Chinese Steamed Buns (one proofing method)
User Reviews
4.9
Chinese Steamed Buns (one proofing method)
Description
The recipe begins by activating yeast with water and (optionally) sugar, then mixing with flour and oil to form a dough. Kneading the dough until smooth and elastic is important to develop gluten structure. Because fermentation is done after shaping, controlling dough temperature with chilled water if the room is warm helps prevent premature yeast activity. The buns are steamed carefully to avoid water dripping on their surfaces, which can affect texture.
These steamed buns have a soft, fluffy texture with a slightly chewy exterior, ideal for filling or serving as a side. The dough's simplicity allows it to pair well with a variety of savory or sweet fillings or be enjoyed plain.
For freezing, it is recommended to steam the buns first, cool them completely, then store in airtight bags in the freezer. This maintains their texture well for later reheating by steaming or microwaving gently.
Ingredients
- 300 g all-purpose flour + 2 tbsp. more for dusting
- 1 and 1/2 tsp. instant yeast
- 2 tbsp. sugar ,optional
- 150 g water or 20ml more if needed
- 1 tbsp. vegetable oil
Instructions
Basic dough for Chinese steamed buns
- Add sugar and yeast to the water. Stir well and set aside for 5 minutes. If you do not want sugar, just skip it. Since we are using the single proofing method in this recipe, the key is not to activate the yeast before we finish the shaping process. So if your room temperature is higher than 18 degrees C. Use chilled water.
- Add the liquid to the flour in a stand mixer bowl. And we start to make the dough. (If you plan to hand-knead, pour the water with yeast slowly into the bowl with flour and stir with a chopstick).
- Knead for 1 minute at slow speed and then add oil. Then continue kneading for at least 10 minutes at slow speed until the dough is super smooth, elastic, and whiter in color.
- I recommend using a stand mixer for single-proofing dough, as the warmth from hands can raise the temperature of the dough, leading to premature fermentation and further case the failure of the smooth surface.
- If you don't have a stand mixer, wearing a plastic wrapper can stop the temperature from passing through the dough.
Knife-cut steamed buns
- Slightly dust the operating board to avoid being sticky, then shape the dough into a smooth ball. Knead for around 1 minute or around.
- Further, shape it into a long log. Try to make it as even as possible. Remove the two ends and use a very sharp knife to cut the log into smaller pieces (around 2 cm wide). Try to keep the original shape.
Round mantou
- Divide the dough into 7-8 portions. And knead each piece for several minutes until the surface becomes super smooth. Then shape it into a round shape (check the video for the detailed process and tips).
Proofing
- Please the buns into a lined steamer. If it is warm, cover the lid and start the proofing process.
- If it is very cold, remove the lid, place it in an oven, and place it in a large cup of hot boiling water. Cover the lid of the oven and let it rise inside.
- It may take around 30 minutes to 1 hour for the proofing method. Check frequently until the buns are 1.5 times in size.
Steam the buns
- Use high fire first and then lower the fire after you see the vapor coming out from the lid. Steam for 13 to 15 minutes.
- Remember to let it stand for another 5 minutes before opening the lid. Here we are, super easy, simple, and fluffy steamed buns.
Notes
- When uncovering steamed buns, avoid dripping water onto them to preserve their texture.
- Adding salt to the dough can help strengthen the gluten network for a better structure.
- To freeze buns, steam them first, then cool completely before storing in airtight bags for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Sodium | 3mg | 0% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Calcium | 11mg | 1% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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