Learn how to easily make soft and fluffy Chinese steamed buns (baozi/mantou) without any kneading. This recipe is suitable for anyone with or without much experience in making steamed buns. I believe you will enjoy making (and eating ) these soft and fluffy no-knead steamed buns.
Mix the yeast with water and sugar. Stir to combine. Let it sit for 10 minutes and the mixture will turn foamy
If you use instant yeast, you can skip this step and add the water amount to the dough instead
Prepare the dough:
Combine flour, sugar, and salt. Make a well in the center. Add the milk, oil, and the yeast mixture. Use a sturdy spatula to stir to combine. This is a wet and sticky dough. Don't handle it with your hand. Use a spatula to combine until you don't see any more pockets of flour. The dough looks rough and shaggy at this point
First proofing (bulk fermentation):
Cover the dough and let it proof at a warm place for about 1 hour or until it doubles in size. I like to mark where the start line is for the dough in a container and I can easily see it when the dough doubles
Shaping:
Divide the filling into 16 equal portions (depending on how many buns you plan to make). Roughly shape them into ball as that makes it easier to wrap later
Scoop the dough out into an oiled counter-top. You can also use a non-stick cooking spray. I recommend not using flour. The more flour you use, the drier and tougher the end result is going to be. I can manage the sticky dough very well by using non-stick cooking spray or oil. Use your oiled hand to deflate the dough by folding and pressing the dough several times. You will notice that the dough gets smoother as you do that
Divide the dough into 16 small, 12 medium, or 8 or 9 large doughs. It's up to you on the size. Round each one into a dough ball. Cover and let them rest for 5 minutes
Flatten the dough with your palm and then use a rolling pin to roll the sides thinner to form a circle with a thicker middle part. This is to support the weight of the filling
I use dou sha filling in this case. You can use any filling of your choice, sweet or savory. Flatten the dough with your palm and then use a rolling pin to roll the sides thinner to form a circle with a thicker middle part. This is to support the weight of the filling. Place the filling in the middle. Create a fold around the edge and then pinch to seal. Cup the dough with both palms and move the dough in a circular motion to shape it taller
Place on a piece of parchment paper. Loosely cover with a saran wrapper to prevent drying. Work with another dough and do the same
Final proofing:
Let the shaped and filled buns proof until about 50% double its original size at a warm place. They don't have to double in size. This may take about 30 minutes to one hour, but please don't go by the time, just observe to make sure the buns have puffed up to half its original size before steaming and when you gently push on the dough, it slowly bounces back. If it bounces back immediately, the dough needs longer proofing time
Steaming:
Prepare your steamer. Bring the water in the steamer to a boil. Wrap the lid of your steamer (like wrapping a gift basically) with a clean kitchen towel and secure with rubber band/ string or whatever you have on the top. This is to prevent the condensation from the steam drops back to your bao and this will create "burn spots" later. When I steam with a bamboo basket, the condensation is not a problem
LOWER THE HEAT TO MEDIUM. Place the buns in there, leaving about 1-inch space in between. Cover with a lid but leaving it about 1/4-inch gap for some steam to escape. Steam on medium heat for 10 minutes. As long as you steam them like this, the buns will not wrinkle and collapse later when you take them out from the steamer
Turn off the heat. Do not open the lid of the steamer. Let the buns sit there for 5 minutes like this. The buns will not sink or wrinkle due to the sudden change in temperature
Serving:
Serve while they are warm. These no-knead steamed buns stay soft even after they have cooled down completely
Storing:
They can be stored at room temperature for 3 days. Wrap each one in a cling wrap and put inside an air-tight container and they will stay soft this way
If you make extra and plan to store them, place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month
Reheating:
They can go straight from freezer to steamer when you ready to eat them. Steam on high heat for 5 minutes and they are as good as new