Japanese steamed yakitoriya buns recipe. Chinese milk buns Wei Bo

Bai Mantou, or Steam donuts, or simply Mantou, - Chinese buns from yeast dough steamed, a traditional type of bread in northern China. One of the sources of carbohydrates in the diet of residents of northern China, along with noodles and flatbreads. For southerners, the source of carbohydrates is mostly rice. Apart from China, where Mantou are ubiquitous, these Chinese steamed buns It is enjoyed with pleasure in Tibet, Mongolia, Nepal, Korea, Japan, the Philippines, Singapore and Thailand. In restaurants this is a small, neat bun about 4 cm in size, in simpler establishments there is a larger bun, it can reach up to 15 cm, and the dough can be coarser. Mantou is often served as a dessert, with condensed milk, into which the bun is dipped and then a piece is taken. Mantou can be deep-fried until golden brown and also served with condensed milk. Mantou- This steamed buns without filling, with the filling they are already called Baozi. If you are in China for the first time and in a restaurant or cafe you ask for bread, then they will bring you exactly these buns, or onion cakes.
Humanity has been using sourdough dough for more than 5,000 years. There is a legend in China about how these buns came to be. During the Three Kingdoms, Zhuge Liang, a Chinese commander, strategist, statesman, scientist, inventor and even poet, leading the army of the kingdom of Shu (one of the three kingdoms), during a campaign in the southern lands, to suppress the uprising under the leadership of Meng Huo, defeated the rebel army and captured the leader. During the crossing of the Lushui River (now in Yunnan province), bad weather began, which prevented the soldiers from crossing to the other side. And then the captive leader of the local tribes, Meng Huo, told Zhuge Liang that in the old days they pacified the elements by sacrificing the heads of 49 warriors, throwing the severed heads into the river. Zhuge Liang listened to the captive leader; he liked the idea of making a sacrifice, but he considered such a sacrifice too bloodthirsty. And he ordered to slaughter a cow and a horse, make stuffing from their meat and stuff it into bread made from dough, the size of a man's head. It was these “heads” that Zhuge Liang ordered to be thrown into the water. The elements were pacified, and the army was able to cross the river. Legend has it that the commander named the dough heads “Mantou”. "Tu" is the head, and "Man" is the name of the local tribe. It turns out “Barbarian Head”. This is how the legend describes the appearance of these buns.

INGREDIENTS (for 8 buns):
wheat flour - 600 g,
yeast – 6 g dry (or 18 g fresh),
white sugar - 30 g,
vegetable oil – 15 ml,
water – 290 ml.

The recipe is simple, tested many times, the result is guaranteed.
The water needs to be warm, body temperature, slightly above room temperature.If you don’t have a thermometer, just dip your finger in the water; if your finger feels a subtle warmth, that’s enough.
I prefer fresh yeast (it doesn’t matter whether you took it out of the freezer and let it thaw, or just brought it from the store). Naturally, they should not be old and without signs of staleness.

Prepare the starter for the dough: pour into a bowl of suitable volume warm water, add vegetable oil, white sugar and yeast to it. Stir the liquid until the sugar and yeast dissolve. Set aside.
Sift the wheat flour into a gastronorm container of a suitable size (taking into account that the dough will at least double during fermentation). It is advisable to use flour that is not old (which you inherited and has been sitting in a bag for more than one year). Packages of flour are marked with the date of production; it’s a good idea that the fresher it is, the better.
Pour the starter into a container with flour and mix the liquid and flour in a circular motion (I use ordinary wooden chopsticks for this, of course, this is not necessary, you can even use a spoon, they are just more convenient and easier to wash). You will get a lumpy mass.

Then knead the resulting mass with your hands until a dough forms. There is no need to try to ensure that it immediately turns out smooth and without lumps. It is quite acceptable for the dough to have small inhomogeneities.
Place the dough back into the bowl, cover it with cling film and leave it to rest. room temperature ferment for 30-40 minutes.
During this time, the dough will increase in volume.
The dough is ready. It should be smooth, uniform, elastic and fairly elastic to the touch. In principle, such dough should not stick to your hands, the table, or the rolling pin.

Divide the dough into two parts, roll each part into a sausage about 4 cm in diameter and cut it into 4 parts. Each sausage should yield 4 pieces, each approximately 4 cm in length. The size of the buns is not important.

Place each dough piece on a parchment square. This trick will prevent the buns from sticking to the bottom of the steamer during cooking. The square around the perimeter should be larger than the dough piece, as the dough will increase in size.
Place the buns in a steamer so that there is enough space between the buns to increase their size. During settling and heat treatment, the buns will at least double in size and stick together upon contact, which can ruin their appearance.
Cover the steamer container with a lid and leave the buns to rest for 45 minutes.

