How To Make Chinese Steamed Buns White

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.

• At the very least, it isn’t enough to disturb me.
• Overall, we are quite pleased with it.
• Thank you so much for taking the time to share.
• All of the ones I’ve tried have failed to deliver the same level of flavor and light texture as this one.
• The dough is quite sticky.
• Due of the extended rise time, I added 1/2 tablespoon of baking soda to the dough to mitigate the “sour” taste that resulted.
• 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.

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. Get techniques for quickeasy dinners! Prep Time20 minutesCook Time10 minutes Extra Time is available. 1 hour Time allotted: 1 hour and 30 minutes

Ingredients

• 2 1/2 teaspoons sugar
• 350 g (12.3 oz or about 2 3/4 cups) all-purpose flour
• 1 cup milk
• 1 teaspoon active dry yeast

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. Following that, place a plate on top of the 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.

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

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

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.

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

In terms of bun preparation, bamboo steamers are the most effective. Because bamboo is a “breathable” material, the steam does not condense on the surface of the material. Additionally, some people feel that it imparts a natural bamboo fragrance to the buns.

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)

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.

Take a look at myChinese Doughnut Stick,Leavened Scallion Flatbread, andPan-fried Pork Buns for inspiration.

Mantou Recipe (Fluffy Chinese Steamed Buns)

It is possible that your flour’s flour-to-water ratio will differ based on the brand. Make the necessary adjustments. – Dough should be medium-firm in texture and smooth in appearance after done baking. Depending on the temperature of the room, the amount of time necessary for resting will differ. A room with a temperature of 25°C/77°F takes me 30 minutes. To compensate for differences in temperature, you may want to increase the time in yours. In the event that 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. Aside from Chinese bread, are you interested in any other types? Take a look at myChinese Doughnut Stick,Leavened Scallion Flatbread, andPan-fried Pork Buns for inspiration. Have a wonderful time in the kitchen.

What is mantou?

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

Serving:1bun|

Wei Guo is the author of this work.

Take a peek at myChinese Doughnut Stick,Leavened Scallion Flatbread, or Pan-fried Pork Buns.

Types of flour for mantou vs bao

In many ways, my mantou recipe is similar to my char siu bao recipe, with the exception that it calls for wheat starch (which is NOT the same as all-purpose flour, but is a completely distinct item) instead of cornstarch and that it employs a different method of handling the dough. If you’ve ever eaten mantou at a restaurant, you’re probably familiar with the ultra-white colour that results from the use of white bleached flour and, in some cases, wheat starch. Because of its low gluten content, the use of wheat flour might result in a mantou with a particularly soft and bouncy texture.

Many Chinese dishes, such as cheung fun, steamed bao buns, andchar siu bao, call for the use of wheat starch.

The use of white bleached flour and wheat starch is essential in order to achieve the ultra white hue of traditional steamed buns.

I make my mantou with unbleached flour, which gives it a creamier appearance rather than a pristine white appearance.

Tips for making Chinese steamed buns

After creating several batches of mantou, here are some techniques I’ve picked up along the road that I’d like to share:

• A scale is essential for weighing out all of your ingredients in order to create a foolproof recipe
• To flatten the dough, use your pointer finger to press down on the top border of the dough with your thumb. This thinned-out border will assist you in sealing the log of dough once it has been rolled. Before rolling out the dough, brush on some water to help it cling to itself and seal more effectively
• To roll out the log of dough, use the palms of your hands to do so. This will assist in combining all of the layers and preventing them from spreading excessively. The dough should rest in the steamer over warm water for 20 minutes to prove, but not longer than that, because it will overproof and wilt after it has been steaming for a long period of time. Proofing can give you a nice and fluffy texture for your Chinese bread
• After it has finished steaming, remove the steamer from the heat and allow it to rest for at least 4 minutes without taking the cover off it. Resting allows the temperature inside the steamer to come down and prevents the mantou from being shocked. When you remove the cover from the mantou too soon after steaming, the mantou may collapse and get wrinkled.

