the palm of your hand and let aside to rest for 2-3 minutes
  • Then, one by one, using a rolling pin, flatten out each ball into an oval form that is approximately 3-4mm thick. Oil the dough ovals’ surfaces with a pastry brush, then brush a little oil over the end of a chopstick. Place a greased chopstick in the center of each oval and press down. STEP 6Cut 18 squares of baking paper and place a bun on each square. Fold the dough over the chopstick and slowly take the chopstick out of the dough. Transfer to a baking pan, cover with a clean tea towel, and let to prove in a warm area for 1 hour 30 minutes, or until doubled in size
  • STEP 7: Preheat a large steamer over a medium-high heat until it is steaming. To steam the buns, steam them for 8 minutes, or until they are puffed up (you may need to do this in batches). Open each bun and stuff with our barbecued pork and pickled carrot mooli (recipe below). Consume them when they are still warm.
See also:  How To Cook Steam Buns
RECIPE TIPS

Up to the conclusion of step 3, the dough may be readily prepared in a mixer fitted with a dough hook.

FREEZING THE BUNS

The buns can be frozen once they have been cooked. Simply reheat in a steamer once it has been defrosted.

Goes well with

Recipe adapted from the February 2015 issue of Good Food magazine.

Steamed Buns – Mantou

Steamed bunsormantou are made from cotton and are soft, puffy, and fluffy. This recipe for Chinese steamed buns is simple, fast, and completely fail-proof, requiring only 20 minutes of active preparation time!

Mantou

Chinese steamed buns, also known as mantou (), are one of the most famous steamed bun recipes in the world of Chinese cuisine. In this post, you will discover the quickest and most straightforward method for making handmade steamed buns, often known as mantou buns. This recipe is really quick, simple, and completely fail-proof. A plate of steaming hot buns will be ready in less than 1 1/2 hours, including proofing time, if you follow the recipe exactly.

Steamed Buns Recipe

Even while mantou buns may be purchased from Chinese grocery shops or restaurants, they are quite simple to cook at home. My steamed buns recipe just calls for four (4) essential components, which are listed below: Although I prefer milk in my mantou recipe, you may use water or soy milk if you like. You may use low-fat or skim milk for whole milk in this recipe, but I recommend using whole milk for the best results.

How to Make Steamed Buns?

Making mantou may be accomplished in two ways. Traditionally, mantou are produced entirely by hand using natural materials. Hands are used to knead the dough together. My approach is the quickest and most straightforward method available. To begin, put the milk, yeast, and sugar in a large mixing bowl. As a result, you will save time because there is no need to “activate” the yeast beforehand. Following that, I kneaded the dough for 6 minutes in a stand mixer fitted with a dough hook. Afterwards, I molded the dough into a log and divided it into eight equal pieces.

Frequently Asked Questions

Even though I don’t advocate freezing them, they may surely be kept in the refrigerator. Leftovers should be placed in a plastic bag and stored in the refrigerator for up to one week. To prepare them for serving, simply reheat them for 1 minute in a steamer or microwave.

How to Make Chinese Steamed Buns Whiter?

Just before steaming, add 1 teaspoon of Chinese white vinegar to the water in your steamer’s reservoir. It will give the buns a brighter, more white look.

Can I Use this Recipe to Bake Baozi or Bao?

Yes, it is possible. Baozi () or bao are steamed buns with fillings that are popular in China. Steamed bao buns are essentially mantou buns with a filling in the middle. It makes use of the same dough recipe as before.

Is Chinese Steamed Buns the Same as Korean or Japanese?

Some of the dishes in Korean recipes and Japanese recipes are descended from Chinese cuisine. Steamed bao buns made in Korea and Japan are extremely similar to Chinese bao buns in taste and appearance.

How Many Calories Per Serving?

In total, there are just 183 calories in each bun.

What Dishes To Serve with this Recipe?

Mantou is best served with condensed milk or soy milk.

I offer the following recipes for a filling and nutritious Chinese breakfast. Learn how to make quick and easy dinners! Preparation time: 20 minutesPreparation time: 10 minutes Extra Time is available. 1 hour and 30 minutes Time allotted: 1 hour and 30 minutes

Ingredients

  • Condensed milk or soy milk can be used to serve the mantou dessert. The recipes below are excellent choices for a nutritious Chinese breakfast. Find out how to make quick and simple dinners with these tips. The preparation time is 20 minutes, and the cooking period is 10. Increased Working Hours the duration of one hour 1 hour and 30 minutes total time

Notes

When measuring the flour, please use metric measurements. Whole milk, low-fat milk, and skim milk are all acceptable options. You may use water or soy milk for the milk in this recipe. You may use 1/2 cup heavy whipping cream and half cup whole milk to get the greatest flavor. For those who don’t have access to a stand mixer, knead the dough by hand for 15-20 minutes, or until the dough is smooth on top. If the dough is still sticky after 6 minutes of kneading, you can add another 1-2 teaspoons of flour to help bind the dough together.

