Mantou Baozi Steamed Bun Dough Ii
Discover the perfect foundation for pillowy-soft steamed buns with this versatile Mantou Baozi Steamed Bun Dough II recipe. Made with a blend of all-purpose flour, warm milk, and a touch of sweetness from granulated sugar, this dough strikes the ideal balance between lightness and flavor. The addition of instant yeast and a hint of baking powder ensures fluffiness, while a splash of vegetable oil keeps the texture tender and moist. Whether you’re crafting classic plain Mantou or stuffing them with savory or sweet fillings for Baozi, this straightforward recipe is your go-to guide for creating bakery-quality steamed buns at home. With just 20 minutes of prep time and a bit of patient rising, you’ll enjoy perfectly steamed buns that are ideal for breakfast, snacks, or as a side dish. Perfect for beginners and a must-try for steamed bun enthusiasts, this recipe is the ultimate way to elevate your homemade dim sum game.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 50 grams white granulated sugar
- 2 grams baking powder
- 250 milliliters whole milk (warm, approximately 38°C/100°F)
- 15 milliliters vegetable oil
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and baking powder. Stir to evenly distribute the ingredients.
Create a well in the center of the dry ingredients and pour in the warm milk and vegetable oil.
Mix the ingredients together with a spatula or your hands until a shaggy dough forms.
Transfer the dough to a clean work surface and knead it for 8–10 minutes until it becomes smooth and elastic. If the dough is sticky, lightly dust the surface with flour as needed.
Place the dough in a lightly greased bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to deflate it and transfer it back to your work surface.
Divide the dough into 12 equal pieces (approximately 50 grams each). If making Baozi-style buns, roll each piece into a ball and flatten slightly to fill with your desired filling. For Mantou, shape as desired.
Place the shaped buns on squares of parchment paper to prevent sticking and arrange them in a steamer basket, leaving space between each bun for expansion.
Cover the steamer basket and let the buns rest for 15–20 minutes for a second rise.
Bring water to a boil in a steamer pot. Once boiling, reduce the heat to medium and place the steamer basket over the pot.
Steam the buns for 12–15 minutes. Avoid opening the lid during steaming to maintain consistent heat.
After cooking, turn off the heat and let the buns sit in the closed steamer for 2 minutes before removing the lid. This prevents the buns from collapsing due to sudden temperature changes.
Serve the steamed buns warm as is or with your favorite filling. Store leftovers in an airtight container or freeze for later reheating.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 398.2 g | 145% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.8 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 363 mg | 28% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