Serving and storage

Mantou can be served simple or with condensed milk, according on your preference. You may also pair it with savory meals such as char siu to make a delicious meal.

If you have any leftover steamed buns, you may store them in an airtight container in the refrigerator for up to 3 days. They should be good for 3-4 days if kept in the fridge. Using a moist paper towel, I wrap them in the microwave for 30 second intervals until they are nice and toasty.

• 2 cups all-purpose flour
• 50 grams (1 1/4 cups) wheat starch
• 5 grams (1 teaspoon) baking powder
• 7 grams (2 1 4 teaspoons) instant activated yeast
• 50 grams (1 1/4 cups) white granulated sugar
• 130 grams (4.5 fluid ounces) filtered waterroom temperature
• 24 grams (1 fluid ounce) neutral cooking oil
• 1 fluid ounce (1fl oz) filtered waterfor brushing

• The following items will be needed: stand mixer (or mixing bowl with wooden spoon)
• Parchment paper
• And a brush

• In a mixing bowl fitted with a dough hook attachment, combine the all-purpose flour, wheat starch, baking powder, yeast, and sugar until well combined. Reduce the speed to the lowest setting and continue swirling until the entire mixture is uniformly dispersed. Increase the mixer speed to level 2 by a small amount. Combine the water and oil in a mixing bowl. Slowly pour the liquid into the mixer until it is fully incorporated. Increase the speed to the fifth setting. Continue to knead the dough on medium (about level 5) for another 5 minutes once it has formed a ball (and is no longer stuck to the sides). The dough ball should be smooth and free of lumps, and it should be able to entirely detach from the edges of the basin. Remove the dough from the mixer and shape it into a ball with your hands. Repeat with the remaining dough. Hover your hands over the ball while forming a heart with your thumbs and fingers, then use the ball to make circular movements to create a tight, smooth surface on a clean surface. Place the ball in a dish and cover it with a lid, allowing it to rest for at least 5 minutes before continuing. Poke the ball of dough with your finger to see whether it makes a mark
• If it does, you may start rolling it into balls. Transfer the dough ball to a clean surface and knead it a few times with the heel of your palm to release any extra gas from the dough.

Dough kneading

• Roll the dough out into a rectangle form with a 14-inch thickness, using a rolling pin to get the desired shape (if you scaled the recipe, you will need to adjust this part). If it’s clinging to the surface too much, sprinkle a little flour on top of it. Using the top half of the paper, fold it towards the centre, then fold the bottom half over the middle fold to form a trifold. Turn the rectangle 90 degrees and roll it out into a 14-by-9-inch rectangle once again. Repeat the process once more. When the dough is finished, it should have a very smooth texture and contain no air bubbles.

Rolling

• Make a downward motion with your pointer finger on the top edge of the dough while pressing down on it. You should be able to get a very thin edge. This will assist in the sealing of the roll. Use the brush and dip it into the filtered water to clean the surfaces. The dough should be brushed on top
• Take the bottom edge of the dough and fold it upwards to begin the roll
• Repeat with the other side. Keep rolling until the log is as tight as possible without allowing any air bubbles to escape. You should end up with a log at the end of your efforts. Make a small pinching motion with the edge of the log to seal the edges. Making use of the palms of your hands, gently roll out the log to ensure that the layers adhere to one another. The log should be around 16 inches in length. Cut it into pieces that are 2 inches thick using a sharp knife. Cut the parchment paper into approximately 3 3 squares. Lay each piece on a square of parchment paper
• Fill a saucepot halfway with heated water and place the steamer on top. Place the mantou pieces in the steamer, making sure that each one is at least 1 12 inches apart from the others–these will expand. Cover the bowl with a lid and set aside for 20 minutes. After 20 minutes, uncover the bowl and check the dough
• It should be at least 1 12 times larger. Replace the cover and put the heat up to high on the stovetop once again. As soon as the water starts to boil, reduce the heat to medium-low and continue to steam for another 20 minutes. If the water level falls below a certain point, add more. If you are unable to put all of your proofed bao into your steamer at once, store the remainder in the refrigerator to prevent them from proving any more in the meantime. The process of proofreading should be slowed by chilling them. To bring them to room temperature before steaming them, remove them from the refrigerator approximately 5 minutes before steaming them. After 20 minutes, remove the pot from the burner and allow the steamer to rest for 4 minutes before lifting the lid. This will prevent the mantou from inflating as a result of a sudden change in temperature. Discard the lid and begin serving the mantou immediately.