After settling, the buns will increase and take the shape of future mantou.

Turn on the steamer or put it on fire (if the steamer is not electric).Steam for 10-15 minutes (depending on the size of the pieces).
After steaming the buns, do not remove them from

Step 1: Knead the dough.

Take 100 grams of water and stir the yeast in it until completely dissolved. We leave for 15 minutes so that they can swell a little.

Sift the wheat flour into a deep bowl. Next, pour the yeast mixture into the sifted flour and start stirring, add water in very small doses and stir until the dough becomes elastic and hard. It will be difficult to knead, but this will only benefit our dish. The main thing is that additional water should not be added under any circumstances. Set the resulting dough aside and cover with a lid. It should stand for a while and so-called rest.

Step 2: Let the dough rise.

Then take the dough again, knead thoroughly again and put it in a warm place to rise. for 2-3 hours. It should approximately double in volume. In order for the dough to be smooth, white and finely porous, it must be removed from all air bubbles.

Step 3: Roll out the Chinese bun dough.

I had a noodle cutter on hand, with which I passed the dough through the press several times in the rolling mode. If you don't have a noodle cutter, then you need to at least 5-6 times Roll out the dough with a rolling pin, fold it in half and roll it back out. To prevent the rolling pin from sticking to the dough, it is necessary to periodically coat it with flour, and the same should be done with the working surface of the table. Our dough should turn white and become completely white. My advice is that the more you roll out the dough, the better it will turn out and be smooth, which is what we need for this dish.

Step 4: Form and prepare steamed buns.

The dough must be rolled out into a long rope and divided so that all parts are the same.

Then roll them into balls and cover with a damp towel or cling film so that they do not weather and dry out on top. By the way, you can shape the buns yourself different ways, whichever ones you know. And if you are cooking for children, then it is best to use molds, such as little animals. We will cook the buns in a double boiler or in a saucepan with water and a regular bamboo steamer.

Before placing the buns, cut out squares of parchment paper to fit the buns, and when placing them in the steamer, place a square under each one. Or cover the bottom completely with paper. The heat should be medium, place the buns in steamer cups and place on the pan.

Next, cover with a lid and cook for 15-20 minutes. Turn off the heat, but do not remove the lid, otherwise the buns will wrinkle and fall off. Next, they need to be allowed to cool completely.

Step 5: Serve the Chinese steamed buns.

You can eat buns instead of bread, or simply as a separate dish. I like to dip them in condensed milk. Enjoy your meal!

Chinese steamed buns can be frozen: to do this, place them on a wooden board, cover with cling film and place in the freezer. Before use, keep in a steam bath for 1-2 minutes and enjoy their unique taste.

Steamed Chinese buns can be made sweet. To do this, simply add a little sugar to the dough according to your taste, and for beauty you can add a little coloring. This way you can make a lot of colorful buns, which will surely delight your kids.

Chinese buns can be filled with both sweet and non-sweet fillings. To do this, divide the rolled out dough into equal parts, roll each of them into a circle, and place the filling in the middle. Bring the edges together at the top and pinch well with your fingers. Next, cook as directed in the recipe.

It is impossible to imagine Chinese cuisine without steamed incredibly light and airy buns Mantou. In China, wherever you go, day or night, in a restaurant or just walking down the street, you are sure to meet them.

Traditionally, mantou is prepared without filling, but there are also dessert versions with sweet filling.

Mantou buns, like their variety, are traditionally prepared for breakfast, but are often eaten throughout the day. Served as a separate dish or as a complement to main courses.

Traditional Mantou buns are very similar in taste and texture to bread. The bun has a neutral flavor and a very airy, fluffy texture. We eat them plain and use them as a base for sandwiches. Try making traditional Chinese steamed Mantou buns.

To make Mantou buns we need yeast. Its peculiarity is that when preparing the dough, in addition to yeast, baking powder and soda are also used. Detailed instructions for preparing the dough are on our website (see above).

If you plan to serve the buns for dessert, increase the amount of sugar when preparing the dough or add sweet filling. When the dough is ready, you can begin to form the buns. Traditionally, buns are baked in the shape of simple rectangles, but versions with more complex patterns are also common. We will prepare one of them - a “flower” pattern.

Divide the dough into 2 parts and place on greased vegetable oil work surface, roll out into a rectangle shape. Grease the surface of the rectangle with oil. You can use any oil of your choice. Popular options - olive oil, sesame or cream.

Fold one-third of the dough toward the center of the rectangle. Grease with oil.

Fold the second third towards the center.

Press the dough down and flatten it onto the counter. Cut into strips 1.5–2 cm wide.

Take 2 strips of dough and fold one piece on top of the other.

