How long steam buns

Try not to keep for more than 1 month. Reheating: They can go straight from the freezer to the steamer. Steam on medium-high heat for 5 minutes.

So, yes you can still make soft fluffy mantou without any premixed flour and with just a few basic ingredients you probably already have at home! You may also like these Instant Pot Steamed Buns.

You can use your Instant Pot as a steamer to steam the buns. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. This is such a good recipe, I have tried several other recipes for bao but always disappointed with the result. Your detailed explanation clarified why I had failed previously eg, wrinkled skin, collapse or dense bao. Thank you. This is a really good recipe — perfectly explained and easy to follow.

Just made these buns and they turned out pretty decent! Would substituting all the flour to HK or cake flour help? I hope that makes sense! Hi Eliza, yes, I understand your questions. If you like the texture of bread, then I would not suggest using the softer flour like cake flour because it has low gluten and will give you more of a soft cake-like texture.

You can use bread flour and knead to window pane if you prefer a bread-like texture. I hope this helps. Hi Marvellina, thank you for your suggestions! Will try it out again and let you know how it goes! Hi Eliza, I just updated the recipe slightly. I just made two batches yesterday and found that if you knead with machine on low speed for minutes instead of minutes , the dough will be very smooth and silky. I just use all-purpose flour and wheat starch combination option 1 in the recipe , works for option 2 too.

I was wondering if I had read it wrong initially when I came back and saw the kneading time change to minutes! Everyone noticed the difference in texture from the first batch! Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today.

A food blog that brings you tried and true Asian recipes. The steamed buns are so soft and fluffy. Prep Time 40 mins.

Cook Time 12 mins. Total Time 1 hr 52 mins. Servings 12 medium buns. Cook Mode Prevent your screen from going dark. Print Recipe Pin Recipe. Metric US Customary. Option 1: gr all-purpose flour plus more for dusting 60 gr Wheat starch see notes 1. Option 2: gr all-purpose flour plus more for dusting gr cake flour. Start with ml and add more until you can form a dough. I would rather you start with the lowest amount of liquid and add more teaspoon by teaspoon until the dough comes together.

With option 1 I use close to ml and with option 2 I need about ml. This is just for your reference, you may need more or less.

Continue to knead at low speed speed 2 on KA for minutes updated for the best result or until the dough is smooth, silky and elastic. Start with ml of liquid, most likely you will need more liquid than called for in the recipe. I usually need about ml of liquid.

Mix until you get a rough dough it's not going to be smooth yet. Cover and rest it for 15 minutes. Then go back and knead it. You'll be surprised by how easier it is to knead it now. Knead until the dough is smooth and pliable.

The kneading motion is like washing a cloth by hands. At any point during kneading, you can always stop and rest the dough if you find it hard to knead and so much resistant. This is to relax the gluten. Then go back to knead again and you'll be surprised by the difference it makes by just resting the dough before kneading again. It's easier for you too. You want the dough that is smooth, silky, and elastic. Just to warn you that it's going to take some time to knead by hands.

Rest the dough to relax the gluten, not to proof the dough : Cover and rest the dough for 15 minutes. This is not to proof the dough. It shouldn't double in size. This is to relax the gluten for easier shaping and rolling the dough, then proceed to next step that's applicable to you. If you are going to make steamed buns with filling: Divide the dough into 12 equal portions. Lightly dust the work surface with some flour.

Work with one dough at a time. Knead the dough a few times to push out any air bubbles if any. Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about inches, with a slightly thicker middle part. This is to support the weight of the filling. Don't roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns "wrinkle" later when you steam.

Place the filling at the center and then gather the sides to enclose the bun and pinch to seal. Flip the bun so the seam side is down now.

This part is important so your steamed buns come out tall instead of spreading to the side after steaming. Repeat with the rest of the dough. Cover with a clean kitchen towel and proceed to proofing. If you are just making plain steamed buns with no filling round shape : Divide the dough into 12 equal portions. Then pull and tuck the dough so the seams are at the bottom and the surface is smooth and round.

Of course, I will tell you shared. Will let you know how it goes. These are so pretty! Nothing fancy about the dough with them either.

If you are familiar with bread-baking, making steamed buns is very similar. Except, instead of baking the bread after the second resting period, you steam the buns instead. And if you can make Chinese dumplings, you can totally make these buns! I remember you making these on Instagram and just thought wow! This is the best recipe for bao buns!! I made it on the weekend using all-purpose flour. The color was not very white but the taste was spot on and my family thought they were great.

If I use the Chinese bleached flour for making buns, do I need to change anything in the recipe or is it a simple substitute for the all-purpose flour? Hi Trang, So glad you enjoyed this recipe! You can simply substitute the plain flour in the recipe for bleached flour, but go slowly when adding the water to the dough as different types of flour absorb water at different rates.

I made these tonight and they where great. I did add my own tweaks to kinda make it my own, but I did roll them a little too thick….

Thanks for the recipe. It can take one or two attempts before you get an idea of how thick or thin to roll the mixture, plus it can also be a personal preference. Thanks for popping by! I made it yesterday i followed the exact measurements and ingredients the texture and taste are good but why it turns to brown when it cooked. Ultimately, the dough should be soft and smooth after enough kneading time. I hope this helps!

Can I make the dough tonight to proof in the refrigerator and roll, cut, steam tomorrow? Thank you! However, you will need to let it come to room temperature before proceeding with the rest of the recipe. I do this often with bread recipes and, as these steamed bao buns follow the same method as making bread, I assume that it should work. Please let me know if you try this! My baos came out super soft but really brown.