Make a downward motion with your pointer finger on the top edge of the dough and press down on it. A very thin edge should be obtained. Sealing the roll will be aided by this. The brush should be used in conjunction with the filtered water. The dough should be brushed on top; take the bottom edge of the dough and fold it upwards to start the roll; repeat with the other side. Keep rolling until the log is as tight as possible without introducing air bubbles; you should end up with a log at the bottom.

1. Roll the log out gently with the palms of your hands to ensure that the layers adhere to one another.
2. Cut it into 2-inch-thick chunks with a sharp knife; and Cut the parchment paper into approximately 3 1/3-inch-square pieces.
3. The mantou pieces should be added to a steamer one at a time, making sure that each one is at least 1 12 inches apart because they will expand.
4. Replace the cover and bring the heat up to high on the stovetop once again.
5. Make sure there is enough water in the tank.
6. Slowing down the proofing process should be aided by chilling them.
7. After 20 minutes, remove the pot from the heat and allow the steamer to rest for 4 minutes before lifting the lid.
8. Discard the lid and begin serving the mantou right away.

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As ludicrous as that title may appear to you, it is a question that many home cooks have asked themselves at some point. What is the Chinese secret to making their buns so white that they seem like snow? It’s like asking, “How is Wonder Bread made?” White colored food is associated with contemporary progress, purity, and civility in Asia, which is similar to the belief that white colored food was associated with civility and progress in most of the developed western world in the past. More information may be found on this topic in Laura Shapiro’s Perfection Salad, specifically on page 91, where she discusses the usage of white sauce.

1. Here are the details: Is it true that adding vinegar to bao bread makes the dough whiter?
2. No.
3. I believe that the issue with adding the vinegar has something to do with the development of gluten in the bread dough.
4. In order to compensate for the absence of gluten in the wheat, a little amount of vinegar is added, resulting in a chewier dough.
5. Nope.
6. I was never able to figure out what the point of taking this strategy was.
7. The answer is in the flour, as you might expect.

Among the flours I’ve purchased recently are Taiwanese all-purpose flour bySunlight Foods Corporation, which I purchased from Ranch 99 market; legendaryWhite Lily All-Purpose flour, which I acquired while traveling through the American South; and Malaysian Red Man (Phoon Huat) Hong Kong Flour, which I brought back from a trip to Singapore.

1. In any case, I tried them out, and when it came to testing flour for steamed Chinese buns, the Hong Kong Flour supplied by Red Man came out surprisingly white, followed by the Taiwanese flour.
2. All three generated steamed bao dough that was whiter than the Gold Medal all-purpose flour found in supermarkets.
3. Although the dough tasted OK, it fell short of the natural sweetness of Gold Medal flour (even when bleached), which had a more sweet wheat flavor even in its bleached condition.
4. Nope.
5. In the countryside, I’ve eaten wonderful not-snowy-white bao made from not-so-bleached flour that was just delicious.
6. Just look around, but the main point here is that not every bao need to be incredibly white in order to be excellent or genuine!
7. When flour is freshly milled, it has a yellowish tint to it due to its natural composition.
8. My belief is that a small amount of bleaching is OK, but that excessive bleaching deprives the flour of its natural taste.
9. Unbleached flour gives savoury dishes such as pot stickers or poached shuijiao dumplings a more toothsome texture and a more intense taste than bleached flour.
10. High-protein flours, such as King Arthur All-Purpose (flour facts sheet), do not work well for most Asian dishes because the gluten (protein) content is too high – around 11.7 percent in King Arthur All-Purpose.
11. Asian dumplings are best made with all-purpose flour that contains a moderate amount of gluten — around 10.5 percent.

