Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, steamed buns. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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. Steamed buns tend to go firm and hard when they are cold. To regain their softness and fluffiness, you can simply reheat them in the steamer.

Steamed Buns is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Steamed Buns is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook steamed buns using 27 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Buns:

1. Make ready A. For the buns
2. Prepare 265 ml water
3. Make ready 25 ml vegetable/corn oil
4. Prepare 50 g sugar (1/4 c)
5. Prepare 500 g any low protein flour (7-9%)
6. Get 1 1/4 tsp double acting baking powder
7. Prepare 1 1/4 tsp dry instant yeast
8. Get B. Filling 1 - vegetarian
9. Get 400 g bok choy - finely chopped
10. Get (Mix with 1/4 tsp of fine salt)
11. Prepare 100 g fresh shiitake mushrooms
12. Get (Washed. Drained. Finely chopped)
13. Take 1 tbsp soy sauce
14. Take 3 tbsp sesame oil
15. Make ready Dash ground white pepper
16. Take to taste Salt or chicken cube/granules
17. Make ready B. Filling 2 - chicken char siu
18. Take 350 g (or more) chopped chicken char siu
19. Take (Char Siu recipe on previous post)
20. Prepare 3 tbsp finely chopped yellow onion
21. Take 3 tbsp cooking oil
22. Make ready 3 tbsp oyster sauce
23. Make ready 3 tbsp corn flour + 3 tbsp water
24. Prepare 2 tbsp castor sugar
25. Take 2 tbsp chinese cooking wine
26. Take 1 tbsp sesame oil
27. Take 1 tbsp dark soy sauce (or 2 tbsp - adjust)

These Steamed Buns are soft, fluffy and so irresistible. This homemade snack is perfect for on-the-go, parties, potlucks and more! Steamed buns can be sweet or savory, and can be eaten at all times of the day. This recipe calls for red bean paste, which is made from dry azuki beans.

Steps to make Steamed Buns:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Rest the buns in warm mist for 40mins or until the dough look puffy.
7. 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.
8. 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.

Steamed buns can be sweet or savory, and can be eaten at all times of the day. This recipe calls for red bean paste, which is made from dry azuki beans. Azuki beans can be found at Asian stores, and. Are you getting tired of making steamed buns that come out wrinkly or collapse or simply just not smooth? I used to wonder why in the world perfectly proofed buns come out horrible after steaming.

So that’s going to wrap it up for this special food steamed buns recipe. Thanks so much for reading. I’m sure that 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. Thanks again for reading. Go on get cooking!