7/1/2023 0 Comments Steam buns![]() ![]() If you plan to use the amount of sugar of 10% or more of the flour weight (10% of 300 grams is 30 grams of sugar or more), use this SAF Instant Yeast (Gold Label). IF YOU PLAN TO INCREASE SUGAR AMOUNT: Yeast can thrive with a bit of sugar, but too much sugar can inhibit their activities. This recipe only calls for 3 teaspoons of sugar per 300 grams of flour. It’s suitable for dough that is not sweet. This instant yeast can be used for all kinds of doughs, from bread, steamed buns, to refrigerated or frozen dough. I’m not going to elaborate on yeast here, but just to share with you what you need to know within the context of this post.įOR THIS RECIPE (low sugar content): I like this SAF Instant Yeast (Red Label). There are so many kinds out there and the naming can be quite confusing. In general, any type of instant yeast will work. So in this case, 4 grams of instant yeast would be 16 grams of fresh yeast. If you use fresh yeast, the general rule of thumb is to use 4 times the amount of instant yeast. You be the judge and follow your preference. I don’t feel like the steamed buns taste yeasty. It’s really a matter of preference I suppose. Some people said instant yeast gives a stronger yeasty flavor compared to active dry yeast. BUT, I understand that some people still prefer to use active dry yeast, which will work for this recipe too (refer to recipe card’s note). I recommend using instant yeast instead of active dry yeast or fresh yeast because it saves time and the proof faster too. I used to add baking powder to the recipe too, but I found that the texture of the buns is too spongy and I prefer the soft fluffy cake-like texture, besides, you have yeast, you don’t need the baking powder, it’s kinda an overkill IMHO. ![]() You can use active dry yeast, instant yeast (which is what I use), and fresh yeast. The yeast is enough to do the job beautifully This recipe doesn’t use any baking powder. ![]() You don’t need a chemical leavening like baking powder It’s incredible and highly recommend adding yudane or tangzhong (details below)ĥ. If you add yudane or tangzhong to the dough, your steamed buns will remain soft for days to come. I truly love this steamed buns recipe for its simplicity and how soft and fluffy the result is yet it has that texture like bread you can tear layer by layer. Have I mentioned soft,fluffy, and slightly chewy? This is a basic steamed buns recipe with no filling that you can adapt to fill with a sweet or savory filling or shape into different kinds of shapes you wishĤ. A basic steamed buns recipe that can be easily modified This recipe only requires one-time proofingīecause you only need to proof the dough once, it saves a bit of time hereģ. Unlike most steamed buns recipes where you need to proof the dough once, shape, and then proof again before you can steam. Let’s get started guys! WHY YOU’LL LIKE THIS MANTOU RECIPE Making basic steamed buns is not complicated if you get the right tips and of course like they say practice makes perfect. As you read through the post below, you will find the reasons why. Soft Fluffy Chinese Steamed Buns Recipe (Mantou)Īre you getting tired of making steamed buns that come out wrinkly or collapse or simply just not smooth? I used to wonder why in the world perfectly-proofed buns come out horrible after steaming. ![]()
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