CHINESE STEAMED BUNS
Basic Chinese Steamed Buns using instant yeast, making 12 mini buns. video as below.
Provided by Elaine
Categories Chinese
Time 1h50m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 297 kcal, Carbohydrate 63 g, Protein 7 g, Sodium 3 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MANTOU
Make and share this Mantou recipe from Food.com.
Provided by ix3fruits
Categories Breads
Time 2h45m
Yield 24 mantou buns, 24 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve the sugar and yeast in the warm water for 5-10 minutes until frothy. Sift the flour into a mixing bowl, then gradually stir in the yeast mixture to make a firm dough. Knead for 5 minutes, then cover with a damp cloth and leave in a warm place to rise for 1-1 1/2 hours.
- Knead the dough on a lightly floured surface for about 5 minutes, then roll into a long sausage. Cut into about 24 pieces and flatten each piece with the palm of your hand. With a rolling pin, roll out each piece into a circle about 4 inches in diameter.
- Place a piece of wet cheesecloth on the rack of a steamer, arrange the buns 1 inches apart on the cheesecloth, cover and steam vigorously for 15-20 minutes. Serve hot.
- I guess you can use waxpaper and cut them into squares for the bottom of the buns like they do in shops (instead of using cheesecloth), but I never tried it yet.
Nutrition Facts : Calories 77.3, Fat 0.2, Sodium 1, Carbohydrate 16.1, Fiber 0.7, Sugar 0.1, Protein 2.3
SWEET POTATO MANTOU (CHINESE STEAMED BUNS)
Mantou are filling Chinese buns, served for breakfast, or as part of a meal. Sweet potato mantou have more flavor and nutrition than plain mantou. They are colorful, and are easily formed into attractive shapes. This recipe should also work well with carrots or squash.
Provided by Kate S.
Categories Breads
Time 2h
Yield 16 buns
Number Of Ingredients 8
Steps:
- Peel and cook sweet potato.
- Puree cooked sweet potato in blender with water or milk and sugar.
- Pour sweet potato liquid into a bowl, sprinkle with yeast, and allow to dissolve.
- Sift dry ingredients together.
- Stir flour mixture into yeast mixture. Knead in 1 additional cup of flour as needed.
- Melt butter or lard and knead into dough.
- Let rise until double (60-90 min).
- Roll dough into flat rectangle; starting from front edge, roll dough into log. Cut log into 16 equal segments. (See photos and instructions for more attractive ways to shape the buns here: http://wendyinkk.blogspot.sg/2009/08/steamed-sweet-potato-mantou.html and here: http://wendyinkk.blogspot.sg/2011/08/purple-sweet-potato-rose-mantou.html).
- Place buns in steamer basket, on cheesecloth, about 1 inch apart.
- Steam vigorously for 15-20 minutes.
- (The buns can be cooked in the steamer basket of your rice cooker while the rice is cooking. They don't all fit at one time, so I freeze the the rest of the shaped, raw, buns on a flat baking sheet, then transfer to a freezer bag. I can pull them out a few at time to thaw and steam as needed.).
Nutrition Facts : Calories 124.7, Fat 3.4, SaturatedFat 1.3, Cholesterol 3, Sodium 104.4, Carbohydrate 21.4, Fiber 1.1, Sugar 6.9, Protein 2.1
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MANTOU RECIPE (FLUFFY CHINESE STEAMED BUNS) - HUNGRY HUY
From hungryhuy.com
4.7/5 (3)Total Time 1 hr 5 minsCuisine Asian, ChineseCalories 165 per serving
- Combine the all purpose flour, wheat starch, baking powder, yeast, and sugar into the mixing bowl with the dough hook attachment. Set to the lowest / stirring speed until all the mixture is evenly distributed.
- Turn up the speed to level 5. When the dough turns into a ball (and releases from the sides), continue to knead on medium (about level 5) for 5 more minutes. The ball of dough should look smooth with no lumps and completely detach from the sides of the bowl.
MANTOU RECIPE - BON APPéTIT
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- Beat sugar, yeast, baking powder, and 1¾ cups (250 g) Hong Kong flour or cake flour in the bowl of a stand mixer fitted with the dough hook on low speed to combine. Combine milk, cream, and ¼ cup water in a measuring glass or small bowl. Reduce speed to low and, with motor running, gradually pour in milk mixture and mix until dough forms a ball, about 2 minutes. If dough has not formed a ball by then, gradually add more flour a teaspoonful at a time until it does. Continue to mix until very smooth, about 8 minutes more. (Alternatively, you can mix in a medium bowl with a wooden spoon or your hands until a shaggy, loose dough forms, then turn out onto a clean surface and knead until smooth and glossy, about 10 minutes. Place in a large bowl to rise.) Remove bowl from mixer and cover with a damp kitchen towel. Let dough rest until slightly puffed, 30–60 minutes.
- Portion dough into 13 equal-size pieces (use a scale if desired). Roll each into an 8"-long rope. Tie each rope into a knot and tuck the end that came through the knot underneath the bun. Tuck the other end up and over the top. Place buns on parchment squares as you go.
- Cover buns loosely with damp kitchen towel and let rise in a warm place until slightly puffed and marshmallow-y in texture, 30–45 minutes.
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