What Are Steamed Buns Made Of

Chinese Steamed Buns

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

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

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

Most helpful critical review

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

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

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

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

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

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

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

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

I made sure to follow the instructions to the letter.

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

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

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

I think I ate four buns in a single sitting.

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

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

This is an opportunity to make some extra white buns!

TRY IT OUT AND SEE WHAT YOU THINK!

Everything turned out well, and everyone enjoyed themselves.

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

This allows the bottoms of the buns to dry thoroughly.

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

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

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

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

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

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

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

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

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.

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 may either use a metal steamer basket that fits into a deep pot or traditional bamboo steamers to cook your vegetables and grains.

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

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

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

Gradual heating and cooling will result in a smoother surface on your buns as well as a more evenly cooked 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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What Are Bao Buns?The Dumpling School

Despite the fact that they are known by many different names in many different countries, regions, dialects, and cultures, we are here to talk about Bao Buns! As previously stated, Bao Buns are also known by a variety of other names, including “bao, bay, pow, pau, paoare, Mantou, baozi, humbow, nunu, bakpao, bausak,” but the most commonly used terminology is “bao” or “steamed buns.” Although Bao Buns are also known by a variety of other names, the most commonly used terminology is “bao” or “steamed They have been around for hundreds of years and are soft and delectable Chinese treats.

They can be eaten with chopsticks or by hand, depending on your preference.

How Bao Rose To Popularity!

Bao gained popularity originally in Northern China, where wheat, rather than rice, was the staple grain of the region. Steamed buns are also the subject of several intriguing stories, including the story of how they came to be. Despite popular belief, the baozi was developed by the Chinese military strategist Zhuge Liang during the Three Kingdoms era; nevertheless, there is no definitive source for the baozi’s original origin! Most people believe that the Legendary Bao was created as a result of ancient stories and legends, however there is no one real story about how this happened.

What Is Bao Made Of?

Instead of using the traditional dumpling dough, which is made out of water and wheat, bao buns need the use of leavened dough, which entails the usage of yeast. During the steaming process, the wrapper rises to the surface. Ingredients for the Bao Buns’ base:

Contact The Dumpling School Today For Teambuilding Events, Group OutingsMore!

Taken together, cooking lessons may be quite useful if you have a desire to enhance your culinary abilities and are familiar with your kitchen. It will assist you in learning how to prepare one-of-a-kind and exceptional foods, whether they are your family’s dumpling recipe or a cuisine that you have always wanted to try. Never hesitate to follow us on social media for culinary advice, and be sure to contact The Dumpling School for additional information on classes and events once the world has returned to normal!

Steamed Buns

This culinary item, which is common in traditional Asian cookery, comprises of a soft bun stuffed with either sweet or savory contents. Steamed Buns, which are often served as dim sum, a meal consisting of a variety of tiny portions, were traditionally served as the main course during a midday or evening meal for many years. Steamed Buns, on the other hand, are now provided as a breakfast item, as a snack, or as one of a number of meals served during the main meal. Steaming rather than baking is used to prepare the bun, resulting in a white soft-textured outcome throughout the bun rather than a golden brown, crisp outside crust that is soft and white just on the inside of the bun.

A little colorful spot will often be placed in the center of the sweet bun where it closes together on the top when it is served to distinguish it from other sweet buns.

As referred to in China as Mantou, the Steamed Buns are now a popular delicacy that is eaten as a little appetizer or to complement other meals as a savory addition to a dinner in many households. There aren’t any reviews or comments yet for this particular phrase. Be the first to comment!

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 fried plain, they are referred to as mantou, and when they are filled, they are referred to as baozi. More information may 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.

How to Make Steamed Bao Buns (Gua Bao Buns)

Do you enjoy bao buns? They’re wonderful for adding an Asian flair to sandwiches, and because they’re created with such simple ingredients, they’re even better than buying them from the bakery in the first place! Bao buns are a wonderful thing to have on hand at all times. Gua Bao is a dish that I particularly enjoy creating, and that is where these bao buns come in. They are a necessary element in the preparation of gua bao, however a variety of other delights can be placed inside these buns as well.

When it comes to the fillings, you have a lot of freedom.

Steamed bao buns have a light, fluffy texture, which is due to the steaming process.

