How To Make Chinese Steamed 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.

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

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 significantly more flour than the recipe called 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.

Chinese Steamed Buns (Mantou Recipe)

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.

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

Tips before starting off

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
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.

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 yet with a tiny chew, with a faintly sweetened flavour that goes nicely with, um, just about everything.

I’ve included three different filling alternatives, all of which can be prepared a day ahead of time: a hearty cabbage-pork combination, a versatile miso-carrot mixture that can be turned vegan or pescatarian, and a sweet red bean paste variation that may be served as dessert.
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.
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.
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.
First, mix a water roux with cornstarch to maintain the bun texture airy but not dry and powdery.
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.
Using a microwave or stovetop, bring a portion of the milk to a simmer and whisk 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 continually presses 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 can use a metal steamer basket that fits into a deep pot, or traditional bamboo steamers.

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.

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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.

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.

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

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.

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)

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.

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 though you may get mantou buns from Chinese grocery shops or restaurants, making them at home is really simple. My steamed buns recipe is incredibly simple and only requires four (4) basic 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

Making mantou can be accomplished in two ways: The mantou is traditionally created entirely by hand. Hands are used to work the dough. My approach is the quickest and most straightforward method available to you today. Make a first mixture by mixing together the milk, yeast, and sugar. As a result, you will save time because there is no need to “activate” the yeast. I then kneaded the dough for 6 minutes in a stand mixer fitted with a dough hook. As soon as that was done, I formed the dough into a log and divided it into eight sections.

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?

183 calories are included in each bun.

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

A bowl of steaming Chinese steamed buns is the stuff of dreams. You can stuff them with anything you like, from char siuor (Chinese Roast Pork) to veggies sautéed in hoisin sauce. They are light and fluffy, and they are wonderful. Steamed buns, such as the Char Siu Bao, are commonly served as dim sum and with tea for breakfast or brunch in China, where they are popular. I like providing them with service at all hours of the day.

What are steam buns called in Chinese?

Buns with filling that is inserted before baking are known as baoziorbao, similar to Char Siu Bao. Aremantou are unfilled buns. However, while this recipe is for mantou, the dough recipe for bao is the same. Making bao is as simple as adding the filling to the uncooked dough, wrapping the dough over the filling and sealing it, and then baking the buns in the same manner that you would bake the empty ones. Only a handful of ingredients are needed for this straightforward recipe: all-purpose flour, yeast, baking powder, vegetable oil, salt, and water.

Taste and texture are varied in each version.

To prepare the dough for my Chinese steamed buns, I use a stand mixer, but you can also use a hand-held electric mixer or even mix by hand if you prefer.

How to make Chinese steamed bunsstep-by-step

Combine the yeast, warm water, and a pinch of sugar in a mixing bowl. Allow this mixture to sit for approximately 10 minutes, or until it becomes frothy. In a large mixing basin or the bowl of a stand mixer, whisk together the flour, baking powder, and sugar until well combined. In a separate bowl, whisk together the oil and the yeast mixture. Add the yeast mixture to the flour mixer while the mixer is still running, and mix until the dough comes together in a sticky ball of dough. The dough should be mixed/kneaded in the stand mixer for approximately 3 minutes if using a stand mixer. Transfer the dough to a lightly floured work surface and knead it for 3 to 5 minutes, or until it is lovely and smooth (this will take less time if you used a stand mixer, and more time if you didn’t)
To make the dough ball, place it in a big, lightly oiled bowl, cover with plastic wrap or a clean dishtowel, and put it in a warm position (such as the kitchen countertop) to rise until doubled in size, 1 to 2 hours (the amount of time will vary on how warm or chilly your kitchen is). In a warmer atmosphere, the dough will rise more quickly.) You may bake the dough with only the light on in the oven if your kitchen is a little chilly at the moment. This will result in a warmer, draft-free environment for the dough to rise in throughout the rising process. Immediately after the dough has doubled in size, divide it in half. Using your hands, roll each part into a log approximately 8 inches long and 2 inches wide. Cut each log into eight pieces of equal size. Each component should be rolled into a ball. Roll each dough ball into a flat round approximately 4 inches in diameter on a lightly floured work surface, using a rolling pin to prevent sticking. You may steam the buns without filling them by folding each circle in half and placing it on a piece of parchment paper. Before steaming the buns, if you want to stuff them, pour a heaping spoonful of filling on top of each dough circle, draw the edges up around the filling and pinch the dough tight, then twist to seal it. Place the filled buns on squares of parchment paper with the twisted side facing up
Allow the buns to rise for approximately 30 minutes after covering them. In a bamboo steamer basket, placed over boiling water, place the buns, still on their parchment squares, in a single layer. Steam the buns for 10 to 12 minutes, or until they puff up.

