The only possibility I can think of is that you might have mistakenly used baking soda instead of baking powder. This steamed buns recipe yields 24 buns, enough for a party or to freeze for a later date. * Percent Daily Values are based on a 2000 calorie diet. I knead everything by hand into a beautifully smooth and shiny dough. Hi Chrissy! Add small amounts of flour to help the dough become elastic. I often make red bean paste stuffed buns. Sorry to hear that Marina! Hi Xian, it’s my great pleasure to share! I’m not sure if you have followed my recipe PRECISELY. Have a look at my Chinese Doughnut Stick, Leavened Scallion Flatbread or Pan-fried Pork Buns. I am determined to do this recipe again until I get a fluffy bun. Made with baking powder instead of yeast in just 30 minutes, including preparation time. Enjoy! Instead I use a little baking powder to help them rise and create a lighter texture. Thank you for your recipe, it was one of the few that uses AP flour. I’ve never encountered similar problem so I’m not quite sure what went wrong. Once I feel confident with it all I will bring her a nice basket! As the Chinese New Year (Spring Festival, 春节) is fast approaching, I’m sharing a nostalgic recipe: Mantou(馒头), Chinese steamed buns. Make sure they are bigger than the uncooked buns. I have just tried your recipe and it’s the best one yet! Bread loaf: Oil or use non-stick cooking spray to coat the inside of a 9"x5" bread pan. Once you get the hang of it, you’ll find yourself making them more often! No Yeast Buns Recipe These no yeast buns are so quick and easy to make! Place on baking sheet lined with parchment paper. Add Shortening And Margarine. Add Vanilla And Grace Coconut/Evaporated Milk. Once your leftover buns are completely cool, place them in an airtight container/plastic bag. 1 tsp dried active yeast; ¾ tsp baking powder; 1 tbsp sugar, or to taste; 130ml lukewarm water; 4 Chinese dates, for flower-shaped buns only; The process is pretty simple: mix flour, yeast and baking powder. My husband was very pleased with me as my buns don’t come out nice and I stopped making them. Divide the dough into equal sections then work on one section at a time. It comes out so well! You may keep them in the fridge for up to 4 days or in the freezer for up to 2 months. After shaping the buns, place them into the steamer basket to rest. In regions of northern China, Mantou is also a festive food prepared for the New Year. They also freeze well for up to 3 months. If it doesn’t for any reason, start over with fresh ingredients. Place them in the steamer to rise again with expansion room in between. Take the dough out and finish off by kneading by hand for 1 minute. To make the perfect bao buns, you need both yeast and baking powder to help the buns to rise. Keep in the fridge for up to 4 days or in the freezer for up to 2 months. Chinese steamed buns have been popping up everywhere, whether it’s San Francisco’s food trucks or Momofuku! Hi everyone today I want to encourage you to stay at home with me cooking bread with the ingredients we usually have at home. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). As long as you prepare and rest the dough properly following my recipe, you can immediately remove the lid after turning off the heat (just like how dim sum chefs do). For this recipe, I made them into two different shapes (Please refer to my tutorial video): My easy Mantou recipe only requires one resting process (unlike the traditional method explained in Steamed Bao Buns). Alternatively, you can brush a thin layer of oil on the basket. Stir in water and oil until everything comes together to form a dough. … Steam fridge-kept buns for 5 mins. Combine the dry ingredients, all-purpose flour, whole-wheat flour, baking powder and salt, in the large bowl and blend with a wooden spoon until thoroughly mixed. Only yummy culinary inspirations & No spam! Can i use bread flour instead of AP flour? Thank you so much! You are here: Didn’t have all-purpose flour just bread flour but it still came out pretty good. Three things: To store extra buns, place them in a sealed plastic bag, getting as much of the air out as possible. It’s easy to make steamed buns ahead of time. Flour, salt and sugar to make the dough; Baking powder to make the dough light and puffy; Oil to prevent sticking during rising; First, you proof the yeast for 10 minutes with water and sugar. Homemade, of course . Leave to rest for 10 minutes (covered). Just made these this morning. Please check your email for further instructions. When it came out of the steamer, it was lovely though. Or serve it like a burger, cut open then slide in a fried egg. Would love to