Olivier Poels 5:40 p.m., March 23, 2022

This steamed Chinese bun has been conquering our country for a few years, to the point that restaurants are now dedicated to it.

The invention of the baozi is credited to military strategist Zhuge Liang, who developed it in the 2nd century, during the Three Kingdoms period.

These buns are then called "mantou", they can be stuffed or not.

Since the Song Dynasty, a distinction has been made between stuffed (baozi) and unstuffed (mantou) breads.

In southern China and Vietnam, the dough is slightly sweet and these buns are called Banh Bao.

There are sweet versions, often stuffed with mashed red beans.

Boazi recipe

Ingredients :

  • 500g flour

  • 1 sachet of dry yeast

  • 1 teaspoon of sugar

  • 1 pinch of salt

  • 1 dash of white vinegar

  • 20 cl of milk

  • 2 tablespoons vegetable oil

  • Stuffing (minced meat, onions, spices, coriander, soy sauce, egg yolk)

  • Mix the flour, salt, sugar and yeast

  • In the bowl of a robot add milk, vinegar, oil

  • Knead until you get an elastic dough

  • Roll out the dough into 10 discs 10 cm in diameter

  • Stuff with a spoon of stuffing placed in the middle and fold the edges by welding them

  • Cook the bao on a lightly oiled sheet of parchment paper in a steamer for 15 to 20 minutes