Cinnamon apple steamed buns (wholemeal)

Steamed buns (mantou / bao) are the soft, white, steam-cooked, bread-like buns of Chinese breakfasts. This wholemeal, cinnamon-apple filled version is sweet, high in fibre and light, and being steamed it needs no fat.

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Method

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1. Dissolve the yeast and honey in the lukewarm milk and leave for 5 minutes until foamy. ⏱ Timer: 5 min
2. Mix the flour and salt, add the yeast milk and knead for 5–7 minutes into a soft, elastic dough; cover and prove in a warm place for 45 minutes. ⏱ Timer: 5 min
3. Toss the diced apple with the cinnamon, honey and lemon juice.
4. Divide the risen dough into 10 equal pieces, roll each into an 8–9 cm round, fill with apple and pinch the edges closed.
5. Set each bun on a square of baking paper and rest for 15 minutes. ⏱ Timer: 15 min
6. Steam over boiling water, tightly covered, for 15 minutes; leave covered for 2 minutes so they do not collapse. ⏱ Timer: 15 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Do not open the steamer immediately after cooking, or the buns will collapse.
• Wholemeal flour gives a denser dough; a half-and-half mix with white flour is softer.
• Baking paper or a cabbage leaf stops the buns sticking.
• Freezes; resteam for 8 minutes.

Frequently asked questions

Without a steamer?

Use a rack in a pot with a lid.

Why are they flat?

The dough did not rise enough, or the lid was lifted too early.

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• Szarlotka fit (apple pie with oat crumble) · Polish

More chinese ideas

• Steamed egg pudding with fruit (zhēng dànggāo)
• Red bean oat balls (hóngdòu energy balls)
• Sweet mung bean soup (lǜdòu tāng)
• Black sesame and date cookies
• Poached pear with goji berries
• Almond milk pudding (xìngrén dòufu)
• Sweet potato sesame balls (baked with little oil)
• Coconut tapioca pudding with mango

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