Chinese steamed buns recipe of 30-04-2016 [Updated on 27-08-2018]
The steamed Chinese buns called mantou they are soft sandwiches that have the peculiarity of being steamed. This type of bread is mainly consumed in the northern regions of China, where wheat is grown instead of rice. Excellent to be consumed with both sweet and savory fillings, they will amaze you with their candid appearance and "foamy" consistency. Their taste is quite neutral and for this reason they are accompanied by both sweet and savory fillings, the choice is yours;) steamed buns that I found online are roughly the same, some prepare them without salt, others by adding a teaspoon of salt and one of sugar to the dough, here I opted for this second version;) friends I wish you a good weekend and I'm going to prepare the second coffee, a kiss to those who pass by!
How to make steamed Chinese buns
Dissolve the yeast and sugar in just warm water.
Add the flour and start working.
Also add salt and oil and continue to knead until the mixture is smooth, elastic and well strung on the hook.
Line the steamer with parchment paper, place the dough on it, cover with cling film and leave to rise in the oven off with the light on for 2 hours or until doubled.
Take the dough and divide it into 6 equal pieces.
Lightly grease your hands with seed oil and give the rolls a round shape.
Place again on the parchment paper and let it rise for another hour.
Finally, bring the water to a boil in a pan of adequate size, place the steamer in it and cover with the lid. Cook for about 20 minutes.
Your steamed Chinese buns are ready, remove the parchment paper, let them cool completely and serve.