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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the yeast and flours in a large bowl. | 2. Dissolve the sugar and add the peanut oil in the water. | 3. Add to the flour bowl and mix thoroughly. | 4. Knead dough until it becomes a consistent ball, adding milk or more flour as needed (I usually end up using a tad more than 1/2 cup of milk). | 5. Cover dough in a bowl and allow to rest 10 – 15 minutes. | 6. Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball. | 7. Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk. | 8. Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface. | 9. Flatted dough balls with a rolling pin, OR measure 3 – 5 inch rounds out of the pressed rectangle. | 10. Fill each flat round with roughly 2 tbs of the filling of your choice in the center. Pull the dough on all sides from the corners up to the top, and ‘twist’ to close. | 11. Steam filled buns (baozi) for 15 – 25 minutes over high heat. | 12. NOTE: Plain buns, or mantou, can be obtained by simply omitting the filling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	2	cups		816.0	172.72799999999998	31.704	6.0
purpose flour	2	cups		-	-	-	-
milk	3/4	cup	skim	414.0	9.972000000000001	4.122	42.912
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
fast rising yeast	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.