Chinese Steamed Buns Recipe

Ingredients

Milk, Yeast, and Sugar Mix

The art of crafting traditional Chinese steamed buns begins with a meticulous selection of ingredients, each one playing a vital role in bringing this classic treat to life.

For the dough:

• Milk: 1 cup (240ml) of whole milk is required for an optimal balance of moisture and tenderness. This liquid component helps to create a rich, smooth crumb that’s characteristic of traditional steamed buns.

Other essential ingredients include:

• Sugar: 2 tablespoons (30g) of granulated sugar add sweetness and help regulate the yeast fermentation process. This balance is crucial in developing the right texture and flavor profile for our steamed buns.

Now, let’s focus on the leavening agent:

• Yeast: A single packet (2 teaspoons or 7g) of instant yeast is sufficient to activate fermentation and help the dough rise. This process not only gives our steamed buns their characteristic lightness but also contributes to the development of complex flavors.

To combine these ingredients effectively, mix:

• Whole milk and sugar in a small bowl until the sugar has dissolved. This helps ensure an even distribution of sugar throughout the dough, promoting balanced fermentation.

Add yeast to the mixture and stir gently to dissolve. Allow this blend to sit for about 5-10 minutes, or until it becomes frothy and bubbly, indicating that the yeast is active.

Now, we’re ready to combine the yeast mixture with the dry ingredients to create the dough. But before that, let’s not forget the most crucial component: patience! The preparation of traditional Chinese steamed buns demands attention to detail and a willingness to take your time.

• 1 cup milk (at room temperature)

The ingredients required for making delicious Chinese steamed buns are listed below:

• Milk (at room temperature): This ingredient is essential in creating a soft and fluffy texture in the buns.

Here’s a more detailed explanation of this ingredient:

In this recipe, the milk serves as a key component in producing the tender and airy dough. Using milk at room temperature helps to create an optimal environment for yeast fermentation, resulting in a lighter and airier texture.

The quantity of milk required is one cup, which should be measured carefully to ensure accurate proportions. It’s essential to use whole milk or full-fat milk as low-fat or skim milk may not produce the desired result.

For best results, please make sure that the milk is at room temperature before adding it to the dry ingredients. This will help to prevent any sudden changes in temperature that might affect yeast activity and dough development.

• 2 teaspoons active dry yeast

The ingredient list for our Chinese Steamed Buns recipe includes a specific type of yeast that is crucial for the dough’s rise and texture.

For this recipe, we require 2 teaspoons of active dry yeast.

This type of yeast is also known as instant yeast or rapid rise yeast, and it’s commonly used in baking to produce light and fluffy breads, including steamed buns.

Active dry yeast is different from other types of yeast, such as fresh yeast or sourdough starter, because it is dried and can be stored for longer periods without refrigeration.

To use active dry yeast effectively in our recipe, we need to rehydrate it first by mixing it with a small amount of warm water, usually around 100°F to 110°F (38°C to 43°C).

This step is essential because the yeast needs moisture to activate and start fermenting the sugars present in the dough.

The 2 teaspoons of active dry yeast will provide the necessary yeast activity for our steamed buns to rise properly, giving them a light and airy texture.

Make sure to use fresh active dry yeast to ensure optimal results, as old or stale yeast may not produce the desired fermentation and can lead to unpleasant flavors in the finished product.

In addition to providing flavor and leavening properties, the active dry yeast will also help to strengthen the gluten structure of the dough, contributing to a more tender and elastic texture in our steamed buns.

By combining high-quality ingredients like active dry yeast with careful technique and attention to detail, we can create authentic and delicious Chinese Steamed Buns that are perfect for snacking or serving at special occasions.

Remember to check the expiration date on your active dry yeast package to ensure you’re using fresh product, and always follow proper food safety guidelines when handling and storing yeast.

With these tips in mind, we can confidently proceed with our Chinese Steamed Buns recipe, relying on the reliable leavening properties of active dry yeast to produce a delicious and authentic final product.

Now that we’ve covered the basics of using active dry yeast in our recipe, let’s move on to the next step: combining the yeast with other ingredients to create the dough for our steamed buns.

This will involve mixing together flour, sugar, salt, and other essential components to create a smooth and elastic dough that’s ready for steaming.

Stay tuned as we continue exploring the intricacies of Chinese Steamed Buns recipe and uncover the secrets behind creating these delectable treats at home!

