Best Recipes for Everyone #3 Oct14~~ Bun in My Hot Steamer

**Picture adapted from internet**

A baozi or simply known as bao, bau, humbow, nunu, bausak, pow or pauis a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinesemantou. It can be filled with meat and/or vegetarian fillings.

Two types are found in most parts of China and Indonesia: Dabao ("big bun"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, xiaobao ("small bun"), measure approximately 5 cm wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chili paste and garlic paste.

In many Chinese cultures, these buns are a popular food, and widely available. While they can be eaten at any meal, baozi are often eaten for breakfast. They are also popular as a portable snack or meal.

Due to the long history of Chinese immigrants in Malaysia, the Malays have adopted these buns as their own. A particularly Malay form of the baozi (called pau in Malay) is filled with potato curry, chicken curry or beef curry that are similar to the fillings of Malay curry puffs. Some variants have a quail egg in the middle, in addition to the curry. Due to the Muslim beliefs of most Malays, these buns are halal and contain no pork. One can find Malay stalls selling the buns by the roadside, at pasar malams (night markets), highway rest stops, and pasar Ramadans (Ramadan food bazaars).

**Picture adapted from internet**

Mantou, often referred to as Chinese steamed bun/bread, is a type ofsteamed bread or bun originating in China. They are typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from 4 cm, soft and fluffy in the most elegant restaurants, to over 15 cm, firm and dense for the working man's lunch. (As white flour, being more heavily processed, was once more expensive, white mantou were somewhat of a luxury in preindustrial China.)

Traditionally, mantou, bing, and wheat noodles were the staple carbohydratesof the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south, but are often served as street food or a restaurant dish, rather than as a staple or home cooking. Restaurant mantou are often smaller and more delicate and can be further manipulated, for example, by deep-frying and dipping in sweetenedcondensed milk.

They are often sold precooked in the frozen section of Asian supermarkets, ready for preparation by steaming or heating in the microwave oven.

A similar food, but with a filling inside, is baozi. Mantou is the older word, and in some regions (such as the Jiangnan region of China, and Korea) mantou (or the equivalent local reading of the word) can be used to indicate both the filled and unfilled buns, while in Japan the equivalent local reading of the word refers only to filled buns.

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After read the introduction of steam bun,it's mean this month - October's theme is Bun In My Hot Steamer.

What ever bun with filling,bun without filling(mantou),big bun, or any steam bun you know could share with us in this whole October.

What you need to do is:

Every post must be display with the BEST RECIPES batch on it(see above). And please link back the post to me.
Example: I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.

I hope that all blogger friends will participate my event. And recommend your best and popular chocolate recipes to everyone.

I will update the new event every month. I also like to hear your suggestion for any event theme you prefer.

It would be very fun if you do so.You could email me :chengxuan06@gmail.com for any suggestion.

Here is the Links-Up Code,you may copy into your post ^^

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