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Basic dough for boozi (Bune mantou (馒头), Chinese steamed breads 

Basic dough for Chinese steamed bread

In the section that I have dedicated to the cuisine of China and the East I have included a couple of recipes from the boozi (Bun) the famous Chinese steamed stuffed buns.
The fundamental thing for the success of these breads is the dough and I, at the time when I pasted the recipe from my notes to the site, I was not able to change what I had.
But... it was a recipe that I had taken from a Chinese cookbook dedicated to those who do not want to waste a lot of time with the dough ... and therefore indicated a large amount of yeast.
For years now, despite using the quantities (excluding yeast) of the recipe, I use a more canonical procedure and with the use of a pre-dough.
The result has always satisfied me and so, without going to change what has already been published, I add it as an alternative recipe for those who wish to try it! 
(soon on these screens ...)


Ingredients, for about 24 sandwiches:

flour 0 (Halbweiss) g. 100
fresh brewer's yeast g. 5
water ml. 100
honey ct. 1

0 flour g. 400
lard CT. 2
water ml. 150
salt g. 10




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Dissolve the yeast and honey in the water.



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  • print pdf Recipe, text only: to print or download.
  • As indicated at the beginning of the description, here a chicken based filling has been used. There are several other fillings, and in the near future will be well described and photographed.
  • The stuffed chicken love to children who among others adore the idea of ​​a sandwich that, magically, already contains the stuffing!
  • The filling may be prepared also in good quantity and then stored, portioned, in the freezer.
  • The dough can be prepared the day before, if desired, and then stored in the refrigerator. 
    Go left then an hour at room temperature before working it.
  • Related articles: Baozi to vegetables - (蔬菜 包) Chinese steamed bread with vegetable filling, Dim Sum in general

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