• 1 tablespoon granulated sugar

The ingredient “1 tablespoon granulated sugar” plays a crucial role in the Chinese Steamed Buns recipe, serving multiple purposes that contribute to the overall flavor and texture of the dish.

In this context, granulated sugar serves as a sweetening agent, which is particularly important for balancing out the savory flavors present in the buns. The sweetness also complements the other ingredients, creating a harmonious taste experience for those consuming the steamed buns.

Granulated sugar works in tandem with yeast to facilitate fermentation. Yeast feeds on sugars, and this process releases carbon dioxide gas, causing dough to rise and giving it lightness and air pockets. The granulated sugar content influences the rate of yeast activity.

In addition, granulated sugar contributes to browning during baking or steaming. It caramelizes when exposed to high temperatures, creating a golden-brown color that is visually appealing and adds depth to the overall appearance of the dish.

Main Dough Ingredients

Main dough ingredients for traditional Chinese steamed buns typically include:

1. Flour: A combination of all-purpose flour and a small amount of bread flour or whole wheat flour, which helps to create a delicate and tender texture.
2. Sugar: A small amount of sugar is added to balance out the savory flavor of the dough and help with browning during steaming.
3. Salt: Salt enhances the overall flavor of the dough and helps to control yeast growth.
4. Yeast: Active dry yeast or instant yeast is used to leaven the dough, giving it a light and airy texture. Yeast fermentation also contributes to the development of flavor compounds in the buns.
5. Water: Water content affects the hydration level of the dough, which impacts its texture, stickiness, and overall performance during steaming. The optimal water ratio can vary depending on flour type and ambient temperature.

6. Other optional ingredients may include:

   •Vegetable oil or fat: Added to enhance tenderness and moisture retention
   •Egg wash (optional): Brushing egg wash onto the buns before steaming adds a golden glaze and can help with texture and visual appeal
   •Filling ingredients: Various fillings, such as sweetened red bean paste, shredded vegetables, or spiced meats, can be added to create different flavors and textures within the buns.

   • 2 cups allpurpose flour

   All-purpose flour is a staple ingredient in many baked goods, including the traditional Chinese steamed buns known as “Mantou”. It serves as the primary structural component, providing texture and helping to bind other ingredients together.

   When it comes to baking Mantou, it’s essential to use all-purpose flour with a moderate protein content, which will help create a soft and delicate interior. The most common type of all-purpose flour used in Chinese baking is made from wheat and has a protein content of around 10-12%.

   The two cups of all-purpose flour needed for this recipe amount to about 250 grams or 8.8 ounces. It’s crucial to use the right quantity, as excessive flour can lead to dense buns that are difficult to digest.

   When measuring the flour, it’s best to use a digital kitchen scale rather than relying on volume measurements alone. This ensures accuracy and helps achieve consistent results. Make sure to level off the measured flour to prevent any variations in texture or taste.

   The all-purpose flour used in this recipe is responsible for the buns’ characteristic lightness and airiness, making it an indispensable ingredient in traditional Chinese steamed buns.

   • 1 teaspoon salt

   Salt, often referred to as sodium chloride, is a fundamental ingredient used extensively in various cuisines worldwide. In the context of the Chinese Steamed Buns recipe, 1 teaspoon of salt plays a significant role in enhancing the overall flavor and texture of these soft, fluffy buns.

   When it comes to measuring salt, 1 teaspoon is equivalent to approximately 5 milliliters or 0.17 ounces. This amount may seem insignificant, but it’s crucial for achieving the right balance of flavors in the dough. Salt serves multiple purposes: it acts as a flavor enhancer, helps control yeast growth, and contributes to the development of gluten in the dough.

   The type of salt used can also impact the final result. Granulated salt or fine salt is commonly used in baking due to its easy flow and even distribution. In some cases, kosher salt or sea salt may be preferred for their coarser texture and slightly different flavor profiles. For this recipe, granulated salt should suffice.

   It’s worth noting that the amount of salt can be adjusted according to personal taste preferences. However, reducing the salt significantly may affect the buns’ texture and make them more prone to over-proofing or collapsing during steaming.

   In terms of incorporating this teaspoon of salt into the recipe, it should be added along with other dry ingredients, such as flour, sugar, and yeast, before mixing with the wet ingredients. This will help distribute the salt evenly throughout the dough, ensuring that each bite of these steamed buns has a balanced flavor.

