Chinese steamed buns Mantou
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It is impossible to imagine Chinese cuisine without steamed incredibly light and airy Mantou buns.
In China, wherever you go, day or night, in a restaurant or just walking down the street, you are sure to meet them. Traditionally, mantou is prepared without filling, but there are also dessert versions with sweet filling.
Mantou buns, like their variety, Baozi cakes, are traditionally prepared for breakfast, but are often eaten throughout the day. Served as a separate dish or as a complement to main courses.
Traditional Mantou buns are very similar in taste and texture to bread. The bun has a neutral flavor and a very airy, fluffy texture. We eat them plain and use them as a base for sandwiches. Try making traditional Chinese steamed Mantou buns.
Ингредиенты
Yeast dough for steaming - 500 g
Olive oil - to taste
Рецепт
1. To make Mantou buns, we need steamed yeast dough. Its peculiarity is that when preparing the dough, in addition to yeast, baking powder and soda are also used.
2. If you plan to serve the buns for dessert, increase the amount of sugar when preparing the dough or add a sweet filling. When the dough is ready, you can begin to form the buns. Traditionally, buns are baked in the shape of simple rectangles, but versions with more complex patterns are also common. We will prepare one of them - a “flower” pattern.
3. Divide the dough into 2 parts and, placing it on a work surface greased with vegetable oil, roll out into a rectangle shape. Grease the surface of the rectangle with oil. You can use any oil of your choice. Popular options are olive oil, sesame oil or butter.
4. Fold one-third of the dough toward the center of the rectangle. Grease with oil.
5. Fold the second third towards the center.
6. Press the dough down and level it onto the counter. Cut into strips 1.5–2 cm wide.
7. Take 2 strips of dough and fold one piece on top of the other.
8. Using your fingers, press down on the dough, trying to flatten it and press it to the surface of the table. Using a stick or the back of a knife, make a design on the dough. Place a knife on the dough and press lightly into it, creating indentations on the front side of the dough but leaving the back side intact.
9. Place the prepared dough on a stick. The center of a piece of dough is on a stick, the ends hang freely from it.
10. Wrap your fingers around the ends of the dough, squeeze and, slightly pulling the dough down, begin to twist the stick clockwise.
11. The process occurs simultaneously - with one hand you turn the top of the dough, with the other hand you gently stretch the dough slightly. Make 2 turns of the stick and fix the dough. To do this, lower the dough onto the board and firmly press the stick down towards the board.
12. Then, holding the top of the bun lightly, carefully pull out the stick. Place the formed bun on a piece of parchment or in a baking pan.
13. Place the buns in the steam pan and let them sit for 20-40 minutes. Steam for 12–15 minutes. Leave the finished buns in the steamer for a few minutes with the lid closed.
14. Chinese steamed Mantou buns are ready.
15. Serve hot buns to the table. Leftover buns can be easily revived by heating them in the microwave or steaming them for a few minutes.