To begin, fill the pan or skillet halfway with water, then add a small bowl.

It is possible to lay the steamed buns on a plate and cover the pan or skillet with its lid to keep them steaming.

Nutrition Information

1Amount per portion of food Calories183 1 gram of total fat Saturated Fat0gTrans Fat0gUnsaturated Fat0gSaturated Fat0gTrans Fat0g Cholesterol2mg Sodium17mg Carbohydrates37g Fiber1g Sugar2g Protein6g

Mantou (馒头), Chinese steamed buns

A simple and quick method for making Mantou, or Chinese steamed buns. You will be successful if you follow my precise instructions and watch my lesson video. Mantou (Chinese steamed buns), which are traditionally served during the Chinese New Year (Spring Festival, ), are a traditional dish to celebrate the occasion. This was a necessary ingredient in my mother’s preparations for the most significant event of the year, which took place a few days prior. We created dozens of them in a variety of forms and had a great time eating them during the whole Christmas season.

What is Mantou?

Mántóu (), also known as Mó (), is a Chinese term for simple steamed buns that have their origins in China. They are typically produced from white wheat flour, but other components such as maize flour, sweet potato, and pumpkin may also be used to make the dough, depending on taste. Mantou is a popular staple in Chinese cuisine, and it has a prominent position at the dinner table. Mantou is also a celebratory delicacy that is made during the Chinese New Year in certain places of northern China.

HU jun (, flower rolls) is another famous variant of Mantou, and it is made out of layers of buns seasoned with herbs, spices, and oil.

A quickeasy recipe

In contrast to the conventional approach, which relies solely on yeast as a rising agent, my Mantou recipe asks for both yeast and baking powder, which makes the baking process easier and faster. You may create excellent Mantou using only yeast if you follow the double-proofing technique, which is as follows: Allow the dough to rise until it has more than doubled in size. Individual buns should be formed and allowed to rise again before steaming. This process takes 1-2 hours altogether, depending on the room temperature (my article ” Steamed Bao Buns ” employs the conventional method in this regard).

After the dough has been made, you may begin shaping the buns. Simply allow the buns to rise for around 30 minutes before steaming them. It’s a more efficient and straightforward dish, making it a fantastic choice for busy or inexperienced home chefs alike.

How to make the dough

My recipe yields 6 medium-sized round Mantou, or 4 flower-shaped buns topped with Chinese dates, depending on how large you want them. Here’s what you’ll need to have on hand:

  • 250g all-purpose/plain flour
  • 1 teaspoon dried active yeast
  • 3 tablespoons baking powder
  • 1 tablespoon sugar, or to taste
  • 1 teaspoon salt 130ml lukewarm water
  • 4 Chinese dates (for flower-shaped buns alone)
  • 1 teaspoon baking powder

The procedure is straightforward: combine the flour, yeast, and baking powder. Slowly pour in the water. Combine all of the ingredients and knead into a very smooth dough. It should be medium-firm in order to prevent it from sticking to the hands or the work surface.

Knead by hand

The process of kneading the dough by hand until it has a very smooth texture might be time-consuming. To make the process go more smoothly, I always allow the dough to rest for a short period of time once all of the ingredients have been coarsely incorporated. After that, knead the dough until it looks to be uniformly smooth.

Use a stand mixer

Making the dough in a stand mixer is a simple process. Knead for approximately 8 minutes at a low pace. Remove the dough from the bowl and knead it by hand for 1 minute to finish it off.

How to shape Mantou

The dough is now ready to be used. You now have the opportunity to mould them into the shape of your choice (No need to rest before shaping). Divide the dough into equal portions and then work on one section at a time until the dough is finished. For this recipe, I cut them into two distinct shapes (please see my video lesson for more information):

Regular round shape:

  • Kneading and folding the dough towards the center of the ball without flipping it over are important steps in the process. In the process of forming the ball, this will result in a smooth exterior surface. As soon as you’ve finished this step, twist the ball between your palms to create a slightly elevated shape.

