Meet Carolyn Phillips (aka Madame Huang), the author of All Under Heaven: Recipes from the 35 Cuisines of China. Watch her make Chinese steamed buns in the shapes of bunnies and hedgehogs.
Makes 16 buns
1 recipe Fast Mantou (below)
1 recipe Red Bean Paste with Walnuts (below)
For decorating: red food coloring, cocoa powder, egg white, and black sesame seeds
Equipment: basket steamers, toothpicks, sharp kitchen shears
Fast Mantou (fast steamed bread)
For a long time, this was my go-to recipe for steamed bread. And it is pretty darned good, if I do say so myself. My ample pride in this recipe was corroborated by the unexpected praise I received from the daughter of a famous northern warlord: When she came over for dinner a long time ago, I served her these breads shaped into flower rolls alongside a big plate of Beijing-style smoked chicken. Delighted at their taste, she asked for the recipe, and I can’t think of higher praise than that.
Note: These rolls can be prepared up to 3 days in advance if they are refrigerated after steaming, or up to a few weeks in advance if frozen.
2 teaspoons active dry yeast
2 tablespoons sugar
1 1/4 cups warm water
3 cups Chinese flour, plus more for kneading (see Tip)
1 teaspoon sea salt
Peanut or vegetable oil for bowl and dough
2 teaspoons baking powder
Spray oil, optional
Dissolve the yeast and sugar in the warm water.… Read More