TINY BUNS RECIPES

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HOW TO MAKE BAO BUNS - MARION'S KITCHEN



How To Make Bao Buns - Marion's Kitchen image

If you’ve ever wondered what’s in these bad boys, well, nothing bad at all really – only a tiny bit of sugar! These homemade bao buns are fluffy, light and easier than you think to make. You can even make them up to a day ahead and then steam them before serving. So good!

Provided by MARIONSKITCHEN.COM

Yield Makes about 14

Number Of Ingredients 8

360g all-purpose plain flour, plus extra for dusting
20g skim-milk powder
4g baking powder
5g instant dry yeast
35g white sugar
35g vegetable oil, plus extra for greasing the dough
200g warm water
14 squares of baking paper (about 10x10cm)

Steps:

  • Place flour, milk powder, baking powder, yeast and sugar in a large bowl. In a separate bowl mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size. ? Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible. Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin. Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes. ? Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving.

CHINESE STEAMED BUNS (MANTOU RECIPE) | CHINA SICHUAN FOOD



Chinese Steamed Buns (Mantou Recipe) | China Sichuan Food image

Basic Chinese Steamed Buns using instant yeast, making 12 mini buns.  video as below.

Provided by Elaine

Categories     Chinese

Total Time 110 minutes

Prep Time 90 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 5

300 g all-purpose flour + 2 tbsp. more for dusting
1 and 1/2 teaspoon instant yeast
2 tablespoons sugar ( ,optional)
150 g water or 20ml more if needed
a tiny pinch of salt ( ,around 1.5% of the dough)

Steps:

  • Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
  • Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
  • Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
  • Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
  • When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
  • Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
  • Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
  • Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
  • Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.

Nutrition Facts : Calories 297 kcal, CarbohydrateContent 63 g, ProteinContent 7 g, SodiumContent 3 mg, FiberContent 2 g, SugarContent 6 g, ServingSize 1 serving

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