Festive flower shape:

  • Form the dough piece into a long, thin rope by rolling it up tightly. Fold both ends in a “J” shape in opposite directions to form a teepee shape. Then, with each end of the rope towards the center of the rope, bring them together until they connect. Take a pair of chopsticks and place one on either side (in the middle) of the flower shape, then compress to make a flower. Once this is done, insert a Chinese date into the center of the flower.

How long to rest Mantou

My simple Mantou recipe simply takes one period of resting time (unlike the traditional method explained inSteamed Bao Buns). After forming the buns, lay them in the steamer basket to rest for a few minutes before serving. Make careful to allow plenty of space between each bun because they will expand by a factor of two after cooking. The amount of resting time necessary varies based on the temperature of the room. It takes me 30 minutes in a room with a temperature of around 25°C/77°F. Consequently, if it’s cooler in your area, you should lengthen the duration a little, and vice versa.

When the dough is gently pushed, it returns to its original shape.

How to avoid bun collapsing

Are you looking forward to achieving a smooth, faultless completed appearance? If this is the case, avoid overproofing the buns. As can be seen in the image above, the smooth one on the right was allowed to rest for 30 minutes before being steamed in the microwave. The wrinkled one on the left had a 45-minute rest period after a long day. As a result of the extra air trapped inside the bun due to over proofing, a large air pocket has formed inside the bun while it is steaming. It crumbled as soon as the cooking was halted.

I can assure you that this advise has no value after putting it through a number of tests. Because the dough has been properly prepared and rested, you may remove the cover immediately after turning off the heat if you have followed my instructions exactly (just like how dim sum chefs do).

How to steam Mantou

When it comes to bun manufacturing, bamboo steamers are the most effective. Because bamboo is a “breathable” material, the steam does not condense on the surface of the bamboo. Some people say that it imparts a natural bamboo scent to the buns as well as this.

Wrap the lid if using metal ones

If you’re using a metal steamer, I recommend wrapping the metal or glass lid with a clean tea towel before using it. The moisture that forms during the steaming process will be absorbed by the cloth rather than pouring onto the buns, which will impact their smooth look.

Line the basket or brush oil

In order to prevent the buns from adhering to the steamer, you must line your basket with steamer parchment paper, such as the one seen in my photographs (They are available in Asian shops or major online shopping platforms). You may use standard parchment paper to cut out circles and set them below each bun, if you want. In order for them to fit, they must be larger than the uncooked buns. Alternatively, a small coating of oil can be applied on the basket with a brush. It’s very efficient when utilizing metal steamers, as the name implies.

What do you eat with Mantou?

Traditionally, mantou has been a mainstay of many northern Chinese home dinners. Families would eat mantou with many savoury meals, which were typically followed by something less substantial, such as congee, soup, or other similar dishes in the same way that you would eat rice. It’s also a popular breakfast option. Sauces such as fermented bean curd (F R/), black bean sauce (), and other savory condiments can be used to dress the dish up a little. Alternatively, serve it as a burger, sliced open and topped with a fried egg.

When eating mantou as a sweet snack, it is highly traditional to dip it into condensed milk before eating it.

How to store and reheat

It’s so convenient to have some Mantou ready to go when you’re in the mood for them. Once your remaining buns have been allowed to cool fully, store them in an airtight container or plastic bag. The items can be stored in the refrigerator for up to 4 days or in the freezer for up to 2 months. When steamed buns are left out in the cold, they tend to get rigid and hard. You can just reheat them in the steamer to restore their softness and fluffiness after they have been frozen. It takes around 4 minutes for those maintained in the refrigerator and 6 minutes for those kept in the freezer (no need to defrost).

  • 250 g all-purpose or plain flour
  • 1 teaspoon dried active yeast
  • 3 teaspoons baking powder
  • 1 teaspoon sugar, or more to taste Water (130 milliliters)
  • 4 Chinese dates (optional), for flower-shaped buns (130 milliliters)
See also:  Where Are Bao Buns From

Prepare the dough

  • IF KNEADING BY HAND: Combine the flour, yeast, baking powder, and sugar in a large mixing bowl. Slowly pour in the water. Mix with chopsticks or a spatula until there is no more loose flour visible. Combine the ingredients and knead quickly to form a dough. Allow for a 10-minute resting period (covered). Knead the dough once more until it is extremely smooth. If you’re using a stand mixer, combine the flour, yeast, baking powder, sugar, and water in a large mixing bowl. Knead on a low speed for about 8 minutes, or until a very smooth dough is formed.

