Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, steamed buns. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Steamed Buns is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Steamed Buns is something that I have loved my whole life.
These steamed buns are exactly like the ones I can buy at the chinese supermarket bakeries (T&T). They are slightly chewy and VERY light almost "airy". The larger sized buns were much easier to work with and much tastier.
To get started with this recipe, we have to first prepare a few ingredients. You can cook steamed buns using 27 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Steamed Buns:
- Take A. For the buns
- Make ready 265 ml water
- Make ready 25 ml vegetable/corn oil
- Prepare 50 g sugar (1/4 c)
- Get 500 g any low protein flour (7-9%)
- Get 1 1/4 tsp double acting baking powder
- Get 1 1/4 tsp dry instant yeast
- Make ready B. Filling 1 - vegetarian
- Make ready 400 g bok choy - finely chopped
- Make ready (Mix with 1/4 tsp of fine salt)
- Make ready 100 g fresh shiitake mushrooms
- Get (Washed. Drained. Finely chopped)
- Make ready 1 tbsp soy sauce
- Make ready 3 tbsp sesame oil
- Make ready Dash ground white pepper
- Make ready to taste Salt or chicken cube/granules
- Take B. Filling 2 - chicken char siu
- Take 350 g (or more) chopped chicken char siu
- Take (Char Siu recipe on previous post)
- Take 3 tbsp finely chopped yellow onion
- Take 3 tbsp cooking oil
- Make ready 3 tbsp oyster sauce
- Take 3 tbsp corn flour + 3 tbsp water
- Make ready 2 tbsp castor sugar
- Get 2 tbsp chinese cooking wine
- Get 1 tbsp sesame oil
- Prepare 1 tbsp dark soy sauce (or 2 tbsp - adjust)
There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China. 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.
Instructions to make Steamed Buns:
- A. For the buns - Place ingredients in A (according to the order listed) into a bread maker. Use dough setting to knead & proof the dough. Note: this recipe here uses chicken char siu as filling; authentic taste of hawkers/restaurants steamed buns.
- If Bread Maker is Not Available, knead dough by hand. Combine flour, baking powder, yeast, sugar in a large mixing bowl. Whisk dry ingredients until well mixed. Make a well in the flour mixture, add water & oil. Mix well & knead to form a dough. Transfer dough onto a lightly floured surface. Knead until an elastic and smooth dough is formed (around 15-20mins). Then let rise for 1 hour.
- B. Filling 1. Vegetarian - combine the finely chopped bok choy with 1/4 tsp of salt. Allow to sit for 15mins at room temperature. Then divide it into 3-4 batches. Place each batch in the middle of a large muslin cloth & squeeze out its water content. Discard water or use this Pok choy water can be used to make green buns. Repeat the same with the remaining portions of the bok choy. Mix the rest of the filling ingredients into the squeezed bok choy until combined. Set aside.
- B. Filling 2. chicken char siu - in a frying pan, heat up cooking oil, sauté the onion until fragrant. Add chopped char siu & stir fry for 1-2mins until well mixed. Add in cooking wine, oyster sauce, sesame oil, sugar, dark soy sauce. Stir to mix for few minutes. Add corn flour mixture. Mix until well combined and all turn thick & sticky. Taste filling & adjust accordingly but do not worry about strong seasoning as buns are plain in taste.
- Note: this recipe yields 16 small buns. When the dough is ready, divide into 16 portions. Each weighing around 50g. Flatten each dough. Wrap 1-2 tbsp of filling inside each rolled dough. Repeat the rolling & wrapping steps with the rest of the dough & filling. wrap each bun up neatly & lightly shape/roll into round ball. Avoid pressing buns hard when rolling them into smooth balls. Place each bun on each paper cup liner or a small piece of baking paper with its seam sides down.
- Rest the buns in warm mist for 40mins or until the dough look puffy.
- In the meantime, prepare the steamer- set water to boil for steaming later. Steam bun over medium heat for abt 15-20mins until done. The steaming time varies if multiple layers of buns are steamed. The layer that is closest to direct steam will take lesser time to cook (around 15mins). When ready, remove the buns from the steamer & serve warm.
- Left over can be refrigerated or kept in the freezer with cling wrap & cover. Allow buns to cool completely at room temperature before freezing. Wrap each bun in small bag before storing in the freezer. To consume, steam until hot & serve. Alternatively, refrigerated buns can also be microwaved for 15-30sec.
Mantou(馒头) is a basic staple in northern part of China and served in every places of China not just the northern part. Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Traditional Chinese steamed buns are round in shape with an enclosed filling, either with char siu pork or a traditional ground pork mixture with slices of Chinese lap cheong sausage and boiled egg. Steamed buns can also be made plain, i.e. without any filling.
So that is going to wrap it up with this special food steamed buns recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
