Comments | sfllaw: 饅頭 - Chinese steamed buns

sfllaw

饅頭 - Chinese steamed buns

Jan 16, 2005 03:45

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food, recipes

Comments 88

f_law January 19 2005, 20:49:05 UTC

Hi

You sure you didn't just leak a secret recipe to the public?

sfllaw January 20 2005, 05:19:47 UTC

Well, I posted an incorrect version, that's now fixed.

Not only that, I don't think it's a secret at all. And why shouldn't I spread the joy of freshly steamed bread?

confusion f_law January 18 2007, 16:06:08 UTC

Dear Mr Law
We've just got back from HKG and my 10 yr old daughter wants to eat char siu bau that she ate there. i saw your recipe on the net, dated 16th jan 05. was this the updated/correct one? if so, are there any tips to get them smooth and soft like the restaurants do them?
would be grateful for an answer.
many thanks
Mrs Patkar

Re: steam buns sfllaw January 18 2007, 20:02:36 UTC

This is the corrected one, yes.

They should turn out correctly, if you make them this way. I'm unsure about stuffing with barbecued pork, but I think you will want to make them into a ball and cut a cross in the top.

Good luck!

Steamed bun recipe (question from kenny leong) anonymous March 7 2005, 10:58:54 UTC

Nice recipe. Do your steamed buns come out pure white? I'm trying to find out what kind of flour we should use to get the super white steamed buns that they sell commercially, like in restaurants etc. I've used all the different types of supermarket flours...and tried adding vinegar to the dough, and also adding vinegar to the water used for the steaming. But I never get super white steamed buns. The only time I got super white steamed buns was by using a vietnamese brand of flour that said on the packet 'flour for steamed buns'. The flour was dry, and I just had to add water and oil ...and that was about it. The resulting bun was amazing...same texture as commercial ones, and super white. The weird thing is that hardly anybody talks about this whiteness subject. So it's either that they don't know what to do, or they're refusing to share the secret, or they just assume that everybody knows what flour to use, or they're not making super white buns.

Re: Steamed bun recipe (question from kenny leong) sfllaw March 7 2005, 13:13:52 UTC

My buns turn out white. I use Canadian white all-purpose flour, which works very well.

I don't remember if they come out the brilliant white that restaurant buns do, but I don't particularly care for that. For the sake of appearance or texture, a lot of things are done by Chinese restaurants that I really don't want to do with my food.

Re: Steamed bun recipe (question from kenny leong) anonymous March 7 2005, 21:03:00 UTC

Thanks for the reply. That's pretty cool how your steamed buns come out white. I just found out from the internet that the whiteness is mostly to do with the flour. I found a flour selling site ... http://www.seberangflour.com.my/products/allbrand.asp... )

Re: Steamed bun recipe (question from kenny leong) sfllaw March 7 2005, 21:19:30 UTC

Try to get organic flour from a local mill. It will be unbleached and very tasty. Not white, but tasty.

Thread 12

steam buns anonymous September 11 2006, 07:43:26 UTC

Hello, im from Vancouver, Canada. Found your site by "googling" steam buns on the net. Me and my girlfriend made your steam buns tonight, and they are DELICIOUS. Thank you for the recipe. :)

Re: steam buns sfllaw January 28 2007, 23:41:19 UTC

You're most welcome!

Re: steam buns anonymous July 10 2008, 05:14:41 UTC

hai i d't now how to make man tou.

Mongolian BBQ "biscuits" or "bread", Bao Tse, Shao Bien anonymous January 28 2007, 04:14:40 UTC

I am trying to find a recipe for the pocket breads that I get when I go to the various "Mongolian BBQ" restaurants. Do you know of one?

Thanks!

Re: Mongolian BBQ "biscuits" or "bread", Bao Tse, Shao Bien sfllaw January 28 2007, 23:40:37 UTC

I'm sorry, I don't.

mojo rising... anonymous February 7 2007, 17:37:54 UTC

was just wondering about the rsing.. do you only let the dough rise once.. usual bread doughs rise twice. I was thinking you should let the dough rise till doubled in size .. then cut into 16 and let rise again a little before steaming.. does that sound right??

Re: mojo rising... sfllaw February 7 2007, 21:20:20 UTC

I find that the second rising happens in the steamer, as the buns get warmed by the heat.

You may opt to do a second rising before cooking, although I don't know how that affects the texture. They may be softer and chewier that way, but that's not really how these buns are supposed to be.