1、Introduction
Steam Bun（Man Tou） is a traditional staple food in China. Like bread, it is made from flour. The preparation is simple, but many people struggle to make perfect Steam Bun because they have not mastered certain techniques. Keep trying several times to achieve the perfect Steam Bun.
The taste of Steam Bun is soft, smooth, and delicate, making it a versatile accompaniment to a variety of dishes. I enjoy pairing Steam Bun with scrambled eggs and tomatoes, braised pork belly in brown sauce, and scrambled eggs with leeks.
2、Cooking Difficulty
| level：1-10 | Time：min | taste | Skill |
|---|---|---|---|
| 5 | 30 | fragrant | steam |
3、Ingredients
- 500 g flour
- 50 g white sugar
- 5 g yeast powder
- 260 g of warm water
4、How To Make
1、 What I want to do today is Steam Bun（Man Tou）. First, prepare 500 g of flour, then add 50 g of sugar and 5 g of yeast powder, and mix well.
2、Then add 260 g of warm water (30–40 degrees Celsius).
3、 Then knead them into dough.
4、Then let the dough stand for 2 hours.
5、The volume of the dough will double after fermentation, and the dough will become fluffy.
6、Then continue kneading the dough. If it sticks to your hands, you can add a small amount of dry flour. After thorough kneading, the dough will become smooth.
7、 Then knead the dough into long strips.
8、Cut the dough into multiple small pieces.
9、Then place the small dough pieces into the steamer, heat on high, and steam for 20 minutes.
10、Then turn off the heat and let it stand for 3 minutes. The Steam Bun is ready. It is white, sweet, delicate, and delicious.
5、Important Tips
1、 The dough fermentation time should be at least 2 hours to ensure full fermentation, which makes the Steam Bun softer.
2、If the room temperature is relatively low, you can wrap the dough in a cotton quilt for fermentation, as low temperatures can reduce the efficiency of the fermentation process.
3.、When steaming Steam Bun, use high heat.
4、After turning off the heat, wait for 3 minutes before opening the lid of the pan; otherwise, the Steam Bun will collapse, affecting its appearance and soft texture.
6、Nutrient Content
| Content | Per 100 g |
|---|---|
| Calories | 264 kcal |
| carbohydrate | 40.3 g |
| Fat | 0.1 g |
| protein | 0.3 g |
| Cellulose | 0.1 g |
7、Matching Food
Mung Bean Sprout recipes，Vegan Drumsticks，Fresh Rice Noodles
8、Suitable People
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 5 |
| High blood pressure | 8 |
| high blood fat | 7 |
| lose weight | 7 |
| child | 8 |
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
Can I use a different type of flour to make Steam Bun?
Steam Bun made from low-gluten flour has a softer texture, while Steam Bun made from high-gluten flour is firmer. I prefer Steam Bun made with medium-gluten flour the most. You can also add a small amount of lard to the dough to make the Steam Bun whiter and more flavorful. Sometimes, I add a small amount of corn flour to the dough to give the Steam Bun a subtle sweetness.
How can the temperature and duration of dough fermentation be controlled?
The optimal temperature for fermentation is between 30 and 35 degrees Celsius for 2 hours. If the room temperature is lower, you can extend the fermentation time; if it is higher, you should shorten the time. The goal of dough fermentation is to double its volume, which indicates the best fermentation outcome.
What are the common problems encountered when making Steam Bun?
(1)、 If the Steam Bun collapses, the cause may be insufficient fermentation, a short fermentation time, or low temperature. Additionally, it may result from not allowing it to rest for 3 minutes after turning off the heat.
(2)、 The surface of the Steam Bun is cracked. This is because the steaming time is too long, or the dough has been kneaded too vigorously.
(3) 、Steam Bun has a sour taste. This occurs when too much yeast is added during dough fermentation or the fermentation time is too long.
10、Recipe
- 500 g flour
- 50 g white sugar
- 5 g yeast powder
- 260 g of warm water
- What I want to do today is Steam Bun（Man Tou）. First, prepare 500 g of flour, then add 50 g of sugar and 5 g of yeast powder, and mix well.
- Then add 260 g of warm water (30–40 degrees Celsius).
- Then knead them into dough.
- Then let the dough stand for 2 hours.
- The volume of the dough will double after fermentation, and the dough will become fluffy.
- Then continue kneading the dough. If it sticks to your hands, you can add a small amount of dry flour. After thorough kneading, the dough will become smooth.
- Then knead the dough into long strips.
- Cut the dough into multiple small pieces.
- Then place the small dough pieces into the steamer, heat on high, and steam for 20 minutes.
- Then turn off the heat and let it stand for 3 minutes. The Steam Bun is ready. It is white, sweet, delicate, and delicious.
| level：1-10 | Time：min | taste | Skill |
|---|---|---|---|
| 5 | 30 | fragrant | steam |
| Content | Per 100 g |
|---|---|
| Calories | 264 kcal |
| carbohydrate | 40.3 g |
| Fat | 0.1 g |
| protein | 0.3 g |
| Cellulose | 0.1 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 5 |
| High blood pressure | 8 |
| high blood fat | 7 |
| lose weight | 7 |
| child | 8 |
