chinese steamed buns

Mántóu (馒头), otherwise called Mó (馍), alludes to plain steamed buns which began from China. They are normally made of white wheat flour, yet different fixings, for example, corn flour, yam, pumpkin, are now and again added to the mixture. Mantou is the best cholesterol free and low calories version of bread that you should eat on a weight loss diet.

Chinese Steamed Buns: A Soft And Fluffy Mantou Recipe

Lukewarm water, 150 ml

Granulated sugar, 1 tablespoon

Active Dry Yeast, 1½ teaspoons

Olive oil, 1 teaspoon,

Chinese steamed buns: a soft and fluffy Mantou recipe

In a large bowl, add the lukewarm water, granulated sugar, and sprinkle yeast granules in it. Do not stir it and let the yeast bloom undisturbed for about 5 minutes. Add flour to the yeast mixture and slowly knead everything in to a soft and smooth dough.

The dough might seem a bit sticky in the beginning and you may add a tablespoon more of the dough if required. Cover the bowl with a moist cloth and keep it in a warm place for about an hour or until the dough rises to double in its original size. Now, lightly dust a clean rolling surface and knead the dough again for about 3 to 4 minutes. Roll the risen dough in to a long roll of about an inch thickness and use a sharp knife to cut 1 inch thick pieces of the dough.

Prepare a steamer (but do not turn it on yet) and then place the dough pieces on the rack at a distance of about 2 inches from one another. Let the dough rise for another 10 to 15 minutes. Now, steam the buns for about 20 minutes or until the buns are fluffy and well cooked. Wait for 5 minutes before opening the lid and then serve hot buns!

Learn how to make Instant Pot Steamed Buns (bao or baozi; Chinese: 鮮肉包子). Fluffy, soft, &amp; slightly sweet bao buns wrapped with aromatic, juicy, &amp; flavorful filling. These Chinese steamed pork buns and beef buns are so deliciously satisfying to eat!

Instant Pot Steamed Buns

all purpose flour

(8 grams) baking powder

fine table salt

granulated sugar

instant yeast

250 ml (1 cup) 108°F (42°C) lukewarm water

(37.5 grams) vegetable oil

(454 grams) ground beef

(60 grams) large egg

garlic (, grated)

(7 grams) ginger (, grated)

(15 milliliters) regular soy sauce

(5 milliliters) dark soy sauce

(6 grams) oyster sauce

⅛ teaspoon (0.2 grams) five spice powder

⅛ teaspoon (0.3 grams) ground white pepper

½ teaspoon (3 grams) table salt

½ teaspoon (1.8 grams) ground cumin powder

½ cup (125 milliliters) cold water

green onion (, finely sliced)

(10 milliliters) roasted sesame oil

(454 grams) ground pork

(14 grams) ginger (, grated)

Make Bao Dough

Make Bao Dough: In a large mixing bowl, add 500g all-purpose flour, 2 tsp (8g) baking powder, 5g fine salt or table salt, and 25g granulated sugar. Mix them very well. Add in 6.25g instant yeast, and make sure to mix them very well. Push all the flour mixture to the side by creating a well in the middle. Gradually pour 250ml (108°F/42°C) lukewarm water and 2½ tbsp (37.5g) vegetable oil into the well, then mix the flour mixture until blended to form a relatively dry dough. *Note: The dough shouldn&#039;t stick to the hand too much once it&#039;s fully mixed. *Pro Tips: Make sure all the flour is mixed in. Depending on your flour, you may need another tablespoon (15ml) of lukewarm water. However, be careful not to add too much additional water. The dough should not feel sticky. Form a large ball with the dough. *Pro Tip: If the dough is a bit hard to knead, cover the dough and let it rest for 5 - 10 minutes. If the dough is soft enough to knead, proceed to step 2.

Knead Bao Dough

Knead &amp; Rise Bao Dough: Knead the bao dough for 8 - 11 minutes until the dough is relatively smooth. *Pro Tip: You can use a stand mixer to knead the dough. It should take roughly 6 - 8 minutes. Form the dough into a ball shape, then place it back into the original large mixing bowl. Cover it with a damp kitchen towel or food wrap.Place the mixing bowl in a warmer part of your kitchen, then allow the dough to rise for roughly 45 minutes - 1 hour.

