These steamed buns are an economical and satisfying staple made with simple flour and yeast.
Freshly steamed buns are soft, fluffy, and perfect for everyday meals. The aroma of warm dough fills the kitchen as they steam, promising a comforting bite that pairs well with any dish.
Prepare flour, white sugar, and yeast powder
Dissolve the yeast powder in warm water
Add white sugar to the flour (heard that white sugar makes fermentation faster)
Pour in the dissolved yeast warm water and stir until it forms flocs
Knead into small balls
I use plastic wrap and let it ferment at rest
The fermented dough,
Knead again to expel air; I didn't have enough time to cut properly, so place it on the pot and let it (rest) for another 20 minutes (warm water at the bottom of the pot)
The dough that has rested for twenty minutes 😂😂
Steam on high heat for twenty minutes; turn off the heat and wait five minutes before opening the pot; if you open it immediately after turning off the heat, the mantou will shrink 😥😥
Estos bollos al vapor presentan un sabroso relleno de verduras con distintivas características regionales de Tianjin, repletos de ingredientes como hongos oreja de madera, lirios de un día y fideos de vidrio. Sazonado con pasta de sésamo esencial y tofu fermentado, el relleno ofrece un delicioso y nutritivo equilibrio de texturas y sabores.
Bollos al vapor suaves y esponjosos rellenos de una crema de batata morada dulce y cremosa. Estos clásicos bollos al estilo asiático presentan un tono violeta vibrante natural y un relleno que se deshace en la boca, perfecto para la hora del té o como un capricho divertido para el desayuno.
