Mantou Steamed Chinese Buns Recipes

MANTOU STEAMED CHINESE BUNS RECIPE

Steps:

• Make the sponge: Combine the yeast, ¼ cup flour, 1 tablespoon sugar and 2 tablespoons lukewarm water in a small bowl. Stir to form a uniform paste. Cover with a clean kitchen towel and let rest in a warm place for 30 minutes. The mixture should be bubbly and puffed.
• Combine the salt, remaining 1 ½ cups flour and 1 tablespoon sugar in a large bowl or the bowl of a stand mixer. Mix well, then add the oil, sponge and ½ cup lukewarm water. Mix by hand or with the dough hook on medium-low speed until the mixture forms a mass. If mixing by hand, turn out onto a work surface and continue kneading until elastic and smooth, about 10 minutes. If mixing by machine, scrape the bowl and dough hook and continue mixing on low speed, about 8 minutes.
• Lightly oil a large bowl. Form the dough into a smooth ball and roll it in the bowl to oil all sides. Turn it seam side down, cover the bowl with the kitchen towel and let rise in a warm place until doubled in size, 1 to 1 ½ hours.
• Cut 12 4-inch squares of parchment paper. Scrape the dough onto a work surface. (It's not sticky, so you don't need to flour the surface.) Gently fold two sides of the dough to meet in the center, then gently roll into an even 12-inch log. If there's still a seam at the bottom, pinch it shut and roll the log so it's seam side down. Using a bench scraper or sharp knife, cut the dough into 12 even pieces, pressing straight down into the log. Place each piece on a parchment square, rounded top up.
• Arrange in two large bamboo steamer baskets (or three small ones) or other flat-bottomed steamers, spacing 2 inches apart. Cover with the bamboo basket lid or the kitchen towel and let rest for 30 minutes.
• Fill a steamer base (a wok or skillet that holds the steamer basket without gaps around the edges) with an inch of water. You don't want the water to touch the steamer basket. Bring the water to a boil over high heat, then reduce the heat to medium to maintain a steady simmer. If using a non-bamboo steamer, wrap the kitchen towel around the lid, then cover. Arrange the stacked baskets or steamer over the simmering water.
• Steam until the buns are puffed and cooked through, about 15 minutes. Turn off the heat and let rest for 2 minutes to avoid burning yourself with steam, then uncover and serve hot.

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.

CHINESE STEAMED BUNS (MANTOU)

Steps:

• You will also need a rice steamer and some parchment paper.
• Directions:.
• Mix yeast, flour and sug arand salt. Stir well. Add melted lard, vinegar and egg white, mix thoroughly. Result should resemble grains of sand. Add in enough water to turn dough into a ball.
• Knead for about 6-8 minutes with a dough hook in your mixer. If kneading by hand, take a little longer.
• When properly kneaded dough is not overly sticky, very smooth, pulls apart without being stringy. If you under knead your dough, it will flatten when you steam it. If you over knead your dough, it will become very hard.
• Oil up dough ball and place it in a metal bowl. Put a damp paper towel or rag over your bowl let it rest in a warm place to rise for an hour. It should double in size. If you wish, you can set your oven on the keep warm setting and place your bowl in there for an hour.
• Soak the wood ears and shiitake mushrooms in hot water to revive them. Chop them into fine pieces. Next chop your chives. Place your pork and chicken into a bowl and add all of the chopped items. Mix thoroughly. Add in seasonings.
• To test: Place a spoonful in a bowl and nuke it in the microwave. Try it out and add more seasoning as needed.
• Your filling should be relatively sticky and dry. If it is too watery, your dough will get soggy and it will be hard to fill. Make sure everything is well drained!
• Cut parchment paper to 2-3 inch squares. If your buns will be big, cut bigger squares. This will keep your buns from being stuck to your steamer.
• Knead dough to get all of the air out. Knead into sausage shapes and cut into little pieces. Flatten your dough with your hand and spoon filling into dough. Bring all edges to the center and pinch closed. Place on top of parchment paper and set in a cookie tray to rise for 30 minutes.
• Do not overstuff, buns will expand too much. Insure the bottoms of buns aren't too thin or juices from filling will make bottom soggy.
• Ready your steamer and make sure to boil extra water for steaming. Place your buns in the steamer. Steam for 15 minutes (or 20 if your buns are big) and enjoy!