As a result, store-bought flour works just as well as home-made flour for creating delicious flavors in Asian pastries. Using specialist flours, such as the ones illustrated above, can ensure that your finished product is dazzling white. Sites related to this one:

• See what happens when baking soda is added in the dough in my baking soda and bao experiment.

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• 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.

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.

Fluffy Steamed Buns – How to make steam buns fluffy and tasty

What is the best way to make steamed buns fluffy? This simple Fluffy Steamed Buns recipe produces spongy, soft, and delectable results. They’re simple to make and turn out perfectly every time. In this post, I’m going to provide a really simple bread that is delicious even when eaten on its own. The greatest time to consume fluffy steamed buns is right after they’ve been cooked, while they’re still hot and delicate. Steamed Buns that are light and fluffy

ABOUT THESE STEAMED BUNS – How to make fluffy steamed buns

They are not dry, but rather moist in every bite, much like the bao recipe. They also taste nice even when eaten plain, which is a bonus. The fluffy and sponge-like texture on the interior, along with a smooth skin on the exterior, is what distinguishes the best steam buns. This is a fairly simple recipe for plain steamed buns; however, you can also load them with some filling before steaming them for a more elaborate dish. Steamed Buns that are light and fluffy

Let’s Talk Ingredients – Foolproof Steamed Buns Recipe / Fluffy steamed buns

Make use of the highest-quality flour that is readily accessible. In fact, the texture and color of the buns are affected by this. However, all-purpose flour should not be substituted with any other type of flour, such as wheat flour, tapioca flour, or quinoa flour. The texture and look of the buns will alter as a result of this.

Yeast

The ideal type of yeast for this recipe is instant dry yeast. It is readily available and simple to operate. When it comes to steamed buns, I haven’t experimented with fresh yeast yet. Please let me know how they work out if you do so. Make certain that the yeast you use is not too old or that it has not been exposed to air. All of these factors have an influence on the final product while creating steamed buns.

Sugar

These fluffy steamed buns have a subtle sweetness to them. If you do not want them to be as sweet as this, minimize the amount of sugar you use. Increase the amount of sugar if you want them to be sweeter. Castor sugar, often known as breakfast sugar, is what I’ve used in this recipe. You are also welcome to use ordinary powdered sugar instead. Steamed Buns that are light and fluffy

How To Make Steamed Buns Fluffy

The process of kneading is crucial while producing any sort of bread. You may either use a kitchen aid or do it by hand to do this. It’s easiest for me to do it in my kitchen aid. Once all of the dough has been brought together, the work is not done. There is still more to accomplish. Now is the time to keep kneading by hand or in the mixer until the dough is smooth and elastic. The dough should be soft and non-sticky to the touch. This kneading procedure takes around 6 to 8 minutes. Make sure to use a medium speed setting on your kitchen aid if you want to use one, and if you plan to do it by hand, make sure to knead with your palms rather than your fingers while doing so.

The more you knead the dough, the softer it becomes. Always wrap the fluffy steamed buns dough in cling wrap while it’s proving in the refrigerator.

How To Make Soft Fluffy Asian Steamed Buns Every Time

These little steamed milk buns must be boiled in a double boiler to be properly cooked. First and foremost, make certain that the water does not come into contact with the buns while they are steaming. To begin, place the buns in the double boiler while the water is still boiling, and then turn the heat down to low. Once the buns have been placed in the dish, cover it. Allow the buns to steam for 3 minutes on a high burner, then 15 minutes on a medium temperature, until they are done. Turn off the heat and allow the buns to sit in the pan for 10 minutes before removing them from the pan.