What went wrong? I wanted to try a vegan recipe and came across yours but every time I try, it either goes harder than what they should be or really dark in colour.

You need to knead the dough for at least the amount of time stated in the recipe to make sure all of the ingredients are incorporated and so all of the air bubbles are removed. Hope this helps! Oh em gee! These were divine. So soft and fluffy and the sweetness was a good touch I did add a bit less than the recipe super easy to follow and I loved working with the soft dough.

Thank you for the recipe! Wow, making these bao buns was easier than I thought! And they tasted so delicious — my family was super impressed! I used all-purpose flour and they turned out perfectly. Thanks for your helpful tips!! Hi Annie, Yes, you can also use this recipe to stuff the buns. After the first session of resting, roll out the buns, stuff them with the ingredients of your choice and then shape the buns to enclose the filling, and then let them rest and rise for the second time before steaming them.

Made these last night and they barely rose! I then looked at other recipes online and they had more baking powder in them. The taste was spot on, but they were chewy and thin, not fluffy. Also when I folded them over before steaming, they stuck together and where hard to open. Hi Alex, It sounds like your yeast did not work or that the dough needed more time to rise — it is the yeast which needs to activate in order to make the buns rise. Also, if you use instant yeast , you can add it directly to the dry ingredients as per the recipe.

But if you use dried yeast , you need to activate this first in some warm water. Is it possible to bake these in the oven? I only have an electric steamer and the dough gets quite wet x. Hi Theresa, Thanks for your feedback! So glad you enjoyed this recipe, especially during this difficult period.

Great recipe! I tried two other recipes and they didnt work out.. Thanks for sharing. Hi Joey, Thanks for the nice feedback! Great to hear that these bao buns worked out well for you. Thank you for this recipe!!!! So easy and turned out amazing. Fluffy and tasty. My family asked for this tomorrow.

Hi Ian, If your buns are yellow in colour, it is most likely from the type of flour you have used. Unless you use bleached white flour the sort sold at the Asian grocers , your buns will be more yellow than white. Not that I am aware of. I know some people use their instant pot to prove dough, so you might be able to try that with these bao buns for the session of proving. Had a craving for bao buns but everything has been closed in Australia during the lockdown.

I was really impressed with how these buns turned out. Tasted amazing. Thanks for the easy to follow recipe. Hands down best recipe for bao buns! I used the flour from the Chinese grocery store for a more authentic taste and colour. Defs making this again!

Thanks for the easy recipe. They tasted better than any bao buns I have ever bought! Wow, great recipe! Definitely worth the effort. Trying your bbq pork tomorrow with the leftover buns. Amazing recipe! I finally found yeast and this was the first recipe I wanted to try.

This recipe is a keeper! But I loved your step by step instructions here and your bao buns are totally authentic in taste! I feel so inspired now! Awesome recipe! My bao buns were so fluffy and delicious. Thank you for this recipe. I followed the instructions and it turned out great.?? Soft, chewy and tasty.. I followed the the recipe but they ended up undercooked even after more than 12 minutes, what could have gone wrong?

Thank you for the easy recipe! My first time making bao buns and they turned out perfect. Do you also have a recipe for steamed buns with pork and egg filling? Made the baos, they taste awesome! Just that my wax paper was stuck to the Bao and hence did not get a smooth exterior. Can u recommend a solution please? I was wondering if we can do this without the yeast?

Yeast is still back order in every store we go… Maybe with more baking soda which I have, yahoo! Any suggestions? Or I should be patient and wait?

Yeast is the active ingredient here to help the bao buns to rise. Hopefully you will find yeast back in stock soon! Hi Colin, Yes, you can freeze the cooked bao buns.

Just place them into a zip-lock freezer bag to store in the freezer. Hand-mixed vs. To pleat or not to pleat For a classic savory steamed bun look, you're going to want to pleat these buns. How to steam your buns You can use a metal steamer basket that fits inside a deep pot, or traditional bamboo steamers.

Advertisement - Continue Reading Below. Yields: 1 dozen. Prep Time: 0 hours 25 mins. Total Time: 4 hours 40 mins. For the dough. For the pork filling. MSG optional. For the miso carrot filling. For the red bean paste filling. Dipping sauce optional. Chinese black vinegar. Pinch kosher salt. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Make the dough: In a small pot over low heat, whisk together cornstarch and water. Cook until thickened, 1 to 2 minutes. Let mixture cool to a lukewarm temperature, then whisk in yeast. In a large mixing bowl using chopsticks or a fork, combine flour, salt, and hot milk until a very shaggy mixture forms.

Stir in cornstarch-yeast mixture, and work dough with your hands until cohesive and no dry spots remain, about 5 minutes. Cover bowl and let dough stand for 30 minutes. Gently deflate dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, about 4 folds total, then flip dough upside down so that the smooth side is facing up. Let rest another 30 minutes. Repeat stretch and fold two more times, resting about 30 minutes after each fold.

Meanwhile, make your filling of choice. Optionally, make the savory dipping sauce: Stir together all sauce ingredients in a small bowl until well combined. When ready to assemble buns, cut dough into 12 equal pieces. Place a portioned meatball or 2 tablespoons of filling in the middle of the round, then pleat edges together. Gently twist counter clockwise to create a swirl pattern with your pleats, then pinch to firmly seal the pleats together.

Fill a large pot with 2 cups of cold water, then lay a steamer basket lined on top. Cover the pot with a lid lined with a paper towel to trap condensation , then turn heat to medium. Once water is up to a boil, reduce heat to low and steam buns for 10 minutes.

Turn off heat and let stand with lid on for 5 minutes more.