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Mantou / Baozi / Steamed Bun Dough I

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Ingredients

Adjust Servings:
2 cups whole wheat flour
2 cups all purpose flour
3/4 cup skim milk warm
1/2 cup water
2 teaspoons sugar
1 tablespoon peanut oil
1 (1/4 ounce) package fast rising yeast

Nutritional information

123.5
Calories
12g
Calories From Fat
1.4g
Total Fat
0.2 g
Saturated Fat
0.2mg
Cholesterol
7.9mg
Sodium
24.1g
Carbs
2.1g
Dietary Fiber
0.6g
Sugars
4.2g
Protein
34g
Serving Size (g)
16
Serving Size

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Mantou / Baozi / Steamed Bun Dough I

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    Cuisine:

    This was my first attempt at making steamed buns (or any kind of dim sum, for that matter), and it came out great! I made a vegetarian filling by stir frying vegetables, tofu, sherry, ginger, and soy sauce and used that instead of the recommended meat filling.

    • 110 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    Mantou / Baozi / Steamed Bun Dough I, This dough can be used to make Chinese steamed buns, called mantou, or filled buns, called baozi. These fluffy, chewy, warm and unusual breads are common breakfasts, sides and meals in much of China. They are especially popular in Shanghai (Baozi) and Beijing (Mantou), where window-stall and small shop vendors sell them. Because this is the less unhealthy version with some whole wheat substitutions, they can be finicky based on dampness and temperature — I fnd adjusting down the amount of flour is the best bet. These are fantastic piping hot, or with any of my three filling recipes!, This was my first attempt at making steamed buns (or any kind of dim sum, for that matter), and it came out great! I made a vegetarian filling by stir frying vegetables, tofu, sherry, ginger, and soy sauce and used that instead of the recommended meat filling., I was able to make this on my first try. the only difficult part was putting in the filling for the baozi because the dough would not stick together once it got oil on it. I’m sure that would be solved by a more skilled Chinese chef.


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    Steps

    1
    Done

    Mix the Yeast and Flours in a Large Bowl.

    2
    Done

    Dissolve the Sugar and Add the Peanut Oil in the Water.

    3
    Done

    Add to the Flour Bowl and Mix Thoroughly.

    4
    Done

    Knead Dough Until It Becomes a Consistent Ball, Adding Milk or More Flour as Needed (i Usually End Up Using a Tad More Than 1/2 Cup of Milk).

    5
    Done

    Cover Dough in a Bowl and Allow to Rest 10 15 Minutes.

    6
    Done

    Remove Dough, Pound It Down, and Re-Knead Until It Forms a Fully Elastic Dough Ball.

    7
    Done

    Place Ball in a Greased, Covered Bowl and Allow to Rise For 40 Minutes to 1 Hour, Until Doubled or Tripled in Bulk.

    8
    Done

    Divide Into 16-24 Small Dough Balls, or Roll Out Into One Large Flat Rectangle on a Floured Surface.

    9
    Done

    Flatted Dough Balls With a Rolling Pin, or Measure 3 5 Inch Rounds Out of the Pressed Rectangle.

    10
    Done

    Fill Each Flat Round With Roughly 2 Tbs of the Filling of Your Choice in the Center. Pull the Dough on All Sides from the Corners Up to the Top, and twist to Close.

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    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

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