Steamed Buns that are light and fluffy

Fluffy Steamed Buns Recipe

285 g all-purpose flour15 g corn flour4 g instant dry yeast 285 g all-purpose flour 40% of a gram of castor sugar 15 milliliters of oil Milk (at room temperature): 160 mL 12 teaspoon white gel food color (optional) (optional) each bun with a pinch of salt and 12 tablespoons milk rubbed in

Instruction to make these fluffy steamed buns

Combine all of the all-purpose flour, corn flour, yeast, sugar, and salt in a large mixing bowl. Mix thoroughlyNext, add the oil and milk and stir with a spoon until everything is well-combined. This dough will need to be kneaded for 6-8 minutes. The dough should be smooth and elastic. Place the dough in a basin that has been lightly oiled. Wrap the bowl tightly in plastic wrap and let it aside at room temperature for 30 minutes to an hour. Once that’s done, add the white food coloring (if using) and knead until the color is evenly distributed throughout.

Keep the buns in a circular form, keeping in mind that they will spread a little when steaming.

Steaming the buns

Place each of the buns on a piece of parchment paper to prevent them from sticking together. Lightly massage some milk onto the tops of each bun with your finger and let it aside for another half an hour. During this time, wrap the buns in a towel to prevent them from drying out. Fill a double boiler halfway with water, making sure the water does not come into contact with the buns while they are steaming. Allow the water to come to a rolling boil. In a boiler, place the buns with the parchment paper piece tucked beneath each one of them.

After you’ve finished, don’t open the lid for 10 minutes.

Notes – fluffy steamed buns

The color of the dough is enhanced by the addition of white gel food coloring. It’s something I like to include to ensure that I get white buns. If you don’t want to do it, that’s OK. Recipes for sourdough bread

Fluffy Steamed Buns Recipe

Recipe for Chinese bread

Recipe Card – Fluffy Steamed Buns

What is the best way to make steamed buns fluffy? It’s hard to believe that these small Fluffy Steamed Buns are only 100 calories each.

They’re simple to make and turn out perfectly every time. In this post, I’m going to provide a really simple bread that is delicious even when eaten on its own. Whenever you can get your hands on some freshly cooked, hot, and soft fluffy steamed buns is the finest moment to consume them.

• Ingredients: 285gramsall-purpose flour
• 15gramscorn flour
• 4 grams instant dry yeast
• 40 grams cane sugar
• 15 milliliters oil
• 160 milliliters milkroom temperature
• 12 teaspoon white gel food coloroptional
• A dash of salt
• 12 teaspoon milk to brush into each bun

• Add the all-purpose flour, corn flour, yeast, sugar, and salt to a large mixing bowl and mix well. Mix thoroughly
• Add the oil and milk, and stir with a spoon until everything is fully blended. This dough will need to be kneaded for 6-8 minutes. The dough should be smooth and elastic
• Place the dough in a basin that has been lightly oiled. For 30 minutes, cover the bowl in plastic wrap and set it aside at room temperature. Once that’s done, add the white food coloring and knead until the color is evenly distributed throughout the dough. Divide the dough into equal portions (the buns I steamed were 60 grams each)
• Knead each portion of the dough thoroughly in your palms, making sure all cracks stay at the bottom and the top is smooth. Keep the buns in a circular form, keeping in mind that they will spread somewhat when steaming. Place each of the buns on a piece of parchment paper to prevent them from sticking together. Lightly massage some milk onto the tops of each bun with your finger and let it aside for another half an hour. During this time, cover the buns to prevent them from drying out. Fill a double boiler halfway with water, making sure the water does not come into contact with the buns while they are steaming. Allow the water to come to a rolling boil. Using the parchment paper sheet underneath each bun, place them in the boiling water. After 3 minutes of steaming on a high burner, decrease the flame to medium for the remaining 15 minutes. After you’ve finished, don’t open the lid for 10 minutes. Remove the buns from the oven and allow them to cool for 10 minutes before serving.

The color of the dough is enhanced by the addition of white gel food coloring. It’s something I like to include to ensure that I get white buns. If you don’t want to do it, that’s OK. Videos — Most recipes include two videos, one in the article and another on this recipe card. The short version is in the post, and the more extensive version is on this recipe card. If you enjoy my videos, please consider subscribing to my channel. Calculations for dietary information and metric conversion are performed automatically.

If this information is crucial to you, you should double-check it with your favorite nutrition calculator.