Make Bao Fillings

Make Bao Fillings: Finely slice the green onions. Use a microplane grater to grate the garlic and ginger directly into the mixing bowl.a) Pork Buns Filling: In a large mixing bowl, mix together 1lb (454g) ground pork, 1 (60g) large egg, 3 grated garlic cloves, 2 tsp (14g) grated ginger, 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce (optional), 1 tsp (6g) oyster sauce, ⅛ tsp (0.2g) five spice powder, ⅛ tsp (0.3g) ground white pepper, and ½ tsp (3g) table salt.b) Beef Buns Filling: In a large mixing bowl, mix together 1lb (454g) ground beef, 1 (60g) large egg, 2 grated garlic cloves, 1 tsp (7g) grated ginger, 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce (optional), 1 tsp (6g) oyster sauce, ⅛ tsp (0.2g) five spice powder, ⅛ tsp (0.3g) ground white pepper, ½ tsp (3g) table salt, and ½ tsp (1.8g) ground cumin powder.When the filling ingredients are well mixed, mix in ½ cup (125ml) cold water one third at a time (around 42ml each time). *Pro Tip: Let the filling fully absorb the water before adding in more water. Add the finely sliced green onions and 2 tbsp (10ml) roasted sesame oil to the filling mixture, then mix well. Cover the filling mixture with food wrap, then place it in the fridge.

Make Dough Balls

Make Dough Balls: Your dough should be almost double in size now. Stick your finger into your dough and it shouldn&#039;t bounce back that much. Place your dough on a clean surface. Deflate the dough by pressing on it. Fold the dough a few times, then divide it into 16 equal pieces. Each piece should weigh around 50g. Form each small dough into a ball shape. Place the 16 dough balls on a plate, then cover them with a damp towel to prevent the dough from drying out.

Roll Bao Dough

Roll Bao Dough: Lightly dust your work surface and rolling pin with flour. With the lower part of your palm, flatten the dough into a circular shape by pressing down on the dough ball. Roll the flattened dough 2 - 3 times with a rolling pin. Rotate the dough 90 degrees and roll the dough for another 2 - 3 times. *Note: The dough should look like a circle at this point. 2 Methods to Roll Bao Dough: Roll the edges of each dough so the center is thick while the edges are thin. Method 1: Use your rolling pin with an outward rolling motion to flatten all the edges to thin them out. Method 2: Rotate the dough with one hand while using the rolling pin to thin out the edges. *Note: Each round dough should be roughly 5&quot; in diameter. Dust both sides of dough with flour to prevent them from sticking onto one another. Place the flattened bao dough on a plate, then cover it with a damp towel.

Add Filling to Bao Dough

Add Filling to Bao Dough: Take out the meat filling from the fridge. Place a round dough on your left hand. With a spoon, place 34g - 36g meat filling in the center of the round dough. Flatten out the filling a little.

Wrap Bao

Wrap Bao: Your right thumb should be on top of the round dough and your index finger should be on the outside. Use your right index finger to fold and pinch the edges against your right thumb. Rotate the dough as you fold the edges. Make sure to keep the filling inside the dough with your left thumb. *Note: You can also use the left thumb to help with the folding. Close the hole on top by using the same folding method.

Rest Bao

Rest Bao: Place the assembled steamed buns into a steamer basket with parchment paper at the bottom. Let the steamed buns rest for 30 minutes before cooking. *Note: If you&#039;re not cooking the bao immediately, place them in the fridge.

Cook Bao in Instant Pot

Cook Bao in Instant Pot: Method 1 (Small Batch): 8&quot; bamboo steamers will fit in a 6 quarts Instant Pot. Add 1 cup (250 ml) of cold water and a trivet in Instant Pot. Place the steamer basket on the trivet. Close the steamer basket lid if you&#039;re using a bamboo steamer. Close the Instant Pot lid, then turn Venting Knob to the Sealing position. Pressure cook at High Pressure for 4 minutes, then Natural Release for 10 minutes. Open the lid carefully. Method 2 (Big Batch): Stack the bamboo steamers into tiers, then batch cook them and freeze for later. For 6 quarts Instant Pot: use 10&quot; bamboo steamers. For 8 quarts Instant Pot: use 10&quot; or 12&quot; bamboo steamers. Fill Instant Pot&#039;s inner pot with 2 cups (500ml) of water. Bring the 2 cups of water to a rapid boil with the &quot;Saute High&quot; function or &quot;Steam&quot; button. Carefully stack the bamboo steamers on top of the inner pot. Make sure the bamboo steamer&#039;s lid is closed properly. Steam the bao for 20 minutes, then turn off the heat.

