Chinese Steamed Buns
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- čas přidán 8. 07. 2014
- Here is a simple, basic recipe to keep on hand for making home-style Chinese steamed buns. You can use the dough to make steam buns with sweet or savory filling or make them plain for sandwiches.
Chinese Steamed Buns
Ingredients
370 grams All-Purpose Flour
1 Cup Warm Water
2 Tbsp Sugar
1 ½ tsp Active Yeast
1 ½ tsp Baking Powder
1 Tbsp Vegetable Oil
Sesame Oil, for brushing
Steamer Basket
Parchment Paper, cut out 10 to 12 pieces of 4 ½ to 5 inch squares
For printable recipe: www.seasaltwithfood.com/2014/0... or at www.theflavoursofasia.com/2015... - Jak na to + styl
I've been making Bao buns for many years now and this is definitely the best recipe on CZcams.
Thanks for the positive comment:-)
for those using regular metal steamers... it will work, but you should put a rag over the pot then the lid on top of that. that will absorb the steam and prevent it from dripping down on your buns.
Thanks for the tip!
Why are the buns turned up yellowish instead of white as sold outside. Is that normal for homemade ?
I eat them with butter and honey. Lol.
@@skydiver6008 - I recently read on another video that it's because of the type of flour used. They will not be as white with regular flour. But there is a special bao flour use where they come out whiter. I forget what's special about it.
Thanks for the great recipes, it’s very traditional like the olden days.
Thanks for the reply.
Simple, no nonsense, straight forward video. Gonna make, gonna use your video. So looking forward to buying a Chinese bamboo steamer, ...always wondered what use they had. Thanks
thank you for posting this. it is a huge help when you show more footage of you kneading the dough. i was able to pick up your technique.
Thanks for the feedback and comment.
Here's the final product!
_lh3.googleusercontent.com/tJzXLn7DSskaIqW2h12SC7dpvINOqSNzCY2YzrLmottZYtH5e5TMhh9Cmtj__CMbQBBxBwnc_
I just made them and they were excellent! So excited to find this recipe! Mum and dad love it :-). Thank you
+SushiLover1990 That's fantastic! Thanks for the feedback :-)
This looks so good. been looking for dough for steamed bun with meat filling. I'll use this recipe for that! Thanks
+Katrina Magcaling Thanks for the comment. Hope it turn out great and would love a feedback from you :-)
Thank you so much for sharing this recipe. I tried it and it worked out great.
Thanks for the positive feedback!
A wonderful and very instructional video. Thank you so much !!!! I love your videos and recipes :)
Thanks for the support and compliments :-)
I tried ur recipe .. it came out super perfect .. I dint have parchment paper so I applied oil and it worked very well.
Made these last night they were a big hit with my duckling. Thank you for sharing.
I'm glad they turned out to be a hit. Thanks for the positive feedback :-)
excellent recipe, thank you so much for sharing !
+Angel Ng Thanks for the comment, and you're most welcome.
Thanks ....
Angelina Truong: I cup of flour is about 125 to 140 grams..so, closed to 3 cups
Flavours Of Asia I appreciate a lot.
Do you have fb messenger? If you don't mind, can I talk to you by messenger? I have more questions about steamed buns to ask you. Thanks
Angelina Truong Yes, this is my FB page: facebook.com/pages/Seasaltwithfood/104220376281547
thanks for recipe
I used your dough recipe and my husband, cousin, and I enjoyed magnificent buns! I will definitely use this again in the future. Thank you for sharing!
That's great to know. Thanks for the feedback :-)
NEED YOUR HELP ON HOW TO MAKE A TRADITIONAL MANTOU WHICH ARE FIRM AND DENSE, ONE BUN SUFFICIENT FOR A MEAL, NOT THE FLUFFY TYPE; CAN ALWAYS BUY THE FLUFFY MANTOU AT THE SUPERMARKET, LOL.
Sorry, I don't have that recipe.
THANKS ANYWAYS. APPRECIATE YOUR PROMPT RESPOND
I made it today and it was good. We ate it all up already.250gm of flour made six pcs. Thank you my dear. Will try your other recipes soon.
Thanks for the feedback dear :-)
Thanks for this recipe. Love your channel
That's awesome! Thanks for the support :-)
Simple and easy with awesome directions. Thank you mam.
No problem..Thanks for the support :-)
They look so nice
+Sarah Li Thanks.
I was expected you to fill them with some delicious mixture.
thanks for sharing nice recipe👍👍🇨🇦🇨🇦
Thanks for the comment :-)
Very helpful to see the last couple of steps - which were badly explained in the recipe I followed. Thanks!
Thanks for your kind comment :-)
hello...can you please help? can i use a tangzhong starter for these buns? if so how much do i add to an existing recipe? i need help please
Thank you for sharing:)
You're most welcome :-)
thanks. finally found a great video for these buns.