Bao Buns cooking process

While the components are simple, the method of creating steamed bao buns may be a little difficult, even with the simple ingredients. So, when you check down below, you’ll find I’ve prepared extremely extensive step-by-step directions, along with images and a video, so you’ll feel as if I’m right there with you in your kitchen, preparing delicious bao buns. I’ve also attached some troubleshooting notes for your reference.

Part 1 – prepare the dough1st rise

1. In a large mixing bowl, combine all of the dry ingredients
2. Add the wet ingredients to the dry ingredients
3. Then, using an electric mixer (although this step can be completed by hand), knead the dough. Allow the dough to rest for 10 minutes once it has been covered. Knead the dough for a minute or two. Allow the dough to rest for another 1 hour or more.

Part 2 – divide the dough

1. After the dough has doubled in size, it is ready to be used. Make one more gentle kneading motion with the dough
2. Cut the dough into pieces that are equal in size. Bringing the dough together into a ball is the next step. Rolling the dough will help it to become a dough ball even more. Keep the dough covered with plastic wrap at all times when working on the remainder of the dough

Part 3 – form the buns, 2nd risecook

1. Each dough ball should be rolled out into a long oval shape. Apply oil to it (this will allow the bun to split more readily afterwards)
2. To form the bun, fold the oval dough in half. Place it on a piece of parchment paper
3. Then fold it in half. Allow the buns to rise one more before baking
4. In the case that you’re using a metal steamer, place some towels beneath the lid to prevent the water from leaking onto the buns. Before serving, steam the buns for a few minutes and then set them aside, covered with a lid. You may either serve the buns right now or save them in the freezer for later use.

The keys to making bao buns and troubleshooting

This is a fairly typical problem with steamed buns, and it’s usually caused by a rapid rise and/or drop in pressure when the buns are being steamed. You should do the following to avoid it:

• Slowly bring the bun dough to a boil in the steamer. Do not bring the water to a boil in the steamer and immediately add the steaming rack. Instead, lay the steamer over the pot of water and begin cooking immediately. As a result, the temperature of the steamer rack would steadily rise
• During the steaming process, use a medium or medium-low heat setting. A combination of high heat and fast steam may also cause the buns to burn. After cooking the buns, allow them to cool for at least 10 minutes without lifting the cover. This is critically crucial. As a result, the pressure in the steamer will gradually decrease.

The buns deflate after steaming

Over-proofing is frequently the source of this problem. If the dough has risen too much, it will expand during the cooking process before collapsing. However, the problematic part is that the proofing time can vary significantly depending on your location and the components you choose (e.g. how fresh your yeast is). In order to avoid this problem, we utilize instant yeast instead of active dry yeast in our recipe. You will, however, need to keep an eye on the dough and use your judgment and expertise to determine when the dough has risen sufficiently.

If you’re going to be taking your time shaping and preparing the dough for the second rise, you may store the remaining dough covered in the fridge to avoid over-proofing the dough.

The buns have expanded too much and look weird

Excessive proofreading might also contribute to this problem. The buns will be particularly fluffy after they are finished baking, and this will have no effect on the flavor, but they will not be as attractive. In order to get the solution, you can refer to the text above.

Afterthoughts

Making flawless bao buns takes a little patience and a lot of experience, but it is possible. However, the end effect is quite satisfying. Once you’ve created them, you’ll discover a plethora of applications for them. Make sandwiches out of them using leftover meat from supper and fresh vegetables, and take them to work for lunch. Add some quick pickled shallots to them for an extra kick of flavor. Believe me when I say that you will discover ways to make bao buns a mainstay in your kitchen. Because making bao buns is a time-consuming procedure, you may (and should!) create more than one batch.

After that, it would be simple to indulge in bao buns whenever the mood hits.

How to use bao buns

Try these recipes for the ingredients you’ll need to make exquisite Asian sandwiches in your own home!

