Asian Bun. Asian buns take some time, but they're worth it. As far as weaknesses go, this is a big one for me. They are light, slightly sweet conveyors of all types of fillings.

When making the buns remember to make the edges thinner than the center. Although this recipe is easy and tasty I prefer a chewier denser bun. Heat a large steamer over a medium-high heat. You can have Asian Bun using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Asian Bun

You need 500 grams of all-purpose flour.
It's 8 grams of active dry yeast.
You need 325 ml of warm water.
It's 3/4 teaspoon of salt.

If this is your first time making Asian style bread/buns, then a lot of the information that you need to succeed in this recipe are including in this two post: Asian Bakery Style dinner roll - Basic Taiwanese pastry bread dough. Soft and Fluffy Asian Style Pan Loaf - Secrets for Succeeding in making Asian Style Bread. Well, this hairstyle man bun for Asian guys ascended from a fashionable, edgy, alternative to style men's long hair in a natural way. The man bun is styled in an extremely simple manner where all the hair is grasped and tied in the form of a bun at the crown.

Asian Bun instructions

To a mixing bowl of an electric mixer using a dough hook attachment, stir to dissolve the yeast in the warm water and let sit for 5 minutes. add the flour and salt. Knead the dough until it forms a smooth dough ball. The dough should feel soft and easy to work with..
Cover the dough, and let it proof at room temperature for about an hour or until it doubles in size..
After proofing, punch the dough to get rid of any air bubbles. Divide the dough into 12 equal pieces. Cover the dough balls with a kitchen towel to prevent them from drying out while you’re shaping the buns..
To shape the buns, take each dough ball and roll it out into a cigar-like shape. Next, roll it out into a longer and narrower strip, and fold it in half lengthwise. Roll it up into a bundle, with the loose end tucked underneath. Turn it on its side so the swirls are facing up, and press it down with your palm. Now roll it out into a disc about 4 inches in diameter. Repeat these steps for all of the dough balls. (See the picture to see how to shape the dough)..
Place the shaped buns on a lightly floured baking sheet. Cover the shaped buns with a dry kitchen towel, and let rest for 20 minutes before cooking..
Pre-heat an electric griddle or you can use a flat bottomed pan over medium heat. Place the buns in the pan about an inch apart (no oil is necessary) and let the buns cook for 2 minutes on each side. The heat shouldn’t be too high, or your buns may burn. After cooking the buns for 2 minutes on each side, and cook each side for another minute or so until the entire bun is golden brown..

Chinese steamed buns can be stuffed with various types of fillings or unstuffed. Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings are called as mantou. Mantou(馒头) is a basic staple in northern part of China and served in every places of China not just the northern part. I use a bamboo steamer set over simmering water in a wok. Any steamer will do, but if you want the truly authentic pork bun experience, it's worth getting a bamboo steamer because it imparts a subtle fragrance into the buns.