Andrea's steamed buns

    2 hours 10 min

    Serve these buns filled with my Chinese braised pork belly (also on this site). This recipe uses both yeast and baking powder to ensure these tender, fluffy buns rise in the steamer.

    2 people made this

    Serves: 24 

    • 1 1/2 teaspoons dried active yeast
    • 180ml warm water (38 C)
    • 3 tablespoons rapeseed oil, divided
    • 300g plain flour
    • 2 tablespoons caster sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt

    Prep:40min  ›  Cook:20min  ›  Extra time:1hr10min rising  ›  Ready in:2hr10min 

    1. Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil.
    2. Pulse flour, sugar, baking powder and salt in a food processor a few times to combine. With machine running, pour yeast mixture through feed tube. Start slowly, then pour faster. Process until a dough ball forms, sides of bowl are nearly clean, and dough is medium-soft and tacky but doesn't stick to fingers.
    3. Turn dough ball and bits out onto an unfloured counter and gather into a neat ball. If dough feels stiff, wet hands and knead in the water from your hands. Transfer to an oiled bowl. Cover with cling film and let rise in a warm place until nearly doubled, about 45 minutes.
    4. Meanwhile, cut out 24 (8cm) squares of baking parchment. Put remaining 1 tablespoon oil in a small bowl.
    5. Cut dough in half. Roll one half into a rope, about 4cm thick and 35cm long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disc about 1cm thick. With a rolling pin, roll each disc into a thin oval, about 6cm wide by 12cm long. Brush half of each oval with oil, then fold in half to form buns.
    6. Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 2cm apart and away from steamer walls. Set any that don't fit in the steamer on a baking tray. Loosely cover with a clean drying cloth. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes.
    7. Meanwhile, fill a steamer pan or a pot halfway with water; bring to the boil over high heat.
    8. Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes.

    Cook's Note:

    Cooled buns can be chilled up to 3 days in an airtight container or frozen up to 1 month. To refresh, briefly resteam thawed buns or cover with a damp double layer of kitchen roll and microwave in 15- to 20-second bursts.

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