Mantou Baozi Steamed Bun Dough I Food

CHINESE STEAMED BUNS

Steps:

• 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.
• Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
• 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.
• Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
• When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
• Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
• Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
• Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
• Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.

SOFT FLUFFY CHINESE STEAMED BUNS RECIPE (BAOZI/MANTOU)

Steps:

• I highly recommend watching the video as it really helps to understand the process so much better
• Place the flour/starch combination (either option 1 or 2), instant yeast, sugar, salt in a mixing bowl and stir to combine. Add milk and oil in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. You may or may not need more liquid. With option 1 I use close to 200 ml and with option 2 I need about 180 ml. This is just for your reference, you may need more or less
• Turn on the mixer at the lowest speed to prevent flour from flying all over the place. Continue to knead at low speed (speed 2 on KA) for 12-15 minutes (updated for the best result) or until the dough is smooth, silky and elastic. When you stretch the dough thinly, it won't tear (windowpane stage)
• Place the flour/starch combination (either option 1 or 2), instant yeast, sugar, salt, and oil in a mixing bowl. Start with 180 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. The kneading motion is like washing a cloth by hands. At any point during kneading, you can always stop and rest the dough if you find it hard to knead and so much resistant. 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. You want the dough that is smooth, silky, and elastic. Just to warn you that it's going to take some time to knead by hands. It may take 20-30 minutes total of time to knead by hands
• Divide the dough into 10-12 equal portions. Flatten and gather the edge to round them up into dough balls. 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
• Lightly dust the work surface with some flour. Work with one dough at a time. 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
• Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming. Repeat with the rest of the dough. Cover with a clean kitchen towel and proceed to proofing
• Divide the dough into 10-12 equal portions. Flatten and gather the edge to round them up into dough balls. Roll the dough into a smooth round ball in between the palm of your hand or as I did in the video. REALLY make sure the dough is smooth.
• Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming
• Place on a piece of parchment paper. Lightly dab the surface of the bun with some milk using your finger to smooth the surface. You can also mist with some water using a spray bottle. Loosely cover with clean kitchen towel to prevent drying. Work with another dough and do the same. Proceed to proofing after that
• Roll the dough into a long log and use a dough cutter to cut into 8-10 equal portions using a serrated knife is best so it won't squish the dough down. Lightly dab the surface of the bun with some milk using your finger to smooth the surface or mist with some water using a spray bottle. Proceed to proofing step below
• Let the dough rise at room temperature or at a warm place. If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to the lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won't necessarily double in size, but at least puff up to about 50% of the original size. This may take about 1 hour or longer at a warm temperature. Don't go by the time however. Observe the dough instead!
• For active dry yeast and fresh yeast, you may need a bit longer for it to proof compare to instant yeast. If you use more sugar in the recipe, you may need to proof a bit longer too. Do not overproof your dough however
• How do you know if your buns have proofed ? They will be about 50% bigger than their original size AND when you lift them up, they should feel significantly lighter. If not, let them proof a bit longer. They may not visually look bigger. Use a finger test too. When you gently push on the dough, it will leave an indentation but it will spring back slowly. This dough is perfectly proofed. If it springs back right away, it needs to be proofed a bit longer. If it never springs back, then you have over-proofed the dough. Loosely cover them with plastic wrap and put the over-proofed buns in the fridge to slow down the proofing while waiting for the steamer
• An under proofed buns will be very dense and have bumpy surface after steaming. An over proofed buns may widen to the side and much flatter, but they shouldn't be dense and heavy. So, overproof may still be a bit "safer" compared to the buns not sufficiently proofed. Ideally, we want it to be perfectly proofed of course ;)
• Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Here's what you can do: Make sure to cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity until they are ready to be steamed
• Fill up the steamer with water but do not turn on the stove yet. Carefully arrange the proofed buns in the steamer, giving about 2 inches of space in between as they will expand quite a bit. Cover with a lid wrapped with a cloth to prevent condensation from dropping on the surface of the buns. If you use a bamboo steamer, you don't need to wrap the lid as bamboo steamer absorbs liquid
• Please note that I use the largest burner on my stove. Different sizes of burners will produce different amount of heat, so use your largest burner. TURN THE HEAT TO MEDIUM (6/10)
• When the water comes to a simmer, crack the lid open about 1/2 inch gap and start the timer. Steam with the lid cracked open like that for 10 minutes
• After steaming, turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 3 minutes. The buns will not sink or wrinkle due to the sudden change in temperature
• Proceed with the next batch and steam with the same method and setting as I mentioned above. You don't have to wait for the water in the steamer to cool down to start. Just turn on the stove to medium heat, crack the lid open immediately and the time starts when water is back to a simmer again
• Serve them warm or immediately remove the buns to wire rack to let them cool down. This is to ensure the bottom of the steamed buns will not be wet and soggy
• If you make extra and plan to store them, let the already steamed buns cooled down completely and then place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month
• They can go straight from freezer to steamer when you ready to eat them. Steam on high heat for 5 minutes and they are as good as new

MANTOU / BAOZI / STEAMED BUN DOUGH I

Steps:

• Mix the yeast and flours in a large bowl.
• Dissolve the sugar and add the peanut oil in the water.
• Add to the flour bowl and mix thoroughly.
• Knead dough until it becomes a consistent ball, adding milk or more flour as needed (I usually end up using a tad more than 1/2 cup of milk).
• Cover dough in a bowl and allow to rest 10 - 15 minutes.
• Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball.
• Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk.
• Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface.
• Flatted dough balls with a rolling pin, OR measure 3 - 5 inch rounds out of the pressed rectangle.
• Fill each flat round with roughly 2 tbs of the filling of your choice in the center. Pull the dough on all sides from the corners up to the top, and 'twist' to close.
• Steam filled buns (baozi) for 15 - 25 minutes over high heat.
• NOTE: Plain buns, or mantou, can be obtained by simply omitting the filling.

MANTOU / BAOZI / STEAMED BUN DOUGH II

Steps:

• Mix the yeast and flours in a large bowl.
• Dissolve the sugar and add the peanut oil in the water, which should be 120-130 degrees.
• Add water mixture to the flour bowl and mix thoroughly.
• Knead dough until it becomes a consistent ball, adding milk or more flour as needed (I usually end up using a tad more than 1/2 cup of milk).
• Cover dough in a bowl and allow to rest 10 - 15 minutes.
• Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball.
• Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk.
• Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface.
• Flatted dough balls with a rolling pin, OR measure 3 - 5 inch rounds out of the pressed rectangle.
• Fill each flat round with roughly 2 tbs of the filling of your choice in the center. Pull the dough on all sides from the corners up to the top, and 'twist' to close.
• Steam filled buns for 15 - 25 minutes over high heat.
• NOTE: Plain buns can be obtained by simply omitting the filling.