Shape the buns

  • IF YOU’RE MAKING ROUND BUNS: Divide the dough into 6 equal-sized portions (4 pieces if you prefer bigger buns). The dough should be kneaded and folded inwards towards the center of the ball, resulting in an exterior surface that is smooth. Please refer to the video below for an example of how to rotate the ball between your hands to generate a slightly elevated shape. IF YOU’RE MAKING FLOWER BUNS: Separate the dough into four equal pieces. One piece should be rolled into a long, thin rope. Fold both ends in a “J” shape in opposite directions to form a teepee shape. Turn each end of the rope in the direction of the center of the rope until they meet. Take a pair of chopsticks and place one on either side (in the middle) of the flower shape, then compress to make a flower. In the center of the flower, place a Chinese date to symbolize prosperity.

Rest the buns

  • Place the buns in a steamer basket and set aside (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). Make certain that there is enough of room between each bun. Allow for around 30 minutes of resting time. Buns that have been well-rested should be somewhat larger (not double the size) and extremely smooth on the surface. When the dough is gently pushed, it returns to its original shape (see note 2)

Steam the buns

  • In a large saucepan or wok, fill half way with cold water and place the steaming basket within. Cook over a high heat for the first few minutes, then reduce the heat to medium-low until the water has come to a full boil. Count backwards from this instant for ten minutes (add 2 mins if your buns are bigger). Serve when still heated.

Store the buns

  • After the buns have been allowed to cool fully, store them in an airtight container or plastic bag. Maintain freshness in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Reheat the buns

  • Steam the buns that have been stored in the refrigerator for 5 minutes. Cook for 7 minutes (without defrosting) if the meat is frozen.

1. The flour-to-water ratio will differ based on the kind of flour you choose. 2. Make the necessary adjustments. The completed dough should have a medium firmness to it and should be smooth. 2. The amount of time necessary to soak varies based on the temperature of the room. It takes me 30 minutes in a room with a temperature of around 25°C/77°F. Consequently, if it’s cooler in your area, you should lengthen the duration a little, and vice versa. 3. If you are using a metal steamer, I recommend that you wrap the metal or glass lid with a clean tea towel before using it.

Serving:1bun|

Wei Guo is the author of this piece. Interested in learning more about different forms of Chinese bread? Take a look at myChinese Doughnut Stick,Leavened Scallion Flatbread, andPan-fried Pork Buns for inspiration. Good luck in the kitchen!

Steamed Bao Buns

Detailed instructions and photographs on how to create the ideal, soft, and fluffy steamed bao buns. To create the ultimate handmade bao buns, follow these tips and methods. They’ll be excellent for stuffing with your favorite fillings. In this section, you will find methods for steaming bao buns on the stovetop and in a steam oven.

Bao Buns

It was about 2004 that David Chang introduced his version of Pork Belly Buns to the menu of his restaurant, Momofuku Noodle Bar in New York, and no one could have imagined that the modest bao buns would go on to become an international gastronomic sensation. Even I made a point of getting a table at Momofuku every time I was in New York, no matter how lengthy the line was. His concept of transforming a normal bao bun into a sandwich or hamburger of sorts, packed with delicious pork belly and a simple garnish of pickled cucumbers, was absolutely brilliant to me.

Homemade Bao Buns

Bao buns were not to be found in Zurich’s stores or restaurants (and this is still the case in 2019! ), so I set out to make my own using a recipe from David Chang’s cookbook, Momofuku, to make steamed bao buns from scratch. After a few years of experimentation (David Chang’s bao bun recipe yields almost 50 buns! ), I settled on the recipe below, which I use on a regular basis throughout the year.

Why This Recipe Works

  • Bao buns are a steamed bun that is light, fluffy, and pillowy in texture, and they are ideal for stuffing with your favorite ingredients. Make the bao buns anyway you like using this recipe
  • It’s all up to you. This recipe may be used to make bao buns that are filled or stuffed. Once the buns have been rolled out, all that is left to do is fill and shape them before allowing them to rise for the second time according to the instructions. After they’ve been cooked, the bao buns may be frozen and then warmed in the steamer

Steamed Buns

Light, fluffy and pillowy steamed buns are created by following this recipe, and they’re ideal for stuffing with your favorite fillings. Make the bao buns anyway you like using this recipe; it is all up to you. This recipe may be used to make bao buns that are filled or stuffed with different fillings and ingredients. As soon as the buns have been rolled out, just fill and shape them as directed by the recipe before allowing them to rise for a second time. Alternatively, the cooked bao buns can be frozen and reheated in a steamer.

