The history of Chinese steamed buns goes back to the eastern Zhou Dynasty (770–255 BC). According to Ming Dynasty scholars, the original name for these buns, ‘mantou’, meant ‘barbarian’s head’! These steamed, soft white buns are often served with Chinese tea.
- Preparation times: 1 hour 15 minutes
- Cooking times: 9 minutes
- Makes : 6
- 120 ml (½ cup) warm full-fat milk
- 10 g (¼oz) caster sugar
- 5 g (⅛oz) dried yeast
- 200 g (1½ cups) plain (all-purpose) flour
- 5 g (⅛oz) baking powder (baking soda)
- 1½ tsp olive oil
For the pork filling
- 80 g (3 oz) Chinese Roast BBQ Pork
- ½ tbsp sugar
- 1 tbsp hoisin sauce
- 1 tbsp yellow bean sauce
- 1 tsp Chinese five spice
- 2-3 tbsp water
- natural red food coloring
- ½ tbsp vegetable oil
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