Steamed buns.
Made another of my moms' recipes. These are often called Chinese steamed buns, or Mantou,,
Her recipe. Makes about 12 buns. I used metric measurements because easy to weigh out on my kitchen scale. Plus spoon size.
Ingredients.
250 g Flour. (all-purpose)
200 ml milk.
25 g butter. (about ¼ stick)
1 whole egg.
1½ tsp Yeast.
1 tsp sugar.
½ tsp salt
Procedure.
Proof yeast in warm milk. 110°F
Melt butter, let cool to about 90°F so it
does not cook egg on contact when mixing.
add egg and mix all well.
Add remaining dry ingredients, and mix well.
I used stand mixer to knead well until smooth.
Judge your dough to be consistency/firmness as for bread/buns
First rise, ½ to 1 hour until doubled.
Deflate,, roll out on board about 3/4 inch, and cut out with a Cup/Glass/cookie cutter,,,, 12 circles.
Set them for second rise, (covered with kitchen towel) of about ½ hour.
Prepare your steamer. I used one large pot, then a grease spatter screen,, and another pot as cover. About 1 inch of water on bottom works OK. Bring to boil, and then place your dough buns on the screen. Cover with top pot. My timing on steaming was 8 minutes.
After 8 minutes, I removed top and used toothpick to check for done.
Check to make sure you have sufficient water left for next batch.
Placed on cooling rack, and did second batch.
Sliced still warm,,,
and dropped some apricot preserve, and cheese
Then of course I ate it... OH,
first one I offered to DW.
Note;; this same recipe can be baked in oven for some fantastic buns,,
Only difference,, Oven produces Brunettes
, Steam produces Blondes.
Made another of my moms' recipes. These are often called Chinese steamed buns, or Mantou,,
Her recipe. Makes about 12 buns. I used metric measurements because easy to weigh out on my kitchen scale. Plus spoon size.
Ingredients.
250 g Flour. (all-purpose)
200 ml milk.
25 g butter. (about ¼ stick)
1 whole egg.
1½ tsp Yeast.
1 tsp sugar.
½ tsp salt
Procedure.
Proof yeast in warm milk. 110°F
Melt butter, let cool to about 90°F so it
does not cook egg on contact when mixing.
add egg and mix all well.
Add remaining dry ingredients, and mix well.
I used stand mixer to knead well until smooth.
Judge your dough to be consistency/firmness as for bread/buns
First rise, ½ to 1 hour until doubled.
Deflate,, roll out on board about 3/4 inch, and cut out with a Cup/Glass/cookie cutter,,,, 12 circles.
Set them for second rise, (covered with kitchen towel) of about ½ hour.
Prepare your steamer. I used one large pot, then a grease spatter screen,, and another pot as cover. About 1 inch of water on bottom works OK. Bring to boil, and then place your dough buns on the screen. Cover with top pot. My timing on steaming was 8 minutes.
After 8 minutes, I removed top and used toothpick to check for done.
Check to make sure you have sufficient water left for next batch.
Placed on cooling rack, and did second batch.
Sliced still warm,,,
and dropped some apricot preserve, and cheeseThen of course I ate it... OH,
first one I offered to DW.Note;; this same recipe can be baked in oven for some fantastic buns,,
Only difference,, Oven produces Brunettes, Steam produces Blondes.
