Mix for about eight minutes total or until the dough is smooth. If your dough is too wet and is not pulling into a round shape in the mixer, add one tablespoon of all purpose flour at a time until you get the right consistency. Once your dough is nice and smooth, remove it from the bowl and shape it into a ball. To make the char siu filling, first, you need to get your hands on char siu , which is Chinese roasted pork that you can find at your local Chinese restaurant or even grocery store.
For this recipe, we made char siu from scratch using my recipe. Making the filling is super easy! Chop your char siu into small pieces, about three millimeters cubes per piece. In a saucepan over medium-high heat, combine the oyster sauce, light soy sauce, dark soy sauce, sugar, five-spice, garlic, and sesame oil.
Add the cornstarch and water mixture to the saucepan. When it reaches a boil, lower the heat to medium and continue to cook for about two minutes or until the sauce is the same consistency as honey. Then, add the char siu pieces and cook for one minute. Remove the filling from the heat and leave this to rest while you finish making the bao buns.
Now that you have your sweet char siu filling, you can finish making your buns! After two hours of proofing, your dough should be at least double the size it was previously. Remove it from the bowl and place it onto a floured surface. Knead your dough using the heel of your hand for about one minute until your dough is smooth, shape it into a circle, and then weigh your dough. I like to weigh my dough and divide by 24 so I can cut and shape each piece evenly.
Each of my pieces are roughly grams per piece. Use your hands to shape the dough into about a three inch thick log. Using a rolling pin on a floured surface, take one piece of dough and roll it into about a three inch diameter circle. Then, roll out the edges of the circle so that the edges are thinner than the middle section.
The thin edges help with pleating the bao, and so you have an even amount of dough above and below the filling. Repeat this with the other cut pieces and log of dough. Place your wrapper in the palm of your non-dominant hand mine is my left and put about two tablespoons of char siu filling in the middle. With your dominant hand, begin to fold the outside edges of the dough with your pointer finger and thumb. This should start to look like pleating around the filling. You can use the index finger and pointer finger of your non-dominant hand to guide more dough into the pleating.
Continue to pleat in a circle until you reach your first fold and then close your dough by pinching—you may have to reshape it a bit to maintain the swirl design.
Repeat with the rest of the baos. This gets your baos nice and plump before steaming! Line your steamer with parchment paper or even lettuce to make sure the bao does not stick to the steamer and get damaged. Fill your pot with about one and a half inches of water you want to make sure that the water is not touching your steamer and place your steamer on top to preheat the steamer before adding in your bao.
Serve these little babies as soon as possible to get an ample amount of fluffy goodness. If you do have extra on hand, I like to freeze them in an airtight container and save them for later. I like eating bao best with other dim sum sides like chicken feet , cheung fun , pork and shrimp shumai , egg tarts , Chinese broccoli and oyster sauce , and xiao long bao.
Microwave in 30 second intervals until you get a warm and soft pork bun. The towel imitates a similar steaming method in the microwave and should add moisture to the cold and dry bun surface. Mantou Recipe Chinese Steamed Buns. Hello Huy, I just came across your site and loving it! Do you use warm water or room temp water is ok?
Also, can I replace milk for the water. Cover and refrigerate. To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Turn dough out onto a lightly floured surface.
Knead until smooth and elastic about 10 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top.
Gently press two fingers into dough. If indentation remains, dough has risen enough. Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes. Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time cover remaining dough balls to keep from drying , roll ball into a 5-inch circle.
Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling. Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer.
Stack tiers; cover with lid. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving. Tiny cubed cucumbers make a fresh, crunchy addition to this Asian favorite. Hint: The beauty of this recipe is that you don't have to stick with pork. Make it a veggie, bean or even seafood bun.
I signed up here purely to offer a review. My 3 year old son enjoyed an entire bun while I devoured each bite!!! It IS an absolutely delicious recipe which ended up looking like I bought it from the store only tasting better so WOW!!!! I did not realize that I could make commercial-style steam buns at home - the dough texture is perfect! We have made them twice now. We reduced the sugar by half in the dough and cut out the extra salt in the filling - this recipe has plenty of sodium "as is.
I definitely recommend this recipe to others. The flavor of this recipe is unbelievable. I was really skeptical about steaming dough; I thought for sure it would be a soggy mess, but 15 minutes in the steamer and the buns came out done. They had a texture similar to a soft pretzel, and the buns were overall succulent and delicious. I will be making this one again and again! Made this after watching a Jamie Oliver show on how to use leftover pulled pork. Took others recommendations to use some wheat flour to get some extra fiber and they turned great.
There is a lot of work in making these from scratch if your not an astute baker, but a nice treat. Even better if you make extras ahead and put them in the freezer ready to go. Love it!! I usually use ground pork or turkey because its cheaper than tenderloin.
This time I also used half WW flour. These are great to freeze and reheat later!! These were delicious. I used a steamer insert in my spaghetti pot, and my electric steamer instead of a bamboo steamer. We had five for dinner, and the other five are in the freezer for another night. It was very time consuming, but worth the effort once in a while. Unbelievably good! I use prepared pizza dough from our grocery store deli to make it easier and faster.
Also, we don't have a bamboo steamer but our veggie steamer works just fine. My niece has used chicken instead of pork and those were delicious too.
I added 4 oz of whole wheat flour and you could hardly tell it was there. These are simply wonderful. Line a Tupperware Box with Greaseproof Paper Because bao buns are sticky, you will need to place them on greaseproof paper before freezing them. Seal the box, Label and Freeze With your buns laid out evenly in the Tupperware box, you can place the lid on and label them.
Make sure you put the date they were prepared, as well as the date they need to be used by. Then transfer them to the freezer.
Failing that, you could always add an individual layer of cling film over the top of the buns before placing the lid on the box.
Simply follow the same steps as outlined above apart from the cooling step , and you will be able to cook them straight from frozen. This is because different fillings react to being frozen in different ways. If you decide to freeze any of the fillings such as pork , you should freeze them separately and research exactly how to freeze that ingredient safely.
You will also find that your buns will go soggy if you freeze them with ingredients inside. You can freeze bao buns for around three months. Can You Refreeze Bao Buns? Do Bao Buns Freeze Well?
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