How To Make Steamed Buns Dough

Chinese Steamed Buns

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

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

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

Most helpful critical review

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

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

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

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

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

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

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

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

I made sure to follow the instructions to the letter.

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

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

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

I think I ate four buns in a single sitting.

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

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

This is an opportunity to make some extra white buns!

TRY IT OUT AND SEE WHAT YOU THINK!

Everything turned out well, and everyone enjoyed themselves.

1. The suggestions made by user Mukinsvivi ROCK made it possible for me to make steamed buns that were really delicious.
2. You can punch it down in the manner specified in the directions.
3. Obviously, I didn’t use the whole 3/4 cup, but I came very close.
4. In order to prevent me from overdoing it, the extra flour was introduced gradually.
5. As a result, my buns turned out very white.
6. My steamed buns turned out to be rather huge, yielding around 12.
7. 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 make more than you intend to consume and store it in the refrigerator, remember that when food is not fresh, it becomes unpalatable.

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

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

These Steamed Buns Can Be Filled With Anything Your Heart Desires

They may not be the most attractive steamed buns you’ve ever seen, but don’t let their appearance fool you: these are among the best steamed buns I’ve ever eaten, and they rank high on my list of the best steamed buns I’ve ever eaten. Making steamed buns that resemble beauty queens may take some practice, 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, make a water roux with cornstarch to keep the bun texture fluffy 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.
• Hand-mixed vs.
• It is possible that things will not run smoothly straight immediately; this is normal.
• Using the stretch and fold method, gently fold the dough edges towards the center, similar to how we make our sourdough bread and whole wheat bread recipes, to finish the dough.
• You may use a stand-mixer to complete the kneading process if you like (it’s pretty contemplative and therapeutic!).

If you don’t want to keep checking on the dough over the course of 2 hours, let the mixer run until the dough is fairly smooth (this could take anywhere from 5 to 15 minutes, depending on your mixer speed), then cover the bowl and let the dough rise until it has nearly doubled in size (this could take anywhere from 30 minutes to 2 hours).

1. That is the question.
2. To be quite honest, it’s a little tough to get the swing of things as a novice!
3. You must roll out your portion dough such that the middle of each round is thicker than its edges in order for it to be successful: Thinner edges are simpler to fold and squeeze than thicker edges.
4. While some people prefer to pleat steamed buns, there is no law that says you have to.
5. Gently tuck and roll the bun on your work area to ensure that it is thoroughly sealed.
6. To guarantee a non-stick release, arrange your buns on top of three-inch squares of parchment paper before placing them in your steamer to steam for 15 minutes.
7. There are a few things to bear in mind while adjusting the texture of the bun to your preference.

Because of the exposure to air, the surface dough will dry out and stiffen slightly, giving it its distinctive texture and appearance.

Reduce the proofing time to around 30 minutes if you want a chewier, denser bun.

Start with cold water to begin the steaming process: Fill your pot with about 2 cups of cold water, making sure that the surface of the water has at least 2 inches of clearance from the bottom of the steamer basket when it is finished.

Turn off the heat after 10 minutes, but keep the lid on for a further 5 minutes to steam.

They may be stored in the refrigerator for up to 3 days or frozen in an airtight container after they have cooled down for extended storage.

If you’ve tried these buns, please drop us a note in the comments section below and rate them, as well as tell us if you tried them with any other fillings.

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How To Make Bao Buns – Mantou Chinese Steamed Buns

Photograph courtesy of Lizzie Munro/Tasting Table A variety of delectable fillings are used to assemble these Chinese-style buns by Johanna Ware, owner ofSmallwares in Portland, Oregon. Ware steams the buns to a light and fluffy perfection, but you may also fry them if you so like. Fun fact: When the buns are cooked plain, they are referred to as mantou, whereas when they are filled, they are referred to as baozi. More information can be found in the book ” Breaking Bao.” Johanna Ware, Smallwares, Portland, OR, provided the inspiration for this recipe.

• A total of 133 cup warm water, 2 teaspoons quick yeast, 2 tablespoons sugar, 1 tablespoon canola oil, and 114 cups whole wheat bread flour, plus more flour as needed 1 teaspoon kosher salt
• 14 teaspoon baking soda
• 1 teaspoon cayenne pepper

1. Using a small mixing bowl, whisk together the water, yeast, and sugar until the yeast is well incorporated. Set aside the mixture for 4 to 6 minutes or until the yeast begins to froth and bloom (around 4 to 6 minutes). Remove the pan from the heat and set it aside. Meanwhile, combine the bread flour, salt, and baking soda in a large mixing bowl. Stir the yeast mixture into the dry ingredients using a rubber spatula until well combined. If you see that the dough is sticking together, add 1 tablespoon of flour at a time until it becomes less sticky. Turn the dough out onto a lightly floured work area and knead until it is smooth and elastic. Place a moist kitchen towel over the dough and set it aside for 112 to 2 hours until it has doubled in volume. To flatten the dough, punch it down with your fist. Separate the dough into balls that are about 2 inches in diameter and set them aside for five minutes to rest. Each ball should be flattened into a disk of 3 inches in diameter. Fill the buns with the filling of your choosing and wrap them by gathering the edges and twisting them a little. The bao should be covered with a moist kitchen towel to prevent it from drying out. Place the buns in a steamer basket lined with parchment paper and steam for 7 to 9 minutes, or until the buns have increased in volume. Serve

Calories per Serving	66
Total Fat	1.3 g
Saturated Fat	0.1 g
Trans Fat	0.0 g
Cholesterol	0.0 mg

Total Carbohydrates	11.7 g
Dietary Fiber	0.5 g
Total Sugars	2.0 g
Sodium	67.5 mg
Protein	1.8 g

Edamam’s best guess based on available ingredients and cooking methods is represented in the table above. It should not be construed as a substitute for the advice of a licensed professional nutritionist.

