Steamed buns
Discover the delight of homemade steamed buns with this easy recipe. Made with milk, a touch of sugar, and yeast for fluffiness, these soft buns incorporate canola oil, all-purpose flour, baking powder, and salt to create the perfect texture. Ideal for any meal, these steamed buns are a versatile addition to your culinary repertoire.
- 03 Apr 2025
- Cook time 20 min
- Prep time 85 min
- 4 Servings
- 7 Ingredients
Steamed buns, also known as 'bao' or 'mantou', are soft, fluffy, and slightly sweet bread buns originating from Chinese cuisine. They are versatile and can be filled with savory or sweet fillings or served plain. This recipe will guide you through making your own delicious steamed buns at home using simple ingredients.
Ingredients:
Instructions:
- Warm the milk until it is lukewarm (about 110°F or 43°C). Be careful not to overheat it.
- In a medium bowl, combine the lukewarm milk with the sugar and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Make a well in the center of the dry ingredients and pour in the yeast mixture and the canola oil.
- Using a wooden spoon or your hands, mix the ingredients until a rough dough forms.
- Transfer the dough to a lightly floured surface.
- Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, but be cautious not to add too much.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air.
- Transfer the dough back onto a lightly floured surface and divide it into 8-10 equal portions.
- Shape each portion into a smooth, round bun by rolling it between your palms.
- Place the buns onto small squares of parchment paper to prevent sticking.
- Cover the buns with a damp cloth and let them rise for another 30-45 minutes, or until they have nearly doubled in size again.
- Prepare a steamer by bringing water to a boil in a pot. Ensure the steamer basket is at least 1 inch above the water level.
- Carefully transfer the buns (with the parchment paper squares) to the steamer basket, leaving enough space between each bun as they will expand further while steaming.
- Cover and steam the buns over medium-high heat for about 10-15 minutes, depending on their size.
- Avoid lifting the lid during steaming to prevent the buns from collapsing.
- Once steamed, remove the buns from the steamer and let them cool slightly before serving.
- Serve the steamed buns warm as a side dish or filled with your favorite ingredients.
Tips:
- Make sure your milk is warm, not hot, to activate the yeast effectively without killing it.
- Knead the dough thoroughly to develop the gluten, which will result in a lighter and fluffier bun.
- Allow the dough to rise in a warm, draft-free environment for best results.
- When rolling out the dough, make sure it’s of even thickness to ensure uniform cooking.
By following this recipe, you can prepare soft, fluffy steamed buns at home. Perfect as a snack or part of a main meal, these buns are versatile and can be adapted with various fillings to suit your taste. Enjoy the process of making them and delight in the satisfying result of your homemade steamed buns.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 360kcal | 18% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 2.68g | 7% |
| Sugar 6g | 6% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.72g | 2% |
| Cholesterol 3.00mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 18mg | 3% |
| Vitamin B1 0.40mg | 34% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 1.81mg | 11% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.37ug | 15% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 2.97ug | 2% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.17mg | 19% |
| Iron, Fe 1.09mg | 10% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 220mg | 7% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 640mg | 43% |
| Zinc, Zn 1.26mg | 11% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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