Bai Mantou, or Steam donuts, or simply Mantou, - Chinese buns made 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 warm water into a bowl of suitable volume, add vegetable oil, white sugar and yeast. 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 to ferment at room temperature 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

The recipe for Chinese steamed pork buns is adapted from a culinary site dedicated mainly to Asian cuisine, My Kitchen. I left the dough recipe almost completely unchanged, I just added less sugar in the dough and instead of wheat gluten I used starch, instead of Hong Kong flour with low gluten content, I used regular wheat flour, I adjusted the filling a little, since I have quite a few sources of Chinese cuisine and all of them contain these fillings. buns are different. It’s like with borscht, everyone has their own secrets :-). After reading, I adjusted it to my taste.

By the way, the dough recipe is so good that it can be used for buns with different fillings, even with potato or jam. They turn out very tender thanks to the starch in the dough.

I also came up with a sauce for them that perfectly complements these buns. Originally, Chinese steamed pork buns are served without sauce. They are also good without sauce, but my Polish husband needs sauce for almost everything.

By the way, these steamed buns with pork are often served for breakfast in many hotels in Asian countries where there are many Chinese. Without false modesty, I admit that these turned out to be much tastier than those that I have ever tried.

Chinese steamed buns can be frozen after cooking. Once cooled, wrap in a plastic bag and place in the freezer. Defrost slowly in the refrigerator. Heat by steam. They will be like freshly cooked!

16 servings

For the test:

• 16 grams fresh yeast (or 8 grams dry)
• 160 ml water, slightly warm
• ½ tsp. vinegar
• 280 grams wheat flour (low protein cake flour is best)
• 100g potato starch
• 60 grams of powdered sugar
• 30 ml sesame oil
• 10 grams baking powder
• 10 ml cold water

For filling:

• 250 grams
• 2 tbsp. sesame oil
• 1 tbsp. Sahara
• 1 small onion, finely chopped
• 2 tbsp. oyster sauce
• 4 tbsp. soy sauce
• 2 tbsp. hoisin sauce
• 150 ml cold water
• 1½ tbsp. potato starch
• Salt to taste

For the sauce:

• 4 tbsp. soy sauce
• 4 tbsp. hoisin sauce
• 2 tbsp. sesame oil
• 1 tbsp. rice vinegar
• 1 tbsp. honey

Dough fermentation: 1 hour 30 minutes Cooking time: 1 hour Total cooking time: 2 hours 30 minutes

1) Knead the dough:

In a deep bowl, mix flour, starch and powdered sugar.

In a separate bowl, mix water, yeast and vinegar until smooth.

Pour into the dry ingredients along with sesame oil and knead into an elastic dough. Knead for 5-6 minutes using a planetary mixer or 10-15 minutes by hand, until smooth.

Cover the dough with a kitchen towel and leave for 1 hour at room temperature. The dough should double in size.

2) Prepare the filling:

Heat sesame oil in a frying pan. Add onion and simmer, stirring occasionally, until soft.

Add meat, sugar, salt, oyster sauce, soy sauce, and hoisin sauce and mix well.

Mix starch with water until smooth and pour into the pan with the meat.

Simmer, stirring, until the filling begins to thicken. Remove from heat and cool.

3) Forming the buns:

When the dough has risen, mix the baking powder with water and spread over the surface of the dough and knead well again.

Divide the dough into 16 equal parts.

Chinese cuisine is as varied as any other. Next to savory, spicy appetizers and spicy hot soups are dishes with neutral taste. For example, steamed mantou buns. At first glance, this is an ordinary steamed donut made from yeast dough. But in fact, if you do not know the intricacies of preparation, instead of a round, elastic bun, you may end up with a wrinkled bun, the taste of which is far from ideal. It turns out that it’s all about kneading and further preparing the dough. Firstly, the dough for mantou is made stiff, like on. Secondly, Chinese steamed buns differ from ordinary yeast baked goods in the fine-meshed structure of the dough. And this is achieved by thorough kneading. When cut, such dough should contain practically no voids filled with air. If housewives, when making any dough with yeast, care for it and cherish it, then for mantou buns it is diligently beaten, and the pieces themselves are carefully rolled out between the palms or rolled on the table to release the air. Mantou buns can be prepared for future use. To do this, the cooled buns need to be wrapped in film and placed in the freezer. Before eating, the buns are steamed in a double boiler, slow cooker or pressure cooker.

