Want to eat healthy Chinese steamed bread as well as do it yourself at home, as long as you master a few tips, you can easily make Chinese steamed bread.

What are Chinese steamed bread called?

steamed bread (馒头)

What do you eat Chinese steamed bread with?

Congee and soup.

What are steamed bread

steamed bread is traditional Chinese pasta, made from wheat flour as the main raw material, fermented and steamed.

The shape is hemispherical or long, usually divided into two types: stuffed and without stuffing.

steamed bread protects the gastrointestinal tract and provides energy, and is one of the daily staple foods of Chinese people.

How to judge whether Mantou is steamed

1. Pat Mantou gently with your hand to make it elastic and ready to cook.

2. Tear the skin of a piece of Mantou. If you can tear it, it is ripe.

3. After gently pressing the Mantou with your fingers, the concavity will soon subside, which means it is ripe.

How to preserve steamed bread

1. Let cool and then refrigerate

Place the steamed bread in a cool and ventilated place to dry. After the moisture in the steamed bread has dissipated, put them into a plastic bag, tie the bag tightly, and put it in the refrigerator.

2. Cryopreservation

Place the steamed bread in the freezer compartment of the refrigerator.

The temperature in the freezer compartment is low, which can quickly freeze the moisture and reduce the moisture loss of the steamed bread.

3. Store after drying

Place the steamed bread in a cool and ventilated place to dry.

After the moisture in the steamed bread has dissipated, place them in a clean bamboo basket, cover them with a dry cloth, and hang them in a cool and ventilated place for storage.

Chinese steamed bread Ingredients

flour：250 g

Warm water：150 g

yeast：3 grams

Steps for Chinese steamed bread

Dissolve the yeast with warm water (20-30 degrees).

Add flour to the yeast liquid.

After forming a dough (it does not matter if the surface is rough), let it rest for 30 minutes and then knead the dough smoothly.

As shown in the picture: The water temperature is too high (above 47 degrees) and the yeast will be burned to death.

Cover with plastic wrap and let rise for 1 hour, as shown in the picture.

The volume is twice as big as the picture above.

Dip some flour on your fingers and poke a hole in the center.

If the dough does not shrink back, it is finished proofing.

Exhaust air so that the dough structure can be better reorganized for the last time

Here is 360 grams of dough. I divided it into 6 portions.

The divided portions were kneaded again and shaped.

Cover and let rise for 1 hour.

Start steaming over high heat with cold water for 13 minutes.

Do not lift the lid immediately after steaming, as the steamed buns will shrink.

Turn off the heat and simmer for 3 minutes to allow the heat to dissipate or add two large bowls of cold water to the pot and then lift the lid.

Finished product.

Notes

If you can’t finish it, you can freeze it and save it if you want to eat it.

You don’t need to defrost it and steam it directly. It’s better to eat it all at once ~

I have compiled the tutorial for making this dish below. If necessary, you can click below to print it out. I wish you success.