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 dried yeast
• 50mL milk, 1 tablespoon sunflower oil, plus extra 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.

Steamed Buns – Mantou

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

Mantou

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

Steamed Buns Recipe

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

How to Make Steamed Buns?

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

Frequently Asked Questions

Even though I don’t advocate freezing them, they may surely be kept in the refrigerator.

Leftovers should be placed in a plastic bag and stored in the refrigerator for up to one week. To prepare them for serving, simply reheat them for 1 minute in a steamer or microwave.

How to Make Chinese Steamed Buns Whiter?

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

Can I Use this Recipe to Bake Baozi or Bao?

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

Is Chinese Steamed Buns the Same as Korean or Japanese?

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

How Many Calories Per Serving?

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

What Dishes To Serve with this Recipe?

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

Ingredients

• 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.

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

How to Make Chinese Steamed Buns

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.

I feel that using a stand mixer is the quickest and most efficient approach, as it reduces the amount of time spent hand-kneading by a large amount.

How to make Chinese steamed bunsstep-by-step

1. 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)
2. 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
3. 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

1. 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

You may use any delicious contents you like to stuff your Chinese steamed buns, which is a lot. Chinese roast pork, often known as char siu, is a popular filling, as is chicken in hoisin sauce. Alternatively, vegetarian options like as sesame glazed tofu or black bean sauce mushrooms are available. When it comes to sweet fillings, coconut custard or sweet bean paste for dessert buns are also excellent choices to consider. You may use whatever you want to stuff your buns with. Korean bulgogi (beef marinated in gochujang sauce), veggies in an Indian-style curry sauce, and crispy Japanese-style pork belly with pickled daikon radish are some of my favorite ingredients.

more chinese recipes you’ll love

• Szechuan Shrimp
• Hoisin Spare Ribs
• Fried Wontons
• Sweet and Sour Tofu
• Mantou Chinese Steamed Buns
• Char Siu
• Char Siu Bao
• Salt and Pepper Chicken
• Har Gow Chinese Shrimp Dumplings
• Singapore Noodles
• Sesame Noodles
• Pork Fried Rice
• Szechuan Shrimp
• Sweet and Sour

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

1. 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
2. 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.

How to Make a Simple Dough for Chinese Buns

Nutrition Facts(per serving)
133	Calories
4g	Fat
19g	Carbs
4g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 12
Amount per serving
Calories	133
% Daily Value*
Total Fat4g	6%
Saturated Fat 0g	2%
Cholesterol16mg	5%
Sodium95mg	4%
Total Carbohydrate19g	7%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein4g
Vitamin C 0mg	0%
Calcium 7mg	1%
Iron 0mg	2%
Potassium 38mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. This dough produces buns that are somewhat sweet, light, and fluffy. To create baoziorbao (steamed-filled buns), empty steamed buns (mantou) and other basicChinese bun recipes, combine this dough with the following ingredients: flour, salt, baking powder, and water. Using bread flour, which has a high protein and gluten content, this recipe, adapted from “Chinese Cooking (Company’s Coming)” by Jean Pare, allows the bread to rise and take shape more effectively.

You must provide the proper circumstances for the yeast to perform its functions of digesting sugar and creating carbon dioxide gas, which is trapped in the dough and causes it to rise as a result of the rising.

• A third cup of warm water
• 1 teaspoon sugar, divided
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 3 tablespoons cooking oil
• 1/4 cup boiling water
• 1 big egg
• 2 1/4 cups white bread flour

1. A third cup of warm water
2. 1 teaspoon sugar, divided
3. 2 teaspoons active dry yeast
4. 1/2 teaspoon salt
5. 3 tablespoons cooking oil
6. 1/4 cup boiling water
7. 1 big egg
8. 2 1/4 cups white bread flour.

Tips

• 1/3cupwarmwater
• 1 teaspoon sugar, divided
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 3 tablespoons cooking oil
• 1/4 cup boiling water
• 1 big egg
• 2 1/4 cups whitebread flour

Recipe Variations

• Roll out the dough and cut it into 3-inch circles
• Spray the dough with oil
• Fold in half
• And steam the dough. So the bread becomes small fillable treats that may be stuffed with pork belly for “tiger bites pig,” BBQ pork, or any number of other inventive combinations of meat and vegetables. Alternatively, serve them with Peking duck
• Or, for a sweeter treat, serve them with Chinese coconut buns, which are filled with coconut. To make the half-moon shape, crimp the dough into it and brush it with egg wash before baking it and brushing it again with honey wash.

How to Store and Freeze

• Make sure to keep your bao and steamed-filled buns refrigerated to ensure that they stay fresh for longer. After cooking them, allow them to cool to room temperature before placing them in an airtight container and storing them in the refrigerator. They will keep for three to four days in the refrigerator. To freeze these wonderful buns, let them to cool to room temperature before transferring them to a baking sheet and freezing until frozen (approximately two hours). Freeze the frozen buns in a plastic container or bag for up to three months before using.

This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

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

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. Simple, but delicious! When eating mantou as a sweet snack, it is highly traditional to dip it into condensed milk before eating it. Additionally, honey or jam are excellent accompaniments.

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 leftover buns have been allowed to cool completely, 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 become firm and hard. You can simply 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 outer 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.