Ingredients:

• water – 1 tbsp.;
• sugar – 2 tsp;
• dry yeast - 1.5 tsp;
• flour – 400 g;
• salt – 1 tsp;
• vegetable oil for greasing the bowl.

For the sauce:

• garlic – 4 cloves;
• paprika – 1 tsp;
• red pepper - to taste;
• soy sauce – 2 tbsp. l.

Pour water heated to body temperature into a bowl, add yeast, salt and sugar. Stir until the yeast is completely dissolved. Add flour.

Using a wooden spatula, stir the flour and water until it has absorbed all the liquid. Stir in a circular motion in one direction, then in the future it will be much easier for you to knead the dough.

Then start kneading the dough with your hands, trying to make it homogeneous, without any flour lumps.

Leave the dough in a bowl, cover it with cling film, and place in a warm place to rise. The dough is steep, so it will take at least two hours to rise.

Then punch down the dough, knead it again, and let it rise again.

Place the risen dough on the table, divide into pieces the size of a large chicken egg. From this amount of dough you will get approximately 14 pieces.

Knead each piece of dough in your hands, making a flat cake out of it.

Fold the edges of the flatbread towards the middle, gathering the dough into an improvised knot.

Then turn the crumpet over with the folds down. Thus form all the blanks, cover them with a towel so as not to dry out, and proceed to the next stage - forming the buns.

Take the donut in your palm and cover it with your other palm. Start rolling the ball between your palms, using as much effort as possible so that the dough gets rid of air and becomes dense.

Do the same with the rest of the dough.

Place the buns in a steamer bowl, pre-greased with oil, leaving gaps between them, since the buns will increase in volume during the cooking process. Cover the container with a towel and leave for half an hour to rise.

Fill the tank with very hot water to the maximum level. Place containers filled with semi-finished products on top of each other and close with a lid. Steam the buns in a steamer for 25 minutes.

While the products are cooking, prepare a delicious sauce.

Place the pressed garlic, red pepper and paprika into a cup. Add soy sauce. Mix well.

When the steamer turns off, do not remove the lid for another 5-7 minutes, otherwise the temperature change may cause the buns to wrinkle.

The surface of the freshly prepared buns is a little sticky, but then they dry out and stop sticking to your hands.

To prevent the buns from becoming chapped and to remain soft, remove them from the steamer as needed.

If the blanks are made in the form of a bun, then the finished Chinese buns have a perfect round shape. They come out firm on the outside but soft on the inside.

They can be served with tea, dipped in honey or condensed milk, or with soup instead of bread.

Soy sauce with garlic goes great with these buns. Bon appetit!!!

Sincerely, Alina Stanislavovna.

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Usually buns are baked in the oven, but steaming them is something new! However, this is not new at all, since the recipe has been used for centuries in Germany, China, and other countries. What’s interesting is that you don’t need an oven at all, and these steamed products turn out tender and plump. And, importantly, dietary. The calorie content of the products is low. Unless, of course, you use them with fillings. And they are served with them.

German recipe

The Germans have been baking steamed buns since 1811, maybe even earlier. In Bavaria, for example, they make these delicacies with the addition of milk and sugar. The result is products with a fragrant caramel crust. However, everything is in order.

First, place the yeast in 75 grams of milk. and add a spoonful of flour and sugar there too. Let it sit in a warm place for about 15 minutes. Then mix this mash with milk, flour, sugar, butter and egg, turning it into dough. And let it stand for a couple of hours under cling film so that it does not get too windy. A good batch will double in size. Make 8-10 buns and leave them for 10-15 minutes under the film.