hear from you. They are usually made of white wheat flour, but other ingredients, such as corn flour, sweet potato, pumpkin, are sometimes added to the dough. Once the buns have baked, let them cool for a few minutes on the baking sheet before slicing them in half and serving. Once you have completed this step rotate the ball between your hands to form a slightly raised shape. Mántóu (馒头), also known as Mó (馍), refers to plain steamed buns which originated from China. Delighted to hear that Nicola! All images & text are copyright protected. IF KNEADING BY HAND: Mix flour, yeast, baking powder and sugar. Happy cooking! As I’ve mentioned in the recipe, it would take about 8 mins if using a stand mixer. Beat 2 minutes at medium speed of electric mixer, scraping bowl … Thanks. Through numerous tests, I can tell you that this advice has no value. Knead the dough for 5 minutes by hand or 1-2 minutes using a mixer fitted with a dough hook. Images and text on this website are copyright protected. It could be that your dry yeast wasn’t active enough (it loses effectiveness over time) or that you didn’t allow enough time to rest the dough (it takes a longer time in the cooler environment). Once completely cooled, place the buns in an airtight container/plastic bag. Copyright © 2021 Red House Spice on the Brunch Pro Theme. Maybe next time you can try reducing the yeast a little bit and leave it to rest for a little longer. Just one problem I had was that it tasted more yeasty after a while. If using a metal steamer, I suggest you wrap its metal/glass lid with a clean tea towel. Your email address will not be published. The texture is perfect and so fluffy. Mix The milk and butter must be melted together. My mother used to make them when I was a kid and it seemed like a very involved process at the time (she was making the bread the traditional way). Watch my video to see what the texture/firmness is like. When eating as a sweet snack, it’s very popular to dip mantou into condensed milk. Gently deflate the dough, and divide it into 8 pieces. I think I have a decent handle on the filling part, but it’s the bread that has been the mysterious element until now. Baking powder and oil are kneaded into the dough after rising to make it extra soft. Sooo happy with the result. Mix with chopsticks/spatula until no more loose flour can be seen. It’s time to form them into your preferred shape (No need to rest before shaping). I’ve been trying a similar single proof method with yeast only and all purpose flour with corn starch and came out dense every time. Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes … Making the dough with a stand mixer is straightforward. Thanks a lot for the recipe. Im not sure why i followed your recipe exactly and the buns were a normal colour before steaming, after steaming they have turned an orange/brown colour! Baking powder has an … Required fields are marked *. Good luck! I personally haven’t experienced that. Thank you so much for testing the different methods Wei! You may also replace water with milk for an extra subtle flavour. In this case, you might need to adjust the water volume a little as they have slightly different water absorption capacity. Can I ask, can I add fillings in them? Are you keen to get the smooth, flawless finished look? But may I ask, how long does it take for you to knead until you get a soft/smooth dough? I love this recipe. Sweet potato, pumpkin, matcha are usually used to create colours. I love mantou and so do my kids. Turn dough out onto a floured work surface. Fold both ends in a “J” shape in opposite directions. Rotate the ball between your hands to form a slightly raised shape (Please refer to the video below). You are welcome Janet! Add the bamboo steamer and steam for 12-15 minutes until puffy. I’m slowly working my way up to full-on char siu bao. I was amazed how lovely the buns turned out. With just seven ingredients (all staples you can keep in your pantry and fridge), you can make fragrant iced cinnamon rolls without a stand mixer, prolonged kneading, or rising time. Hi Dan! Even so, they came out soft, pillowy, with shiny tops! 2. It takes some time to make a proper dough. You can shape the buns right after the dough is formed. … Whisk the dry ingredients together until … Neither will bagels or muffins. Hi. Here’s the steaming setup you’ll need for this steam bun recipe: If you plan to add filling to the buns, you’ll find an inexpensive mini rolling pin especially helpful. Then turn each end towards the centre of the rope until they meet. They have already requested more tomorrow. Add 2 teaspoons (8 g) of baking powder and 1/4 teaspoon (1.4 g) of salt. Heat milk and butter. After a 20 minute pause, you’ll be ready to steam the buns (finally)! 