Authentic Chinese Steamed Bun Recipe

Chinese Steamed Buns (Mantou Recipe) China Sichuan Food

WEBMar 18, 2024 · Please the buns into a lined steamer. If it is warm, cover the lid and start the proofing process. If it is very cold, …

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1. Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
2. Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
3. Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
4. Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.

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Steamed bao buns (包子), a complete guide Red …

WEBFeb 21, 2019 · Steam the buns. Place the buns (with parchment paper underneath each one) in the steamer basket (see note 5). Leave 2cm …

1. Mix flour, yeast, sugar and oil in a bowl. Pour in water little by little while mixing.
2. Put pork, soy sauce, oyster sauce, salt and Sichuan pepper/Chinese five-spice in a mixing bowl.
3. Knead the dough until it goes back to its original size.
4. Place the buns (with parchment paper underneath each one) in the steamer basket (see note 5). Leave 2cm space between the buns and the side of the steamer.

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Soft Fluffy Chinese Steamed Buns Recipe (Mantou)

WEBSep 24, 2010 · Place the flour/starch combination , instant yeast, sugar, salt, in a mixing bowl and stir to combine. Add milk and oil in a mixing …

1. Place the flour/starch combination (either option 1 or 2), instant yeast, sugar, salt, and oil in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Add cold milk or room temperature water. Start with 150 ml and add more until you can form a dough. You will most likely need to add more milk/water if the dough is still a bit dry. I would rather you start with the lowest amount of liquid and add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 minutes
2. Place the flour/starch combination (either option 1 or 2), instant yeast, sugar, salt, and oil in a mixing bowl. Start with 150 ml of liquid, most likely you will need more liquid than called for in the recipe. I usually need about 180-200 ml of liquid. Mix until you get a rough dough (it's not going to be smooth yet). Cover and rest it for 15 minutes. Then go back and knead it. You'll be surprised by how easier it is to knead it now. Knead until the dough is smooth and pliable, about 10-15 minutes. At any point during kneading, you can always stop and rest the dough if you find it hard to knead. This is to relax the gluten. Then go back to knead again and you'll be surprised by the difference it makes by just resting the dough before kneading again. It's easier for you too
3. Cover and rest the dough for 15 minutes. This is not to proof the dough. It shouldn't double in size. This is to relax the gluten for easier shaping and rolling the dough, then proceed to next step that's applicable to you
4. Divide the dough into 12 equal portions. Lightly dust the work surface with some flour. Work with one dough at a time. Knead the dough a few times to push out any air bubbles (if any). Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker middle part. This is to support the weight of the filling. Don't roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns "wrinkle" later when you steam. Place the filling at the center and then gather the sides to enclose the bun and pinch to seal. Flip the bun so the seam side is down now

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