Comments on: Chinese Steamed Buns (Mantou Recipe) https://www.chinasichuanfood.com/chinese-steamed-buns/ Chinese Recipes and Eating Culture Tue, 04 Jun 2024 00:58:30 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Elaine https://www.chinasichuanfood.com/chinese-steamed-buns/comment-page-15/#comment-1502296 Fri, 22 Mar 2024 02:07:37 +0000 http://fd5.b5b.myftpupload.com/?p=2854#comment-1502296 5 stars
In reply to Viola.

Wonderful

]]> By: Wendy https://www.chinasichuanfood.com/chinese-steamed-buns/comment-page-15/#comment-1502290 Fri, 22 Mar 2024 00:39:07 +0000 http://fd5.b5b.myftpupload.com/?p=2854#comment-1502290 In reply to Heidi.

Wonderful recipe! When’s a good time to fill the buns? Before or after proofing?

]]> By: Viola https://www.chinasichuanfood.com/chinese-steamed-buns/comment-page-15/#comment-1502222 Tue, 19 Mar 2024 20:55:31 +0000 http://fd5.b5b.myftpupload.com/?p=2854#comment-1502222 Just made them, they came out great! Very fluffy and yummy. I forgot to put vegetable oil but they came out good anyways!

]]> By: Rangsi Syamananda https://www.chinasichuanfood.com/chinese-steamed-buns/comment-page-15/#comment-1501610 Fri, 01 Mar 2024 09:00:03 +0000 http://fd5.b5b.myftpupload.com/?p=2854#comment-1501610 5 stars
Excellent and easy recipe. The problem is the fermentation period. I left my shaped dough for too long, which resulted in wrinkled surface. It remained however so light, elastic and fluffy and didn’t become flattened after steaming like double-proofed dough I used to make. Notice that for more flavors, I used fresh yeast instead dried yeast, whole milk instead of water, and added 50 g of sugar instead of 2 tbs and a pinch of salt as my dough was to be stuffed with barbecue pork.

]]> By: Elaine https://www.chinasichuanfood.com/chinese-steamed-buns/comment-page-15/#comment-1498469 Fri, 29 Dec 2023 02:54:02 +0000 http://fd5.b5b.myftpupload.com/?p=2854#comment-1498469 In reply to Heidi.

Heidi,

You need to control the temperature of the finished dough. Avoid the yeast starting working before the shaping. So you can use cold water or even chilled water. And be quick during the shaping process.

Hope this helps. How does it tastes?

]]> By: Heidi https://www.chinasichuanfood.com/chinese-steamed-buns/comment-page-15/#comment-1498455 Thu, 28 Dec 2023 15:03:25 +0000 http://fd5.b5b.myftpupload.com/?p=2854#comment-1498455 Hi, I’ve tried to make the bun, it’s all nice throughout the entire process, but after steaming, the surface of the buns have many bubbles, but the buns did not collapse, just multiple bubbles of about 7mm-10mm size on the surface of the buns. Kindly advise what causes this and how to solve this problem. Thanks.

]]> By: Elaine https://www.chinasichuanfood.com/chinese-steamed-buns/comment-page-15/#comment-1494983 Sun, 17 Sep 2023 00:38:34 +0000 http://fd5.b5b.myftpupload.com/?p=2854#comment-1494983 In reply to Barry.

Kneading is the magic for turning tan color to white shinning buns. You need to knead the dough with more powder or if you are using a kitchen mixer, knead it for a longer time.

]]> By: Barry https://www.chinasichuanfood.com/chinese-steamed-buns/comment-page-15/#comment-1494919 Wed, 13 Sep 2023 19:04:31 +0000 http://fd5.b5b.myftpupload.com/?p=2854#comment-1494919 Hello Elaine
I make these buns for my wife. I follow your recipe exactly, but I find the buns a bit chewy and they always come out a Tan Color, not White. Perhaps my dough is not hydrated enough ? Why is the color coming out this way ?

]]> By: Elaine https://www.chinasichuanfood.com/chinese-steamed-buns/comment-page-15/#comment-1491455 Fri, 02 Jun 2023 05:53:06 +0000 http://fd5.b5b.myftpupload.com/?p=2854#comment-1491455 In reply to Lina.

Lina, yes. You can do that.

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