Starting with cold water*, steam for 15-20 minutes depending on size (*see notes)Īfter turning heat off, keep in steamer for further 3-5 minutes, then slowly lift the lidĪgain, similar to bread, you are freeze buns after they have been steamed. Remember to line your steam basket with baking paper to prevent sticking Second rise, usually 15 - 20 minutes (see notes) Punch air out, knead for 5-10 minutes, shape (see notes) Knead until smooth (3-5 minutes), then cover and rest Rest for 10 minutes to help it hydrate better before kneading Ingredients - for 8 -10 small mantou (baker’s percentage)Ģ00g AP flour (I used one which was 10% protein)Ģg baking powder (1% optional - see ‘Common Recipe Controversies’ below) Not much difference, the hydration is very similar (but slightly higher for buns), just that buns are leavened with yeast. shaping) to focus on the dough rather than the filling/wrapping, but I will be doing a bao post in the near future. In this post I will be talking in the context of mantou (incl. The underlying dough is the same, and the steaming method is pretty much identical (subject to cooking your bao fillings too).įor those who follow me on instagram, you may have seen how many versions of bao/mantou I have done through the past few months.
#Steam buns plus
The idea is that once you have this recipe, you can adapt and add your own fillings, or at least have a starting point to make a fancier version. Our perfectly grilled shrimp are even better when stuffed into steamed Chinese buns with crunchy shredded cabbage and pickles, plus a spicy and creamy. That means flour, yeast, salt, and water, and baking powder for testing purposes. Much like bread, there are literally SO many variations out there in how you could possibly enrich/flavour your buns, but in this post we are going for the most basic version. In short, this is the dough you would use for your average bao/mantou needs. What do I mean when I talk about the basic steamed bun? There are enough recipes out there when you search for ‘Chinese steamed buns’ that you probably wonder why I am writing another one, but hopefully I am here to answer some of those unanswered questions you might have.
#Steam buns free
Feel free to use what you have in your fridge.Some background information is important. I included to variations of the filling I like to use.
The filling is the fun part because you can make it how you like. Once you let it sit for 45 mins, the dough should become smooth. Roll the dough into a smooth round ball in between the palm of your hand or as I did in the video. This type of dough is going to be a little rough when you first make it, but make sure you knead it enough. Divide the dough into 10-12 equal portions (depends on how small or big you want the steamed buns to be) Pull and tuck the dough from top to bottom so the seams are at the bottom and the surface is relatively smooth. You can also try mixing AP flour with pastry flour. The only difference is that AP flour will be a different white color and also not as fluffy. If you can’t find this brand, then you can use AP flour. This flour is specially formulated for steam buns and other light and fluffy pastries. These fluffy clouds are all the range for your go to snack. Its stuffed with a delicious seasoned pork noodle mixture with a side of hard boiled egg. All over Asia, there are variations of steamed buns, but my favorite is the Lao steamed bun called Galabao.
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