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In conclusion,

Chinese steamed buns can be loaded with a variety of ingredients or left unstuffed for a more traditional taste. Those steamed buns with fillings are referred to as Baozi (Bao Buns) in Chinese, whereas those without fillings are referred to as mantou (Mantou Buns). Mantou () is a fundamental staple in the northern region of China, yet it is served across the country, not only in the northern half. Mantou is mostly offered as breakfast at restaurants and food carts across the remainder of China.

1. It is a traditional Chinese dish.
2. Once you’ve mastered the fundamentals, you may experiment with different shapes, colors, and flavors to create a variety of delicious mantou.
3. We will cover the one-rising procedure in greater detail in another post.
4. However, using a stand mixer is completely OK.
5. When compared to other methods of shaping, this simple procedure results in significantly fluffier steamed buns.

Tips before starting off

1. Instant yeast and dry yeast are the two forms of yeast that are most commonly used in the production of steamed buns. If you are using dry yeast, be sure to activate it by soaking it in warm water (about 35 degrees Celsius) before combining it into the dough. Additionally, quick yeast should not be used in the same area as sugar and salt. For a smooth mantou, the dough should be properly kneaded during both phases of the baking process. When the dough is finished with the second kneading, there should be no significant bubbles in the cross section. Please maintain dusting your operating board throughout the second kneading step
2. This will not only aid in preventing sticky dough but will also assist to fill up any small holes left by the first proving stage as well. As a result, we may enjoy silky smooth steam buns. Sugar is entirely optional. Although the sweetness of the well-steamed buns is scarcely detectable, sugar aids in the formation of superior gluten. If the dough is sticky and difficult to manage, sprinkle your work surface and hands with flour. The steaming procedure for the second rising mantou () should begin with cold water to prevent the mantou from rising too quickly. If you wish to increase the taste of your steamed buns by adding milk, substitute 180g milk for 300g all-purpose flour. When 1.5 to 2 percent of the flour weight is added, the gluten network can be tightened, resulting in increased volume in the final buns.

FAQ about Mantou making

This dish has received a great deal of positive feedback. Some readers claim success, but there are also accounts of failure and requests for assistance in determining what went wrong. Consequently, I compile a list of the most popular themes and offer my personal experience with them. What do you think about the dough smelling sour? The presence of a sour flavor suggests that the dough has been over-fermented. This is most common on hot summer days or when an excessive amount of instant yeast is utilized.

• As a result, during hot summer days, keep the dough in cooler locations.
• It is OK for the bun to be fluffy as long as the second proofing is ensured.
• Second, make certain that the dough is properly fermented (it should double in size even in winter), and that the dough is not over-fermented.
• It is important that there are no bubbles in the cross sections.
• Because there is not enough vapor passing through the perforations in a steel steamer, you may keep the fire on high all of the time.
• Adjust the steaming time as necessary; for example, if your buns are larger in diameter, steam them for 25 minutes.
• How to store the buns: If you produced a large batch and will not be able to consume them all at once, steam the buns first and then place them in the fridge or freezer when they have cooled.

Before serving, re-steam the vegetables.

Prepare a pot of warm water approximately 35 degrees Celsius and dissolve the sugar in it.

Mix well and put aside for approximately 5 minutes.

I strongly advise you to measure the water and flour before proceeding.

In a large mixing basin, combine the flour and salt.

Then, using your hands, knead the flour into a smooth and soft dough.

Alternatively, you may combine all of the ingredients in a stand mixer and knead for 8-9 minutes.

A mixer can be used to complete this operation.

Preheat the oven to around 35 degrees Celsius for the fermentation process.

And don’t forget to leave the bowl in.

Your yeast will be killed by the high temperature.

Do you have any suggestions for determining whether the dough has properly fermented?

First, place the dough in a warm location until it has increased in size by 1.5 or 2 times (do not over ferment the dough, because it will take a long time to remove the air).

When the pieces are pushed apart, they will have a honeycomb texture.

It is necessary to smooth up the surface of the dough once more.

