Steamed Buns

Chinese steamed buns, done in various ways. This is the basis for many flavors.

Makes ~16 buns.

Ingredients

  • 600 g all-purpose flour
  • 2 tsp active dried yeast
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 100 g sugar
  • 290 g warm water
  • 40 g vegetable oil

Steps

Combine water and sugar; mix until dissolved.

Combine flour, yeast, baking powder, salt. Add sugar water and knead into a dough. Once dough has formed, add oil and knead until smooth.

Cover bown and let rise for 30 minutes.

Roll out dough into a long rectangle (3x longer in width), about 1/8” thick.

At this point, there are are various shaping techniques. The traditional method is to tightly roll the dough into a long log. Slice ~2” wide pieces. (See Notes for other methods.)

Let rest for 20 minutes.

Place in steamer and steam for 12 minutes, until surface is shiny.

Notes

The ones I grew up with used Taiwanese brown sugar, so the buns were a brown color, with a slightly robust sweet flavor. As brown sugar has a different water content, use: 130 g brown sugar, 260 g water.

For sweet and savory buns, scallions and spices can be introduced between the layers, before rolling. Mix finely chopped scallions, a pinch of salt, and 1 tsp of oil, then spread the mix over the rolled-out dough.

For a decorative look, can make the brown sugar and white sugar doughs and layer before rolling. See the links below for ideas, as well as the “flower roll” look.

See Also


flour

259 Words

2020-03-15 12:32 +0000