You're welcome. Hope it turn out great for you...good luck :-)
Flavours Of Asia They turned out great. I made a batch, tried them and froze the rest for later!!
yep I've been all over youtube looking at recipes yours if by far the best one
😊
I like mantou
Do you need to leave the dough for couple minutes after you put them on the parchment paper?
I like you style for Cooking
Thanks.
Tasty Food indonesii
thanks for share... is it can add with white egg?
You're welcome. No egg white for this recipe. Thanks.
hi! I like your videos 😊
I wanna ask can I make it into smaller portion? If yes, how do I calculate the duration of time to steam the buns?
You mean smaller size bun? Fyi...These buns are pretty small.
Thanks for Sharing :)
Can I use Gluten Free All-Purpose / Self-Raising flour for this?
+karen goh I'm not sure, perhaps you can try in small quantity, cos those Gluten Free flours can be quite pricey, for here at least. Good luck, and hope to hear fr you soon. xx
I made the recipe and it came out very well except that the buns were brown ! I used plain white flour, would you know why ?
I'm not sure why though...must be the flour..diff brand produce diff result.
Going to make this soon!
Fantastic! Hope you like the recipe :-)
+Flavours Of Asia I'm just afraid that both sides of the bun will s ick together
No, it won't stick...make sure to brush them with oil. Good luck :-)
Fantastic video and recipe! Thank you! ;-)
I made these today. Came out 12 buns. I steamed them in 2 batches since my steamer was not big enough. The first batch wasnt as fluffy as the second batch. Probably because the 2nd batch stayed resting (for a longer time) while the 1st batch was steaming. Im trying the ones with purple potato next time :) Btw, can I freeze them being already cooked?
Hey, thanks for the feedback! Yes, you can definitely freeze them..just reheat in a microwave or steamer.
Hi! This was a great video. I do not have a steamer, so what do you suggest I use?
+Emilie Youngblood You can use a regular pan or pot instead of a steamer.
+Flavours Of Asia What exactly do you do with the pan or pot? I don't have a steamer either, so do I just cook them in boiling water?
+Jacqueline L. Take a large pot or pan with a lid. Roll up tin foil into 5 golf ball sized circles. Place the tin foil balls in the pan with 4 on each corner and 1 in the middle. Place a heavy wire rack on top and line with parchment. Fill with a few inches of water, place the dough in and cover. If you do not have a rack, you can use a dinner plate as long as the plate is a few inches narrower in circumference(so steam can get over it). You can sub the tin foil for ramekins, or anything that will safely suspend the dough over the boiling water.
Hi, thank you for this video. I used the exact ingredients from your list, but it came out way to wet. After an hour it was still the same and I couldn't use it. I used 230 ml water, cause that's what Google says is 1 cup. Am I doing it wrong?
+seamusjwt If the dough is too wet, just add bit of flour at a time.
Hi, how are you? May I know why we need baking powder while we are using active yeast?
I'm great. Thanks. I read by combining both baking powder and yeast makes the bread softer and fluff-up after steaming. That's why many Chinese steamed buns uses both leavening. Thanks.
My dear, I am making it now .Will let you know how it turn out.
Okay, hope it turn out well for you :-)
Mantou is awesome
Yes.
I know
Does this bread open up so you can put things inside?
+kylie huang Yes.
can i use butter or olive oil instead of vegetable oil?
i think the logic behind using vegetable oil is bcos its a flavourless oil, so there isnt a strong taste to the finished products. so I would strongly discourage butter, bcos it will give a very buttery scent.. Olive oil however would be slightly better than butter since there isnt a strong taste/smell or if u wont mind have a slight olive oil-y scent on the finished product : )
I would actually recommend that you use butter and a bit of either pork or duck fat. It tastes amazing
Use butter, who says no to flavor?
Wouldn't the sesame oil be too strong tasting for the bun?
Should be okay, just lightly brush them. You can use regular vegetable oil too.
How do you store these before steaming? Do you make them into tacos then let them rise then freeze? or freeze before they rise? or freeze dough then thaw then make into tacos?
This recipe contain baking powder, it's better to steam the buns first. Otherwise the leavening will give a tough buns.
how would you heat them bak up? and how long can i keep them in the fridge or just sealed in a ziplock bag on the counter? thanks
@@Seasaltwithfood
steam or microwave. It's best store in the fridge or freezer. @@robloxwithkds339
can you store the buns in the freezer after steaming?
Gideon I'm sure you can...
you can but re heat tastes better to stream them again instead of in the microwave.
Flavours Of Asia How long you can keep it in freezer? 2 days?
Hi
How many baos can you get from recipe?
Can this dough be used for Char Siu Baos etc ?
Thanks
Yield 10 to 12 pcs. Yes, you can use the recipe for Char Siu baos too. Good luck!
