35 types of buns and steamed buns

Author: Lian Aiqing
Publisher:
Publish Date: 2004-01-01
Features: The sweet and fluffy mantou has a fragrant aroma in every bite, accompanied by a chewy texture. The filling can be sweet or savory, making mantou and baozi known as "China's hamburger." With its elegant appearance, low sugar and low oil healthy orientation, it is unmatched by hamburgers. Baozi and mantou include basic dough types such as fermented dough, boiled dough, and cold water dough. Among these, fermented dough can be made using direct or poolish methods. Different cooking techniques like steaming, baking, pan-frying, and deep-frying result in varying flavors, textures, and appearances. Additionally, the flower rolls, which evolved from mantou, are sliced or cut into strips after being oiled. Through layering, flipping, and rolling, they transform into dozens of styles, while baozi fillings can have hundreds of variations. The seasoned fillings, once chilled, are then stuffed, creating an unforgettable savory meat juice flavor. The sweet fillings are even more delicious and fragrant. This book will detail how to make a white and smooth appearance without adding bleaching agents, with easily accessible and cost-effective ingredients. Author Lian Aiqing has taught at institutions such as George High School and Yangtao Culinary School, with nearly 10 years of teaching experience. She has published 15 recipe books and served as a behind-the-scenes consultant for multiple TV cooking shows. Her works include "Taiwanese Local Snacks," "Dry Sauce," "Delicious Lunch DIY," and "Pickled Vegetables and Sauerkraut."