Mantou / Baozi / Steamed Bun Dough II
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
16
ingredients
- 591.47 ml all-purpose flour
- 354.88 ml cake flour
- 118.29 ml milk, warm
- 118.29 ml water
- 14.79-29.58 ml sugar
- 29.58 ml peanut oil
- 7.08 g package fast rising yeast
directions
- Mix the yeast and flours in a large bowl.
- Dissolve the sugar and add the peanut oil in the water, which should be 120-130 degrees.
- Add water mixture to the flour bowl and mix thoroughly.
- Knead dough until it becomes a consistent ball, adding milk or more flour as needed (I usually end up using a tad more than 1/2 cup of milk).
- Cover dough in a bowl and allow to rest 10 – 15 minutes.
- Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball.
- Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk.
- Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface.
- Flatted dough balls with a rolling pin, OR measure 3 – 5 inch rounds out of the pressed rectangle.
- Fill each flat round with roughly 2 tbs of the filling of your choice in the center. Pull the dough on all sides from the corners up to the top, and ‘twist’ to close.
- Steam filled buns for 15 – 25 minutes over high heat.
- NOTE: Plain buns can be obtained by simply omitting the filling.
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RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!