{"id":15071,"date":"2022-05-14T02:00:14","date_gmt":"2022-05-14T01:00:14","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/05\/14\/glutenfreie-bao-buns\/"},"modified":"2024-10-08T15:33:16","modified_gmt":"2024-10-08T07:33:16","slug":"glutenfreie-bao-buns","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/05\/14\/glutenfreie-bao-buns\/","title":{"rendered":"Glutenfreie Bao Buns \u2013 Chinesische Dampf Br\u00f6tchen – Gluten free Bao Buns"},"content":{"rendered":"

Hier sind meine Glutenfreie Bao Buns! Auch die Chinesen essen Brot, doch meist wird es ged\u00e4mpft, da sie keinen Ofen haben. Man kann sie auch nach dem D\u00e4mpfen aufbraten, dann werden sie braun und knusprig. Ich habe sie meinen Kindern oft zu gegrilltem Huhn serviert, da passen sie wunderbar. Diese Br\u00f6tchen sind glutenfrei, denn meine Tochter kann keine Gluten zu sich nehmen.<\/p>\n

Da sie aber \u201edie Chinesin\u201c bei uns in der Familie ist, koche ich alles Chinesische immer glutenfrei. \u00dcbrigens, mein Sohn ist der Italiener in unserer Familie, Pizza und Gnocchi isst der jeden Tag, wenn er kann. Mein Mann ist der Unkomplizierte, er isst alles und ich, nun ja, ich bin zwar halbe Italienerin und halbe Schweizerin, aber mit Schokoladekuchen oder Nussschokolade kann man mich jagen und Pasta\u2026. Muss ich nicht haben!<\/p>\n

Aber zur\u00fcck zu den Bao Buns, die ich hier bereits mit Gluten gemacht habe.<\/a> Man f\u00fcllt sie mit Fleisch, gerne mit Sticky Pork Belly<\/a>, oder mit Gem\u00fcse<\/a> und Pilzen, oder mit H\u00fchnerfleisch, alles passt da rein. Dieses Rezept nimmt an der Kulinarischen Weltreise von Volkermampft<\/a> teil, die diesen Monat Brot und Br\u00f6tchen aus aller Welt sucht.<\/p>\n

************<\/p>\n

The Chinese also eat bread, but it is usually steamed, as they do not have an oven. You can also fry them after steaming, then they become brown and crispy. I often served them to my kids with grilled chicken, they go wonderfully with that. These rolls are gluten free because my daughter can’t have gluten. <\/em><\/p>\n

However, since she is “the Chinese one” in our family, I always cook everything Chinese gluten-free. By the way, my son is the Italian in our family, he eats pizza and gnocchi every day when he can. My husband is the straightforward one, he eats everything and me, well, I’m half Italian and half Swiss, but you can hunt me down with chocolate cake or nut chocolate and pasta…. I don’t have to have them!<\/em><\/p>\n

But back to the Bao Buns, which I have already made here with gluten<\/a>. You fill them with meat, like Sticky Pork Belly<\/a>, or veggies<\/a> and mushrooms, or chicken, anything goes in there. This recipe participates in Volkermampft’s Culinary World Tour<\/a>, which this month is looking for bread and buns from around the world,<\/em><\/p>\n\n\n

\"Glutenfreie<\/figure>\n\n\n

F\u00fcr ca. 6-8 Personen:
10 g Trockenhefe
2 EL Zucker
2 EL warmes Wasser (nicht kochend)
220 g glutenfreies Mehl
90 g St\u00e4rkemehl
100 g Glutinous Rice Flour
110 g Reismehl
1 TL Backpulver
\u00bd TL Salz
20 g Zucker
Ca. 300 ml warmes Wasser (oder weniger)
50 ml Oel<\/p>\n

Die Trockenhefe mit 2 EL Zucker und den 2 EL warmem Wasser vermischen und 10 Minuten ruhen lassen. Die Masse wird Blasen werfen.
Alle trockenen Zutaten zusammen mischen. Dann das Oel und Wasser langsam zugeben, bis der Teig weich ist, aber nicht zu klebrig. Falls der Teig zu trocken ist, etwas Wasser zugeben. Der Teig wird nicht elastisch, er ist eher wie Knete. Zugedeckt an einem warmen Ort mindestens 1 Stunde gehen lassen. Sobald er gewachsen ist, den Teig in eine Rolle formen und ca. 18-20 St\u00fccke daraus schneiden. Jedes St\u00fcck in einen Ball formen und auf ein Backpapier legen. Dann jedes St\u00fcck zu einem Oval flach dr\u00fccken, zu ca. 2 cm dicke.<\/p>\n