In the meantime, let's prepare a sweet “surprise”: mix the milk with sugar and pour it into a frying pan greased with butter. This is where we will place our buns, but not tightly to each other, they will still grow. And over low heat, bake the buns covered for half an hour.

We do not open the lid even when the time is up. Otherwise, the products will settle. Let it sit covered for another five minutes. And now they are ready. They may seem raw in appearance, but once they dry out slightly, a crust will appear. These delicacies are eaten with jam, chocolate or nut spread. And they are great with condensed milk.

Chinese steamed buns

Cute products with a delicate texture go well with both meat dishes and jam as a dessert. In China they are called mantou. Making scones is surprisingly easy. But you need to take into account one little secret - there should be as few air bubbles in the dough as possible. Ingredients:

• 0.5 kg. flour;
• 220 gr. water;
• 6 gr. dry yeast.

Calorie content: about 434 Kcal/100 g.

You can also add a pinch of salt, but the classic recipe does not contain this ingredient. Sift the flour and dissolve the yeast in one hundred grams of water. And then we combine it all, gradually adding water. The dough will be tough, but that's how it should be.

You need to knead until completely mixed, and then let the dough rest for about 15 minutes. Knead again, then let it rise for 2 hours. During this time, the mass will essentially double. And then we do the most important thing - we keep a small but important secret.

It consists of “expelling” all air bubbles from the dough. If you have a press for making noodles, then everything is simpler. You need to push the dough through this press, that's all. And if this device is not available, a rolling pin and hands are used.

You need to roll out the dough thinly several times. Fold it and roll it out again. As a result, you will be able to expel most of the bubbles. Next, we make 8-10 buns and place them in a steamer on oiled parchment paper.

Let stand for 15 minutes and steam. Under the lid, of course. We wait 15-20 minutes. The buns are ready! But don’t rush to open the lid. Wait about five minutes so that the products do not settle.

Chinese stuffed rice buns

In fact, rice buns can be made from regular wheat flour. But we will give a recipe made specifically from rice flour. The difference is small, except that the rice product will be whiter and more tender. You will definitely need to prepare oiled baking paper. Ingredients:

• 1.5 tbsp. wheat or rice flour;
• 1 tsp dry yeast;
• a pinch of baking powder;
• 2 tsp. Sahara;
• salt - a pinch;
• 1 tbsp. l. starch;
• 1 tbsp. l. refined oil;
• 250 gr. beef;
• 1 onion and a couple of cloves of garlic;
• 1 ginger root;
• 1 tbsp. l. soy sauce.

Cooking time: 3 hours.

Calorie content: about 545 Kcal/100 g.

Place the yeast in warm water and wait 15 minutes. Mix flour, baking powder and half the sugar, add yeast. You will get a stiff dough. Finely chop the beef, ginger, and onion and fry for a couple of minutes over high heat, seasoning everything with soy sauce.

At the end, pour the starch dissolved in a couple of tablespoons of water into the wog, where the filling is fried, to form a mass in a thick sauce. Roll out the dough into circles in any way you like. And we make these “pies” that are pinched at the top.

Now we need to place our products at some distance from each other, because they will increase. Close the lid and steam for 15 minutes in a double boiler or on regular stands placed on the pan. Then turn off the heat, but do not lift the lid for another five minutes. Finish, you can try the delicacy.

It is worth adding that the Chinese do not always put only meat in buns. It could be soy porridge, or even a sweet meat filling. So, you can fantasize and experiment with different ingredients.

Korean steamed buns

These buns are called Pyan-se in Korea. The classic is when it has pork and cabbage inside. But there are also mushrooms and fish, and completely vegetarian ones with vegetables. In essence, these are “pies”, only very tender, not fried, and not aggressive to the stomach. For anyone who is on a diet or is protecting their stomach, we recommend preparing this Korean dish. Ingredients:

• 3 tbsp. flour;
• 0.5 tsp. salt;
• 2 tbsp. l. refined oil;
• 1 tbsp. warm water;
• 400 gr. minced pork;
• 1 tsp. sesame oil;
• 2 cloves of garlic and a pinch of pepper;
• 0.5 carrots;
• 0.5 zucchini;
• 1 onion;
• 4-5 pcs. champignons;
• 2 tbsp. l. soy sauce;
• a bunch of green onions.