3. Count 10 mins from this moment (add 2 mins if your buns are bigger). Knead the dough until elastic and let it rise for at least 90 minutes to double in size. Shape the Mix butter, milk, sugar, salt and baking powder in a bowl. I might give it a try one day. I’ve made Mantou’s before but always found they didn’t turn out right and took too long proofing. Hi Wei These Steamed Buns are soft and delicate, an ideal snack for sharing. Some of mine did dip on the top but some were smooth. Learn how your comment data is processed. Sign up to be the first to read my new recipe & culinary inspirations! Can I use it instead of the all purpose flour? I know how frustrating it can be if you wish to produce perfect Mantou. I’ve never thought of making the buns garlicky. Please read the disclosure policy. When pressed gently, the dough bounces back. Simple but yum! The finished dough should be smooth & medium firm. They pair well with Asian dishes such as General Tso’s Chicken, Hunan Chicken or Bok Choy. I love garlic and I think it would taste good. It should be medium-firm thus doesn’t stick to hands or the work surface. Do you think it would be possible to add garlic or garlic powder to the buns? Score (shallow cut) the top of the buns with an X shape. You might need to slightly adjust the water volume. Here are what you need in hand: The process is pretty simple: mix flour, yeast and baking powder. Yes, you can use pau flour instead. Why is that? I have pau flour at home. By the way, some steamed bun recipes claim that to avoid the buns collapsing, you should wait for a few minutes before you uncover the steamer. I can’t wait to try it – is it possible to substitute milk for water in this recipe? I do not know where I got it wrong, mine came out dense. Some people also believe it passes some natural bamboo aroma to the buns. This post may contain affiliate links. A loaf of bread isn’t gonna rise on its own. Is this common in China? Thanks for sharing. Bamboo steamers work best when it comes to bun making. Baguette: roll dough into a cylinder shape about 12" long. In a large mixing bowl, mix the flour, baking powder… I will add more sugar, for a more slightly sweeter bun next time. But not all leaveners are created equal; there are times and places for each of them, and instances that call for using more than one. Form dough into a ball and place in a large oiled bowl. Thanks for subscribing! Take a pair of chopsticks placing one either side (in the centre) and squeeze to form a flower shape. This is my first time making mantous though so I hesitate to make too many changes. Combine and knead briefly into a dough. While waiting, cut parchment into 24 squares about 3-inch (7 cin size. I mix the margarine (which is at room temperature), sugar, yeast and baking powder through the flour and pour the lukewarm water in bit by bit. If you wish to add green onions into the dough and have them evenly distributed, you will need to put them in along with all the ingredients (before kneading). I’ve just made some. Please do not post or republish without permission. Turn each end towards the centre of the rope until they meet. Made these tonight, they were a huge hit with my family and especially the kids. They’re perfect for parties, on the go snacks and kids lunches. As bamboo is a “breathable” material, the steam doesn’t cause condensation. If you want to republish this recipe, please link back to this post. I would suggest you replace no more than 40% of the all-purpose flour with whole wheat flour. Then slice it into pieces and form oblong or round shapes. Read More…. Cover with plastic wrap or a tea towel and let rise in a warm, draft-free place until double in size, about 90 minutes. Yum! Shape each piece into a round ball; flatten to … I have seen some spiral mantou. Herbs, spices, or other dry flavorings can be added into the bowl. Add water gradually. Take a pair of chopsticks placing one either side (in the centre) and squeeze to form a flower shape. S tir in baking powder, baking soda, and enough remaining flour to make a smooth, very soft, sticky dou gh. My detailed instructions and tutorial video will help you to succeed. Whisk all purpose flour and whole wheat flour and gradually add the flour into the wet mixture and … At a full boil instructions and tutorial video will help you to succeed:! Light and puffy parchment squares return dough to the buns in a medium-large bowl, whisk together flour, divide..., flour, baking powder added into the bowl the same dough simplicity thus good for or... 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