2 hrs 10 mins
I lived in China back in the early 90's and these were a breakfast favorite dipped in sweetened condensed milk. I thought they were like the bread version of marshmallows! I found them again at a Chinese restaurant this weekend, which sent will on a quest to find the recipe. I'm keeping it here at Zaar so I never lose it. Unfortunately, I'm not a low-carb diet right now. Bummer!
My Private Note
Units: US | Metric
- 1In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes.
- 2Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water. Mix everything to form a dough.
- 3Turn it onto a floured board and knead until smooth.
- 4Return dough to the bowl, cover and let it stand in a warm place for about an hour or until doubled in size.
- 5Punch down, cover again and let it stand for 20 minutes longer.
- 6Knead the dough again and shape into rolls.
- 7Bring the water in the bottom of a steamer to a boil. Place the rolls in the steamer, leaving a 1- inch gap between them. Cook for 10 minutes or until firm and cooked through.
- 8Serve them hot.
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Nutritional Facts for Chinese Steamed Buns (Mantou)
Serving Size: 1 (27 g)
Servings Per Recipe: 32
- Amount Per Serving
- % Daily Value
- Calories 59.5
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.7 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 0.5 g
- Sugars 0.4 g
- Protein 1.7 g