Mantou Baozi Steamed Bun Dough Ii Recipes

Steps:

• Mix the yeast and flours in a large bowl.
• Dissolve the sugar and add the peanut oil in the water, which should be 120-130 degrees.
• Add water mixture to the flour bowl and mix thoroughly.
• 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).
• Cover dough in a bowl and allow to rest 10 - 15 minutes.
• Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball.
• Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk.
• Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface.
• Flatted dough balls with a rolling pin, OR measure 3 - 5 inch rounds out of the pressed rectangle.
• 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.
• Steam filled buns for 15 - 25 minutes over high heat.
• NOTE: Plain buns can be obtained by simply omitting the filling.

Steps:

• You will also need a rice steamer and some parchment paper.
• Directions:.
• Mix yeast, flour and sug arand salt. Stir well. Add melted lard, vinegar and egg white, mix thoroughly. Result should resemble grains of sand. Add in enough water to turn dough into a ball.
• Knead for about 6-8 minutes with a dough hook in your mixer. If kneading by hand, take a little longer.
• When properly kneaded dough is not overly sticky, very smooth, pulls apart without being stringy. If you under knead your dough, it will flatten when you steam it. If you over knead your dough, it will become very hard.
• Oil up dough ball and place it in a metal bowl. Put a damp paper towel or rag over your bowl let it rest in a warm place to rise for an hour. It should double in size. If you wish, you can set your oven on the keep warm setting and place your bowl in there for an hour.
• Soak the wood ears and shiitake mushrooms in hot water to revive them. Chop them into fine pieces. Next chop your chives. Place your pork and chicken into a bowl and add all of the chopped items. Mix thoroughly. Add in seasonings.
• To test: Place a spoonful in a bowl and nuke it in the microwave. Try it out and add more seasoning as needed.
• Your filling should be relatively sticky and dry. If it is too watery, your dough will get soggy and it will be hard to fill. Make sure everything is well drained!
• Cut parchment paper to 2-3 inch squares. If your buns will be big, cut bigger squares. This will keep your buns from being stuck to your steamer.
• Knead dough to get all of the air out. Knead into sausage shapes and cut into little pieces. Flatten your dough with your hand and spoon filling into dough. Bring all edges to the center and pinch closed. Place on top of parchment paper and set in a cookie tray to rise for 30 minutes.
• Do not overstuff, buns will expand too much. Insure the bottoms of buns aren't too thin or juices from filling will make bottom soggy.
• Ready your steamer and make sure to boil extra water for steaming. Place your buns in the steamer. Steam for 15 minutes (or 20 if your buns are big) and enjoy!

Steps:

• Mix the yeast and flours in a large bowl.
• Dissolve the sugar and add the peanut oil in the water.
• Add to the flour bowl and mix thoroughly.
• 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).
• Cover dough in a bowl and allow to rest 10 - 15 minutes.
• Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball.
• Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk.
• Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface.
• Flatted dough balls with a rolling pin, OR measure 3 - 5 inch rounds out of the pressed rectangle.
• 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.
• Steam filled buns (baozi) for 15 - 25 minutes over high heat.
• NOTE: Plain buns, or mantou, can be obtained by simply omitting the filling.

Steps:

• Peel and cook sweet potato.
• Puree cooked sweet potato in blender with water or milk and sugar.
• Pour sweet potato liquid into a bowl, sprinkle with yeast, and allow to dissolve.
• Sift dry ingredients together.
• Stir flour mixture into yeast mixture. Knead in 1 additional cup of flour as needed.
• Melt butter or lard and knead into dough.
• Let rise until double (60-90 min).
• Roll dough into flat rectangle; starting from front edge, roll dough into log. Cut log into 16 equal segments. (See photos and instructions for more attractive ways to shape the buns here: http://wendyinkk.blogspot.sg/2009/08/steamed-sweet-potato-mantou.html and here: http://wendyinkk.blogspot.sg/2011/08/purple-sweet-potato-rose-mantou.html).
• Place buns in steamer basket, on cheesecloth, about 1 inch apart.
• Steam vigorously for 15-20 minutes.
• (The buns can be cooked in the steamer basket of your rice cooker while the rice is cooking. They don't all fit at one time, so I freeze the the rest of the shaped, raw, buns on a flat baking sheet, then transfer to a freezer bag. I can pull them out a few at time to thaw and steam as needed.).