Asian Steamed Breads

The Chinese have been making and eating steamed breads and buns for around 2,000 years. Asian breads are generally small, round, very white, with a smooth, shiny surface and thin skin, and a moist, springy texture that may be chewy (mantou) or tender and fluffy (bao). They are generally made from soft wheats with moderate gluten content and strength. The relatively stiff dough is fermented, rolled out several times, then cut, formed, proofed, and steamed for 10–20 minutes.