Tips for making perfect steamed buns

Either active dry yeast or quick yeast can be used in this recipe. Personally, I’ve used both and honestly, I can’t tell the difference between the two. Warm, not boiling, water should be used to dissolve the yeast. The water should be warm to the touch—approximately 110 degrees Fahrenheit. If the temperature is significantly lower than that, the yeast will not be able to activate, and the dough will not rise correctly. If the temperature is far higher than that, the yeast may be killed and the dough will not rise. The dough should be rather moist and sticky when finished. It will have a sticky sensation about it, rather than being dry. During the kneading process, take cautious not to overwork the dough. Ideally, you’ll use just enough to prevent the dough from clinging to the work surface or your hands, but you’ll want the dough to retain its sticky texture. Don’t forget to include the sugar. The finished buns do not taste very sweet, but the sugar aids in the formation of gluten, which is what gives your buns their characteristically high rise in the first place. It’s important to allow your dough to rise twice: first immediately after combining and kneading, and again after you’ve shaped or filled your buns. Do not allow the dough to ferment for an excessive amount of time. During the first rise, you want the dough to have doubled in volume. This should take between one and two hours. Move on to the following phase once the plant has grown by a factor of two. If you are unable to complete the following step immediately, wrap the dough in plastic wrap and place it in the refrigerator until you have the opportunity to complete the recipe. The fermentation process is halted by refrigeration. Allow the dough to come up to room temperature before proceeding with the recipe. You may either eat the buns right away or keep them for later. Allowing the buns to cool to room temperature before wrapping them in plastic wrap will help you save money. In the refrigerator, they will keep for up to 3 days, and in the freezer, they will keep for up to 3 months. To serve buns that have been refrigerated or frozen, defrost them if they have been frozen and allow them to come to room temperature. Steam the buns for 5 to 10 minutes to bring them back to temperature.

What to fill your buns with

Either active dry yeast or quick yeast can be used in this recipe if you like. The truth is that I have used both and cannot tell the difference between them in this situation. Warm, not boiling, water is used to dissolve the yeast. Warm to the touch water (about 110oF) is ideal for this process. If the temperature is considerably lower than that, the yeast will not be able to activate, and the dough will not rise as much. The yeast may be killed and the dough may not rise if the temperature is considerably higher than this; A lot of moisture and stickiness should be present in the dough.

Don’t overwork the dough by adding too much flour in the beginning.
Sugar should not be left out.
Make sure to allow your dough to rise twice—once immediately after mixing and kneading, and again after you’ve shaped or filled your buns—before baking.
During the first rise, you want the dough to have doubled in bulk.
Move on to the following phase after the plant has doubled in size.
The fermentation process is stopped by refrigeration.
You may either eat the buns right now or save them for later use.
In the refrigerator, they’ll last up to 3 days, and in the freezer, they’ll last up to 3 months.

Steaming the buns for 5 to 10 minutes will bring them back to life.

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Preparation time: 20 minutes Preparation time: 10 minutes Additional time2 hoursTotal time2 hours30 minutesAdditional time2 hours

Ingredients

14 cup warm tap water, plus more as required
1 envelope (1 12 teaspoons) instant or active dry yeast Divide the mixture into two equal halves and add a pinch of sugar. 2 tablespoons neutral-flavored oil, such as grapeseed, sunflower seed, or safflower, plus more oil for lubricating the mixing bowl 2 and a half cups (12 and a half ounces) all-purpose flour 2 teaspoons baking powder
Pinch of salt
2 tablespoons oil

