Ads
related to: steamed bun dough
Search results
Results From The WOW.Com Content Network
Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. [1] Folk etymology connects the name mantou to a tale about Zhuge Liang .
Buns can be made with leavened or unleavened dough. Those made with unleavened dough use clear water for mixing; the skin is thin and the fillings large. It is frequently made in Nanxiang but is imitated elsewhere, called “Xiang-style”. Steamed buns made with raised flour are seen throughout China and are what is usually referred to as mantou.
Shengjian is made from semi-leavened dough, wrapped around pork and gelatin fillings. Chopped green onions and sesame are placed atop the buns during the cooking process. [2] The name of the bun comes from its method of cooking. The buns are lined up in an oiled, shallow, flat pan. Typical commercial pans are more than a metre in diameter.
Nikuman – A bun made from flour dough, and filled with cooked ground pork or other ingredients; a kind of chūka man (中華まん, lit. Chinese-style steamed bun) also known in English as pork buns; Nudger – long soft white or brown roll similar to a large finger roll common in Liverpool.
Rousong bun or "pork fu" bun – Dried fried fluffy meat fibers in a bun, sometimes with whipped cream added; Sausage bun, also called "hot dog bun" – Steamed or baked bun, always includes a piece of sausage or hot dog; Sachima – Sweet Manchu pastry made from flour, butter, and rock sugar; consists of crispy, fluffy fried strands of batter
Baozi (Chinese: 包子 ⓘ), or simply bao, is a type of yeast-leavened filled bun [1] in various Chinese cuisines.There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed.
Baked cha siu bao dough for this type is different from the steamed version. Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1]
The dough is filled with either sweet or savory ingredients, shaped into buns, and steamed until fully cooked. [ 2 ] The savory fillings typically include combinations of urad dal , poppy seeds , walnuts , cashews , and aromatic spices. [ 6 ]