Chinese Steamed Buns

Originating from China, Chinese steamed buns or Chinese steamed bread (CSB) is a traditional wheattype product in Chinese cuisine. They can be with or without filling. Their unique characteristics, which are distinctly different from baked bread, are their white color and round shape with a very thin and soft skin, and they are made by steaming instead of baking. Various names are used to call this product depending on location. In Shanghai, steamed bread, either with or without filling, is called mantou, whereas in northern China, a steamed bun with filling is called baozi, where bao means wrapping. CSB can be eaten at any meal in Chinese culture, and is often eaten for breakfast. Besides, steamed bread produced in northern China and southern China is distinctly different by their formulas. The northern-style CSB is produced from a starter mother dough, while the southern-style one is made with yeast (Peng et al. 2007). Nowadays, steamed bread is well-known and popularly consumed in Asia. In Thailand, CSB were brought into the country by emigrating Chinese people. Presently, they are widely known and consumed not only by the emigrated Chinese but also by the Thais. CSB in Thailand has a round shape, with a typical diameter of 5–10 cm (Figure 32.1). Steamed buns in the Thai culture are eaten at anytime of day as a main dish, appetizer, or snack. Exceptionally, steamed buns are popular breakfast items in some provinces in the southern part of Thailand, such as Trang and Phuket. Generally, CSB are freshly made as small in-house–scale production and are kept warm in the steamer and served warm by street vendors, small retail shops, and convenience stores (Figure 32.2). They are also served in bamboo baskets in Chinese restaurants as a dim sum dish (Figure 32.3). Due to increased demand, CONTENTS