Bao Buns Recipe

If you’re lucky, your local Asian supermarket may have pre-made bao buns in the freezer part of their establishment. It is possible that this simple bao bun recipe will need some planning and preparation, but you will be rewarded with delectably fluffy handmade buns that will thrill everyone who tries them.

How to Make Bao Buns

Bao buns are made with both yeast and baking powder, which helps the buns rise to their full potential. Begin by combining all of the dry ingredients in a large mixing basin and mixing well. Then, using a measuring jug, pour the heated water and oil into the pan. The water should be somewhat warmer than lukewarm in order to aid in the activation of the yeast, but it should not be boiling hot.

Step 2

The dough for my bao buns is made in my electric stand-mixer; however, you may certainly create everything by hand if you so choose. Using a dough hook on a medium speed, incorporate the liquid components into the dry ones. If you are using a different type of flour than that specified in the recipe, you may require more or less liquid than that specified. You just need a small amount of liquid to bring everything together into a soft dough.

Next, with the mixer still running on medium speed, knead the dough until it is soft and smooth to the touch. This should take around 10 minutes with a stand mixer on medium speed, or approximately 5 minutes if done manually.

Step 3

After the dough has become soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen counter top to finish it off. In order to determine whether the dough is ready, push your finger into the dough and produce an imprint in the dough. If the dough bounces back, it indicates that it is ready. If the imprint is still visible, you will need to knead the dough a little longer. Place the ball of dough back into the (clean) mixing basin and set the bowl somewhere warm for around 60 to 90 minutes, or until the dough has doubled in size, to rise and expand.

Step 4

After the dough has become soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen counter top until it is elastic. To see if the dough is ready, press your finger into it and make an indent in the dough. Whenever the dough bounces back, it indicates that it is done. If the indent is still visible, you will need to knead the dough a little bit more until it is smooth and elastic. Replacing the ball of dough in the (clean) mixing basin, and putting the bowl somewhere warm for 60-90 minutes to allow the dough to rise and double in size, should suffice.

Step 5

To cut out rounds from the dough, use an 8 cm (3 inch) diameter cookie cutter. Continue to re-roll the dough as needed until you have used up all of the dough in the recipe.

Step 6

Place the rounds on a small sheet of baking paper – I prefer to use simple white cupcake wrappers that I flatten with a rolling pin to make them easier to handle. This saves me the time and effort of having to cut a sheet of baking paper into little pieces before using it. Then, using a rolling pin, carefully flatten the dough to make the bun shape. Repeat with the remaining rounds.

Step 7

Set everything on a big baking sheet, cover with a tea towel, and set it aside somewhere warm for approximately 30 minutes to let the buns to rise again and become more puffed. It should have taken around 10 minutes for the bao buns to rise somewhat and puff out a little.

Step 8

In the meantime, heat the steamer on the stovetop (see notes below). The buns should be steamed in batches for 10 to 12 minutes, or until they are fluffy and soft, and the insides are cooked through.

How to Proof Dough

The yeast in the dough must be activated in a warm atmosphere in order for the dough to rise properly. You might try one of the following suggestions if you don’t have a warm spot in your house:

  • In the oven with the oven light turned on (this is only applicable to certain ovens)
  • On the lowest shelf of the oven, there is a baking plate filled with boiling water. Use around 1 litre (4 cups) of water, then top it up after approximately 1 hour of cooking
  • Cook at a low temperature of around 25-40°C (77-104°F) in the oven or a steamer oven

How to Steam Bao Buns

  1. Using a bamboo steamer to steam bao buns is a terrific way to save money, and Asian grocery shops usually have a big selection of sizes available at reasonable costs. Aside from the low cost, another advantage of bamboo steamers is that they are attractive when used to serve food at the table. I recommend that you get the largest steamer that will fit your saucepan and stovetop. In order for it to work properly, the bamboo steamer must be the same size as the saucepan you are using below it. To illustrate this point further, if you are using a bamboo steamer with a diameter of 12 inches, your saucepan should likewise be 12 inches in diameter
  2. If you plan to make bao buns (or even dumplings) on a regular basis, I recommend purchasing at least two steamer baskets that can be stacked on top of each other to reduce cooking (and waiting) time
  3. If you plan to make dumplings, I recommend purchasing at least two steamer baskets that can be stacked on top of each other. For those who are serious about creating bao buns, I recommend investing in a multi-tiered metal or stainless steel steamer, which can be found at most Asian grocery shops or online. These are also available in a variety of sizes and have the added benefit of being dishwasher-safe
  4. Fill the saucepan about one-third of the way with boiling water, and then lay the steamer baskets on top of that. Place the pot with the steamer baskets on the stove over a low-medium heat and cook for 10 minutes. There is a chance that the bao buns will overcook or even turn soggy if you steam them at a high enough temperature
  5. However, if you steam them at a lower temperature, the buns will be OK. Place the bao buns in each steamer basket, leaving enough space between them for them to rise and expand during cooking. Cover and steam for approximately 10 to 12 minutes, or until the buns have risen and are light and fluffy when opened.
See also:  How Long Do Potato Buns Last