• Chinese BBQ Pork (Char Siu, )
• Chinese Bang Bang Chicken (Bang Bang Chicken, )
• Chinese Pickled Peppers (Quick Pickled Pao Jiao)
• And more dishes. Duck Breast with Moo Shu Vegetables and Homemade Hoisin Sauce
• Crispy Chinese Duck Breast

Pork Char Siu (Chinese BBQ Pork, ); Chinese Ban Ban Chicken (); Chinese Pickled Peppers (Quick Pickled Pao Jiao) are some of the more popular Chinese cuisine dishes. Pork Belly with Moo Shu Vegetables and Homemade Hoisin Sauce; Crispy Chinese Duck Breast

How to Make Steamed Bao Buns (Gua Bao Buns)

• Do you enjoy bao buns? They’re wonderful for adding an Asian flair to sandwiches, and because they’re created with such simple ingredients, they’re even better than buying them from the bakery in the first place! Course:Side Cuisine:Chinese Keyword:restaurant-style Preparation time: 30 minutes Preparation time: 20 minutes 1 hour and 30 minutes of resting time Time allotted: 2 hours and 20 minutes

• 2 cups all-purpose flour
• 3g (1 teaspoon)instant yeast
• 3g (1 teaspoon)baking powder (double-acting)
• 10g (2 teaspoons)sugar
• 1/8 teaspoon salt
• 180ml (3/4 cup)full-fat milk, cool or at room temperature
• Vegetable oil for brushing
• 290g (2 cups)all-purpose flour

Form the Dough + 1st rise

• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, baking powder, sugar, and salt. Slowly pour in the milk, stirring constantly using a spoon or spatula to incorporate the flour. Once the liquid has been completely incorporated, switch on the mixer and knead for 5 minutes, or until the dough has formed a hard and gritty ball. Alternative method: Knead the dough with your hands for about 10 minutes until it becomes smooth and elastic. Allow the dough to rest for 10 minutes once it has been covered with plastic wrap. After 10 minutes, knead the dough with your hands for another minute or so, until it is smooth and elastic. Wrap the dish with plastic wrap. Allow the dough to rest for approximately 1 hour, or until it has doubled in size. While the dough is rising, cut out 10 squares of parchment paper approximately the size of your hand to use as a steaming tray for the buns while they steam
• Optional: If you’re cooking the gua bao filling and quick pickled shallots on the same day, prepare them at this time
• Otherwise, wait until the next day.

Divide the dough

• As soon as the dough has doubled in size, gently punch the dough with your palm to remove the air bubbles trapped inside. Knead the dough for 1 minute
• Divide it into 2 equal pieces, and then further split each piece into 5 smaller pieces
• Set the dough aside. In order to achieve a more exact result, weigh the dough to ensure that it weighs 48 grams each piece on the scale
• Using one at a time, work on the dough pieces, shaping them into balls by squeezing the loose ends into the base until the dough is tight and spherical. Then, using a hand that is formed like a dome, roll the dough on the table, softly pushing the dough to make a spherical ball. To keep the dough balls from drying out, place them on a big platter and cover them with plastic wrap

Shape the buns2nd rise

• Place the dough balls on a clean work area with the pinched side facing down. Roll each ball into a 1/4′′ (1/2 cm) thick oval that is twice as long as it is broad (about 2.25″ x 4.5″/ 5.5 cm x 11 cm) with a rolling pin. In order to smooth out the dough oval, flip it over and softly roll it again. Brush a small coating of oil on the top of the dough oval (*Footnote 1), fold the oval in half, and set it on a piece of parchment paper that you previously prepared
• Stack the formed buns in a steamer basket, allowing at least 1 inch (2.5 cm) of space between each bun. Cover and let aside for another 15 to 30 minutes before cooking, or until the dough has increased in size by 1.5 times.

Cook the buns

• As soon as you have finished shaping the first batch of buns, start preparing the steamer by filling the bottom with water. When the buns have risen for the second time, place the covered steamer rack with the raised buns over the steamer and cover the steamer with a lid. In order to prevent water from leaking through the lid of a metal steamer, place two layers of clean kitchen towels between the steamer rack and the container lid. Cook, covered, over medium heat until steam begins to escape from the pot, then reduce the heat to medium-low and continue cooking until the steam stops. Continue to steam for another 10 minutes
• After 10 minutes, turn off the heat but keep the cover on for another 5 minutes to finish steaming. Close the cover tightly for the time being. If the buns are not given enough time to rest, they may deflate. Remove the buns from the oven and place them on a wire rack to cool. The rest of your buns may be cooked in the same steamer as the first batch.

