STEAMED BAO BUNS
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Provided by Jeremy Pang
Categories Buffet, Side dish, Snack, Supper
Time 1h4m
Yield Makes 18 buns
Number Of Ingredients 7
Steps:
- Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice 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.
- Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. 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. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.
Nutrition Facts : Calories 119 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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
CHINESE STEAMED BUNS
Basic Chinese Steamed Buns using instant yeast, making 12 mini buns. video as below.
Provided by Elaine
Categories Chinese
Time 1h50m
Number Of Ingredients 5
Steps:
- Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
- Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
- Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
- Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
- When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
- Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
- Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
- Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
- Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.
Nutrition Facts : Calories 297 kcal, Carbohydrate 63 g, Protein 7 g, Sodium 3 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
PORK STEAMED BUNS
Steps:
- For the filling:
- Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
- Preheat the oven to 300 degrees F.
- Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
- When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
- For the dough:
- Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
- In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
- For the assembly:
- To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
- Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
- In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.
CARROT STEAMED BUNS
Provided by Molly Yeh
Time 4h
Yield 16 buns
Number Of Ingredients 15
Steps:
- For the steamed bun dough: In a small bowl, swirl together the water, yeast and 1 teaspoon of the sugar and let it sit until it becomes foamy on top, about 5 minutes.
- In a large bowl, mix together the all-purpose flour, cake flour, salt and remaining 6 tablespoons sugar. Pour in the yeast mixture and oil and mix to form a dough. Turn out onto a work surface and knead, dusting with flour as needed, until the dough is smooth and slightly sticky, about 5 minutes. Transfer the dough to an oiled bowl, turning to coat, cover the bowl with plastic wrap or a damp towel and let it rise until doubled in size, about 2 hours.
- For the filling: While the dough is rising, preheat the oven to 425 degrees F.
- Place the carrots in a baking dish and toss with the oil and salt. (I like baking them in a high-sided dish like a casserole, so that I have room to add the other filling ingredients and then there's no need to transfer to a bowl.) Bake until tender, 30 to 35 minutes; let cool for 5 minutes.
- Add the teriyaki sauce, peanuts, rice vinegar, scallions and a drizzle of sriracha to the carrots and stir together. Set aside to continue to cool. It's ok if it's still a little warm when it's time to fill the buns. The filling can be made a day in advance and kept covered in the fridge.
- Once the dough has completed its rising time, turn it out onto a clean work surface and divide it into 16 balls. Keep the dough balls covered when you're not working with them. Working with 1 ball at a time, roll out to a 4 1/2- to 5-inch circle, fill with about 2 heaping tablespoons of filling and pinch the edges shut to seal well. Place on an individual 3-inch square of parchment paper. Space the buns out in a steamer basket 1 1/2 to 2 inches apart. (If your steamer doesn't fit all of the buns at once, do in batches.) Cover and let rise 30 more minutes.
- Bring a large pot of water to a boil over high heat (the water should come up high in the pot so it is close to the steamer). Place the steamer over it and steam the buns until light and fluffy, about 45 minutes.
- To serve, top with another little drizzle of sriracha and some sprinkles of peanuts and scallions. Dip in teriyaki sauce and enjoy!
- Leftovers can be cooled and kept in the fridge for a couple of days or in the freezer for a few months. To reheat, wrap them in a damp paper towel and microwave until heated through.
CARNITAS STEAMED BUNS RECIPE BY TASTY
Here's what you need: chili powder, cumin, dried oregano, salt, pepper, pork shoulder, medium onion, jalapeñoes, lime juice, orange juice, garlic, instant dry yeast, sugar, warm water, flour, salt, baking powder
Provided by Tasty
Categories Appetizers
Yield 10 balls
Number Of Ingredients 17
Steps:
- For the slow cooker carnitas: Combine the spices in a bowl and rub all over the pork shoulder.
- In your slow cooker, place onions and jalapeños. Place pork shoulder on top of the onions and jalapeños. Add the lime juice, orange juice and garlic cloves.
- Cover and cook low for 8 hours or high for 4 hours.
- For the buns: Dissolve instant yeast, sugar and warm water in a small bowl. Let it proof/activate for 5 minutes or until bubbly or foamy.
- Sift together the dry ingredients (flour, salt and baking powder).
- Add the yeast mix to the dry ingredients, knead to form ball of dough.
- Place ball of dough into greased bowl, cover and proof dough for 1 hour or until double in size.
- Punch down dough, roll out and cut into golf ball sized pieces. Cover and rest the golf ball sized dough balls for 15 minutes.
- When slow cooker carnitas are done, pull apart with a fork and transfer to a separate bowl. Keep the juices in the slow cooker and use it for a dipping sauce later.
- When ready, prepare your steamer over high heat.
- Flatten each dough ball, add about a tablespoon of pulled carnitas to the center and pull the sides of the dough around the filling.
- Place seam side down on a piece of parchment paper. Steam for 15 minutes.
- Serve with the slow cooker juices as a dipping sauce. If the dipping sauce has too much fat, skim the fat.
- Enjoy!
Nutrition Facts : Calories 452 calories, Carbohydrate 39 grams, Fat 18 grams, Fiber 2 grams, Protein 32 grams, Sugar 4 grams
SIMPLE AND TASTY CHINESE STEAMED BUNS
These are the real Chinese steamed buns! They are so chewy, tasty and easy to make. They are light for you. Your family would be impressed! My fiance and I would make them for breakfast or snack. I am sure you will enjoy it.
Provided by Jean Miller
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 6
Number Of Ingredients 5
Steps:
- Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 34.6 g, Fat 0.5 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 106.7 mg, Sugar 2.2 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.
WOK-LESS YEAST-LESS STEAMED BUNS
I have recently discovered steamed buns (Chai Bau) and I have scoured the internet looking for recipes that I can use to make them at home; however, every recipe I found required a Wok with a steam plate which is something I do not own. Then I discovered this recipe which does not require a Wok but can be done in a dutch oven instead if desired/needed it also does not require yeast.
Provided by dragon reader
Categories Breads
Time 40m
Yield 12-14 Buns, 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Dough:.
- Dissolve sugar in warm water.
- Sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well.
- Gradually pour in the water solution, stirring until all the ingredients are well combined.
- Knead with lard, adding a little at a time, into the dough until smooth and elastic.
- Cover and set aside.
- Filling:.
- Put the cut up pork in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 Tbs. soy sauce.
- Mix well and set aside.
- In a small bowl, combine 2 teaspoons sugar, cornstarch, 2 Tbs. soy sauce, sherry and water.
- Stir well to make a slurry and set aside.
- Meanwhile, heat a 12" Dutch oven or wok over high heat, add oil and heat until starting to smoke.
- Stir fry pork mixture until browned, about 5 minutes.
- Add onion and stir fry 2 more minutes until onions are limp.
- Stir in cornstarch mixture and cook until thickened and bubbly.
- Cool mixture to room temperature or refrigerate to chill.
- Set aside.
- Divide the dough and filling into 24 equal portions.
- Flatten each portion of dough and roll into a 4" circle, leaving the center twice as thick as the edges.
- Cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb.
- With your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top.
- Twist the top of the dough to firmly seal.
- Place on a piece of parchment paper, twisted side up.
- Arrange buns on a cake rack in a 12" Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack.
- Let rise 10 to 15 minutes.
- Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns.
- Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot.
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