Smoked Bread

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Servings: 12 servings Difficulty: Advanced
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Aromatic, tender steamed buns infused with a delicate wood-smoke flavor
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Smoked Bread

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 1444.5

Description

These Smoked Bread buns are a unique twist on traditional Chinese mantou, offering a soft, pillowy texture with a subtle, aromatic smokiness. The dough is enriched with a touch of oil and sugar, resulting in a tender crumb that holds up beautifully to steaming. The smoking process infuses the bread with a warm, rustic depth that pairs perfectly with savory dishes like roasted duck or braised pork. Ideal for breakfast, brunch, or as a side to main courses, these buns bring a comforting, homemade quality to your table. They are simple to prepare with pantry staples, making them a delightful addition to any meal. Enjoy them fresh from the steamer for the best flavor and texture.

Ingredients

Directions

  1. In a small bowl, combine warm water, 1 teaspoon sugar, and yeast. Let stand for 5-10 minutes until frothy.
  2. In a large bowl, mix remaining flour, salt, and remaining sugar. Make a well in the center and add the yeast mixture and oil.
  3. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
  4. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
  5. Punch down the dough to release air bubbles. Turn out onto a floured surface and knead briefly to remove excess air.
  6. Divide dough into 8-12 equal pieces. Roll each piece into a smooth ball.
  7. Place buns on parchment squares or cornmeal-dusted steamer liners, leaving space between them.
  8. Cover buns and let them rest for 15-20 minutes to puff up slightly.
  9. Meanwhile, if smoking, place a small amount of smoking wood chips or sawdust on the bottom of a wok or large pot. Place a steamer rack above it.
  10. Place the buns in the steamer. Add water to the wok below if needed to generate steam without touching the wood chips directly.
  11. Cover tightly and steam over medium-high heat for 15-20 minutes. Do not lift the lid during steaming.
  12. Turn off heat and let buns sit for 5 minutes before removing the lid to prevent collapsing.
  13. Serve warm.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1444.5kcal
% Daily Value *
Total Fat 11.8g19%
Saturated Fat 4.0g20%
Cholesterol 11.8mg4%
Sodium 728.0mg31%
Total Carbohydrate 296.2g99%
Dietary Fiber 22.4g90%
Sugars 37.7g
Protein 44.5g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To achieve a smoked flavor without a smoker, place a small piece of smoking wood chips or a pinch of smoking sawdust in the bottom of your wok or pot before adding water. Ensure the wood is above the water line to avoid burning but below the steamer rack to infuse aroma. Alternatively, add a few drops of liquid smoke to the dough during mixing.

Ensure water is warm (110ðF/45ðC), not hot, to avoid killing the yeast. If water is too hot, the yeast will not activate properly.

Do not open the steamer lid during the cooking process, as sudden temperature changes can cause the buns to collapse.

Store leftover buns in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat by steaming for 5-10 minutes.

For a softer texture, you can substitute some of the water with warm milk.

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