Instructions

In a glass measuring cup with a spout, add the warm water, yeast, and a sprinkle of sugar to make the starter. Using a whisk, mix all of the ingredients. Allow the mixture to sit for about 10 minutes, or until it becomes frothy. 2 tablespoons of oil should be added at this point. In a large mixing basin or the bowl of a stand mixer, whisk together the flour, baking powder, salt, and the remaining 2 tablespoons of sugar until well combined. Continue to mix while the mixer is running (or while stirring by hand) as you gradually add the yeast mixture in a slow, steady stream until the dough comes together in a ragged ball. The dough should be able to keep its shape and be somewhat sticky to the touch. If necessary, add an extra 1 to 4 tablespoons of warm water while mixing to get the desired consistency. In a stand mixer, knead the dough for approximately 3 minutes. Using your hands, work the dough for a further 3 to 6 minutes (or longer if you didn’t knead it in the stand mixer) until it forms a lovely, smooth ball of dough. Toss the dough in a large mixing basin with a little oil, stirring once to coat the dough with oil. Wrap the dough in plastic wrap, pressing the wrap firmly on the dough surface. Spot the dough in a warm place, such as your kitchen countertop, and allow it to rise until it has doubled in size, 1 to 2 hours. Turn the dough out onto a lightly floured work surface and divide it into two pieces that are nearly equal in size. Roll each piece into a log and, using a knife, cut each log into 8 pieces that are approximately equal in size. Using a rolling pin, shape each piece into an oval approximately 3 inches wide by 4 12 inches long and 1 1/4 inch thick. Fold each oval in half to form a semi-circle. Repeat with the other pieces. Place each bun on a tiny square of parchment paper to prevent them from sticking together. Using a steamer basket (don’t overcrowd the basket since the buns will puff up while cooking and will cling together if placed too close together), cook the buns until golden brown. It’s possible that you’ll have to boil them in numerous batches. (If you have bamboo stacking baskets, you can stack up to three baskets at a time.) Preheat the steamer over boiling water for about 10 minutes
Remove from heat. Serve hot, with fillings, and allow customers to assemble their own buns if they choose.

Nutrition Information

1Calories per serving (per serving): 139 7 g of total fat Saturated Fat1gTrans Fat0gUnsaturated Fat6gSaturated Fat1gTrans Fat0g Cholesterol0mg Sodium551mg Carbohydrates16g Fiber1gSugar0g Protein4g Nutrient values are simply estimations at this time. Variations may arise as a result of product availability and the method in which the meal is prepared. Nutritional value may vary depending on the manner of preparation, the provenance of the components, the freshness of the ingredients, and other factors.

Chinese Steamed Buns

Most helpful critical review

Chinese Steamed Buns (Mantou Recipe)

Tips before starting off

FAQ about Mantou making

Other Chinese steamed recipes

These Steamed Buns Can Be Filled With Anything Your Heart Desires

Steamed bao buns

Method

RECIPE TIPS

FREEZING THE BUNS

Goes well with

Mantou (馒头), Chinese steamed buns

What is Mantou?

A quickeasy recipe

How to make the dough

Knead by hand

Use a stand mixer

How to shape Mantou

Regular round shape:

Festive flower shape:

How long to rest Mantou

How to avoid bun collapsing

How to steam Mantou

Wrap the lid if using metal ones

Line the basket or brush oil

What do you eat with Mantou?

How to store and reheat

Prepare the dough

Shape the buns

Rest the buns

Steam the buns

Store the buns

Reheat the buns

Steamed Buns – Mantou

Mantou

Steamed Buns Recipe

How to Make Steamed Buns?

Frequently Asked Questions

How to Make Chinese Steamed Buns Whiter?

Can I Use this Recipe to Bake Baozi or Bao?

Is Chinese Steamed Buns the Same as Korean or Japanese?

How Many Calories Per Serving?

What Dishes To Serve with this Recipe?

Ingredients

Notes

Nutrition Information

How to Make Chinese Steamed Buns

What are steam buns called in Chinese?

How to make Chinese steamed bunsstep-by-step

Tips for making perfect steamed buns

What to fill your buns with

more chinese recipes you’ll love

Ingredients

Instructions

Nutrition Information

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