Tips For Making Bao Buns

  • Plain flour (all-purpose flour) is fine for this recipe, since the cornflour (cornstarch) will aid in giving the buns a light and fluffy texture due to the use of cornstarch. It is not necessary for the buns to be a blinding white as those available in Chinese restaurants
  • Nonetheless, the taste and texture should remain the same. To get the pure white appearance of buns found in Chinese restaurants, I recommend using bleached flour, which can be obtained at Asian grocery shops or online. In order for the dough to rise properly, it must be kneaded for the necessary period of time. It is possible that failing to knead the dough adequately can result in buns that are blotchy in appearance (but still taste delicious), and this is due to not mixing the ingredients together well enough and/or failing to remove all of of the air bubbles from the dough. To prevent the buns from becoming soggy, steam them on a low-medium heat until they are just cooked through.

How to Make Steamed Bao Buns with a Steam Oven

The following methods should be followed for proving the dough as well as steaming the bao buns in an electric steam oven or a combi-steam oven:

  1. First Proof: Place the dough in a large basin that has been gently greased and let aside for 30 minutes. Use some cling film or a disposable bowl cover to keep the contents of the bowl safe. For approximately 1.5 hours, or until the dough has doubled in size, proof the dough in the steam oven/combi-steam oven at 40°C / 104°F
  2. First, form the bao buns and set them on a tiny piece of baking paper each, then transfer them to a big tray that will fit inside your steam oven/combi-steam oven. Second, proof the bao buns. I can put a big sheet pan into my steam oven, which will adequately accommodate 12 bao buns. There is no need to wrap the buns with plastic wrap. Proof the bao buns in their formed forms at 40°C / 104°F for around 30 minutes, or until the buns have swelled up significantly
  3. Steaming the Bao Buns: Remove the tray of bao buns from the steam oven/combi-steam oven and place it on a baking sheet. Raise the temperature to 100°C / 212°F if necessary. As soon as the steam oven/combi-steam oven has reached the desired temperature, return the tray of bao buns to the oven and steam them for 10-12 minutes.

Freezing Bao Buns

Bao buns are ideally consumed fresh, and as soon as they are steamed, if at all possible. Bao buns can be preserved in zip-lock bags in the freezer for up to two months if they are not used immediately. To reheat frozen bao buns, just steam them for about 5 minutes, or until they are thoroughly warmed through.

What to Serve with Bao Buns

One of my favorite ways to serve bao buns is to stuff them with char siu pork and pickled veggies that I make in a flash.

For further information, please refer to my recipe for Sticky Pork Bao Buns. Other excellent toppings for bao buns include the following: Braised Short Ribs with Asian Flavors Pickled Chillies, Chinese Barbecue Pork (Char Siu Pork), and other condiments Print

Steamed Bao Buns

★★★★★4.8from32reviews

  • The resting time is 2 hours, the preparation time is 1 hour, the cooking time is 10 minutes, and the total time is 1 hour 10 minutes. This recipe makes 12-16 buns. Recipe Type:Bread
  • Cooking Method:Stovetop
  • Cuisine:Chinese

Resting time: 2 hours; preparation time: 1 hour; cooking time: 10 minutes; total time: 1 hour and 10 minutes; yield: 12-16 buns Recipe Type:Bread; Cooking Method:Stovetop; Cuisine Type:Chinese

Ingredients

  • 300 g (2 cups) plain flour (all-purpose flour) or unbleached flour
  • 125 g (1 cup) cornflour (cornstarch)
  • 5 tablespoonscaster sugar (super-fine sugar)
  • 1 teaspooninstant yeast (also known as instant dried yeast or fast-action dried yeast) (see Kitchen Notes)
  • 2 1/2 teaspoons baking powder
  • 180 ml (3/4 cup) warm water
  • 60 ml (1/4 cup) vegetable oil, plus extra
  • 300 g (2 cups) plain flour (

