Tangzhong Steamed Buns Recipe

Soft Fluffy Whole Wheat / Wholemeal Steamed Buns …

WEBSep 1, 2019 · Use a whisk to stir to combine until you don’t see any more lumps. If you are preparing whole wheat tangzhong for 100% whole …

Rating: 4.9/5(16)
1. Mix flour, yeast, sugar, and oil in a mixing bowl. If you use a machine, use a dough hook attachment. Turn on the mixer on medium speed and gradually add the liquid (it's important to start with room temperature or cold liquid), start with the lowest amount of liquid and then add as necessary until a dough is formed. Don't dump all the liquid all at once. Knead for about 2 minutes until the dough is smooth. Add the salt and knead again for another 3 minutes until the dough is smooth and no longer sticky
2. If you are kneading by hands, 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
4. Instead of dusting your work surface with flour, spray some cooking spray or use a bit of oil. The more flour you add to the dough, the drier and tougher it gets. Divide the dough into 12 equal portions. Keeping the dough covered and work with one dough at a time

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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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