Steam buns8/11/2023 Average life based on last week's deliveries. Minimum life based on 'use-by' date of product. To reheat, steam it from frozen over boiling water for 5-10 minutes, until piping hot.Wheatflour (contains Gluten), Water, Sugar, Carrots (7%), Water Chestnuts (6%), Cabbage (5%), Wheat Starch (contains Gluten), Hoisin Sauce (3%) (Water, Sugar, Fermented Soya Bean Paste ( Soybeans, Wheat (contains Gluten), Water, Salt), Colour: Plain Caramel, Salt, Modified Tapioca Starch, Vinegar, Garlic, Acidity Regulator: Citric Acid, Chilli Powder), King Oyster Mushroom (2%), Vegetable Oil (Sunflower/ Rapeseed), Onions, Dried Yeast, Raising Agent: Sodium Bicarbonate, E450, Calcium Phosphates, Garlic, Soya Flour, Soy Sauce (Water, Soybeans Salt, Wheat (contains Gluten)), Emulsifier: E481, E471, E401, E405, Beetroot, Cornflour, Ginger, Sesame Oil, Miso Paste ( Soybeans, Rice, Salt, Rice Wine), Dextrose, Yeast Extract, Plums, Salt, Vinegar Colour: Vegetable Carbon, Paprika Extract, Ground Five Spice (Fennel, Sweet Cinnamon (Cassia), Ginger, Black Pepper, Cloves), Vegetable Concentrates (Beetroot, Carrot), Kumquat, Sweet Red Chillies, Ground White Pepper, Chilli Powder, Ground Star Anise Starting with cold water*, steam for 15-20 minutes depending on size (*see notes)Īfter turning heat off, keep in steamer for further 3-5 minutes, then slowly lift the lidĪgain, similar to bread, you are freeze buns after they have been steamed. Remember to line your steam basket with baking paper to prevent sticking Second rise, usually 15 - 20 minutes (see notes) Punch air out, knead for 5-10 minutes, shape (see notes) Knead until smooth (3-5 minutes), then cover and rest Rest for 10 minutes to help it hydrate better before kneading Ingredients - for 8 -10 small mantou (baker’s percentage)Ģ00g AP flour (I used one which was 10% protein)Ģg baking powder (1% optional - see ‘Common Recipe Controversies’ below) Not much difference, the hydration is very similar (but slightly higher for buns), just that buns are leavened with yeast. shaping) to focus on the dough rather than the filling/wrapping, but I will be doing a bao post in the near future. In this post I will be talking in the context of mantou (incl. The underlying dough is the same, and the steaming method is pretty much identical (subject to cooking your bao fillings too).įor those who follow me on instagram, you may have seen how many versions of bao/mantou I have done through the past few months. The idea is that once you have this recipe, you can adapt and add your own fillings, or at least have a starting point to make a fancier version. That means flour, yeast, salt, and water, and baking powder for testing purposes. Much like bread, there are literally SO many variations out there in how you could possibly enrich/flavour your buns, but in this post we are going for the most basic version. In short, this is the dough you would use for your average bao/mantou needs. What do I mean when I talk about the basic steamed bun? There are enough recipes out there when you search for ‘Chinese steamed buns’ that you probably wonder why I am writing another one, but hopefully I am here to answer some of those unanswered questions you might have. Some background information is important.
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