Nun kleine Teile eines Backpapiers auf eine H\u00e4lfte des Ovals legen und die andere H\u00e4lfte dar\u00fcber falten. Das gibt die typische Form der Boa Buns. Mit einem Tuch zudecken und ca. 30 Minuten ruhen lassen. Die Buns in ein Dampf K\u00f6rbchen geben, nicht zu nahe zusammen, da sie etwas wachsen, und 8-10 Minuten d\u00e4mpfen.<\/p>\n

************<\/p>\n

For approx. 6-8 Persons:<\/em>
10 g Dried Yeast<\/em>
2 tbsp Sugar<\/em>
2 tbsp warm Water (not boiling)<\/em>
220 g gluten-free Flour<\/em>
90 g Starch<\/em>
100 g Glutinous Rice Flour<\/em>
110 g Rice Flour<\/em>
1 tsp Baking Powder<\/em>
\u00bd tsp Salt<\/em>
20 g Sugar<\/em>
approx. 300 ml warm Water (or less)<\/em>
50 ml Oil<\/em><\/p>\n

Mix the dry yeast with 2 tablespoons of sugar and the 2 tablespoons of warm water and let it rest for 10 minutes. The mixture will bubble. <\/em>
Mix all the dry ingredients together. Then add the oil and water slowly until the dough is soft but not too sticky. If the dough is too dry, add a little water. The dough will not be elastic, it is more like plasticine. Cover and let rise in a warm place for at least 1 hour. Once it has grown, shape the dough into a roll and cut about 18-20 pieces from it. Shape each piece into a ball and place on a sheet of baking paper. Then flatten each piece into an oval, to about 2 cm thickness. <\/em><\/p>\n

Now place small pieces of baking paper on one half of the oval and fold the other half over it. This will give the typical shape of the boa buns. Cover with a cloth and let rest for about 30 minutes. Place the buns in a steam basket, not too close together as they will grow a bit, and steam for 8-10 minutes.<\/em><\/p>\n\n

\n
\"\"\/<\/figure>\n<\/div>\n\n\n
\"teig\"<\/figure>\n\n\n\n
\"teig\"<\/figure>\n\n\n\n
\"Glutenfreie<\/figure>\n\n\n\n
\"Glutenfreie<\/figure>\n\n\n
\n
\"Glutenfreie<\/figure>\n<\/div>\n\n
\n
\"fleisch\"<\/figure>\n<\/div>\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n
\"dips\"<\/figure>\n\n\n
\n
\"gefuellt\"<\/figure>\n<\/div>\n\n\n

Carina von Coffee2Stay mit Le faraoa coco: Tahitianisches Kokosbrot<\/strong><\/a> und Blumiges Brot: Muttertags-Focaccia<\/strong><\/a>
Wilma von Pane-Bistecca mit Lambert\u2019s geworfene Broetchen \u2013 Broetchen aus Amerika<\/strong><\/a> und Italienische Olivenoel Broetchen<\/strong><\/a> und Glutenfreie Bao Buns \u2013 Dampfbroetchen aus China<\/strong><\/a> und Einfache Brioche \u2013 Brot aus Frankreich<\/strong><\/a>
Liane von DieReiseEule mit Dinkel-Kr\u00e4uter-Br\u00f6tchen zum Grillen<\/strong><\/a>
Cornelia von SilverTravellers mit BANANENBROT Rezept \u00e0 la Amerika<\/strong><\/a>
Rene von Brooot.de mit Panini All\u2019Olio<\/strong><\/a>
Britta von Brittas Kochbuch mit Ciabatta mit Lievito Madre aus Italien<\/strong><\/a>
Marta von Marta Ullmann mit Mo\u00f1a gallega (pan gallego) mit Dinkel<\/strong><\/a>
Susanne von magentratzerl mit Ro Jai Mao \u2013 Chinesische Br\u00f6tchen mit geschmortem Lamm<\/strong><\/a>
Simone von zimtkringel mit Dinner Rolls<\/strong><\/a>
Kathrina von K\u00fcchentraum & Purzelbaum mit Ukrainische Pampuschki \u2013 Knoblauchbr\u00f6tchen<\/strong><\/a>
Ulrike von K\u00fcchenlatein mit Ukrainisches Weizenmischbrot<\/strong><\/a> und Katryas Exilbrot<\/strong><\/a>
Sonja von fluffig & hart mit Toasties \u2013 English Muffins<\/strong><\/a>
Petra aka Cascabel von Chili und Ciabatta mit Fladenbrot mit K\u00e4se und Sauerampfer aus Moldau \u2013 \u041f\u043b\u0430\u0447\u0438\u043d\u0434\u0438 \u0437 \u0449\u0430\u0432\u0435\u043b\u0435\u043c<\/strong><\/a> und La Fouace \u2013 briocheartiges Brot aus dem D\u00e9partement Aveyron<\/strong><\/a> und A\u00e7ma \u2013 buttrige t\u00fcrkische Fr\u00fchst\u00fccksbr\u00f6tchen<\/strong><\/a>
Gabi von USA kulinarisch mit Basic Buttermilk Maple Bread<\/strong><\/a>
Tina von K\u00fcchenmomente mit Fougasse<\/strong><\/a>
Silke von Rezepte Silkeswelt mit Focaccia vom Grill<\/strong><\/a>
Edyta von mein-dolcevita mit Fladenbrotw aus Finnland<\/strong><\/a>
Sylvia von Brotwein mit Burebrot \u2013 Schweizer Bauernbrot<\/strong><\/a> und Ciabatta Rezept \u2013 den Klassiker selber backen<\/strong><\/a> und Finnenbrot Rezept<\/strong><\/a>
Regina von bistroglobal mit Brioche \u2013 Zupfbrot<\/strong><\/a>
Britta von Backmaedchen 1967 mit Lagana \u2013 griechisches Fladenbrot<\/strong><\/a> und Shokupan \u2013 japanisches Milchbrot<\/strong><\/a>
Anja von GoOnTravel mit Rezept: Sweet Alabama Pecan Bread \u2013 S\u00fc\u00dfes Alabama Pekannuss Brot<\/strong><\/a><\/p>\n\n\n\n