Workflow note

• It is likely that depending on the size of your steamer, you may need to cook the buns in many batches. While you’re heating the first batch of buns, the second or third batches of buns may have been created and rested while you were cooking the first batch. In this scenario, put the buns to a large dish and wrap them tightly in plastic wrap to keep them fresh. Place the buns in the refrigerator to allow the rising to be slowed. Wait until the previous batch of buns has been baked and cooled. Start by removing the buns from the fridge and allowing them to come to room temperature for 2 minutes before beginning to steam them. It is critical not to allow the buns to rise too much throughout the baking process. If the buns are allowed to rest for an excessive amount of time, they will get deflated when steamed.

Serve, storereheat

• Once the buns have been steamed and allowed to cool somewhat, you may use them to create gua bao, serve them with moo shu chicken, or stuff them with any braised meat of your choice. Storage options include storing the steamed buns in an airtight container in the refrigerator for up to 4 days or in a firmly sealed ziplock bag in the freezer for up to three months. If you want to reheat the chilled buns, set them on a dish and cover them with a layer of damp paper towels before heating them in the microwave. If you like a softer outcome, you may steam the buns instead of baking them. In order to reheat the frozen buns, place them immediately in a steamer without first thawing them, and steam until they are completely melted. The buns should be thawed before reheating in the microwave
• Else, they will be soggy.

1. Using oil will prevent the buns from sticking together and allowing them to be easily separated once they have been steamed

Serving:1serving, Calories:118kcal, Carbohydrates: 24g, Protein: 3.5g, Fat: 0.6g, Saturated Fat: 0.2g, Cholesterol: 1 mg, Sodium: 37 mg, Potassium: 72 mg, Fiber: 0.9g, Sugar: 1g, Calcium: 14 mg, Iron: 1 mg Please let us know if you give this dish a go. Comment, rate it (once you’ve tried it), and upload a photo to Instagram with the hashtag #omnivorescookbook to show your support! I’m looking forward to seeing what you come up with.

More homemade dim sum recipes

• Baked BBQ Pork Buns (Char Siu Bao)
• Chinese Scallion Pancakes ()
• Pineapple Buns (Bolo Bao)
• Wonton Soup
• Chinese Turnip Cake (Lo Bak Go, )
• Chinese Turn

Lilja Walter is a member of the Omnivore’s Cookbook team, and she collaborated with Maggie on the development and testing of this particular dish.

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?

You may use water or soy milk in place of milk in this recipe, which I prefer. You may use low-fat or skim milk for whole milk in this recipe, but I recommend whole milk.

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?

The answer is yes. Baozi () or bao are steamed buns that are filled with various fillings. Sauteing bao buns is similar to steaming mantou with a filling. It’s made with the same dough recipe as the previous version.

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

Steamed Bao Buns

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

Bao Buns

It was about 2004 that David Chang introduced his version of Pork Belly Buns to the menu of his restaurant, Momofuku Noodle Bar in New York, and no one could have imagined that the modest bao buns would go on to become an international gastronomic sensation. Even I made a point of getting a table at Momofuku every time I was in New York, no matter how lengthy the line was.

His concept of transforming a normal bao bun into a sandwich or hamburger of sorts, packed with delicious pork belly and a simple garnish of pickled cucumbers, was absolutely brilliant to me.

Homemade Bao Buns

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

Why This Recipe Works

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

Steamed Buns

Buns are traditionally circular in form, with a filling that is either char siu or minced pork mixed with slices of Chinese lap cheong sausage and boiled egg. Char siu pork is the most common filling, although other fillings are also popular. Steamed buns can also be cooked simple, that is, without any filling, to serve as an appetizer. Traditionally, in my family, we prepare simple steamed buns, which are circular in form and tied at the top with a twisted knot, to go with roast duck on Sundays.

Bao Buns Recipe

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

How to Make Bao Buns

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

Step 2

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

Step 3

After the dough has become soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen counter top to finish it off. In order to determine whether the dough is ready, push your finger into the dough and produce an imprint in the dough. If the dough bounces back, it indicates that it is ready.

If the imprint is still visible, you will need to knead the dough a little longer. Place the ball of dough back into the (clean) mixing basin and set the bowl somewhere warm for around 60 to 90 minutes, or until the dough has doubled in size, to rise and expand.