   • 1/4 cup vegetable oil

   The ingredient ‘vegetable oil’ plays a crucial role in this Chinese Steamed Buns recipe as it serves multiple purposes. Firstly, it acts as a binding agent to hold the ingredients together and provide structure to the buns. Vegetable oil contains fatty acids that help to strengthen the gluten network formed by the flour, enabling the dough to retain its shape.

   When using vegetable oil in baking, it’s essential to note that not all oils are created equal. Some oils have a distinct flavor profile or strong aroma, which may affect the overall taste and smell of the buns. In contrast, neutral-tasting oils like canola or grapeseed oil blend well with other ingredients without overpowering them.

   The quantity of vegetable oil used in this recipe (1/4 cup) is critical to achieving a delicate balance between tenderness and structure. Too little oil may result in tough buns, while too much oil can lead to an over-starched dough that lacks lightness. By using 1/4 cup of vegetable oil, the baker creates an ideal environment for the yeast fermentation process.

   Vegetable oil also enhances the texture and appearance of the steamed buns. When cooked, the oil helps create a subtle sheen on the surface of the bun, giving it a soft, pliable, and inviting appearance. Furthermore, the oil aids in moisture retention within the dough, ensuring that the buns remain soft and fluffy even after steaming.

   It is also worth noting that using the right type and quantity of vegetable oil can affect the overall shelf life of the steamed buns. By incorporating a neutral-tasting oil like canola or grapeseed into the recipe, the baker reduces the likelihood of rancidity or spoilage in the finished product.

   Ultimately, selecting and utilizing high-quality ingredients, including the right type and quantity of vegetable oil, is key to producing delicious, authentic Chinese Steamed Buns that satisfy a wide range of palates.

   Preparing the Buns

   Mixing and Kneading

   To prepare the buns, we need to start by mixing and kneading the dough.

   First, combine 2 cups of warm water and 1 teaspoon of sugar in a large bowl. The warm water should be around 90°F to 100°F (32°C to 38°C), as this will help to activate the yeast and promote fermentation.

   Next, add 4 teaspoons of active dry yeast to the warm water mixture. Let it sit for 5-10 minutes, or until the yeast becomes frothy and bubbly.

   After the yeast has activated, add in:

   • 3 cups of all-purpose flour
   • 1 teaspoon of salt
   • 2 tablespoons of vegetable oil
   • Egg, beaten (optional)

   Mix the dough using a wooden spoon or a stand mixer until it comes together in a shaggy mass.

   Turn the dough out onto a floured surface and knead for 10-15 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment to make the process easier.

   During the kneading process, focus on developing the gluten in the dough. To do this:

   1. Knead the dough for 5 minutes, folding and pushing the dough down repeatedly.
   2. Turn the dough over and continue kneading for another 2-3 minutes.
   3. Knead in a figure-eight motion to develop the gluten further.

   As you knead, make sure to:

   • Maintain a steady pace and avoid over-working the dough.
   • Avoid using too much force or pressure, which can cause the dough to tear.
   • Keep the dough well-floured to prevent sticking.

   After 10-15 minutes of kneading, the dough should have doubled in size. This is a sign that the gluten has developed sufficiently and the dough is ready for proofing.

   • Combine the milk, yeast, and sugar mix in a bowl.

   To prepare the buns, you’ll first need to combine the milk, yeast, and sugar mixture in a bowl.

   This step is crucial as it allows the yeast to activate and start fermenting, which will help your dough rise and give your steamed buns their signature texture and flavor. To do this, measure out 1 cup of warm water and add 2 teaspoons of active dry yeast to it. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.

   Next, combine the sugar and 2 cups of all-purpose flour in a separate bowl. Mix well until the sugar is evenly distributed throughout the flour. This step helps to create a balanced flavor profile in your steamed buns and prevents any bitter or unpleasant aftertastes.

   Now that you have both mixtures prepared, combine them together with 1/4 teaspoon of salt and 2 tablespoons of vegetable oil. Mix everything well until a smooth batter forms. Be careful not to overmix the dough at this stage as it can lead to tough steamed buns.

   The mixture should still be slightly sticky to the touch. If you find that your dough is too dry, you can add another tablespoon or two of warm water to help loosen it up. Conversely, if your dough feels too wet, you may need to add a bit more flour to achieve the right consistency.

   Once you have achieved the desired texture for your dough, cover the bowl with plastic wrap and let it rest in a warm, draft-free area for about 1-2 hours, or until it has doubled in size. This is where the magic happens, as the yeast fermentation process takes over and gives your steamed buns their characteristic flavor and aroma.

