September 12, 2016 - 3:49pm
Chinese Steamed Buns (Man-Tou)
First, I apologize if I am not posting in the correct forum.
I am trying to figure out what causes the Chinese steamed buns (man tou) NOT as white as those I saw and learn from YOUTUBE videos. The steamed buns I made was great in taste, texture, shape and all, but the color is a bit browner than those in the video.
I was told perhaps, the yeast that I used. But I like to hear some comments and recommendation here.
Thanks!
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http://www.asiandumplingtips.com/2009/12/how-to-make-steamed-chinese-bao-white.html
Your steam buns sound great. Hope Andrea's words encourage you to accept the colour.
Thank you for the article. I will certain try again this weekend with the flour from Asian supermarket. Thanks!
I was finally able to find the flour (2nd one in the article), but not seem to see much different. This however also make the steamed bun a bit chewier.
Another quick question, knead to much would make it chewier ?
Thanks!
I have tried most of the recipes available on the net.
This is one of my favourites.
http://www.guaishushu1.com/another-extra-large-chinese-steamed-buns-dabao-or-pork-bun-%E5%A4%A7%E5%8C%85%E7%94%9F%E8%82%89%E5%8C%85%EF%BC%89/
It's not the "dim sum" type of bao where it's extra fluffy. But it has enough bite/weight that allows you to stuff tons of filling without it disintegrating.
You can also go for this one:
http://www.guaishushu1.com/chinese-steamed-breadmantou-%e5%88%80%e5%88%87%e9%a6%92%e5%a4%b4/
Have fun. :)
I usually useAP flour instead of bao flour. It's cheaper ;)
the whiteness of it doesn't really bother me.