If i use Instant yeast, can i just mix the same amount of yeast with dry ingredients then pour 1 cup of water in? Do i need to omit the sugar?
If I'm not mistaken, reduce at least 25% of instant yeast and you'll still need the sugar. Then add everything together.
Thanks :)
I wanted to actually know the internal texture of the bun.... will it be like a loaf after steaming
It's a bun..czcams.com/video/1geq1NxfJgU/video.html
How many buns can you make with this?
Makes 10 to 12 Steamed Buns
How bout using instant yeast? Is it the same process?
I'm sure you can..maybe google the amount you need if using instant yeast? Thanks.
Flavours Of Asia is it okay to not add vegetable oil?
It's better to follow the recipe for great result. Thanks.
no salt in the dough?
no this sweet bun not a savory bun.
salt in the dough is not to make it taste salty. It's purely chemistry :)
Is it the kind for wrapping roast duck at the restaurant? What is the name of the wrapping for duck if I want to buy at the market? Thanks
Diem Volz No, this is not the one. Look for Mandarin pancakes instead. Good luck!
+Flavours Of Asia i had this had place served it with Peking duck but i know supose be the pancake kind traditional way right?
+Katherine Canon Ya, traditionally they served with pancake, but buns are popular now...still taste great:-)
Can I put filling like meat or mung beans..Thank you
+Marie Lasut Yes, you can.
@@Seasaltwithfood May I know if the dough needs to be left for proofing after the filling has been placed? thanks
Can we put ingredients without measurements?
For bread/bun making, you should follow the recipe that I have provided in the description box. Thanks.
How many cups of flour
about 3 cups.
mine is yellow... do you know why??
+grace It must be the brand of the flour.
Is there no salt in this recipe?
Not necessary to add salt, if you wanted to, then add 1/4 tsp. Thanks.
I tried this and my buns came out deformed. Not sure why. I had to use a little more than 370 grams of flour because it was a very humid day. The buns poofed up when steamed. What did I do wrong?
Hmm..kinda of strange to have deformed buns...you mean they "poofed" up during steaming and deflated after? How about steam it in lower temp..and switch off the heat after steaming and let the lid ajar a bit..for 5 minutes. Then remove the buns..I'm not sure it will work but do give it a try next time.. Btw, thanks for the feedback..hope it work out well next time :-)
You know what? Cook's error. For some reason, I thought I should steam them for 15-20 min. I think that was my problem. Will try again.
1 cup of water = how many ml?
225ml
Are you still on you tube? I just found you will you still do videos
Marcia Spencer Yes!
Flavours Of Asia Thank you for your reply I enjoyed the videos
Flavours Of Asia
Can I skips yeast?
+Sopheaktra Bot Unfortunately, this recipe must hv yeast.
+Flavours Of Asia@thank for reply
+Flavours Of Asia can I use baking soda ?
I used bleached flours but the buns are still yellow. Do you know which brands of flours would make white buns? Thank you
TheAngelinachannel I can't find any "pau/white flour" over here too. Sorry.
Flavours Of Asia Thank you so much :) Can you share me some tips to steam the buns? I'm sure I followed the instruction. for some reasons, my buns are not smooth. because the heat was too high? Should I let the steamer cool off before remove the lid?
TheAngelinachannel No worries. Try not to open the lid before it's ready cos the moisture from the lid will drop into the buns and create "winkle" skin.
TheAngelinachannel I have watched many tutorials of steamed buns, and your buns are the best
TheAngelinachannel how many baskets did you steam at a time? did you use " active dry yeast"?
i made these and the dough was so sticky it was impossible to knead and i had to toss it. any ideas on what went wrong?
I'm not too sure, probably liquid measurement it not correct, you can always add little flour at time.
Flavours Of Asia i measured everything exact but maybe i'll try adding flour next time :D
Ya, sometimes diff brand of flour can be tricky...just try not to add too much flour. Thanks.
I had same problem. added little more veg oil. and was not sticky anymore. :)
You aren't kneading enough. You need to knead through that sticky phase. Coat your hands in water not flour. Counter intuitive but that's how it works.
hi, could I make the dough the day before and store it in the fridge, or does it have to be made the same day?
Thanks
Best make the dough the same day. Thanks.
Hey, I'm never sure with 'cup' amounts, in my experience every country has a different value for this term.
Has anybody worked it out in a metric value so I can get it exact? Thank you!
US cups..1 cup water=235ml water, 1 Cup flour+- 120 to 140 grams flour. Add the flour gradually, you might need more or less. Thanks.
Flavours Of Asia I noticed my Pyrex jug had cup measurements, gave it a go and they turned out amazingly!! thank you so much for sharing this recipe!
Perfect! Thanks for the feedback :-)
Flavours Of Asia v
Those look soggy af