Steamed bread

Article summary

Steamed bread is a kind of bread, typically made from wheat, that is prepared by steaming instead of baking. Steamed bread is produced and consumed all around the world. In Chinese cuisine, mantou is a staple food of northern China, where up to 70% of flour production in the region is used to make it. There are now many variations of mantou in China, for example wholemeal mantou, milk mantou, and sweet potato mantou. Wotou and lotus leaf bread are other steamed bread varieties found in China. In Korea, jjinppang means "steamed bread" and is a category of steamed bun filled with sweet or savoury fillings. In Europe there are a number of traditional steamed breads, such as knedla in Slovakia. In South African cuisine, a number of groups produce steamed bread, such as the Zulu ujeqe which can be eaten alone or with tomato soup. South African steamed breads are typically made at home for consumption on the same day, but research on commercial production continues to advance, aided by earlier developments in the mass production of Chinese steamed bread. In the cuisine of the United States, one example of steamed bread is Boston brown bread. The South African variety known as ujeqe is prepared by having the bread steam in its own fluids.…

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