How do you make chinese steam bread ?

Question

Does anyone know how to make chinese steam bread? In china they call it baozi....it's very good but i have no clue how to make it and no resturants here sell it. I'm not too fond of the frozen kind so i figured i could just make my own filling, it would be great to have it again :)

Answer 1

Ingredients

1 tablespoon active dry yeast

1 teaspoon white sugar

1/4 cup all-purpose flour

1/4 cup water

1/2 cup warm water or milk

1 1/2 cups all-purpose flour

1/4 teaspoon salt

2 tablespoons white sugar

1 tablespoon vegetable oil or peanut oil

1/2 teaspoon black pepper (optional)

1/2 teaspoon baking powder

Directions

1In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.

2Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.

3Mix everything to a dough.

4Turn it on to a floured work surface and knead it until it is smooth.

5Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.

6Punch down the dough with the back of your fist to flatten on a floured board.

7Sprinkle the baking powder over and knead for a few minutes.

8Shape the dough into 24 rolls.

9Keep each ball on a wax paper and let it rise for another 30 minutes.

10You can place these balls on individual pcs of wax paper so you can use these to place in the steamer too for easier handling.

11Bring water in the bottom of a steamer to a boil first.

12Then place the rolls in the steamer, leaving a 1-inch gap between them.

13Cook in batches if need be.

14Cook them for 10-15 minutes, or until they are firm and cooked through.

15Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.

16Serve them hot.

Answer 2

When you talk about Chinese steamed bread, it essentially means 'man-tou' which is plain steamed bread as in the recipe provided so far (though why black pepper???). "Bao" more accurately means bun, which has various possible savoury & sweet fillings. You can try using the man-tou dough with your own fillings.

But many who try making it at home are sorely disappointed by the results, finding their efforts don't even come close to the soft fluffy buns with beautiful pleated tops & delicious fillings they enjoyed outside. Sorry if this seems like being a wet blanket. Go ahead & have fun trying but don't be too hard on yourself if it falls short of your expectations.

Answer 3

Why don't you type "baozi" and "recipe" into Google?

Answer 4

I found one, and I hope this is what your looking for. If not Im sorry and hope you find what your looking for. Have a good Day.

Chinese Steam Bread:

1 tablespoon active dry yeast

1 teaspoon white sugar

1/4 cup all-purpose flour

1/4 cup water

1/2 cup warm water or milk

1 1/2 cups all-purpose flour

1/4 teaspoon salt

2 tablespoons white sugar

1 tablespoon vegetable oil or peanut oil

1/2 teaspoon black pepper (optional)

1/2 teaspoon baking powder

Directions

In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.

Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.

Mix everything to a dough.

Turn it on to a floured work surface and knead it until it is smooth.

Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.

Punch down the dough with the back of your fist to flatten on a floured board.

Sprinkle the baking powder over and knead for a few minutes.

Shape the dough into 24 rolls.

Keep each ball on a wax paper and let it rise for another 30 minutes.

You can place these balls on individual pcs of wax paper so you can use these to place in the steamer too for easier handling.

Bring water in the bottom of a steamer to a boil first.

Then place the rolls in the steamer, leaving a 1-inch gap between them.

Cook in batches if need be.

Cook them for 10-15 minutes, or until they are firm and cooked through.

Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.

Serve them hot.