Chinese Steamed Buns (Man-Tou)

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Tx Tim on 12 Sep 2016 at 15:49

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!

 

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!

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sook on 13 Sep 2016 at 19:21

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.