Rose Shaped Steamed Buns

What are steamed buns?

Known as mantou in Mandarin, steamed buns are plain, wheat flour breads that are a common staple food in northern Chinese meals. They can be prepared in a variety of shapes, from sliced rectangles and simple spheres to flower shapes!

Steamed buns can be flavored with oil, scallion, salt, five-spice powder, and other variations, but they all consist of a plain, leavened dough to start with. Although the process is simple, I listed out a few helpful tips and tricks below that I’ve picked up through my many trials of making these.

Tips for Smooth, Fluffy Steamed Buns

• Use room temperature water or cold milk to prevent dough from rising too fast.

• Many recipes call for a first and second rise of the dough. After many trials and errors, I discovered that only using one rise (after shaping is finished) produces the smoothest, fluffiest steamed buns. There is less opportunity for rogue air bubbles to form in the dough, causing it to shrivel later.

• Do not over-prove dough during the rise—if shaping the dough takes too long, place the finished buns in refrigerator to slow the yeast and remove once you finish with all of them.

• Wrap the steamer lid with a towel to prevent water from dripping onto the buns.

• Once the water comes to a boil, quickly lift and replace the lid to equalize the air pressure to prevent the buns from deflating.

• Do not open the steamer right away—quick temperature changes deflate the buns, so wait at least 5 minutes.

Ingredient Notes

• Sugar and salt are optional for flavor. Sugar will speed up the rise and potentially cause the buns to collapse, so I typically choose to omit it.

• Oil makes the buns softer, but it is not necessary.

• All-purpose flour can be replaced with cake flour for a fluffier texture.

• Both water and milk will create equally fluffy buns, but milk gives more flavor.

Rose-Shaped Steamed Buns
Active Prep Time: 45 mins
Inactive Prep Time: 25 minutes
Cook Time: 8 mins
Yield: 12 buns

Ingredients

• 360 g all-purpose flour
• 180-220 g room temperature water or cold milk
• 2 tsp active dry yeast
• 2 tbsp granulated sugar (optional)
• ½ tsp kosher salt (optional)
• 1 tbsp neutral oil (optional)
  
  

Directions
Dough preparation:

1. Combine dry ingredients in a large bowl.
2. Slowly pour liquid ingredients into flour mixture while stirring with a pair of chopsticks or wooden spoon into a soft, shaggy dough.
3. Transfer dough to a lightly floured surface. With clean hands, knead the dough for 5 minutes.
4. Let the dough rest for 5-10 minutes. Meanwhile, prepare the parchment papers. Cut out 12 squares for the bao bottoms, approximately 4x4 inches.
5. Knead the dough again for 5-10 minutes. The dough should be very smooth and elastic.

Shaping:

6. Divide dough into 6 equal balls (I use a kitchen scale for accuracy). Place all but one under a damp towel or plastic wrap so they do not dry out.
7. Divide this ball into 6-7 smaller rounds (they do not have to be exact). Use a rolling pin to flatten each new ball into a thin, 2-inch diameter round. Place each of these in a single line, slightly overlapping them.
8. Roll the dough up to form a small, thick log.
9. Cut the roll in half from the center—you will have two rose buns now! Slightly pry open the petals to separate and transfer each bun on a parchment square.
10. Repeat with the rest of the dough.

Steaming and serving:

11. Let the shaped buns rest for 15 minutes, and transfer into a steamer over cold water.
12. Bring water to a boil before turning heat to medium low and steam for 8 minutes.
13. Turn off heat and let sit for 5 minutes before carefully removing lid. Enjoy immediately.
14. If not eaten immediately, refrigerate steamed buns. To reheat, dampen outside with water and microwave for 10 seconds.

Per bun (using water): 110 calories: 23 g carbs; 0.2 g fat; 3 g protein