   Once the dough has risen to the desired level, punch it down to release any air bubbles that may have formed during the rising process. This will help ensure that your steamed buns are evenly textured and don’t develop any unwanted holes or unevenness during cooking.

   Your dough is now ready for shaping into individual buns. Take small portions of the dough, about 1-2 ounces each, depending on how large you like your buns to be. Gently shape each piece into a ball and then flatten it slightly into an oblong shape, with the thicker end facing upwards.

   Place the shaped buns onto a steamer lined with parchment paper or a clean kitchen towel, leaving about 1 inch of space between each bun for even cooking and expansion. Cover the steamer with a lid to trap steam and cook your buns over high heat for about 10-15 minutes, or until they are cooked through and fluffy.

   • Add the flour, salt, and vegetable oil to form a shaggy dough

   To prepare the buns, start by combining 2 cups of all-purpose flour with 1 teaspoon of salt and 2 tablespoons of vegetable oil in a large mixing bowl.

   Using a wooden spoon or a stand mixer with a dough hook attachment, gradually mix the ingredients together until they form a shaggy dough. Do not overmix at this stage, as it can lead to a dense bun.

   The mixture will initially resemble coarse crumbs, but continue mixing until it starts to come together in a mass. The key is to create a cohesive, yet still slightly rough, texture that will eventually become the smooth and elastic dough characteristic of steamed buns.

   Stop mixing as soon as the ingredients have formed a shaggy dough, and let it rest for about 10-15 minutes at room temperature. This resting period allows the flour to hydrate and the gluten to relax, making the dough easier to handle in the next steps.

   • Knead for 10 minutes until elastic and smooth

   To prepare the buns, we need to knead the dough for a specific amount of time to achieve the desired texture.

   The first step in kneading the dough is to start with a clean and lightly floured surface or a stand mixer fitted with a dough hook attachment.

   Take the dough out of its resting place, which is typically a greased bowl that has been covered with plastic wrap or a damp cloth.

   Gently lift the dough and transfer it onto the prepared surface or into the mixing bowl of the stand mixer.

   Carefully scrape off any excess dough from the sides or bottom of the bowl to ensure even kneading.

   Next, start kneading the dough using a pushing-down motion with the heel of your hand, followed by a folding action with your fingers.

   As you continue kneading, use a gentle but firm pressure to push and fold the dough in a rhythmical motion.

   This process is crucial for developing gluten in the dough, which will give our steamed buns their characteristic chewy texture.

   Knead the dough for 10 minutes, stopping occasionally to stretch and fold it in different directions.

   By doing this, we distribute the yeast evenly throughout the dough, promoting even rising during fermentation.

   After 10 minutes of kneading, the dough should have transformed into a smooth, elastic mass that is no longer sticky or tacky to the touch.

   This is an important milestone in our Chinese steamed buns recipe, as it indicates that our dough is now ready for proofing and shaping.

   Cooking the Steamed Buns

   Steaming

   To cook the steamed buns using the steamer method, you will need a wok or a large pot with a steamer basket and a lid.

   First, fill a pot or wok with enough water to reach the bottom of the steamer basket, about 2-3 inches deep.

   Place the steamer basket into the pot or wok, making sure that the buns are not touching the water.

   Next, place the lid on top of the pot or wok and make sure it is securely locked in place.

   Then, bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.

   Here are some tips for steaming:

   • Use a thermometer to ensure that the steam temperature is between 180-200°F (82-93°C), which is ideal for cooking steamed buns.

   • Do not overcrowd the steamer basket, as this can cause the buns to stick together or become misshapen.

   • Steam the buns for 10-12 minutes, depending on their size and thickness.

   • Once cooked, remove the buns from the steamer basket with a pair of tongs or a spatula and serve immediately.

   Some common issues when steaming steamed buns include:

   • Buns that are undercooked or raw in the center, which can be caused by insufficient steam time or too low of a steam temperature.

   • Buns that are overcooked or dry, which can be caused by too high of a steam temperature or excessive steaming time.

   By following these tips and guidelines, you should be able to produce delicious, soft, and fluffy Chinese Steamed Buns using your steamer.

   • Divide into 8 equal portions.

   To cook the steamed buns, follow these steps:

   Step 1: Divide the Dough

   First, divide the dough into 8 equal portions. This will ensure that each bun turns out with a consistent size and texture.