Step 4

As soon as the dough has doubled in size, punch it down and knead it by hand for around 5 minutes to remove any air bubbles that may have formed in the dough. Afterwards, roll out the dough until it is approximately one centimeter in height. Rub a little amount of oil onto the surface of the dough with your hands. Using this method, you will be able to avoid the dough from sticking together later on while shaping the buns.

Step 5

Once the dough has doubled in size, punch it back down and knead it by hand for about 5 minutes to remove any air bubbles that may have formed in the dough during the rise. Afterwards, roll out the dough to a height of approximately 1 cm. With your hands, dab a small amount of oil onto the dough’s surface. This will help to avoid the dough from sticking together later on while you’re shaping the buns, which is important.

Step 6

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

Step 7

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

Step 8

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

How to Proof Dough

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

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

How to Steam Bao Buns

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

Tips For Making Bao Buns

• When it comes to steaming bao buns, bamboo steamers are excellent choices, and Asian grocery stores typically provide a vast selection in various sizes at low rates. The fact that bamboo steamers are attractive to look at when being served at the table is an additional advantage of using them aside from their low cost. Buy the largest steamer that will fit your saucepan and burner
• This will save you time and money. In order for it to work properly, the bamboo steamer must be the same size as the saucepan you will be using beneath. For example, if you’re cooking with an 8-inch diameter bamboo steamer, your saucepan should be 8-inch in diameter as well. You should invest in at least two steamer baskets that can be placed on top of each other to save time while cooking (and waiting for the food to cook). If you make bao buns (or even dumplings) frequently, I recommend purchasing two steamer baskets that can be placed on top of each other to save time while cooking (and waiting for the food to cook). If you want to make bao buns on a regular basis, I recommend purchasing a multi-tiered metal or stainless steel steamer, which can be found at most Asian grocery shops. Also available in a variety of sizes, with the added benefit of being dishwasher-safe
• And Using the steamer baskets on top of the saucepan, fill it about one-third of the way with boiling water. Preheat the pot with the steamer baskets on a stovetop over a low-medium heat setting. There is a chance that the bao buns will overcook or possibly turn soggy if you steam them at a high enough temperature
• But, if you steam them at a lower temperature, the buns will steam more evenly. Prepare each steamer basket by placing the bao buns in it and allowing them to rise and expand as they cook
• Cover and steam for approximately 10 to 12 minutes, or until the buns have risen and are light and fluffy when opened

How to Make Steamed Bao Buns with a Steam Oven

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

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

Freezing Bao Buns

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

What to Serve with Bao Buns

One of my favorite ways to serve bao buns is to stuff them with char siu pork and pickled veggies that I make in a flash. For further information, please refer to my recipe for Sticky Pork Bao Buns. Other excellent toppings for bao buns include the following: Braised Short Ribs with Asian Flavors Pickled Chillies, Chinese Barbecue Pork (Char Siu Pork), and other condiments Print

Steamed Bao Buns

★★★★★4.8from32reviews

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

Instructions on how to create the ideal, soft and fluffy steamed bao buns, complete with images.

To create the ultimate handmade bao buns, follow these tips and methods. They’ll be excellent for stuffing with your favorite fillings. There are directions for steaming the bao buns on the stovetop and in a steam oven included in the recipe.

Ingredients

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

Instructions

In order to prepare the buns

1. In a large mixing bowl or the bowl of an electric stand-mixer (if using), combine all of the dry ingredients
2. Mix well. Using a measuring jug, pour the heated water and oil into the pan. The water should be somewhat warmer than lukewarm in order to aid in the activation of the yeast, but it should not be boiling hot. Mixing the liquid components into the dry ingredients using the dough hook at a medium speed is recommended. If you are using a different sort of flour than what is specified in the recipe, you may require more or less liquid than is specified in it. Continue kneading the dough on medium speed until the dough becomes soft and silky to the touch until you’ve achieved a sticky dough consistency. This should take around 10 minutes with a stand mixer on medium speed, or approximately 5 minutes if done manually. After the dough has become soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen counter top until it is elastic. Replacing the ball of dough in the (now-empty) mixing bowl
3. Use some cling film or a disposable bowl cover to keep the bowl covered. Placing the bowl in a warm location for 60 to 90 minutes will allow the dough to rise and double in size.

In order to form the buns

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

In order to steam the buns

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

Kitchen Notes

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

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

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

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