Instructions

In order to prepare the buns

  1. Making the buns is a simple process.

In order to form the buns

  1. To remove any air bubbles that may have formed in the dough, punch it back and knead it by hand for around 5 minutes after it has doubled its size. Then, using a rolling pin, roll out the dough until it is approximately 1 cm in height. Rub a little oil into the surface of the dough with your hands
  2. To cut out rounds from the dough, use an 8 cm (3 inch) cookie cutter. Re-roll the dough as many times as necessary. Place these circles on a small piece of baking paper – I prefer to use simple white cupcake wrappers that I flatten with a rolling pin – and set them aside to dry. Fold each circle in half and then gently flatten the dough with a rolling pin to make the bun shape
  3. Set everything on a big baking sheet, cover with a tea towel, and set it aside somewhere warm for approximately 30 minutes to let the buns to rise again and become more puffed. After this period of time, the bao buns should have inflated up a little.

In order to steam the buns

  1. In the meantime, prepare the steamer on the stove (see the Kitchen Notes section below). Puff and soften the buns by steaming them in batches for 10 to 12 minutes or until they are completely cooked through
  2. Serve the buns as soon as possible.

Kitchen Notes

The many types of yeast* Please keep in mind that there is a difference between instant yeast (also known as quick dried yeast or fast-action dried yeast) anddried yeast while baking (also calledactive dry yeast). When in doubt about the sort of yeast you have, look for instructions on how to utilize it on the package. If you use instant yeast, you may add it right to the flour mixture without having to wait for it to activate first. If you don’t have instant yeast, I would recommend using the same quantity of dried yeast as you would with instant yeast.

  1. Combine the dry ingredients in the recipe above with the yeast mixture and vegetable oil, and mix well.
  2. Although the buns will be a pale yellow in color, they will taste delicious.
  3. INSTRUCTIONS FOR STEAMING BAO BUNS* Place the steamer basket (whether bamboo or other material) directly on top of a saucepan that has the same size and shape.
  4. ***Place the steamer basket on top of the saucepan.
  5. Place the lid on top of the steamer basket and close the lid tightly.
  6. How to Make Bao Buns in a Steam Oven*First Proof: Cover the bowl with cling film or a re-usable bowl cover to prevent the buns from drying out.
  7. There is no need to wrap the buns with plastic wrap.
  8. * Preparing the Bao Buns by steaming them: Take the tray of bao buns out of the steam oven/combi-steam oven and set it aside.
  9. As soon as the steam oven/combi-steam oven has reached the desired temperature, return the tray of bao buns to the oven and steam them for 10-12 minutes.

To reheat frozen steamed buns, place them in a stovetop steamer for approximately 5 minutes, or until they are completely warmed through. CONVERSIONSIf you need to convert from cups to grams, or vice versa, you may use this handyConversion Chart for Fundamental Ingredients.

eatlittlebird

This recipe was initially published on May 17, 2019 and has since been updated. More detailed recipe notes have been added to the original version.

Steamed Pork Buns – Recipe

Colin Clark is a British actor and director. 16 buns are produced from this recipe. Steamed pork buns are a dim sum favorite that are authentically Chinese. Eileen’s step-by-step instruction of how to create the dough, the filling, and how to form the buns can be found in the video below.

Ingredients

  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons ketchup
  • 5 teaspoons granulated sugar
  • 4 teaspoons cornstarch
  • 1 tablespoon dark soy sauce
  • Kosher salt and freshly ground white pepper
  • 1 recipe Chinese Barbecued Roast Pork
  • 2 tbsp. peanut oil
  • 1 small yellow onion, cut into 1/4-inch dice (1/2 cup)
  • 1 tbsp. Shaoxing (Chinese rice wine)
  • 1-1/2 tsp. Asian sesame oil

For the dough

  • 2 & 1/8 cup bleached all-purpose flour, preferably Gold Medal
  • More flour if necessary. 6 tablespoons whole milk, at room temperature
  • 2 tablespoons melted lard or peanut oil
  • 1/2 cup granulated sugar
  • 3-1/2 teaspoon baking powder
  • 270 calories
  • 60 calories from fat
  • 7 grams of fat
  • 2 grams of saturated fat
  • 1.5 grams of polyunsaturated fat
  • 3 grams of monounsaturated fat
  • 40 milligrams of cholesterol
  • 700 milligrams of sodium
  • 36 grams of carbohydrates
  • 1 gram of fiber
  • 15 grams of protein

