Homemade simple steamed buns
Steamed bun, one of China's traditional staple foods, is made from fermented dough. It primarily uses wheat flour and is a daily staple for Chinese people. Steamed buns have a soft texture and a rich milky flavor, and they are easy to make yet delicious.
INGREDIENTS
- 200g of self-rising flour
DIRECTIONS
Prepare the self-rising flour and pour it into a bowl.
tip:
Self-rising flour already contains basic ingredients needed for fermentation, including yeast and other additives, so additional yeast is typically not necessary when making steamed buns. If using regular flour to make steamed buns, yeast will need to be added.
Add the warm water gradually, stirring with chopsticks until the mixture forms lumps or a crumbly texture.
Pour onto a cutting board and knead into a smooth dough, then let it rest for about 30 minutes.
Tip:
The dough will become softer after resting.
After the dough has rested, roll it into a long strip and divide it into 5 portions.
Take one portion of dough, knead it until smooth, and shape it into a round bun.
Put water in a pot. Place the prepared raw steamed buns on parchment paper and transfer them to a bamboo steamer. Cover with the steamer lid and let them proof for half an hour.
After half an hour, when the steamed buns have noticeably expanded, turn on the heat directly. Once steam starts to come out, reduce the heat to medium and steam for 20 minutes before turning off the heat.
tip:
When steaming mantou with cold water initially, the gradual temperature rise also serves as a secondary proofing process, making the steamed buns even softer.
Let the steamed buns sit covered for about 5 minutes before removing the lid. Enjoy the delicious, fragrant hard-surfaced steamed buns.
tip:
After steaming, remember to turn off the heat first and avoid opening the lid immediately to prevent the steamed buns from shrinking due to sudden temperature changes.