   Step 2: Roll Out Each Portion

   Take one portion of the dough and roll it out into a ball. Then, flatten it slightly into a disk shape using your hands or a rolling pin. This will help to remove any air pockets in the dough.

   Step 3: Use a Bun Mold or Plate

   Place each disk of dough into a bun mold or onto a plate. If using a mold, make sure it’s lightly floured to prevent the buns from sticking. If using a plate, you can dust it with some cornstarch or flour to help the buns release easily.

   Step 4: Cover with Clean Cloth

   Cover each bun with a clean cloth or plastic wrap. This will help trap the steam and ensure that the buns cook evenly.

   Step 5: Steam for 12-15 Minutes

   Place the steamer basket over boiling water and cover it with a lid. Place the covered buns into the steamer basket and steam for 12-15 minutes, or until they’re cooked through and fluffy.

   Step 6: Check for Doneness

   To check if the buns are done, gently lift one of them out of the steamer. If it’s cooked through, it should feel soft and springy to the touch. If not, continue steaming for a few more minutes and check again.

   Step 7: Serve

   Once the buns are cooked, remove them from the steamer and place them on a wire rack to cool slightly. Then, serve them warm with your favorite fillings, such as char siu, roast pork, or vegetables.

   Tips:

   • Make sure to handle the dough gently to avoid developing the gluten and making the buns tough.
   • Use a thermometer to ensure that the water in the steamer reaches a boiling temperature (212°F/100°C).
   • Don’t overfill the steamer, as this can cause the water level to drop and affect the cooking time.

   • Place on a steamer lined with parchment paper.

   The process of cooking steamed buns begins by carefully placing them on a steamer that has been lined with parchment paper. This simple step plays a crucial role in the overall success of the recipe, as it ensures the even cooking and prevents the buns from sticking to each other or the steamer.

   It is essential to use a high-quality parchment paper that can withstand high temperatures without burning or melting. This type of paper is usually made from natural fibers such as wood pulp or cotton linters and is treated with heat-resistant materials like silicon dioxide or calcium carbonate.

   To place the steamed buns on the steamer, gently lift each bun out of its resting place and carefully position it on the parchment-lined surface. It is crucial to handle the buns with care, as they can be delicate and prone to breaking.

   The steam from the water will heat up the parchment paper, and the heat will then be evenly distributed throughout the steamer. This ensures that the steamed buns cook consistently, with each one receiving equal attention from the steam.

   As a general rule of thumb, it is recommended to steam the buns for 10-15 minutes or until they are cooked through and have reached an internal temperature of 190°F (88°C) to 200°F (93°C). However, this may vary depending on the type of steamed bun you are making and your personal preference.

   During the steaming process, it is essential to monitor the temperature and ensure that the buns do not overcook. Overcooked steamed buns can become dry and tough, which will compromise their texture and flavor.

   Once the steaming process is complete, carefully remove the steamer from the heat source and allow it to cool slightly before removing the parchment paper and steamed buns. This will prevent the steam from escaping too quickly and causing the buns to become soggy or sticky.

   The final step is to transfer the steamed buns to a serving plate or board, where they can be garnished with your preferred toppings such as sliced vegetables, pickled ginger, or soy sauce. The steamed buns are now ready to be served and enjoyed!

   • Steam over boiling water for 1215 minutes, or until fluffy and cooked through

   To cook the steamed buns, you will need to steam them over boiling water for 12-15 minutes, or until they are fluffy and cooked through. This step is crucial in achieving the perfect texture and flavor of the steamed buns.

   First, place a steamer basket into a large pot or wok, making sure that it is not touching the bottom of the pot. Fill the pot with enough water to come up about halfway up the sides of the steamer basket. Bring the water to a boil over high heat.

   Once the water has reached a rolling boil, reduce the heat to medium-low and place the steamed buns in the steamer basket. Cover the pot or wok with a lid to trap the steam and help cook the buns evenly.

   Cook the steamed buns for 12-15 minutes, or until they are cooked through and fluffy. You can check if they are done by gently lifting one of the buns out of the steamer and checking its texture. If it is still dense or raw-looking in the center, continue cooking for a few more minutes.

   Once the steamed buns are cooked through, remove them from the heat and let them cool slightly before serving. You can serve them warm with your favorite fillings, such as barbecue pork or vegetables.

   Note: If you don’t have a steamer basket, you can also cook the steamed buns by wrapping them in foil and placing them on a plate or tray. Then, place the plate or tray in the microwave and cook for 20-30 seconds at a time, checking if they are cooked through.