Serve

Serve Steamed Buns: Your Instant Pot steamed buns are ready! Serve the piping hot Instant Pot Bao with some tea on the side. :D

Make your own soft and pillowy banh bao or Vietnamese steamed pork buns for breakfast or a quick snack on the go. These steamed buns filled with juicy pork, boiled eggs, and Chinese sausages are a classic nostalgic treat.

Bánh Bao (Vietnamese Steamed Pork Buns)

pack (20 g) bean thread noodles

lb pork

shallots

vegetable oil

baking soda

salt

black pepper

sugar

chicken bouillon powder

soy sauce

fish sauce

sesame oil

eggs

sausages

180 ml (3/4 cup) whole milk 110 degrees (110°F

(6 grams) active dry yeast

(15 grams) granulated sugar

(300 g) all-purpose flour

(100 g) wheat starch

+ 1 1/2 tbsp (70 grams) powdered sugar

(15 g) vegetable shortening

(5 g) lemon juice

(15 g) vegetable oil

Soak the bean thread noodles. Soak the bean thread noodles in hot water for 1 minute. Drain and cut the noodles into 1/2-inch pieces.

Mix the filling. In a large mixing bowl, add the ground pork, shallots, vegetable oil, baking soda, salt, black pepper, sugar, chicken bouillon powder, soy sauce, fish sauce, sesame oil, and bean thread noodles. Mix until thoroughly combined. Cover and marinate in the refrigerator for at least 3 hours or overnight.

Pork Filling

Prepare the yeast. Warm the milk to 110°For 43°C. Mix in the yeast and granulated sugar. Cover with plastic wrap and bloom for 5 minutes if instant yeast or 10 for active dry yeast.

Sift the dry ingredients and vegetable shortening. In the bowl of your stand mixer with a paddle attachment, sift the all-purpose flour, wheat starch, powdered sugar, salt, and 1 teaspoon baking powder. Then, mix on low until combined. Next, add the shortening and continue mixing until the shortening is broken up into small pieces.

Activate the baking powder with lemon juice. In a separate small bowl, combine lemon juice with the remaining 1/4 teaspoon of baking powder. Let it fizzle for 5 min.

Liquify the egg in oil. In another separate bowl, combine the room-temperature egg white with vegetable oil. Incorporate by pulling up the egg yolk with a fork a few times until combined.

Mix all the mixtures together. While the stand mixer is on low speed, add the milk mixture, then add the egg and oil mix, then lastly add the baking powder mix for 30 seconds.

Switch to a dough hook and knead the dough. After 30 seconds, switch out for the dough hook and mix on level 2 speed for 2 minutes or until it forms into a ball in the mixer and is no longer sticking to the bowl. The dough should be tacky but not overly sticky. Take the dough out and gently knead the dough by hand for 1 minute. Form the dough into a ball and transfer it into a lightly greased large bowl.

Proof the dough. Cover with plastic wrap and place in a warm area (100°F or 38°C) for about 1-1.5 hours or until double in size

Bao Dough

Divide the meat. Divide the meat into 10 equal parts and form them into meatballs with one Chinese sausage piece in the center. Microwave the meatballs for 45 seconds and drain any excess juices. Place 1/2 an egg on top of each meatball. Set aside.

Divide and roll out the dough. Once the dough has doubled in size, deflate the dough and divide it into 10 equal pieces and roll it into smooth balls. Cover with plastic wrap to prevent them from drying. Then, roll out the dough into 6-7 inch discs using a rolling pin with thinner edges and a thicker center.

Add the filling and form the bun. Add the meatball and egg filling. Wrap the dough around the filling to form a ball. Tightly pleat by pinching the dough in a circle and seal. When you reach the end of the disc continue pinching around the center two or three times to fully seal the bao. Shape the bao into a round circle on your workspace.

Let the buns rest. Place parchment paper squares or cupcake liners underneath the buns, cover them with a tea towel, and let the buns rest for 15 minutes.

Steam the buns. While the buns rest, prepare add water to your steamer and bring the water to a boil over medium-high heat. Steam the buns in batches 1-2 inches apart for 10 minutes. Enjoy!

Assemble

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