CHINESE STEAMED BUNS
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Time 4h
Yield 24
Number Of Ingredients 10
Steps:
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g
ANDREA'S STEAMED BUNS
For tender results, use a moderate-protein all-purpose flour, such as Gold Medal® or King Arthur®, when making these buns. This recipe uses both yeast and baking powder to ensure they rise in the steamer. Serve slightly warm or at room temperature, filled with your favorite fillings.
Provided by Andrea Nguyen
Categories Roll and Bun Recipes
Time 2h10m
Yield 24
Number Of Ingredients 7
Steps:
- Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil.
- 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.
- 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 plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.
- Meanwhile, cut twenty-four 3-inch squares of parchment paper. Put remaining 1 tablespoon oil in a small bowl.
- Cut dough in half. Roll one half into a rope, about 1 1/2 inches thick and 14 inches long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3 inch thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2 inches wide by 4 1/2 inches long. Brush half of each oval with oil, then fold in half to form buns.
- Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 3/4 inch apart and away from steamer walls. Set any that don't fit in the steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes.
- Meanwhile, fill a steamer pan or a pot halfway with water; bring to a rolling boil over high heat.
- Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 11.2 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 89.7 mg, Sugar 1.1 g
STEAMED BUNS
Make and share this Steamed Buns recipe from Food.com.
Provided by swirlycinnacakes
Categories Yeast Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix the sugar and salt in the water, and then mix in the yeast. Let it rest for about 15 mins, or till the surface is covered in frothy yeast.
- Add the oil to the mixture and stir it in to combine.
- In a large bowl, add the flour and make a hole in the center. Add the liquid to the hole and gradually incorporate the flour till you have a sticky mass.
- Oil your bench top with a little olive or vegetable oil, them knead the dough on the oiled surface until it forms into an elastic and smooth ball, which takes about 15 minutes. The dough should be elastic and slightly tacky but not so that it sticks to your hands.
- Roll out the dough into a tube that's about 5cm in diameter.
- Slice the tube into 16 loafs. Lay each of the loafs on its cylindrical edge, not the face, on top of a square of parchment paper, and leave for about 20-30mins to rise (or till the surface has become slightly puffy).
- Shape your buns - if at this time you wish to make filled buns, roll them into a circle, add the filling to the middle then pinch the sides together and give it a slight twist so it doesn't come undone as it steams. Leave to rest for another 30 minutes.
- Arrange the loafs in a steamer. They will expand quite a fair bit so try and leave about 3-5cm around each bun. Cover the steamer and steam over high heat for 15 minutes.
- Immediately remove from the steamer and place on a plate to cool enough so they can be handled.
ANDREA'S STEAMED BUNS
For tender results, use a moderate-protein all-purpose flour, such as Gold Medal® or King Arthur®, when making these buns. This recipe uses both yeast and baking powder to ensure they rise in the steamer. Serve slightly warm or at room temperature, filled with your favorite fillings.
Provided by Andrea Nguyen
Categories Roll and Bun Recipes
Time 2h10m
Yield 24
Number Of Ingredients 7
Steps:
- Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil.
- 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.
- 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 plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.
- Meanwhile, cut twenty-four 3-inch squares of parchment paper. Put remaining 1 tablespoon oil in a small bowl.
- Cut dough in half. Roll one half into a rope, about 1 1/2 inches thick and 14 inches long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3 inch thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2 inches wide by 4 1/2 inches long. Brush half of each oval with oil, then fold in half to form buns.
- Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 3/4 inch apart and away from steamer walls. Set any that don't fit in the steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes.
- Meanwhile, fill a steamer pan or a pot halfway with water; bring to a rolling boil over high heat.
- Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 11.2 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 89.7 mg, Sugar 1.1 g
ANDREA'S STEAMED BUNS
For tender results, use a moderate-protein all-purpose flour, such as Gold Medal® or King Arthur®, when making these buns. This recipe uses both yeast and baking powder to ensure they rise in the steamer. Serve slightly warm or at room temperature, filled with your favorite fillings.
Provided by Andrea Nguyen
Categories Roll and Bun Recipes
Time 2h10m
Yield 24
Number Of Ingredients 7
Steps:
- Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil.
- 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.
- 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 plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.
- Meanwhile, cut twenty-four 3-inch squares of parchment paper. Put remaining 1 tablespoon oil in a small bowl.
- Cut dough in half. Roll one half into a rope, about 1 1/2 inches thick and 14 inches long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3 inch thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2 inches wide by 4 1/2 inches long. Brush half of each oval with oil, then fold in half to form buns.
- Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 3/4 inch apart and away from steamer walls. Set any that don't fit in the steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes.
- Meanwhile, fill a steamer pan or a pot halfway with water; bring to a rolling boil over high heat.
- Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 11.2 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 89.7 mg, Sugar 1.1 g
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