Press the dough with your fingers, trying to flatten it and press it to the surface of the table. Using a stick or the back of a knife, make a design on the dough. Place a knife on the dough and press lightly into it, creating indentations on the front side of the dough but leaving the back side intact.

Place the prepared dough on a stick. The center of a piece of dough is on a stick, the ends hang freely from it.

Wrap your fingers around the ends of the dough, squeeze and, slightly pulling the dough down, begin to twist the stick clockwise.

The process occurs simultaneously - with one hand you turn the top of the dough, with the other hand you gently stretch the dough slightly.

Make 2 turns of the stick and fix the dough. To do this, lower the dough onto the board and firmly press the stick down towards the board.

Then, holding the top of the bun lightly, carefully pull out the stick.

Place the formed bun on a piece of parchment or in a baking dish.

Place the buns in the steam pan and let them sit for 20-40 minutes. Steam for 12–15 minutes. Leave the finished buns in the steamer for a few minutes with the lid closed.

Chinese steamed Mantou buns are ready.

Serve hot buns to the table. Leftover buns can be easily revived by heating microwave oven or steam for a few minutes.

It's good, I tell you, to have many friends. It's even better when these friends are scattered around the world. We see each other, of course, because of this much less often, but on the other hand, each meeting comes out... as if it comes out more concentrated: everything, everything, everything fits into it - conversations until the morning, and warm memories, and lots and lots of laughter, and something... something delicious, prepared by me and shown-brought-made by friends. In general, that’s not what I’m talking about today. ABOUT Japanese steamed buns, which everyone at home calls nikuman. They are incredibly beautiful! Tender, tender, tender! I would like to describe them somehow, but they are simply tender, and everything else is somehow deeply secondary. You can, of course, strain yourself and tell how fluffy the dough comes out on the outside - with a light, thin film-like crust underneath which hides... well, what can I do? - under which the most delicate substance is hidden! You might remember that the filling, savory and juicy, permeates the dough, which... well, you know, right? Again, we are talking about tenderness. In short, Japanese steamed buns you just need to try - then maybe you will have better luck and you will be able to describe them more clearly. I can't. Nikuman with its delicate... wonderful taste blocks my brain, and I turn into Ellochka the Ogre.

- Will you have a bun?
- Will. And what is she with?
- With your future excess weight.

To make Japanese steamed buns Of course, you'll have to tinker a little. But in fact, just a little - everything turns out somehow easily and quickly, simply and unobtrusively. True, I didn’t really do anything - I just watched my friend and took notes, but she did it quickly and without much effort, right? So, you can do it too.

And one last thing. In front of me they demonstrated the wonders of cooking and “sealed” nikuman perfect folds. I tried it too. It turned out to be a disgrace, but my friend, a former resident of Ukraine like me, somehow learned, which means we can do it too. Let's go to the kitchen, there's no time to waste.

Japanese steamed buns recipe

Ingredients:

250 g flour;

1 tsp. dry yeast;

5 g baking powder;

Chinese steamed buns have become popular all over the world. They are quite bland, they do not have any specific original taste, but they are so versatile that you can eat them instead of bread with soup or meat dish, and as a dessert, dipped in condensed milk. Buns come with or without filling. Both are popular as street fast food and are served in restaurants.

Baozi - Chinese steamed buns (recipe with photos step by step)

Ingredients for the dough:

spinach puree - 100 grams;
300 grams of flour + a little more for adding;
4 grams of yeast;
100 grams of water;
half a spoon of tea sugar;
one teaspoon of salt.

Filling ingredients:

minced pork - 200 grams;
60 grams onions;
100 grams of green onions;
a teaspoon of dry ginger;
half a spoon of tea salt;
a pinch of sugar;
half a teaspoon of ground white pepper;
tablespoon of soy sauce;
one tablespoon of vegetable oil.

Cooking process

To make the dough, you first need to heat up the chopped spinach. You can heat it in the microwave or in a water bath. Next we prepare almost ordinary yeast dough: dissolve the yeast in water, add sugar, chopped spinach and finally salt.

Now pour the flour through a sieve and knead the dough to such a state that you can roll it out into a smooth ball and it does not stick to your hands. Leave it in a warm place to rise for about half an hour.

Knead it. Wait for it to rise again and you can start shaping the buns. But first you need to prepare the filling.

Preparing the filling

Finely chop the onion and fry it on small quantity vegetable oil. When it becomes transparent, add minced meat to it. Fry. Now you need to add pepper, a tablespoon of soy sauce and salt. Finely chop the green onion and mix with ready-made filling. Add a pinch of sugar. How to form baozi buns?

You need to remove bubbles from the dough - otherwise you won't be able to make proper buns. To avoid deforming the dough, you need to roll out the dough with a rolling pin, as usual for dumplings. You need to roll it out several times, and then it will become smooth and without bubbles. Next we form the buns like regular manti. Pinch off a piece of dough, roll it into a flat pancake, and put the filling in the center.