For a smooth Mantou, it is critical to squeeze out all of the air bubbles from the dough and to continuously dusting your operating board throughout the process.

Roll the dough into a long log about 1 inch in diameter, or any size you like, on a lightly floured kitchen board.

Make every effort to maintain the original contour.

Fill your wok or steel steamer halfway with cold water.

After you notice steam pouring out of the lid, start with a high-heat fire and gradually reduce it.

It is strongly recommended that you use a Bamboo Steamer for steaming Chinese steamed buns or Chinese Baozi (dumplings).

They are welcome to bring a bamboo armoa to the meal. If you can’t locate any in your area, you might try ordering some from Amazon. Joyce Chen 26-0013, 10-Inch Bamboo Steamer Set (Joyce Chen 26-0013)

Other Chinese steamed recipes

The following recipe is for Xiao Long Bao (Chinese Steamed Soup Dumplings). Xiao Long Bao dough does not require the addition of yeast or fermentation. 2.Pork Buns with BBQ Sauce The filling for the Chinese Sugar Buns is made of sesame seeds and brown sugar. As a filling for the vegan baozi, spicy tofu is used. 5.Chinese sweet potato buns—to give your buns a lovely purple hue, try making some Chinese sweet potato buns. 6.Healthy wheat buns – combine flour and wheat flour in a mixing bowl. Steamed buns made with quick yeast that yield 12 small buns are the foundation of Chinese cuisine.

Course:Chinese Cuisine:Northern Steamed vegetables, essential foods, and flour Servings:4 Calories:297kcal

• 2 tablespoons sugar, optional
• 300 cups all-purpose flour plus 2 tablespoons extra for dusting
• 1 1/2 teaspoons instant yeast
• 300 cups water 150 g water, plus an additional 20 mL if necessary
• Small grain of salt (about 1.5 percent of the whole dough)

1. Prepare a pot of warm water approximately 35 degrees Celsius and dissolve the sugar in it. In a separate bowl, whisk together the yeast and water. Mix well and put aside for approximately 5 minutes. If you do not want sugar, then do not consume it. In a large mixing basin, combine the salt and flour. Stir with a chopstick as you gently pour the water and yeast into the flour-filled basin. Knead the flour into a smooth and soft dough when it has been made smooth and soft. It’s possible that things will be a little sticky at the beginning. Alternatively, you may simply use a stand mixer. Allow the dough to rest for approximately 1 hour, or until the paste ball has almost doubled in size. When the dough has doubled in size, take the paste ball out of the oven and sprinkle the operation board with flour before re-kneading the dough for 3-4 minutes, or until it is practically smooth again. Divide the dough into two halves, continue to kneading, and form each half into a long log that is 1 inch thick
2. The log should be divided into smaller pieces once the two ends have been cut off with a very sharp knife (around 2 cm wide). Make every effort to maintain the original contour. Place the buns in a steamer lined with a paper towel one at a time. As the buns rise after steaming, make sure to leave some space between each one. Fill your wok or steel steamer halfway with cold water. Cover the bun with the lid and allow it to rest for 10 minutes in the summer and roughly 20 minutes in the winter, or until it is fluffy again. Boiling the water on high heat for around 20 to 25 minutes (depending on the size of your buns) will take approximately 20 to 25 minutes total. Remove the pan from the heat and allow it to cool for approximately 5 minutes before removing the lid. Serve while still warm, or reheat to soften before serving.

When removing the cover from the buns after they have been steamed, make sure there is no water on the buns. Adding a pinch of salt can aid in the support of the gluten network. If you wish to freeze the buns, steam them first and then let them cool completely before freezing. Place the mixture in an airtight bag and freeze for future use. Chinese Steamed Buns Nutritional Information Nutritional Values per ServingCalories297 percent Daily Value*Sodium3mg0 percent Potassium80mg Nutritional Values per Serving 6g7 percent protein7g14 percent calcium11mg 2% Carbohydrates63g21 percent fiber2g8 percent sugar2g8 percent calcium The following percent daily values are based on a 2000 calorie diet: 1 percent iron3.5mg19 percent calcium