Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang. Mantou are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, chinese buns and leavening agents.

Traditionally, mantou, bing, and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. Precooked mantou are commonly sold in the frozen section of Asian supermarkets, ready for preparation by steaming or heating in the microwave oven. A similar food, but with a savory or sweet filling inside, is baozi. In this book, it was advised to eat this in a banquet during the approach of spring.

Central and East Asia about the beginning of the Yuan Dynasty in the 13th century. A popular Chinese legend relates that the name mantou actually originated from the homophonous word 蠻頭 mántóu, which literally means “barbarian’s head”. After subduing the Nanman king Meng Huo, Zhuge Liang led the army back to Shu, but met a swift-flowing river which defied all attempts to cross it. A barbarian lord informed him that in olden days, the barbarians would sacrifice 50 men and throw their heads into the river to appease the river deity and allow them to cross. These peach mantous found at a Chinese restaurant in Japan contain red bean paste as fillings.

The term baozi arose in the Song dynasty to indicate filled buns only. In many areas, however, mantou still retains its meaning of filled buns. In the Jiangnan region where Wu Chinese is spoken, it usually means both filled and unfilled buns. The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. Mán tóu dí lì shǐ” 馒头的历史 . Turquoise: A Chef’s Travels in Turkey.

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Dumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef. Close-up buryat, mongolian or chinese traditional buuz, buuza,. Stock Photo – Close-up buryat, mongolian or chinese traditional buuz, buuza, baozi. Asian steamed food made of dough and meat. This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven? Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl.

Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour. Dust your work surface with flour and tip the mixture onto it and start kneading.