How to Make Cute Chinese Steamed Buns | Mantou Compilation | How to do bread buns #6 

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Recipe Chinese Steamed Buns (Mantou),12 mini buns Ingredients 300 g all-purpose flour + 2 tbsp. more for dusting 1 and 1/2 teaspoon instant yeast 2 tablespoons sugar ,optional 150 g water or 20ml more if needed a tiny pinch of salt ,around 1.5% of the dough Food coloring powder as you like Instructions Prepare warm water around 35 °C and melt the sugar in. Color the water as you like, and mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it. Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick. Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer. Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log. Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Form it into a cute pet, Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming. Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again. Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns). Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving

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收拾中国s头 （Mantou），12个迷你面包 配料 300克通用面粉+ 2汤匙更多用于除尘 1和1/2茶匙速溶酵母 2汤匙糖，可选 150克水或根据需要增加20毫升 一小撮盐，大约是面团的1.5％ 您喜欢的食用色素粉 使用说明 准备约35°C的温水并将糖融化。根据需要给水上色，然后将酵母与水混合。拌匀，静置约5分钟。如果您不想要糖，那就跳过它。 将盐和面粉放在一个大碗中。将带有酵母的水慢慢倒入装有面粉的碗中，并用筷子搅拌。然后将面粉揉成光滑柔软的面团。在开始时，它可能有点粘。或者，您也可以简单地使用立式搅拌机。 盖好碗，让面团静置大约1个小时，或者直到糊球大小翻倍。 当面团尺寸加倍时，将糊状球取出，将操作板除尘，然后重新揉面团3-4分钟，直到面团再次变得几乎光滑为止。将面团分成两部分，继续揉捏，将各部分成型为1英寸厚的长木棒。 取下两端，并用锋利的刀将原木切成小块（约2厘米宽）。将其制成可爱的宠物，然后将the头一个一个地放入衬砌的蒸锅中。包子蒸后升起时，在每个包间留一些空间。 将冷水加到炒锅或钢蒸锅中。盖上盖子，夏天休息10分钟，冬天休息20分钟左右，直到小圆面包再次变得蓬松。 用大火烧开水，然后继续蒸20至25分钟（取决于depend头的大小）。 清除火源，等待约5分钟，然后再打开盖子。上菜前先加热或重新蒸软即可。

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Recipe Chinese Steamed Buns (Mantou),12 mini buns Ingredients 300 g all-purpose flour + 2 tbsp. more for dusting 1 and 1/2 teaspoon instant yeast 2 tablespoons sugar ,optional 150 g water or 20ml more if needed a tiny pinch of salt ,around 1.5% of the dough Food coloring powder as you like Instructions Prepare warm water around 35 °C and melt the sugar in. Color the water as you like, and mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it. Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick. Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer. Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log. Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Form it into a cute pet, Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming. Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again. Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns). Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving. youre welcome

@@FunisticChannel thank you

Recipe Chinese Steamed Buns (Mantou),12 mini buns Ingredients 300 g all-purpose flour + 2 tbsp. more for dusting 1 and 1/2 teaspoon instant yeast 2 tablespoons sugar ,optional 150 g water or 20ml more if needed a tiny pinch of salt ,around 1.5% of the dough Food coloring powder as you like Instructions Prepare warm water around 35 °C and melt the sugar in. Color the water as you like, and mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it. Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick. Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer. Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log. Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Form it into a cute pet, Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming. Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again. Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns). Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving. youre welcome

@@FunisticChannel Thank you 🙏🏻 ☺️