Steamed buns recipe

Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, steamed buns recipe vinegar and 200ml water. Mix into a dough, adding a little extra water if needed. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth.

Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size. Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.

Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.

Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size. Heat a large steamer over a medium-high heat. RECIPE TIPSUSING A MIXERThe dough can easily be made in a mixer with a dough hook up to the end of step 3. FREEZING THE BUNSThe buns can be steamed, then frozen. Once defrosted, simply reheat in a steamer.

This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. How to make the perfect, soft and fluffy steamed bao buns with step-by-step photos. Follow these tips and tricks to make the perfect homemade bao buns, perfect for filling with your favourite ingredients. Includes instructions for steaming the bao buns on the stove and in a steam oven. Even I sought out a table at Momofuku each time I visited New York, no matter how long the queue. I simply loved his idea of turning a plain bao bun into a sandwich or burger of sorts, filled with tender pork belly and a simple garnish of pickled cucumbers.

David Chang’s recipe makes about 50 buns! I turn to throughout the year. You can use this recipe to shape the bao buns however you like. You can use this recipe for filled or stuffed bao buns.

Once you have rolled out the buns, simply fill and shape the buns, and then leave them to rise for the second time as per the recipe. The cooked bao buns can be frozen and simply reheated in the steamer. Steamed Buns 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.