BiBine von Einfach Bine mit Mafalde siciliana \u2013 das Brot Siziliens<\/strong><\/a>
zorra von 1x umr\u00fchren bitte aka kochtopf mit Picos, Colines & Rega\u00f1\u00e1s \u2013 spanisches Knabber-Hefegeb\u00e4ck<\/strong><\/a>
An Ke von Gastbeitrag auf volkermampft mit Lavas \u2013 d\u00fcnne t\u00fcrkische Fladenbrote als Beilage zum Grillen<\/strong><\/a>
Volker von volkermampft mit Ultimatives Bagel-Rezept nach King Arthur Baking<\/strong><\/a> und Pampuschki \u2013 Rezept f\u00fcr ukrainische Knoblauchbr\u00f6tchen zum Grillen<\/strong><\/a>
Jenny von Jenny is baking mit Arepas con queso \u2013 mit K\u00e4se gef\u00fcllte Maisfladen aus Kolumbien<\/strong><\/a>
Nadja von Little Kitchen and more mit Pane Ticinese<\/strong><\/a>
Maike von justbread.de mit La Ficelle<\/strong><\/a>
Philippe von el Gusto mit Bao Buns<\/strong><\/a>
Sonja von Cookie und Co mit A\u00e7ma \u2013 Einfaches Rezept f\u00fcr Br\u00f6tchen nach t\u00fcrkischer Art<\/strong><\/a><\/p>\n\n\n\n

\"Glutenfreie<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Hier sind meine Glutenfreie Bao Buns! Auch die Chinesen essen Brot, doch meist wird es ged\u00e4mpft, da sie keinen Ofen haben. Man…<\/p>\n","protected":false},"author":5,"featured_media":160599,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,41,639,135,42,128,136,93,361,1479,44,269,33,1279],"tags":[1369,137,48,363,1480,39],"class_list":{"0":"post-15071","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-asia","10":"category-from-around-the-world","11":"category-bread","12":"category-china","13":"category-dim-sum","14":"category-finger-food","15":"category-breakfast","16":"category-glutenfrei","17":"category-glutenfreies-brot","18":"category-main-dishes","19":"category-recipe-collection","20":"category-snack","21":"category-specials","22":"tag-asia","23":"tag-brot","24":"tag-china","25":"tag-glutenfrei","26":"tag-glutenfreies-brot","27":"tag-snack","28":"post_format-post-format-gallery"},"yoast_head":"\nGlutenfreie Bao Buns \u2013 Chinesische Dampf Br\u00f6tchen - Glutenfreie Bao Buns \u2013 Chinesische Dampf Br\u00f6tchen - Gluten free Bao Buns[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/05\/14\/glutenfreie-bao-buns\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glutenfreie Bao Buns \u2013 Chinesische Dampf Br\u00f6tchen - Gluten free Bao Buns\" \/>\n<meta property=\"og:description\" content=\"Hier sind meine Glutenfreie Bao Buns! 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Auch die Chinesen essen Brot, doch meist wird es ged\u00e4mpft, da sie keinen Ofen haben. 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