Cooking time: 3 hours.

Calorie content: about 530 Kcal/100 g.

Dissolve salt in oil, yeast in water. And then mix everything with flour and knead the dough. Let it rise for about 15 minutes, knead again and leave for an hour or two. In the meantime, let's start with the filling. Fry minced meat with soy sauce in oil. Vegetables and mushrooms separately – chop and fry. Then combine with meat.

Roll out the adze and add the filling without sparing. It’s better to pinch it like khinkali on top. It doesn’t matter what size the products are, the main thing is that they fit well in the steamer. They are ready in 15 minutes and eaten even faster.

Vietnamese buns Banh Bao

Banh bao buns are a Vietnamese fast food that is sold on every corner in this country. Easy to prepare. Ingredients:

• 0.5 kg. flour;
• 250 ml. milk;
• 100 gr. Sahara;
• 2 tsp each baking powder and dry yeast;
• 2 tbsp. l. refined oils;
• 0.5 tsp. salt;
• 400 gr. minced pork;
• 30 gr. dried mushrooms;
• 1 onion and 2 shallots;
• 3 cloves of garlic;
• 1 tbsp. l. starch;
• 1 tbsp. l. oyster sauce;
• 3 boiled chicken eggs and 7 boiled quail eggs.

Cooking time: 3 hours.

Calorie content: about 288 Kcal/100 g.

Knead the dough in the usual way, starting with the dough. That is, we put yeast, a little flour and sugar into the milk and put it in a warm place for 15 minutes. And then mix the dough with flour, remaining sugar and baking powder. The dough usually doubles in size within two hours. And it can be kneaded again between the first and second hour. While the dough is rising, make the filling.

Fry the minced meat with oyster sauce (can be replaced with soy sauce), finely chopped onion, and garlic. We dilute the starch in water and add it to the prepared minced meat. Soak the mushrooms and fry them separately, and then combine them with the minced meat. Cut boiled eggs into slices. Now we form the pies.

Place minced meat on thinly rolled flatbreads and a slice of boiled egg – chicken and quail – on top. We pinch and place the pies in a steamer. Steam over low heat for 15 minutes. And after another five minutes, open the lid and serve.

Jamie Oliver's recipe for coconut buns

There is nothing easier than preparing these tender and fragrant buns in a double boiler. This doesn't require much. Ingredients:

• 400 gr. coconut milk;
• 700 gr. flour;
• 1 pack of baking powder.

Cooking time: 30 minutes

Calorie content: about 250 Kcal/100 g.

Pour the milk into a bowl, add the sifted flour and baking powder. Knead the dough. Place it in parchment paper cupcake tins. But let’s put it not in the oven, but in a double boiler. Usually makes 8 buns. Steam for 15 minutes. And everything is ready! Such products should be served with jams, condensed milk or special sauces, or dishes of Japanese and Chinese cuisine.

The recipes for steamed buns are the same, but everyone makes them differently. Why is this happening? And all because there are some secrets that you need to know about. Here they are:

1. Flour should always be sifted. Then the dough will be fluffy and tender. Because during the sifting process the flour is saturated with air;
2. It is always more convenient to knead yeast dough if you grease your hands with vegetable oil;
3. The dough must be kneaded in a clean bowl, because it absorbs foreign odors and tastes very well, but we don’t need this;
4. Before pinching the pies, it is better to season the edges of the dough with a little water;
5. Never add salt to the dough. It must be added to the flour, or better yet, mixed with vegetable oil before adding it to the flour. The fact is that yeast does not like salt, and close contact should be avoided.

And one more tip on how to properly clean everything after cooking. For example, after the test, the dishes are first washed with cold water and only then with warm or hot water.