Preparation

  • Stir or whisk together the broth, oyster sauce, ketchup, sugar, cornstarch, soy sauce, 1/2 teaspoon salt, and a sprinkle of pepper in a medium-sized mixing bowl. Finely dice enough of the barbecued roast pork to make 1-1/2 cups of the finished product (about 6 oz.). For 30 seconds, heat a wok over high heat until hot. Swirl in the peanut oil to evenly coat the pan. Add the onion when a wisp of white smoke appears, which should take about 30 seconds. Reduce the heat to medium-low and continue to simmer, turning often, until the potatoes are golden brown, about 6 minutes. Increase the heat to high and stir-fry for 2 to 3 minutes, or until everything is well-combined. Pour the wine into the pork mixture from the edge of the wok, stirring constantly. Reduce the heat to a moderate setting. The sauce should be poured into a well created in the center of the mixture. Stir constantly for about 3 minutes, or until the mixture thickens. Mix in the sesame oil until fully incorporated. Refrigerate until completely cool.

Make the dough

  • On a clean work surface, combine the flour, sugar, and baking powder and form a well in the center of the mixture. When the milk has been carefully poured into the well, use your fingers to draw the flour mixture into the milk in a circular motion until it has been completely absorbed. Make another well, add 3 tablespoons room-temperature water, and continue to massage the dough with your fingertips until it is smooth and elastic. Toss in the lard or peanut oil and mix the dough completely with your fingertips and either a dough scraper or a bench knife until everything is well-combined. With one hand, gather the dough together with the dough scraper and begin kneading it with the other. Tentatively knead the dough for 10 to 12 minutes, or until it is smooth, elastic, and slightly tacky to the touch. Spreading a little flour on the work area and your hands while kneading the dough can help to prevent it from becoming overly sticky. You can lightly wash your hands with water and continue to knead the dough if it appears to be too dry. Using your hands, form the dough into a ball, cover it with a little moist towel, and let it aside at room temperature for approximately 1 hour. “(The dough must be baked and used within 2 hours of its preparation.” It is not possible to freeze it.)

Portion the dough

  • Prepare sixteen 2-1/2-inch squares of parchment paper or waxed paper in advance. Prepare a work surface by lightly flouring it. Form a 16-inch-long log out of the dough that has been made. Roll each piece of the log into a ball after it has been cut into 16 equal pieces. Cover the dough with a moist towel to prevent it from rising.

Make the buns

  • Prepare sixteen 2-1/2-inch squares of parchment or waxed paper by cutting them in half lengthwise. Work surface should be lightly dusted with flour. Form a 16-inch-long log out of the dough that you just prepared. Roll each piece of the log into a ball after slicing it into 16 equal parts. Wet the cloth and place it over the dough.

Preparation Suggestions Make the filling up to 1 day ahead of time and store it in the refrigerator; do not freeze. In an airtight container, cooked buns will keep for 3 to 4 days in the refrigerator or 4 to 6 weeks in the freezer if stored at room temperature. To reheat, allow the buns to thaw and come to room temperature if they were frozen; if they were refrigerated, allow them to come to room temperature. Then steam the buns in bamboo steamers for 5 to 7 minutes, or until they are extremely hot.

Reviews (9 reviews)

  • User-3238474| January 23rd, 2021 I’ve been making this recipe for years, and I make sure to follow the directions to the letter. We keep coming back to it because it has become a favorite of the children’s for special birthday dinners and celebrations. It will take the better part of the day, but if you enjoy being in the kitchen, give it a shot. I’ve found that the dough recipe produces excellent results, so I’m not sure what to make of the one negative comment concerning the dough. Mastohcheffpp| January 3, 2015 This is some fantastic dough! It was easy to use already cooked pork shoulder, which I just added to the sauce before stuffing into the buns. This is just fantastic. I’d been wanting to do this for a long time and am pleased I finally got around to it
  • Donutsmakemeegonuts| March 13, 2014 Okay, so I prepared these and discovered that something is certainly wrong with this recipe. I tried twice, followed the directions to the letter, and it didn’t work. The dough is not malleable in any way. The stuffing, on the other hand, is very excellent. Also, after giving up, I cooked the dough and it turned out to be delicious biscuits, which were excellent for strawberry shortcake. HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA This was a really frustrating experience.

Leave a Comment

Your email address will not be published. Required fields are marked *