Pinch on top. Place the formed buns with the pinched side down and the top should remain nice and even. Place baking paper in the steamer to prevent the buns from sticking. Give them a little time - about 20 minutes - to rise, and then steam for 20 minutes.

Man Tou

Ingredients:

375 milliliters wheat flour;
225 milliliters of clean filtered water;
dry yeast - 3/4 teaspoon;
teaspoon sugar;
125 milliliters cornstarch;
one tablespoon of vegetable oil.

How to cook Chinese steamed buns (recipe with photos)

These buns are very popular in China and are often served instead of bread or simply as a snack on their own. They may or may not have filling, they may look just like ordinary donuts, or they may be skillfully decorated. They can be very small, a few centimeters, or huge, like large donuts. This recipe suggests preparing regular classic look such buns without any additives. First, mix sugar and yeast. We dilute it all with water and let it sit for a while until the yeast starts to play and foam appears. Mix wheat flour with starch, add water and yeast and knead the dough. Leave it for about half an hour. It is better not to put it in a warm place, because it will ferment too much and the buns will have bubbles.

You need to preheat the steamer in advance while the dough is rising. When it becomes a little smoother, divide it into small balls and roll them well in your palms. This is very important, they must become uniform and small for the buns to turn out beautifully. Lubricate the grate with vegetable oil, or even better, use paper special for steamers. Place the balls on the grill, turn off the heat and place them in a steamer to proof. After 20 minutes, you can turn up the heat and cook the buns for 15 minutes. During cooking, pay attention to the steam that comes out of the steamer. When the smell stops being sour, this will tell you that the buns are ready. Do not open the steamer, but let the buns rest for about 10 minutes, covered. If you open the lid immediately, the buns will collapse.

Bun with meat filling

What is the difference between the recipe for Chinese steamed buns and baked ones? The fact is that the steamed filling will be more juicy and tender. These buns are convenient because they can be stored in the refrigerator and frozen. And after defrosting, they will not change their properties and taste.

Ingredients for the dough:

250 grams of flour;
teaspoon yeast;
baking powder - five grams;
25 grams of sugar;
a pinch of salt;
tablespoon sesame oil;
broth made from shiitake and shrimp.

Filling ingredients:

150 grams of pork;
a little salt, ground black pepper;
one teaspoon of sugar;
one teaspoon of soy sauce;
one tablespoon of potato or corn starch;
one teaspoon of sesame oil;
100 grams of cabbage;
40 grams of green onions;
2 dried mushroom Shiitake.

Shall we cook?

So, let's make Chinese steamed buns. First you need to prepare all the ingredients. Shiitake mushrooms should be soaked in advance, preferably overnight, very cold water. Afterwards you need to take them out, drain off the unnecessary water, squeeze them out and finely chop them. We also soak the shrimp in warm water for about an hour. Both shrimp and mushroom water you need to strain, add a little warm water.

Now let's prepare the dough. Mix baking powder, yeast, salt and sugar into the flour. Knead the dough, gradually pouring in the broth. Knead for about 15 minutes. When you get a smooth ball, place it in a separate bowl and cover with film, leaving it to rise. While the dough is rising, you can prepare the filling. To make your buns juicy and tasty, use fatty pork. Cut the meat into small pieces, add spices, soy sauce, Sesame oil. Boil the cabbage in advance and chop finely. It is also necessary to chop onions with mushrooms and all this, including potato starch, add to meat and mix very well. During this time the dough has risen.

You need to knead it a little more, divide it into sausages, then cut these sausages into equal parts and make balls out of them. Roll each ball into a 10-12 cm circle. Place the minced meat in the middle, pinch the top, forming a bun. Now we need a double boiler. Heat the water in advance and place your buns in a preheated steamer. They shouldn't touch each other. Leave them in the steamer for about 20 minutes, turn up the heat, and as soon as the water starts to boil well, reduce the heat and cook the buns for another 15 minutes. Then turn off the heat and leave the buns for a few more minutes.

Chinese steamed rice buns

Ingredients:

150 grams of rice flour;
150 grams of wheat flour;
teaspoon dry yeast;
one glass of water.

It is in the central part of China that you can find in recipes for steamed buns rice flour. In the northern part they cook only from wheat. Sift the flour. Dissolve yeast in water and mix with flour. Knead the dough, roll it into an elastic ball, cover and let rise. Roll the dough into sausages, cut them into slices and form into small balls. Place the preparations in the steamer, cover and let rest a little. Boil water, place a steamer on a tray of boiling water and cook the buns for about 25 minutes. You can serve them with any dish or just with sauce. You can simply dip them in condensed milk and eat them as a dessert.