Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, steamed buns. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Steamed Buns is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Steamed Buns is something which I’ve loved my entire life.
Chinese steamed buns can be stuffed with various types of fillings or unstuffed. This is a traditional Chinese knife cutting steamed buns (Mantou) recipe with two rising processes. Steamed buns tend to go firm and hard when they are cold.
To begin with this particular recipe, we have to prepare a few ingredients. You can have steamed buns using 27 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Steamed Buns:
- Get A. For the buns
- Get 265 ml water
- Make ready 25 ml vegetable/corn oil
- Prepare 50 g sugar (1/4 c)
- Take 500 g any low protein flour (7-9%)
- Make ready 1 1/4 tsp double acting baking powder
- Take 1 1/4 tsp dry instant yeast
- Take B. Filling 1 - vegetarian
- Take 400 g bok choy - finely chopped
- Make ready (Mix with 1/4 tsp of fine salt)
- Get 100 g fresh shiitake mushrooms
- Take (Washed. Drained. Finely chopped)
- Get 1 tbsp soy sauce
- Take 3 tbsp sesame oil
- Get Dash ground white pepper
- Take to taste Salt or chicken cube/granules
- Make ready B. Filling 2 - chicken char siu
- Take 350 g (or more) chopped chicken char siu
- Get (Char Siu recipe on previous post)
- Prepare 3 tbsp finely chopped yellow onion
- Prepare 3 tbsp cooking oil
- Prepare 3 tbsp oyster sauce
- Prepare 3 tbsp corn flour + 3 tbsp water
- Make ready 2 tbsp castor sugar
- Prepare 2 tbsp chinese cooking wine
- Make ready 1 tbsp sesame oil
- Take 1 tbsp dark soy sauce (or 2 tbsp - adjust)
Mantou (simplified Chinese: 馒头; traditional Chinese: 饅頭), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in Northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang. Reheat refrigerated steamed buns by steaming or microwaving. Frozen steamed buns can be re-steamed.
Instructions to make Steamed Buns:
- A. For the buns - Place ingredients in A (according to the order listed) into a bread maker. Use dough setting to knead & proof the dough. Note: this recipe here uses chicken char siu as filling; authentic taste of hawkers/restaurants steamed buns.
- If Bread Maker is Not Available, knead dough by hand. Combine flour, baking powder, yeast, sugar in a large mixing bowl. Whisk dry ingredients until well mixed. Make a well in the flour mixture, add water & oil. Mix well & knead to form a dough. Transfer dough onto a lightly floured surface. Knead until an elastic and smooth dough is formed (around 15-20mins). Then let rise for 1 hour.
- B. Filling 1. Vegetarian - combine the finely chopped bok choy with 1/4 tsp of salt. Allow to sit for 15mins at room temperature. Then divide it into 3-4 batches. Place each batch in the middle of a large muslin cloth & squeeze out its water content. Discard water or use this Pok choy water can be used to make green buns. Repeat the same with the remaining portions of the bok choy. Mix the rest of the filling ingredients into the squeezed bok choy until combined. Set aside.
- B. Filling 2. chicken char siu - in a frying pan, heat up cooking oil, sauté the onion until fragrant. Add chopped char siu & stir fry for 1-2mins until well mixed. Add in cooking wine, oyster sauce, sesame oil, sugar, dark soy sauce. Stir to mix for few minutes. Add corn flour mixture. Mix until well combined and all turn thick & sticky. Taste filling & adjust accordingly but do not worry about strong seasoning as buns are plain in taste.
- Note: this recipe yields 16 small buns. When the dough is ready, divide into 16 portions. Each weighing around 50g. Flatten each dough. Wrap 1-2 tbsp of filling inside each rolled dough. Repeat the rolling & wrapping steps with the rest of the dough & filling. wrap each bun up neatly & lightly shape/roll into round ball. Avoid pressing buns hard when rolling them into smooth balls. Place each bun on each paper cup liner or a small piece of baking paper with its seam sides down.
- Rest the buns in warm mist for 40mins or until the dough look puffy.
- In the meantime, prepare the steamer- set water to boil for steaming later. Steam bun over medium heat for abt 15-20mins until done. The steaming time varies if multiple layers of buns are steamed. The layer that is closest to direct steam will take lesser time to cook (around 15mins). When ready, remove the buns from the steamer & serve warm.
- Left over can be refrigerated or kept in the freezer with cling wrap & cover. Allow buns to cool completely at room temperature before freezing. Wrap each bun in small bag before storing in the freezer. To consume, steam until hot & serve. Alternatively, refrigerated buns can also be microwaved for 15-30sec.
Making these steamed bao buns is our idea of the perfect Valentine's date. See, Jack and I enjoy going out to eat, but never on Valentine's Day. The restaurants are more crowded, the food is more. A quicker way to enjoy Chinese steamed buns or baozi. The dough doesn't require yeast meaning no knead or proofing.
So that is going to wrap this up with this exceptional food steamed buns recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
