After trying several recipes, this is the one I found to be best and now use on a regular basis;
http://yireservation.com/recipes/mantou-chinese-steamed-bun/
It is important to steam these on a steady heat, as too much steam results in dimply and wet bao’s. Once you have completed steaming, let the bao’s sit with the lid on for about 5 to 10mins, this will stop it deflating. I have also found normal plain flour produces a fluffy bao.
Hi there, thanks for linking my recipe so I could find your lovely blog. Those steamed buns look absolutely fabulous! Great job and thanks for sharing!
Thank you so much for your recipe, I tried many and yours was spot on! My mum and late grandma really enjoyed them. I recently learnt to make wholewheat man tao’s, I think the recipe could do with a bit more tweeking though.